Braised Tteokbokki (Street-Food Style)
Description In this Tteokbokki dish the rice cakes absorb the sauce as they cook, becoming chewy and absorbing the flavours of the sauce. The gochugaru layered on top of the gochujang gives the sauce a tasty heat which quickly fades after the initial hit. Stats ⏱️ Prep time: 5 minutes ✦ Cook time: 15 minutes ✦ Total time: 20 minutes 🍽️ Serves: 2 people Ingredients 20 small rice cake sticks 500 ml water 4 tbsp gochujang (Korean chilli paste) 1 tsp gochugaru (Korean chilli flakes) 2 tbsp light soy sauce 2 spring onions, sliced Instructions Build the broth — Bring the water to a boil in a wide saucepan or deep skillet. Stir in the gochujang, gochugaru, and soy sauce. Add the rice cakes — Drop in the rice cakes (they don’t need to be boiled first). Stir to coat everything in the broth. Simmer — Cook over medium heat, stirring occasionally, for 10–12 minutes. The sauce will reduce and thicken, clinging to the rice cakes. The rice cakes are ready when they are tender all the way through but still have some chew. Finish — Scatter spring onions over the top and serve in bowls with the remaining broth. Notes The sauce continues to thicken as it sits, so serve promptly or add a splash of water to loosen it if needed.