Tteokbokki

Ingredients

• 1 pound Korean rice cakes (tteok)
• 6 ounces fish cakes (eomuk), sliced
• 2 cups water
• 3 tablespoons gochujang (red chili paste)
• 1 tablespoon gochugaru (red chili flakes)
• 2 tablespoons sugar
• 1 tablespoon soy sauce
• 2 cloves garlic, minced
• 1 teaspoon sesame oil
• 2 green onions, cut into 2-inch pieces
• 1 tablespoon roasted sesame seeds
• 1 teaspoon rice vinegar

Instructions

1. Soak rice cakes in warm water for 30 minutes until slightly softened, then drain
2. Bring 2 cups of water to a boil in a large pot or wok
3. Add fish cakes and cook for 2 minutes
4. Mix gochujang, gochugaru, sugar, soy sauce, garlic, and rice vinegar in a small bowl
5. Add the sauce mixture to the boiling water and stir well
6. Add the drained rice cakes and stir constantly for 5-7 minutes until they become soft and chewy
7. Add green onions and sesame oil, then toss everything together
8. Cook for 1 minute more until green onions are slightly wilted
9. Transfer to a serving bowl and garnish with roasted sesame seeds

Notes

• If rice cakes are frozen, thaw them first or increase cooking time by 2-3 minutes
• Use a non-stick pot or wok to prevent sticking and burning
• Adjust spice level by adding more or less gochujang and gochugaru to taste
• Add a pinch of sugar if the sauce tastes too spicy or salty
• Keep stirring to prevent rice cakes from sticking to the bottom
• Fresh rice cakes cook faster than frozen ones, so monitor closely
• Leftover tteokbokki can be stored in an airtight container in the refrigerator for up to 3 days
• Reheat gently on the stovetop with a splash of water to restore sauce consistency