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2 cups sticky rice cake sticks (15 cakes)
2 fried fish cakes
2 or 3 handfuls of cabbage
1 green onion

Broth Ingredients:

2 cups water
6 pieces kelp (1 x 2 inch)
1 pack of dried anchovies (optional)

Sauce Ingredients:

3 tbsp red pepper paste
1 tbsp red pepper powder
2 tbsp corn syrup
tbsp sugar
1 tbsp soy sauce
tbsp minced garlic
Sesame seeds to garnish


Serves: 2


1. Cut the onion and cabbage into ¼ inch pieces. Cut the carrot diagonally. Cut the green onion into half inch pieces

2. Boil all of the ingredients for the broth together for about 10 minutes. Then, remove the kelp, fish cakes and anchovies from the broth. Save the fish cakes for later.

3. In the broth, add all of the ingredients for the sauce. Cook for 5 minutes.

4. Cut the cooked fish cakes and the rice cakes into 2 inch pieces.

5. Add the rice cakes, carrot, onion, and cabbage into the broth. Cook it until the rice cakes become soft.

6. Add the fish cakes and cook for 1 more minute. Add the green onion and cook for another minute. Then turn off the heat.

7. Sprinkle some sesame seeds on top to serve.

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