Tteokbokki

Ingredients · 4 servings

• 600 gRice cake, cylindrical and soaked if firm
• 100 gGochujang
• 12 gGochugaru
• 160 gFish cake, sliced
• 60 gGreen onion, cut into 4 cm lengths (to serve)
• 24 gSugar
• 10 gGarlic, minced
• 30 gSoy sauce
• 700 mlWater

Equipment

stovetop, measuring spoon, mixing bowl, colander, cutting board, knife, wide pan, wooden spoon, whisk, small bowl, ladle, serving bowl

Instructions

1. 1
   Prepare Ingredients

   Gather a digital scale, measuring spoons, bowl, colander, knife, board, wide pan, and spoon, then measure every ingredient before heating. · 4 min

   What to look for: All ingredients are measured and tools are within reach.

2. 2
   Soak Rice Cakes

   Soak refrigerated rice cakes in warm water for 10 minutes if firm, then drain well so they simmer evenly in the sauce. · 10 min

   What to look for: Rice cakes look flexible and separate easily.

3. 3
   Cut Fish Cake

   Slice fish cake into broad bite sized pieces and cut green onion into 4 cm lengths, keeping a small handful aside for serving. · 5 min

   What to look for: Fish cake pieces are even and green onion is bright.

4. 4
   Mix Red Sauce

   Whisk gochujang, gochugaru, sugar, soy sauce, garlic, and 100 ml water in a bowl until the paste loosens into a smooth red sauce. · 3 min

   What to look for: Sauce is smooth, glossy, and deep red.

5. 5
   Boil Water

   Pour 600 ml water into a wide pan and bring it to a lively boil over medium high heat, stirring once to prevent hot spots. · 5 min

   What to look for: Water bubbles actively across the full surface.

6. 6
   Simmer Rice Cakes

   Add drained rice cakes and the prepared sauce, then simmer while stirring often until the sauce begins to cling to the cakes. · 7 min

   What to look for: Sauce thickens slightly and coats the rice cakes.

7. 7
   Add Fish Cake

   Add fish cake and most green onion, then simmer until the rice cakes are plump and chewy and the sauce is glossy and thick. · 6 min

   What to look for: Sauce looks shiny and leaves a slow trail when stirred.

8. 8
   Serve Hot

   Serve immediately in shallow bowls with reserved green onion scattered over the top while the cakes are at their chewiest. · 1 min

   What to look for: Bowls are steaming with a glossy red sauce.