Fish & seafood
Tteokbokki
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Chewy rice cakes in a hot, sweet gochujang sauce with fish cakes and spring onions. This red street-stall version gets its savoury base from dried anchovy and kelp stock.
Timing
- Preparation: about 10 minutes
- Soaking and stock: about 20 minutes, overlapping
- Rice cake cooking: about 15 minutes
- Total time: about 45 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 490 kcal
- Protein
- ≈ 14.2 g
- Carbohydrates
- ≈ 96.3 g
- Fat
- ≈ 4.3 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Rice cakes: modelled as 65% rice flour and 35% water. Fish cakes: 60% pollock, 20% flour, 15% water and 5% oil. Gochujang uses a comparison blend of miso, rice flour, sugar and water. Strained stock is counted once as 800 g fish stock. Branded products may differ substantially.
Paprikapulver (Matvaretabellen)
Quantity assumptions and ingredient mapping
- 600 g refrigerated cylindrical tteokbokki rice cakes · ≈ 600 g · Assumed quantity / reference product
- 150 g Korean fish cakes (eomuk) · ≈ 150.0 g · Assumed quantity / reference product
- 1 l water for stock · ≈ 800 g · Assumed quantity / reference product
- 70 g gochujang · ≈ 70.0 g · Assumed quantity / reference product
- 8 g gochugaru · ≈ 8 g · Assumed quantity / reference product
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 600 g refrigerated cylindrical tteokbokki rice cakes
- 150 g Korean fish cakes (eomuk)
- 80 g spring onions
- 1 l water for stock
- 15 g large dried stock anchovies, heads and guts removed
- 5 g dried kombu or dashima kelp
- 70 g gochujang
- 8 g gochugaru
- 25 g sugar
- 10 ml soy sauce
Instructions
- Prepare rice cakes according to the packet; soak firm refrigerated cakes in cold water for 20 minutes. Meanwhile, slowly bring water, anchovies and kelp towards a boil. Remove kelp before vigorous boiling, then simmer anchovies gently for 10 more minutes. Strain and measure 800 ml stock, topping up with water if needed.
- Cut fish cakes into wide strips and spring onions into roughly 4 cm lengths. Mix gochujang, gochugaru, sugar and soy sauce with a little warm stock until smooth.
- Bring 800 ml stock and the sauce mixture to a boil in a wide pan. Add drained rice cakes and fish cakes. Simmer uncovered over medium heat for 10–15 minutes, stirring gently and often to prevent sticking.
- Add spring onions for the last 3 minutes. Rice cakes should be tender and chewy all the way through, with sauce clinging to them. If the sauce thickens too early, add hot water a tablespoon at a time. Divide between four bowls and serve immediately.
Tips
- Gochujang is fermented chilli paste; tomato purée is not an equivalent substitute. Adjust heat with the amount of gochugaru.
- Frozen or freshly made rice cakes may need different soaking and cooking times. Follow their packet instructions.
