Tteokbokki
Chewy rice cakes in a sweet-spicy gochujang sauce with fish cakes and scallions. A classic Korean street food that's surprisingly easy to make at home.
- Total time
- 25 min
- Servings
- 4
- Calories
- 350
- Protein
- 10g
Ingredients
8 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
In a large skillet or pot, combine 2 cups water, 3 tbsp gochujang, 1 tbsp gochugaru, 1 tbsp sugar, and 1 tbsp soy sauce. Stir over medium heat until the sauce is smooth and bubbling, about 3 minutes.
Step 2
Add 1 pound rice cakes and 8 ounces fish cakes to the sauce. Stir gently to coat everything evenly.
Step 3
Bring to a boil over high heat, then reduce to medium and simmer, stirring occasionally, until the rice cakes are soft and chewy and the sauce has thickened slightly, about 10-12 minutes.
Step 4
Slice 4 scallions into 2-inch pieces and add them to the pan. Stir and cook for another 2-3 minutes until the scallions are wilted but still bright green.
Step 5
Taste and adjust seasoning if needed. Serve hot, directly from the pan or in a bowl, with extra sauce spooned over the top.
Tools you’ll need
- Large skillet or pot
- Wooden spoon or spatula
- Knife and cutting board
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
