The most iconic Korean street food: cylindrical rice cakes (garaetteok) simmered in a fierce, sticky, sweet-spicy sauce built from gochujang, gochugaru, and anchovy stock until the tteok absorb the sauce and the liquid reduces to a glossy, caramelized glaze. Fish cakes, boiled eggs, and scallions are traditional additions that soak up the fiery red coating, creating an interplay of chewy, elastic rice cake against soft, yielding fish cake.
One-click swap-outs. Original is never overwritten.
Nudge the dish. Each click stages a micro-adjustment you can pick up at the stove.
No tweaks staged. Click a direction to add a suggestion.
We'll highlight steps to skip, parallelize, or make ahead.
Click any ingredient to explore its profile, pairings, and related recipes.
Highlighted techniques open a deep-dive. Time phrases include a built-in timer.
The Stock. dried anchovies and a 3-inch piece of kelp in 2.5 cups of water for 10 minutes . Remove the anchovies and kelp; the resulting stock should smell of the sea.
The Sauce Base. In the hot stock, dissolve the gochujang, gochugaru, sugar, and soy sauce, whisking to fully combine. Bring to a rolling .
The Rice Cakes. Add the drained tteok to the sauce. Stir continuously and vigorously to prevent the rice cakes from sticking to the bottom. The sauce will begin to thicken and coat the tteok.
The Additions. Add the fish cakes and hard- eggs. Continue to over medium heat for 10 minutes , stirring often, until the sauce is thick, glossy, and clings to every piece.
The Finish. Add the scallions in the final 2 minutes . The sauce should be reduced to a thick, sticky, fiercely red glaze. Serve immediately in a shallow bowl.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
