Spicy Korean Tteokbokki (Dukbokki) with Fish Cakes and Gochujang Recipe

Introduction

Tteokbokki is a beloved Korean street food featuring chewy rice cakes in a spicy, flavorful sauce. This recipe offers a rich homemade broth and a balanced heat that makes it a comforting and satisfying dish. It’s perfect for any time you crave a taste of Korea with simple ingredients.

Ingredients

• 1 pound tteokbokki (Korean rice cakes)
• 3½ cups anchovy stock or water
• 6 x 6 inch piece dried kelp
• 3 tablespoons gochujang (Korean red chili paste)
• 1 tablespoon gochugaru (Korean chili pepper flakes)
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 4 ounces Korean fish cakes, rinsed, patted dry and sliced into bite sized pieces
• 1 teaspoon toasted sesame oil
• 3 scallions, chopped
• 1 teaspoon sesame seeds

Instructions

1. Step 1: Make the broth by bringing the anchovy stock and dried kelp to a boil over high heat in a medium pot. Remove the kelp once boiling, reduce heat to low, and simmer uncovered for 10 minutes.
2. Step 2: Stir in the gochujang, gochugaru, soy sauce, and sugar. Bring the mixture back to a boil to develop the sauce.
3. Step 3: Add the tteokbokki rice cakes to the pot and cook for 8 to 10 minutes, stirring frequently until the cakes become soft and tender.
4. Step 4: Add the sliced fish cakes and cook for an additional 4 minutes, stirring often to combine flavors.
5. Step 5: Turn off the heat, then stir in the toasted sesame oil and chopped scallions. Transfer the tteokbokki to a serving bowl, sprinkle with sesame seeds, and serve warm.

Tips & Variations

• For a vegetarian broth, substitute anchovy stock with vegetable broth and omit fish cakes.
• Add boiled eggs or cabbage for extra texture and flavor.
• Adjust the amount of gochugaru and gochujang according to your preferred spice level.

Storage

Store leftover tteokbokki in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a pan with a splash of water or broth to restore the sauce’s consistency. Avoid microwaving without adding liquid, as the rice cakes may harden.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen rice cakes for tteokbokki?

Yes, frozen rice cakes can be used but make sure to soak or thaw them in warm water before cooking to ensure even cooking and softness.

What if I can’t find anchovy stock?

If anchovy stock is unavailable, you can use water or vegetable broth. The anchovy stock adds depth but the dish will still be flavorful with these alternatives.

Spicy Korean Tteokbokki (Dukbokki) with Fish Cakes and Gochujang Recipe

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Tteokbokki, also known as Dukbokki, is a beloved Korean street food made from chewy rice cakes simmered in a savory, spicy sauce. This recipe features a flavorful anchovy and kelp broth enriched with gochujang and gochugaru for a perfect balance of heat and umami, complemented by tender fish cakes and a finishing touch of toasted sesame oil and scallions. It’s a comforting, satisfying dish perfect for any occasion.

• Author: rami
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Korean

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 pound tteokbokki (Korean rice cakes)
• 4 ounces Korean fish cakes, rinsed, patted dry and sliced into bite-sized pieces
• 3 scallions, chopped
• 1 teaspoon toasted sesame oil
• 1 teaspoon sesame seeds

Broth Ingredients

• 3½ cups anchovy stock or water
• 6 x 6 inch piece dried kelp

Seasoning

• 3 tablespoons gochujang (Korean red chili paste)
• 1 tablespoon gochugaru (Korean chili pepper flakes)
• 1 tablespoon soy sauce
• 1 tablespoon sugar

Instructions

1. Make the broth: In a medium-sized pot over high heat, combine the anchovy stock and dried kelp and bring to a boil. Once boiling, remove the kelp and reduce the heat to low. Let the broth simmer uncovered for 10 minutes to develop a rich umami base.
2. Season the broth: Stir in the gochujang, gochugaru, soy sauce, and sugar until they are fully dissolved. Bring the mixture back to a boil to meld the flavors together.
3. Cook the rice cakes: Add the tteokbokki (rice cakes) to the boiling broth. Cook for 8 to 10 minutes, stirring frequently to prevent sticking, until the rice cakes soften and absorb the spicy flavors.
4. Add the fish cakes: Incorporate the sliced Korean fish cakes into the pot. Continue cooking for another 4 minutes, stirring frequently to heat the fish cakes through and combine all ingredients well.
5. Serve: Turn off the heat and stir in the toasted sesame oil and chopped scallions. Transfer the dish to a serving bowl and sprinkle with sesame seeds for a final garnish. Serve hot and enjoy this classic Korean comfort food.

Notes

• Make sure to soak or rinse the rice cakes if they are refrigerated or frozen before cooking to soften them slightly.
• The broth can be made with anchovy stock for authentic flavor or water as an alternative.
• Adjust the amount of gochujang and gochugaru according to your preferred spice level.
• Stir frequently while cooking the rice cakes to prevent them from sticking to the bottom of the pot.
• For a vegetarian version, substitute anchovy stock with vegetable broth and omit fish cakes.

Keywords: Tteokbokki, Korean rice cakes, spicy Korean dish, gochujang, Korean fish cakes, street food