Tteokbokki

Name: Tteokbokki
Cook time: 35 min
Total time: 35 min
Yield: 2
Cuisine: Coreana
Ingredients: 2 u Egg; 1 tablespoon Soy sauce; 2 cloves Garlic; 1 teaspoon Sesame seeds; 2 tablespoons Sugar; 1 tablespoon Chilli Flakes; 3 u Spring Onions; 3 tablespoons Gochujang; 500 ml Dashi stock; 400 g Korean rice cakes (tteok)

Easy

Contains allergens

HuevosCereales con glutenSojaSésamo

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: Equipo Cocinoa
Preparation time: 35 min
Servings: 2

Summary

Korea's favourite street snack: soft, chewy rice cake cylinders in a red, sweet and spicy gochujang sauce, with spring onion and hard-boiled egg.

Ingredients

2 servings

Add to Bring!

2 u Egg (hard-boiled and peeled)
1 tablespoon Soy sauce
2 cloves Garlic (chopped)
1 teaspoon Sesame seeds (toasted)
2 tablespoons Sugar
1 tablespoon Chilli Flakes (Korean (gochugaru), to taste)
3 u Spring Onions (in 5 cm lengths)
3 tablespoons Gochujang
500 ml Dashi stock (or water)
400 g Korean rice cakes (tteok) (cylinder tteok)

Instructions

If the rice cakes are hard or frozen, separate them and soak them in lukewarm water.
20 min
Put the dashi in a deep frying pan and stir in the gochujang, chilli flakes, sugar, soy sauce and garlic until dissolved. Bring to the boil.
3 min
Add the drained rice cakes and cook over medium heat, stirring often so they do not stick, until tender and the sauce is thick and glossy.
10 min
Add the spring onion and boiled eggs and cook for a couple more minutes, turning them in the sauce.
2 min
Serve at once, sprinkled with sesame seeds.

Notes

Rice cakes (tteok) are sold fresh, chilled or frozen in Korean shops; if they are hard, soak them in lukewarm water for 20 minutes. They harden as they cool, so eat them freshly made. Fish cake slices (eomuk) or a pack of instant noodles (rabokki) are common additions.