Cherry & Dennis Helper Habitat
Korean Tteokbokki
韓式辣炒年糕
Recipe overview
Rice cakes and fish cakes simmer in gochujang sauce until tender-chewy and lightly glazed.
01
Ingredients
Main ingredients
- 500 g Korean rice cakes
- 200 g fish cakes
- 3 stalks spring onion
- 500 ml water
Gochujang sauce
- 3 tbsp gochujang
- 1 tbsp light soy sauce
- 1 tbsp sugar
02
Tools
- deep pan
- knife
- board
- spatula
- mixing bowl
- spoon
03
Steps
Step 1
Separate rice cakes; soak firm ones for 10 minutes
Separate rice cakes; soak firm ones for 10 minutes.
Step 2
Cut fish cakes into bite-size pieces
Cut fish cakes into bite-size pieces.
Step 3
Wash spring onion; cut whites and greens separately
Wash spring onion; cut whites and greens separately.
Step 4
Mix gochujang, soy sauce, sugar and a little water
Mix gochujang, soy sauce, sugar and a little water.
Step 5
Bring 500 ml water and spring onion whites to a boil
Bring 500 ml water and spring onion whites to a boil.
Step 6
Stir in the sauce until evenly dissolved
Stir in the sauce until evenly dissolved.
Step 7
Add rice cakes; simmer about 8 minutes
Add rice cakes; simmer about 8 minutes.
Step 8
Turn rice cakes often so they do not stick
Turn rice cakes often so they do not stick.
Step 9
Add fish cakes and cook 5 minutes until hot throughout
Add fish cakes and cook 5 minutes until hot throughout.
Step 10
Check the centre of a rice cake is tender, without a hard core
Check the centre of a rice cake is tender, without a hard core.
Step 11
Simmer until sauce lightly coats the rice cakes
Simmer until sauce lightly coats the rice cakes.
Step 12
Add spring onion greens and serve immediately
Add spring onion greens and serve immediately.
Common mistakes
- Do not judge rice cakes by the surface if the centre stays hard; check wheat, fish and soy allergens.
Tips
Start with less gochujang for a milder dish instead of masking excess heat with sugar.
