Spicy Tteokbokki Recipe
Prep Time:
10 minutes
Cook Time:
15 minutes
Servings:
4 servings
Ingredients
  • 2 tablespoons gochujang
  • 1 teaspoon gochugaru (or more, to taste)
  • 1 tablespoon soy sauce
  • 1 ½ tablespoons sugar (or more, to taste)
  • 1 pound Korean rice cake cylinders
  • 3 fish cakes sheets, cut into small triangles
  • 3 cups anchovy broth or water
  • 1 cup chopped green cabbage
  • 1 scallion, cut into 1-inch pieces
  • 3 boiled eggs
Directions
  1. To make the tteokbokki sauce, mix together the gochujang, 1 teaspoon gochugaru, soy sauce, and sugar in a small bowl. Set aside.
  2. In a large skillet over medium heat, add the anchovy broth (or water) and bring it to a boil. Add the reserved tteokbokki sauce, rice cakes, fish cakes, and cabbage. Continue to cook over medium heat until the rice cakes have softened and the sauce has thickened, about 5-7 minutes. Stir frequently to prevent the rice cakes from sticking to the pan. Check for seasoning by adding more gochugaru for extra spice or more sugar for added sweetness.
  3. Add the boiled eggs and chopped scallions. Reduce heat to low and cook for another 4-5 minutes. Garnish with sesame seeds and serve immediately while hot.