Tteokbokki

Method

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1. If the rice cakes are refrigerated or frozen, soak them in warm water for 20 minutes until pliable, then drain.

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2. Bring the stock to a boil in a wide, shallow pan.

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3. Whisk in the gochujang, gochugaru, sugar, soy sauce, garlic and corn syrup until fully dissolved.

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4. Add the rice cakes and fish cakes and boil steadily, stirring often so nothing sticks to the base.

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5. Cook for 10 to 12 minutes, until the rice cakes are soft and chewy through and the sauce has reduced to a thick, glossy coating.

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6. Add the spring onions and boiled eggs in the last 2 minutes to warm through.

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7. Take off the heat, stir in the sesame oil, scatter with sesame seeds and serve immediately.

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Chef’s Tips

• Keep stirring. Rice cakes stick to the pan the moment you stop.
• Serve straight away — the sauce continues thickening and the cakes harden as they cool.
• For rosé tteokbokki, stir in 100 ml of double cream at the end. It is not traditional but it is delicious.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• A cold lager, or Korean rice punch
• Serve with fried mandu or kimbap
• Finish with a sweet iced drink

Storage & Reheating

Best fresh. Keeps 1 day; reheat with a splash of stock to loosen, though the cakes will be firmer.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.