This firery dish features chewy rice cakes (garaetteok) seasoned with spicy chile paste. A staple of Korean street food, you’ll often find bubbling pots of tteokbokki ready to serve. Garnish with sesame seeds for an extra crunch.
Preparation Details
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Servings: 2
Ingredients
- 3 cups water
- 2 dried anchovies, or more to taste
- 3 tablespoons chile paste
- 2 tablespoons white sugar
- 1 tablespoon soy sauce
- 1 tablespoon corn syrup
- 2 Korean fish cakes, sliced
- 1/2 o nion, thickly sliced
- 1 spring onion, thickly sliced
Steps
- Combine water and anchovies in a saucepan; bring to a boil and cook for 10 minutes. Remove and discard anchovies; set anchovy water aside.
- Combine chile paste, sugar, soy sauce, and corn syrup in a bowl.
- Add rice cakes, onion, and chile paste mixture to anchovy water; bring to a boil and boil for 5 minutes, stirring occasionally. Add spring onion; boil 3 minutes more.
