Prep time
Cook time
Total time
Serves: 3
  • 350g Tteok for tteokbokki (Korean rice cake)
  • 175g fish cake, sliced
  • 2½ cups anchovy stock (See Notes)
  • 2 tbsp gochujang
  • 2 tbsp soy sauce
  • 2 tbsp brown sugar
  • 3 stalks spring onions, sliced
  • 3 pcs hard boiled eggs
  • 2 tsp sesame oil
  1. Bring 6 cups of water to a boil, add rice cake and soak it for 15-20 minutes or until soft.
  2. In a large pan combine anchovy stock, gochujang, soy sauce and brown sugar, bring it to a boil.
  3. Drain rice cakes then add into the boiling sauce, reduce heat to low then cook for 5 minutes while stirring occasionally.
  4. Add the rice cakes and cook for 5 more minutes or until the sauce thickens.
  5. Remove from heat, stir in the spring onions, garnish with sesame seeds, and then serve with hard boiled eggs
You can make anchovy stock by boiling dried anchovies and kelp in water, amount can vary to the strength you like. You can also buy anchovy stock powder or use the Japanese dashi as a replacement.
Recipe by Ang Sarap (A Tagalog word for "It's Delicious") at