Tteokbokki Sundae (Spicy Rice Cakes with Sundae)

Tteokbokki Sundae (Spicy Rice Cakes with Sundae)

Recipes with Sundae

The combination plate that defines Korean street food. Cylindrical garaetteok rice cakes simmered in a gochujang sauce, with steamed sundae slices added at the end. Every pojangmacha in Seoul sells this. The sauce is the thing: thick, red, and hot enough to color your lips.

Prep Time

5 min

Cook Time

15 min

Servings

2

Difficulty

Easy

Ingredients

  • 300g garaetteok (cylindrical rice cakes), fresh or soaked from dried
  • 250g steamed sundae links, sliced into 2cm pieces
  • 2 tablespoons gochujang
  • 1 tablespoon gochugaru
  • 1 tablespoon soy sauce
  • 1 tablespoon sugar
  • 1 teaspoon sesame oil
  • 2 cups anchovy or kelp stock (or water)
  • 2 green onions, cut into 5cm pieces
  • 1 fish cake sheet (eomuk), cut into bite-sized pieces (optional)

Steps

1

Combine the gochujang, gochugaru, soy sauce, and sugar in a small bowl and stir into a smooth paste.

2

Pour the stock into a wide shallow pan and bring to a medium boil. Whisk in the sauce paste until fully dissolved.

3

Add the rice cakes (and fish cake if using) to the simmering sauce. Cook for 8 to 10 minutes, stirring every minute or two, until the sauce thickens and the rice cakes are soft all the way through.

4

Add the sundae slices and green onions. Stir gently to coat without breaking the sausage. Cook 2 minutes more.

5

Drizzle with sesame oil. Serve directly from the pan, shared between two people with chopsticks.

Tips

Fresh rice cakes from a Korean grocery cook faster and have better texture than dried ones. If using dried, soak in cold water for 30 minutes before cooking. The sauce should cling to the rice cakes and look glossy, not watery. If it thins too much, raise the heat and stir.