mains
Tteokbokki (Chef Paik's Version)
Chewy rice cakes simmered in a sweet-spicy gochujang sauce, with fish cakes, cabbage, and hard-boiled eggs. Chef Paik's proportions.
base recipe: 4 servings
#korean#rice cakes#street food
ingredients
servings
4
Base
Sauce
instructions
- 1.Cut the green onion diagonally, or slice in half and cut into long pieces.
- 2.Cut the cabbage and fish cake into bite sizes.
- 3.Add the water, dark soy sauce, brown sugar, gochujang, coarse red pepper powder, fine red pepper powder, green onion, and cabbage to a pot and bring to a boil.
- 4.Lightly rinse the rice cake and wheat flour cake under water.
- 5.Once the sauce boils, add the hard-boiled eggs, rice cake, and wheat flour cake and keep cooking.
- 6.Add MSG if desired.
- 7.When the sauce boils again, add the fish cake.
- 8.Continue cooking until the sauce reaches the consistency you want.
revision history
- — There's also a simpler quick version: 1 lb rice cakes (plus optional fish cakes, ramen, or zucchini) with a sauce of 1 tbsp soy sauce, 2 tbsp sugar, 2 tbsp liquid sweetener like plum syrup or honey, and 2 cloves garlic.