Tteokbokki, Spicy Rice Cakes

Chewy, sweet and fiery. Tteokbokki is Korea's favourite street snack, soft rice cakes in a glossy red sauce. A ramen pot gets the sauce bubbling quickly and keeps it warm while you eat.

Ingredients

  • 2 cups rice cakes (tteok)
  • 2 cups water or anchovy stock
  • 2 tablespoons gochujang
  • 1 tablespoon gochugaru chilli flakes
  • 1 tablespoon sugar
  • 1 tablespoon soy sauce
  • 2 fish cakes, sliced, optional
  • 1 spring onion, sliced

Instructions

  1. If the rice cakes are firm, soak them in warm water for 10 minutes.
  2. In your ramen pot, whisk the gochujang, gochugaru, sugar and soy into the stock and bring to a boil.
  3. Add the rice cakes and fish cakes and simmer, stirring, for 8 to 10 minutes until the sauce thickens and coats them.
  4. Scatter the spring onion over the top and serve hot from the pot.

Tip: A boiled egg or a slice of cheese on top makes it a full meal.

Make it in the real thing: Shop the Captain Cranberry Korean Ramen Pot.

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