Lita Eats

Tteokbokki is one of my favorite dishes to make, especially during the cold months when its warmth and spiciness feel extra comforting. The combination of chewy rice cakes, savory fish cakes, and a spicy-sweet gochujang sauce creates a perfect harmony of flavors. There’s something so satisfying about preparing this Korean street food at home— the process of stirring the bubbling sauce and watching the rice cakes soften fills the kitchen with an irresistible aroma. It’s my go-to dish when I want something hearty, warming, and delicious to share with family or enjoy on a cozy night in.

Ingredients

• 625 g rice cakes
• 170 g fish cakes
• 950 ml chicken stock
• 3 tbsp soy sauce
• 3 tbsp gochujang (Korean red pepper paste)
• 3 tbsp sugar
• 1 tsp gochugaru (Korean red pepper flakes, optional)
• 2 stalks green onions
• 2 boiled eggs

Methods

1. In a large pan, bring the chicken stock to a boil.
2. Add the rice cakes and cook for about 5 minutes until they begin to soften.
3. Stir in the gochujang, soy sauce, sugar, and gochugaru, if using. Mix well.
4. Add the fish cakes and cook for another 5-10 minutes, or until the sauce thickens and coats the rice cakes.
5. Slice the green onions and add them to the pan, cooking for an additional 2 minutes.
6. Serve hot, topped with halved boiled eggs.