Tteokbokki
Cylindrical rice cakes in a red, sweet and spicy gochujang sauce. It’s Seoul’s most popular street food, at market stalls and outside schools.
Ingredients
- 400 g tteok (cylindrical rice cakes)
- 2 sheets of fish cake (eomuk, optional)
- 500 ml anchovy and kombu stock (or water)
- 2 tablespoons of gochujang
- 1 tablespoon of gochugaru
- 1 tablespoon of soy sauce and 1 of sugar
- 2 spring onions
- 2 hard-boiled eggs
How to make it at home
- If the tteok are hard, soak them for 20 minutes in warm water.
- Bring the stock to the boil with the gochujang, gochugaru, soy sauce and sugar.
- Add the tteok and the fish cake cut into triangles and cook over a medium heat for about 10 minutes, stirring, until the sauce thickens.
- Add the spring onion and the hard-boiled eggs.
- Serve hot, when the sauce is glossy and sticky.
The trick: With melted cheese on top, it’s Koreans’ favourite modern version.