Tteokbokki

Cook it step by step

1. 1

   Before cooking, read every step, measure all listed ingredients and prepare the cookware named by the method. Keep raw meat or seafood refrigerated until needed and use a separate clean board and knife for ready-to-eat ingredients.

2. 2

   Soak refrigerated rice cakes briefly if they are firm. Cover completely with water and check after 30 minutes; continue only until the ingredient has the flexibility or hydration described.

3. 3

   Dissolve gochujang, gochugaru, soy and sugar in the stock.

4. 4

   Bring to a simmer and add rice cakes and sliced fish cake. Keep only small bubbles breaking the surface and begin checking after 15 minutes, stirring often enough to prevent catching and adding hot liquid only if the pan becomes dry.

5. 5

   Cook, stirring, until the cakes are tender and sauce clings. Mix only until the texture is even, scraping the base and sides of the bowl so no pockets of unmixed seasoning or dry ingredient remain.

6. 6

   Add eggs and spring onions; finish with sesame.

7. 7

   Rest the finished food for 3–5 minutes where appropriate, taste for final seasoning and serve while its intended crispness, tenderness or temperature is at its best.