Ingredients
Equipment
Method
Prepare the rice cakes:
- If your tteok is refrigerated or frozen, soak it in warm water for 10–15 minutes until softened (this helps the tteok have a softer texture when cooked).
Make the broth:
- In a medium saucepan, add 3.5-4 cups of anchovy broth (or chicken/beef broth). Bring to a simmer.
Mix the sauce:
- Stir in gochujang, gochugaru (if using), sugar, soy sauce, and garlic. Let it simmer for 2–3 minutes until well combined.
Add ingredients:
- Add the rice cakes in and cover the pan and cook for 8–10 minutes, stirring occasionally until they become soft and the sauce thickens. Then add the fish cakes, and hard-boiled egg (if using).
Optional – Add ramen and/or mozzarella:
- If using, add instant ramen noodles and cook until the time is finished on the package. Sprinkle mozzarella on top if using.
Finish and serve:
- Garnish with green onions and sesame seeds. Serve hot and enjoy!
Nutrition
Notes
- Use anchovy broth for extra umami flavor, but other types of broths work well too. If you don't have any broth on hand, water works as well.
- Soaking the refrigerated/frozen rice cakes in warm water before cooking prevents them from breaking or becoming too tough after cooking.
- This dish is extremely customizable - boiled eggs, ramen, dumplings, and mozzarella are some popular additions.
- Tteokbokki thickens as it sits, so if you want to reheat it as leftovers, I'd recommend reheating it with a splash of water to revive the texture.
- Tteok (or rice cakes) don't sit well in the fridge after the package is opened. I'd recommend freezing them after the package is open.