We're going to make the classic Tteok-bokki (stir-fried rice cakes)—a street food dish with a bright red exterior, chewy rice cakes, and a sweet, spicy sauce.

Below, we've detailed the recipe, including the ingredients, time, and tips, so you can create a dish just as delicious as the ones served at the street stalls at home.

Servings and Total Time

- Serves: 2–3

- Preparation Time: 15 minutes (including soaking and cutting)

- Cooking Time: 12–15 minutes

- Total Time: Approximately 30 minutes

Ingredients (Serves 2–3, exact amounts)

- Tian Gao (Garaetteok): 400g (If frozen or refrigerated, they will firm up slightly; soaking in water will make them easier to separate)

- Korean chili paste (gochujang): 2 tablespoons (approximately 30–40g)

- Light soy sauce: 1 tablespoon (15ml)

- Sugar: 1 tablespoon (15g) — adjust to taste

- Minced garlic: 1 teaspoon (approximately 5g)

- Korean shrimp/fish broth or water: 400–500ml (approximately 1.5–2 cups)

- Korean fish cake: 150g g, sliced

- Cabbage or Napa cabbage: 50 g, shredded

- Scallions: 1, cut into 3–4 cm sections

- 2 hard-boiled eggs (optional, shelled after cooking)

- 1 teaspoon sesame seeds, for sprinkling

- 50 g mozzarella cheese (optional, for a shredded version)

- 5 g butter (optional, a small piece for flavor when the sauce thickens)

Tools Needed

- Wide frying pan or non-stick pan (for collecting sauce)

- Measuring cup, measuring spoon, small bowl (for mixing sauce)

- Wooden spatula or heatproof spatula (for stirring)

- Small saucepan (for boiling eggs or making broth)

Preparation (10–15 minutes)

1. If the rice cake is too hard, soak it in cold water for 10–15 minutes until it softens and separates easily. If the rice cake is fresh, soak it for 2–3 minutes.

2. Cut the fish cakes into 2–3 cm wide slices, thinly shred the cabbage, and chop the scallions. Mince the garlic.

3. If using hard-boiled eggs: Place the eggs in a saucepan of cold water. Once the water boils, cook over medium heat for 7–8 minutes until cooked through. Remove, rinse with cold water, and peel.

4. If using broth (for a richer flavor), pre-boil a small amount of dried anchovy or kelp in 500 ml of water for 5–8 minutes, then strain. Alternatively, use plain water.

Tip: Soaking the rice cakes for too long will soften them and affect the texture. Soak for 10–15 minutes is sufficient.

Sauce Preparation (1–2 Minutes)

In a small bowl, combine the following ingredients:

- 2 tablespoons Korean chili paste + 1 tablespoon light soy sauce + 1 tablespoon sugar + 1 teaspoon minced garlic.

Blend until a smooth paste forms, free of large particles. If you prefer a spicier sauce, add an additional 1/2–1 teaspoon of chili powder (gochugaru).

Main Cooking Instructions (12–15 minutes, see details)

1. Pour 400–500 ml of broth or water into a saucepan over medium heat.

2. Pour the prepared sauce into the saucepan and stir quickly to dissolve it completely. Then, reduce the heat to medium-high and bring to a simmer (approximately 1–2 minutes).

3. Add the rice cakes and fish cakes to the cooking vessel all at once, reduce the heat to medium-low, and keep it simmering gently (not boiling). Use a wooden spatula to gently stir every 1–2 minutes to prevent sticking.

4. Simmer for about 8–10 minutes, observing the rice cakes: they should be soft on the outside but still chewy on the inside. The broth will gradually reduce and thicken, making it easier to coat the rice cakes.

- If the broth is too low and the rice cakes are still not soft, add 1–2 tablespoons of water and continue cooking.

- If the soup is too thin, reduce the heat to medium and reduce until thickened.

5. When the rice cakes are almost done, add the shredded cabbage and chopped green onions and cook for another minute, allowing the vegetables to retain a slight crunch but not mushy texture.

6. To add cheese: Reduce the heat, spread the mozzarella on top, cover the saucepan and cook for 30–60 seconds to melt, then gently stir to shred the cheese. Adding a small piece of butter enhances the aroma.

7. Finally, cut the hard-boiled eggs in half, arrange on a plate, sprinkle with sesame seeds, and serve.

Optional Variations and Substitutions (Simplified)

- For a richer dish: Add shrimp, squid, or cooked vegetables (carrot slices, mushrooms).

- For a richer flavor: Use shrimp or fish broth instead of water.

- Control the sweetness or spiciness: Adjust the sugar and chili sauce to your taste; for children, use less spicy and more sweet.

Storage and Reheating Tips

- Storage: Let any remaining rice cake cool, then store in a crisper container. Refrigerate for 1–2 days. The rice cake will become hard.

- Reheating: In a small saucepan, add a little water or broth, slowly heat and stir. This will soften the rice cake. When microwaving, add a small amount of water and cover with plastic wrap to prevent it from drying out.

Tips Summary (Quick Memorization)

- Soak the rice cake for 10–15 minutes; don't overcook.

- Simmer over medium-low heat, stirring gently. Avoid stirring violently to prevent the rice cake from breaking.

- Broth significantly enhances the flavor, but water is perfectly acceptable.

- Cheese is optional; add if you prefer a stringy texture.

Ending and Invitation

Lykkers, follow these steps once and you can make tteokbokki at home with a bright red appearance, chewy rice cake, and a flavorful sauce. Next time, let's try a little variation on this basic recipe, adding some seafood or cheese, and see which one we like best.