Tteokbokki
Tteokbokki is probably THE most famous street food from Korea: chewy rice cakes simmered in an addictive mix of sweet, savory, spicy sauce.
6 Servings
| Nutrition (1 serv.) | Amount | Nutrition (1 serv.) | Amount |
|---|---|---|---|
| Calories | 206 kcal | Sugar | 9 g |
| Carbs | 36 g | Cholesterol | 1 mg |
| Protein | 9 g | Sodium | 797 mg |
| Fat | 4 g | Fiber | 2 g |
| Sugar | 9 g | ||
| Cholesterol | 1 mg | ||
| Sodium | 797 mg | ||
| Fiber | 2 g |
Prep Time: 5 min Cook Time: 20 min Total Time: 25 min
Ingredients
1 lb tteokbokki tteok
3 tbsp gochujang
1 tbsp gochugaru
1 tbsp soy sauce
1 tbsp sugar
3 cloves garlic (minced)
3 cups anchovy stock (sub dashi or other stock if needed)
1 tsp toasted sesame oil
1 tbsp green onions (thinly sliced)
1 tsp toasted sesame seeds
Instructions
Soak the tteokbokki tteok in warm tap water while you prepare the sauce.
In a small bowl, mix together the gochujang, gochugaru, soy sauce, sugar, and minced garlic. (See notes for a mild version of the sauce.)
Add the anchovy stock to a pot and stir in the sauce. Bring to a simmer over medium high heat.
Drain the tteokbokki and add to the pot. Stir occasionally and bring to a simmer for 3-4 minutes. Turn the heat down to low and let the sauce bubble and reduce, stirring so they don’t stick to the bottom of the pan, about 10-15 minutes depending on how thick you want the sauce.
Before serving drizzle with toasted sesame oil and finish with toasted sesame seeds and sliced scallions. Enjoy warm!