Photograph of the finished Tteokbokki

Korea · Bánh gạo cay

Tteokbokki

25 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Tteok rice cakes Tteok rice cakes 1.3 lb
  • Photograph of Korean chili paste (gochujang) Korean chili paste (gochujang) 4.2 oz
  • Photograph of Gochugaru Korean chilli flakes Gochugaru Korean chilli flakes 0.7 oz
  • Photograph of Sugar Sugar 1.4 oz
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Spring onion Spring onion 2.8 oz
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Soy sauce Soy sauce 2 ⅔ tbsp

Method

  1. 1 Soak the tteok rice cakes in warm water for 10 minutes until softened, then drain.
  2. 2 Cook the broth with gochujang chili paste, Korean chili powder, minced garlic, and sugar, stirring until dissolved.
  3. 3 Add the rice cakes and cook for 8 minutes until the sauce thickens and coats them evenly.
  4. 4 Add halved hard-boiled eggs and chopped scallions.
  5. 5 Cook for another 2 minutes, season with soy sauce, and serve hot.

With an appliance

  • Microwave 22 min

    Replace step 3: toss the rice cakes with the sauce in a deep bowl at 700 W for 5 minutes, then remove and stir once in between; this reduces the cooking time by about 3 minutes, and the sauce will be less sticky, although the consistency will be similar to pan-frying.

Start cooking