Tteokbokki

Chewy rice cakes submerged in a thick, glossy red sauce. A balance of chili heat, deep umami, and a hint of sweetness that perfectly coats every bite.

• Prep time: 10 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 911
• Protein: 24 g
• Carbs: 132 g
• Fat: 26 g

Ingredients

• 1000 ml dashi stock ( clear )
• 4 tbsp gochujang ( chili paste )
• 2 tbsp gochugaru ( chili powder )
• 2 tbsp White sugar
• 2 tbsp Korean soy sauce
• 4 piece Garlic ( finely minced )
• 4 piece Spring onion, sauté/poêlé sans matière grasse ( sliced on the bias )
• 2 tbsp Sesame oil
• 2 tbsp Sesame seed ( toasted )
• 700 g Korean rice cakes (Garae-tteok) ( soaked in cold water if dry )
• 200 g Fish cakes (Eomuk) ( cut into bite-sized pieces )

Instructions

1. Base preparation

   In a skillet, pour the dashi broth. Bring to a boil and add the minced garlic. The briny scent of the broth should mingle with the garlic without any browning.

2. Sauce binding

   Whisk in the gochujang, gochugaru, white sugar, and Korean soy sauce until fully dissolved. The sauce should take on a deep, uniform red hue.

3. Simmering and reduction

   Add the rice cakes and fish cakes. Simmer over medium heat. Stir regularly to prevent the rice from sticking. The sauce is ready when it becomes syrupy and coats the spoon.

4. Finishing and serving

   Off the heat, add the sliced green onions and sesame oil. Sprinkle with sesame seeds for crunch. The dish should be served steaming, with the sauce still bubbling.

Chef's tips

• If the sauce reduces too quickly, add a bit more broth to maintain creaminess.
• The tteok are cooked when they float to the surface and feel soft to the touch.
• Don't skip the sesame oil at the end; it provides the shine and the aroma.

Storage

Keeps for 2 days in the fridge. Reheat in a pan with a splash of water to loosen the sauce that will have thickened.