🇰🇷 How to Make Tteokbokki

Craving Tteokbokki? On FoodNeverComes the food never actually comes — so here's how to make real Tteokbokki at home, in about 20 min, with stuff you probably already have.

🛒 Ingredients

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• 350g cylinder rice cakes (tteok)
• 2 cups water or anchovy stock (stock = deeper flavour)
• 2 tbsp gochujang
• 1 tbsp gochugaru (Korean chilli flakes)
• 1 tbsp sugar + 1 tbsp soy sauce
• 2 sheets fish cake, sliced (optional but classic)
• 2 spring onions, cut in batons
• 1 boiled egg (optional)

👩‍🍳 Method

1. If the rice cakes are refrigerated and hard, soak them in warm water 10–15 min so they cook evenly.
2. Whisk gochujang, gochugaru, sugar and soy into the water and bring to a boil in a wide pan.
3. Add the rice cakes (and fish cake); simmer on medium 8–10 min, stirring often so nothing sticks to the bottom.
4. You're done when the sauce coats the back of a spoon and the cakes are soft with a chewy centre — it thickens fast at the end, so don't walk away.
5. Too thick? Splash in water. Not sweet enough? Another ½ tbsp sugar — tteokbokki should be sweet-heat, not just heat.
6. Stir in the spring onions (and halved egg) and rest 2 minutes off the heat — the sauce clings best warm, not boiling.