Spicy Korean Tteokbokki (Dukbokki) Recipe

Introduction

Tteokbokki, also known as dukbokki, is a beloved Korean street food featuring chewy rice cakes in a spicy, flavorful sauce. This dish is warm, comforting, and perfect for sharing as a snack or a meal. With simple ingredients and a rich broth, it’s a must-try for anyone interested in Korean cuisine.

Ingredients

• 1 pound tteokbokki (Korean rice cakes)
• 3½ cups anchovy stock or water
• 6 x 6 inch piece dried kelp
• 3 tablespoons gochujang (Korean red chili paste)
• 1 tablespoon gochugaru (Korean chili pepper flakes)
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 4 ounces Korean fish cakes, rinsed, patted dry and sliced into bite sized pieces
• 1 teaspoon toasted sesame oil
• 3 scallions, chopped
• 1 teaspoon sesame seeds

Instructions

1. Step 1: Make the broth by adding the anchovy stock and dried kelp to a medium pot over high heat. Bring to a boil, then remove the kelp, reduce heat to low, and let simmer uncovered for 10 minutes.
2. Step 2: Stir in the gochujang, gochugaru, soy sauce, and sugar into the broth. Bring the mixture back to a boil.
3. Step 3: Add the tteokbokki rice cakes and cook for 8 to 10 minutes, stirring frequently until they become soft and tender.
4. Step 4: Add the sliced fish cakes to the pot and continue cooking for another 4 minutes, stirring regularly.
5. Step 5: Turn off the heat and stir in the toasted sesame oil and chopped scallions. Transfer to a serving bowl and sprinkle sesame seeds on top before serving.

Tips & Variations

• For a richer flavor, use homemade anchovy stock or substitute with vegetable broth if preferred.
• Add boiled eggs or cabbage for extra texture and flavor.
• Adjust the spice level by reducing or increasing the amount of gochujang and gochugaru to suit your taste.
• Use fresh rice cakes if available; soak frozen ones in warm water before cooking to soften.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, adding a splash of water if the sauce thickens too much. For best texture, enjoy fresh as rice cakes can harden when refrigerated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What if I can’t find tteokbokki rice cakes?

You can substitute with cylindrical rice cakes available at Asian grocery stores or use sliced cylindrical rice cakes found frozen; soak them in warm water before cooking to soften.

Can I make this dish vegetarian?

Yes, replace anchovy stock with vegetable broth and omit the fish cakes. You can add mushrooms or tofu for extra protein and texture.

Spicy Korean Tteokbokki (Dukbokki) Recipe

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Tteokbokki, also known as Dukbokki, is a popular Korean street food featuring chewy rice cakes simmered in a spicy and savory sauce made from gochujang and anchovy stock. This comforting dish is enhanced with fish cakes, scallions, and sesame seeds, delivering layers of umami and heat. Perfect as a snack or a meal, this recipe guides you through creating an authentic Korean favorite right at home.

• Author: Felix
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Korean

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 pound tteokbokki (Korean rice cakes)
• 3½ cups anchovy stock or water
• 6 x 6 inch piece dried kelp
• 3 tablespoons gochujang (Korean red chili paste)
• 1 tablespoon gochugaru (Korean chili pepper flakes)
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 4 ounces Korean fish cakes, rinsed, patted dry and sliced into bite sized pieces
• 1 teaspoon toasted sesame oil
• 3 scallions, chopped
• 1 teaspoon sesame seeds

Instructions

1. Make the broth: In a medium-sized pot over high heat, combine the anchovy stock and dried kelp. Bring to a boil. Once boiling, remove the kelp from the pot and reduce the heat to low. Let the broth simmer uncovered for 10 minutes to develop deep flavors.
2. Season the broth: Stir in the gochujang, gochugaru, soy sauce, and sugar into the simmering broth. Increase the heat and bring the mixture back to a boil, ensuring the spicy paste is fully incorporated.
3. Cook the rice cakes: Add the tteokbokki rice cakes to the boiling broth. Cook for 8-10 minutes, stirring frequently, until the rice cakes become soft and tender but still chewy.
4. Add the fish cakes: Introduce the sliced fish cakes to the pot. Continue cooking for an additional 4 minutes while stirring frequently to allow the fish cakes to absorb the sauce flavors.
5. Serve: Turn off the heat and stir in the toasted sesame oil and chopped scallions. Transfer the spicy rice cake dish into serving bowls and sprinkle sesame seeds on top. Serve immediately while hot.

Notes

• For a vegetarian version, substitute anchovy stock with vegetable stock and omit fish cakes.
• If tteokbokki rice cakes are frozen, soak them in warm water for 10-15 minutes before cooking to soften.
• Adjust the amount of gochujang and gochugaru to control the spice level according to personal preference.
• Adding boiled eggs or sliced cabbage can enhance texture and flavor.
• This dish is best enjoyed fresh but can be reheated on the stovetop with a splash of water.

Keywords: Tteokbokki, Dukbokki, Korean rice cakes, Spicy Korean dish, Korean street food, Gochujang recipe, Fish cake recipe