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- ✔Authentic Korean Chewy Wheat Rice Cake Sticks for Tteokbokki - Al Al Yi Mil Tteok L 1kg (Frozen)€8.59
- ✔Chungjungone Authentic Korean Fermented Red Pepper Paste with Glutinous Rice - Sunchang Gochujang 170g€2.79
- ✔Chungjungone Authentic Korean Anchovy & Small Herring Coin Stock Cubes - Han-Al Coin Yuksu 60g€9.95
- ✔Haemalguen Premium Korean Square Fish Cake - Eomuk 240g (Frozen)€4.50
- ✔Shinefarm Authentic Korean Twisted Bamboo Chopsticks - Set of 5€3.00
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찰떡볶이 알알이 밀떡 L 1kg - 냉동
×1 - ↳ The chewy wheat rice cakes stay springy while soaking up the sauce, giving you that authentic street-cart texture.
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청정원 순창 찰고추장 170g
×1 - ↳ Chung Jung One Sunchang gochujang brings deep fermented umami that forms the backbone of the tteokbokki sauce.
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청정원 한알 코인육수 (멸치디포리) 60g
×1 - ↳ The coin-shaped anchovy-based broth (myeolchi-dipori) dissolves in water for an instant rich soup — the heart of the fish cake broth.
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해맑은 명품 사각어묵 240g - 냉동
×1 - ↳ Haemalgun square fish cakes have an even thickness, perfect for skewering and dipping into broth.
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샤인팜 대나무 꽈배기 젓가락 5개입
×1 - ↳ The Shine Farm bamboo twisted sticks work as skewers for the fish cakes and as chopsticks when you eat.
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1 green onion
cebolleta -
sugar
azúcar -
half an onion (optional)
cebolla -
boiled egg (optional)
huevo cocido -
1L water
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1 tbsp sugar
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Paper or small cup (for broth)
Soak the frozen rice cakes in lukewarm water for 5 minutes so they separate. If they stay stuck together and hard, they won't cook through later — be sure to loosen them.
Pour 1L of water into a pot and add 2 broth coins. Stir over medium heat until fully dissolved.
When the broth starts to boil, add the square fish cakes and simmer for 3 minutes. This broth is the 'fish cake soup' you'll later pour into a cup to sip.
Once the fish cakes are soft, lift out half of them and thread them zigzag onto the bamboo sticks. They're hot, so use chopsticks.
Transfer about 400ml of the broth to another pot (or a pan). Keep the rest in the pot to serve as sipping soup.
Stir 2 tbsp gochujang and 1 tbsp sugar into the transferred broth. Stir while it's warm so the paste doesn't clump.
Add the soaked rice cakes and cook over medium-high heat. Stir constantly so nothing sticks to the bottom.
When the sauce bubbles and starts to thicken, that's your success signal. Don't reduce it too far or it gets salty — lower the heat while some sauce remains.
Dip the skewered fish cakes into the tteokbokki sauce to coat them. Slice a green onion on top to lift the aroma.
Plate the tteokbokki, set the fish cake skewers beside it, and pour the reserved clear fish cake broth into a cup. Done.
I'm worried it'll be too spicy. Can I adjust it?
Reduce the gochujang to 1 tbsp and add a bit more sugar and water for a milder version. For kids, use just half the gochujang.
How many servings is this?
A generous 2 servings. As a snack, 3 people can share it.
How do I store leftovers?
Eat the tteokbokki within 2 days refrigerated. When reheating, add a splash of water and stir to soften it again. Store the broth separately.
Can I swap in other ingredients?
Boiled eggs, instant noodles, or dumplings all work well as add-ins. If you can't find fish cake at European markets, this kit's fish cakes are enough.
What cooking tools do I need?
One pot, one pan or small pot, and chopsticks. The skewers and chopsticks are included in the kit.
I'm a beginner cook — can I do this?
Yes. The only tricky part is stirring the rice cakes so they don't stick. As long as you keep stirring, it's hard to fail.
