Tteokbokki / Korean Spicy Rice Cakes by Chef Jia Choi | Simple and Easy Recipe

My tteokbokki recipe is based on memories of my school days. I used to eat tteokbokki at street food stalls in my teenage years. Fish cakes and lots of green onion are key ingredients that enhance the taste of tteokbokki so don’t omit or reduce them!
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Tteokbokki / Korean Spicy Rice Cakes
Ingredients
400g / 14.1 ounces Korean rice cakes, separated
160g / 5.6 ounces Korean fish cakes, cut into big bite size pieces
3 cups (600cc) water
100g / 3.5 ounces cabbage, cut into big bite size pieces
2 hard-boiled eggs, optional
2 stalks green onion, thinly sliced

Sauce
5 tablespoons gochujang
2 tablespoons brown sugar
3 tablespoons soy sauce
2 cloves garlic, minced
1 teaspoon gochugaru (Korean chili flakes)
1/2 teaspoon beef stock powdered

Instructions
1. Soak the rice cakes in cold water for 5 minutes.
2. Thinly slice green onion. Cut the cabbage and fish cakes into big size pieces.
3. Pour water to the shallow pot. Stir in Gochujang, soy sauce and brown sugar. Add cabbage and bring to a boil.
4. When it boils, reduce the heat and add powdered beef stock and rice cakes to the sauce. Cook for about 5 minutes, until rice cakes soften.
5. Add fish cakes and Korean chili flakes, garlic, green onion, and hard-boiled eggs.
6. Braise it in medium low heat for about 5 minutes until the sauce thickens.

More information
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