Tteokbokki

Ingredients

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

Instructions

1. Soak the rice cakes briefly in warm water if hard.
2. Bring the stock to a simmer with the gochujang, gochugaru, sugar and soy.
3. Add the rice cakes and cook for 8-10 minutes until tender and the sauce is glossy.
4. Top with spring onion, halved egg and sesame.

Serving suggestions

• Eat immediately while soft and chewy.

Storage & reheating

Best fresh; rice cakes harden quickly.

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