(recipe for 4 portions)
- 800g tteok (Korean rice cakes), soaked in cold water if hard
- 1.2l water
- 4 spoons gochujang
- 1 spoon gochugaru (optional)
- 2 spoons soy sauce
- 2 spoons sugar
- half of a small cabbage, finely sliced (2 handfuls)
- 2 green onions
- 6 cloves garlic, sliced
- 2 soft-boiled eggs
- 1 spoon sesame oil (optional)
- sesame seeds
- In a pot bring water to boil.
- Stir in gochujang, gochugaru, soy, sugar until dissolved.
- Add tteok and cabbage, simmer ~10 min, stir so it doesn’t stick.
- Add green onions (save some for decoration), garlic, cook another ~3 min until sauce thickens.
- Finish with sesame oil, top with soft-boiled eggs, same green onions, sesame seeds, serve hot.
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I love tteokbokki, but I had no idea it was so simple to make!
I was also surprised, first time making it myself.
It’s mostly street food here in Korea. Which tends to be very easy to make, yes.
Nice! Try it with mozarella cheese as toppings as well.
Are the tteok sort of like gnocchi?
Sort of. They are more chewy and a bit harder and form-keeping. They also, I feel, absorb less sauce. Main difference is gnocchi are potatoes and eggs, tteok are rice flour, so the taste is clearly different.
Texture is what I was most interested in, so you’ve answered my questions admirably! Thank you.