Tteokbokki (떡볶이)

Name: Tteokbokki in the UK
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Korean
Ingredients: 600-650 g Water; 2 tbsp Soy sauce; 2.5 tbsp Sugar; 2 tbsp Red pepper powder; 2 tbsp Gochujang; 1/2 Cabbage; 1-2 Leek; 1 bowl Rice cakes; 0.5 tbsp Salt; 1 tsp, optional Chicken stock; 2-4 Boiled eggs

Classic spicy rice cakes with cabbage, leek, boiled eggs, and a simple gochujang sauce.

10 prep + 20 cook30 min · easy

Ingredients

Water600-650 g
Soy sauce2 tbsp
Sugar2.5 tbsp
Red pepper powder2 tbsp
Gochujang2 tbsp
Cabbage1/2
Leek1-2
Rice cakes1 bowl
Salt0.5 tbsp
Chicken stock1 tsp, optional
Boiled eggs2-4

Cooking Steps

1
Boil the eggs.
2
Pour water into a pan or pot.
3
Add and mix the soy sauce, sugar, red pepper powder, and gochujang.
4
Add cabbage, leek, rice cakes, and boiled eggs.
5
When the rice cakes float to the surface, add salt.
6
Check the rice cakes when they float. If they are soft and tender rather than firm, they are ready to eat.

Tips

Chicken stock is optional, but it gives the sauce a deeper savoury base.

Substitutes

Korean rice cakes → Frozen rice cakes from an Asian grocer

Soak frozen rice cakes in warm water first if they feel hard.