Tteokbokki (Korean Spicy Rice Cakes)

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Prepare 300g of rice cakes and 2 fish cakes. Choose thin fish cakes as they hold their texture better even with longer cooking. Slice them into bite-sized pieces.
   ▶ ≈0:08
2. 2
   Prepare 1 scallion and slice it into long pieces to complement the sauce flavors.
   ▶ ≈0:29
3. 3
   Prepare the sauce: mix together 3 tbsp fine chili powder, 1 tbsp chili paste, 2 tbsp dark soy sauce, 2 tbsp sugar, 2 tbsp oyster sauce, 0.3 tbsp seasoned salt, 1 tbsp cooking oil, and 6 pinches of black pepper. Blend well until smooth and thick.
   ▶ ≈0:42
4. 4
   Bring 400ml of water to a boil over high heat. If you prefer thick, clingy sauce on the cakes, add the rice cakes first; if you prefer broth-based and refreshing flavor, dissolve the sauce first.
   ▶ ≈1:02
5. 5
   Stir continuously to prevent sticking. After about 2 minutes when boiling begins, add rice cakes to the sauce side and dissolve some sauce into the rice cake side.
   ▶ ≈1:27
6. 6
   Add fish cakes and scallions to both pots and reduce to medium heat. Simmer until reaching desired thickness. Avoid overcooking the fish cakes so they stay chewy and tender.
   ▶ ≈1:50
7. 7
   Compare the two methods. Adding rice cakes first creates thicker, darker sauce because the starch naturally thickens the broth. Adding sauce first creates a lighter, brothier result. Choose based on your preference.
   ▶ ≈2:03