A comforting Korean street food dish featuring chewy rice cakes simmered in a savory-sweet, spicy broth made with gochujang, gochugaru, and kelp stock. Fish cake strips and green onions add depth, creating a bold yet balanced flavor. This version includes a soupy twist perfect for two to share.

Try this recipe from W Table.

Ingredients:

  • 2 cups rice cakes (tteokbokki tteok)
  • 3 sheets fish cake (eomuk)
  • 1 stalk green onion

Soup ingredients:

  • 3 cups kelp broth
  • 2 tablespoons sugar
  • 2 tablespoons gochujang (Korean chili paste)
  • 1 tablespoon fine red chili flakes (gochugaru)
  • 1 tablespoon soy sauce
  • 1 tablespoon corn syrup

(serves 2)

Instructions:

Separate the rice cakes and soak them in cold water for at least 10 minutes. Slice the fish cakes into long strips and diagonally slice the green onion.

In a pot, bring the soup ingredients to a boil over high heat. Once boiling, add the rice cakes and simmer for 3 to 4 minutes.

When the rice cakes are cooked, add the fish cakes and green onion. Bring to a boil once more, adjust the consistency of the broth to your liking and then turn off the heat.

[Source: W Table]


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