How to make tteokbokki (Korean spicy rice cakes)! So addictive!

gochujang

🥗Healthier: red pepper flakes + miso

💰Cheaper: sriracha

Red pepper flakes + miso can mimic the flavor profile of gochujang.

fish cakes

🥗Healthier: tofu

💰Cheaper: cooked chicken

Tofu provides a plant-based option while cooked chicken is more affordable.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil offers a healthier fat option; vegetable oil is less expensive.

hard-boiled eggs

🥗Healthier: poached eggs

💰Cheaper: none

Poached eggs provide a similar texture without additional cost.

Soak refrigerated rice cakes in warm water for 20 to 30 minutes to soften them.

Prepare anchovy broth by removing guts from anchovies and adding them to 5 cups of water along with dry kelp and onion for sweetness.

Boil the anchovy broth for 8 to 10 minutes on medium-high heat.

Cut fish cake into triangles or on a bias as preferred.

Chop cabbage and green onions (1 large or 2 small).

Remove solids from the broth after boiling.

Add 2 tablespoons of sugar, 3 tablespoons of gochujang, 1 tablespoon of korean oligodang, and 1 tablespoon of gochugaru to the broth and stir to dissolve.

Add soaked rice cakes to the broth and boil for a few minutes until tender, stirring occasionally to prevent sticking.

Add fish cake, cabbage, green onions, and 1 tablespoon of garlic to the pot and mix well.

Cook until cabbage is softened and sauce thickens, adjusting time based on rice cake tenderness.

Taste and adjust seasoning; if rice cakes are not tender and sauce is low, add more water.

Add boiled eggs to the pot and a little more water to allow them to absorb sauce while cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens