Korean Tteokbokki

Ingredients

• 500g Korean rice cakes (tteok)
• 3 tbsp gochujang
• 1 tbsp gochugaru (Korean chilli flakes)
• 2 tbsp sugar
• 2 tbsp soy sauce
• 3 cups stock or water
• 3 spring onions
• 2 boiled eggs
• Sesame seeds

Instructions

1. Soak the rice cakes in warm water for 10 minutes.
2. Bring the stock to a simmer and whisk in the gochujang, gochugaru, sugar and soy.
3. Add the rice cakes and cook 8-10 minutes until softened and the sauce thickens.
4. Add the spring onions and boiled eggs in the last 2 minutes.
5. Top with sesame seeds.

Serving suggestions

• Eat hot — they firm up as they cool.

Storage & reheating

Best fresh.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions