Cooking up Korean spicy rice and fish cakes

Cooking up Korean spicy rice and fish cakes

by Luna

If you ever get the opportunity to visit South Korea, then you will see Korean stalls lining the street selling Ddukbokki (also known as tteokbokki). Cooked freshly in front of your eyes the streets literally smell of of food, a portion will probably set you back about 50p. This recipe recreates the smell, taste and texture of this famous dish and will have you coming back for more.

Tteokbokki is essentially Korean rice cakes and dried fish cakes cooked in a spicy gochujang sauce. You can vary the spice levels by adding more water or less gochujang. Rice cakes can be bought from most Asian supermarkets fresh or frozen.

I have used the following ingredients:

  • 500g of rice cake
  • 2 slices of dried fishcakes
  • 1/2 courgette (zucchini)
  • 1/2 carrot
  • 1 mushroom
  • 1 sliced spring onion
  • 1 tablespoon of sugar
  • 1/2 tablespoon of honey
  • 1 1/2 tablespoon of gochujang

Begin by boiling a small amount of water in a saucepan, about 1 inch deep. or about 150 ml. Once boiling, Add gochujang and stir well to make the sauce. Reduce to a medium heat and add the vegetables and allow to simmer for a few minutes, sweeten with honey and sugar and then add the rice cakes (you want to cook these for no longer than 10 minutes otherwise they go very soft and fall apart).

After about 5 minutes, finish by adding the fish cakes and spring onion and simmer for a further 2-3 minutes, Serve in a dish and sprinkle some sesame seeds over the top. Ddukbokki is often eaten with Korean sausage (sundae) or a non-spicy soup.

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