- serves 3 people
- preparation 5 minutes
- cooking 15 minutes
- difficulty Easy level
Ingredients
- 500 g tteokbokki tteok (about 24, 3 inch long rice cake pieces)
- 3 cups anchovy broth (or dashi broth)
- 4 sheets eomuk bokkeum (fish cake) (or as much as you like)
- ¼ head green cabbage (yangbaechu), cut into chunks
- 2 spring onions, cut into 3 cm batons
Sauce
- 3 tbsp Korean red chilli pepper paste (gochujang)
- 1-3 tbsp Korean red chili pepper flakes (gochugaru), preferably finely ground
- 1 tbsp light soy sauce
- 2 tbsp sugar
- 1 tbsp corn syrup (or 1 more tbsp sugar)
- 1 tbsp minced garlic
Instructions
- Soak tteokbokki in a large bowl of tap water for 10 minutes.
- Bring all of the ingredients for the sauce together in a bowl. Add the broth and chilli sauce to a large frypan and turn the heat on the medium-high.
- Cut the fish cakes into triangles. Add the tteokbokki tteok, eomuk bokkeum, cabbage and spring onions to the pan. Cook on a rapid boil, stirring, for 8-10 minutes or until the tteokbokki tteok are soft, the sauce has reduced and thickened and everything is coated in red sauce.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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