Chewy rice cakes in sweet-spicy red sauce, Seoul street food.
History
Tteokbokki began in the royal court as a soy-sauce dish of rice cakes. In 1953 Ma Bok-rim started selling it with gochujang in Seoul, creating the modern spicy version. It became the street food of Korea.
Why it exists
Chewy rice cakes in a thick spicy sauce are cheap and comforting.
Ingredients
- Rice cakes
- Gochujang
- Gochugaru
- Fish cakes
- Anchovy stock
- Sugar
- Spring onion
How it's made
- Soak the rice cakes if hard
- Boil anchovy stock with gochujang, gochugaru and sugar
- Add rice cakes and fish cakes
- Simmer until the sauce thickens
- Top with spring onion and egg
how to eat it
Serve & eat
With fish cake and egg.
Ratings & notes
Loading…