Print: Tteokbokki (Korean Spicy Rice Cakes)

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.

Prep

17 min

Cook

14 min

Servings

Difficulty

Medium

Ingredients

3 cups water
2 drieds anchovies , or more to taste
3 tablespoons chile paste
2 tablespoons white sugar
1 tablespoon soy sauce
1 tablespoon corn syrup
2 Koreans fish cakes , sliced
1/2 o
1 spring onion , thickly sliced

Instructions

1 Combine water and anchovies in a saucepan; bring to a boil and cook for 10 minutes. Remove and discard anchovies; set anchovy water aside.
2 Combine chile paste, sugar, soy sauce, and corn syrup in a bowl.
3 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.

Nutrition per serving

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