Tteokbokki (Korean Spicy Rice Cake)

It is made from rice cakes (garaetteok, which are cylinder-shaped), fish cakes, cooked eggs, and chile paste.


3 cups water. 2 dried anchovies (or more to taste) Sauce: 3 tablespoons chile paste. 2 teaspoons of white sugar. 1 tablespoon of soy sauce. 1 tablespoon of corn syrup. Two Korean fish cakes, sliced ½ onion, thickly sliced 1 spring onion, thickly sliced 

In a saucepan, combine the water and anchovies. Bring to a boil. Cook for ten minutes. Remove the anchovies.

To make the sauce, mix together chile paste, sugar, soy sauce, and corn syrup in a basin. 

Add the rice cakes and onion to the saucepan with the anchovy water. Add the sauce. 

Bring to a boil, then simmer for 5 minutes, stirring regularly. Add the spring onion and continue boiling for 3 minutes. 

It is pretty spicy. So, when you add the sauce, taste it to determine how much heat you want. 

If you use frozen rice cakes, simply thaw them in the microwave for 30 seconds.  

Do not boil the rice cakes for too long; otherwise, they will become mushy. 

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