Tteokbokki is one of the most popular street foods in Korea. This delicious, spicy, slightly sweet, and chewy rice cakes are addictive and be can easily made at home.
Depending on where you live, you can find tteokbokki rice cakes freshly made, refrigerated, or frozen at Korean markets.
The spicy sauce has a combination of Gochujang (Korean red chili pepper paste) and Gochugaru (Korean red chili pepper flakes). Feel free to adjust the sauce ingredients based on spiciness desired.
Anchovy broth is typically used for a depth of flavor which includes dried kelp and dried anchovies but you can use chicken or vegetable broth.
Optional Anchovy Broth Rice Cakes Sauce Optional Anchovy Broth: Spit the anchovies in the middle (belly) and remove the insides (guts) and the head. The stock tends to be bitter if you don’t remove the guts, especially with the large anchovies. In a sauce pan, add water, anchovies and kelp and bring to a boil. Reduce heat to medium and simmer for about 15 minutes. Strain the liquid through a sieve and discard anchovies and kelp. Rice Cakes Soak the rice cakes in cold water for about 15-20 minutes to help soften / separate rice cakes. Boil broth in a large pan. Stir in sauce ingredients and bring to a boil. Add the rice cakes and simmer until rice cakes becomes soft and the sauce starts to thicken, about 5 minutes, stirring often. Taste and add more chili pepper paste or sugar as needed, depending on the spice level desired. Add in fish cakes and continue to stir and simmer until rice cakes are soft and sauce has thickened. (Total time will be longer is you use frozen rice cakes). Stir in green onions. To serve, garnish with optional sesame seeds.
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