Sweet and spicy Tteokbokki begins with OLILO, the perfect syrup for a glossy, authentic finish. Simmer chewy rice cakes, vegetables, and fish cakes in a fiery gochujang broth, perfectly balanced without any refined sugar. Serve hot for the ultimate comfort food experience.
20 mins Prep time
20 mins Cook time
- 1 pound tteokbokki tteok (Korean white rice cakes)
- 1 to 2 sheets eomuk (Korean fish cake), cut into 2-inch pieces
- 1 cup thinly sliced yellow onion
- 1 carrot, thinly sliced on the bias
- 1 to 2 scallions, cut into 2-inch pieces
- 2 soft-boiled eggs (optional)
- 3 cups anchovy and dashima broth
- 3 tablespoons gochujang (Korean red chili pepper paste)
- 1 tablespoon soy sauce
- 1 tablespoon minced garlic
- 2 to 3 tablespoons OLILO
- 1 to 3 teaspoons gochugaru (Korean red chili pepper flakes)
Step 1
If using refrigerated or frozen rice cakes, soak them in water for 20 minutes.
In a large pan, bring the anchovy broth to a simmer.
Stir in the gochujang, soy sauce, minced garlic, gochugaru, and Oligodang until the chili paste is completely dissolved.
Step 2
Add the soaked rice cakes to the simmering red broth.
Boil until they become very soft and the sauce naturally thickens, about 8 to 10 minutes.
Stir frequently to prevent the rice cakes from sticking to the bottom of the pan.
Step 3
Drop in the sliced yellow onion, carrots, and fish cakes.
Continue to boil, stirring occasionally, for an additional 4 to 6 minutes.
With about 2 minutes remaining, toss in the scallions and soft-boiled eggs.
Serve immediately while hot.