Korean · serves 2
Tteokbokki
Chewy rice cakes in a sweet chilli sauce. Twenty minutes and unlike anything else here.
Ingredients
- 500g rice cakes (tteok)
- 3 tbsp gochujang
- 1 tbsp chilli powder
- 2 tbsp sugar
- 1 tbsp soy sauce
- 3 cups stock or water
- 1 onion, sliced
- 2 eggs, boiled
- Spring onion
- Sesame seeds
Method
- Soak the rice cakes in warm water 20 minutes if they're hard or frozen.
- Stock, gochujang, chilli powder, sugar and soy in a wide pan. Bring to a boil and whisk smooth.
- Rice cakes and onion in.
- Simmer 12 minutes, stirring often so they don't stick to the base. The sauce thickens as the cakes release starch — that's the thickening, no flour needed.
- They're ready when chewy but not hard in the middle.
- Boiled egg halves, spring onion, sesame seeds.