Tteokbokki

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Soak the Korean rice cakes in water for about 10-20 minutes if they are hard or refrigerated to soften them.

Ingredients quick view

1 pound Korean rice cakes (tteok)

4 cups water

2 tablespoons gochujang (Korean chili paste)

1 tablespoon gochugaru (Korean chili flakes)

2 tablespoons sugar

1 tablespoon soy sauce

1/2 tablespoon minced garlic

3 green onions, chopped

1 boiled egg (optional)

Sesame seeds for garnish (optional)

Salt to taste

Pepper to taste

Ensure the rice cakes are well-soaked to achieve the perfect chewy texture.

Don’t skip the green onions; they add a fresh flavor that complements the dish.

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