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