Korean Tteokbokki Noodles
Simmer the rice cakes and fish cake in the gochujang, sugar, and soy sauce liquid over medium heat for about 5 minutes, until the rice cakes soften. Add the udon last so it does not clump, and stir for about 2 minutes without raising the heat too high. If the sauce looks thin, reduce it over medium-low heat for another 3 to 4 minutes, until it clings thickly to a spoon.
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 6
About this dish
Tteokbokki sauce, made from gochujang, sugar and soy sauce, coats both chewy rice cakes and thick udon for a bowl that alternates between two kinds of chew.
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The rice cakes need longer to soften, which gives them and the fish cakes a head start while the udon cooks only briefly. The moment the sauce clings thickly, the udon is plated, before a longer simmer can swell and break it.
Ingredients
Instructions
- 1
Separate any stuck tteokbokki rice cakes and cut the fish cake into bite-size pieces.
Keep the udon noodles aside until the last moment, then loosen them gently so they do not clump in the pan.
- 2
Pour water into a wide pan and add 3 tablespoons gochujang, 1 tablespoon sugar, and 1 tablespoon soy sauce.
Heat over medium heat while stirring until the sauce dissolves smoothly and turns evenly red.
- 3
When the seasoned liquid starts bubbling, add the rice cakes and fish cake first.
Keep the heat at medium and simmer for about 5 minutes, until the rice cakes soften and the fish cake takes on the red color.
- 4
Add the 2 servings of udon noodles last and separate them slowly with chopsticks or tongs.
Do not raise the heat too high; stir for about 2 minutes so the noodles loosen without breaking.
- 5
If the sauce looks thin, reduce it for another 3 to 4 minutes over medium-low heat.
Scrape around the edges and bottom as you stir so the sauce coats the rice cakes and noodles without scorching.
- 6
Turn off the heat when the sauce clings thickly to a spoon and the rice cakes are soft through the center.
Serve immediately while hot, before the udon absorbs too much sauce and loses its springy texture.
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