Zubereitung

Soak the rice cakes in warm water for 10 minutes if they feel firm or refrigerated, then drain well. Meanwhile, mince the garlic, cut the fish cake and cabbage, and slice the scallions.

In a small bowl, whisk together the gochujang, gochugaru, soy sauce, sugar, minced garlic, and 100 ml of the water until smooth and evenly combined.

Pour the remaining 500 ml water into a wide deep skillet or shallow pot and bring it to a lively simmer over medium-high heat. Stir in the sauce mixture and simmer for 2 minutes, until fragrant and slightly darkened.

Add the drained rice cakes and fish cake. Return to a steady simmer, stirring every minute, for 8 minutes, until the rice cakes are tender and the sauce begins to coat them.

Rice cakes and fish cake simmering in a glossy red tteokbokki sauce

KI-generiertes Bild

Stir in the cabbage and most of the sliced scallions. Simmer for 4 to 6 minutes, stirring often, until the cabbage is just tender and the sauce is thick enough to cling to the rice cakes; loosen with a splash of water if necessary.

Remove from the heat and rest for 2 minutes so the sauce settles and thickens. Serve hot, scattered with the reserved scallion tops and toasted sesame seeds.

Finished tteokbokki garnished with scallions and toasted sesame seeds

KI-generiertes Bild

Warum dieses Rezept gelingt

The rice cakes release starch as they simmer, naturally thickening the gochujang-based broth into a clingy sauce. Soy sauce and stock provide savory depth, while cabbage and scallions keep the dish fresh and aromatic.

Aufbewahren und Aufwärmen

So bewahrst du es auf

Refrigerate leftovers in an airtight container for up to 3 days. The sauce will thicken as it cools.

So wärmst du es auf

Reheat gently in a saucepan over medium-low heat with 2 to 3 tablespoons of water, stirring until the rice cakes are hot and supple; avoid boiling hard, which can make them tough.