Tteokbokki

Korean rice cakes (tteok) are sold fresh or frozen in the refrigerated or frozen section of Korean grocery stores and many Asian supermarkets, often labeled as 'garaetteok' or 'Korean rice cakes.' Fish cake (eomuk) is also in the refrigerated Korean section. Both are shelf-stable for months when frozen.

Yes. Omit the fish cake and replace the soy sauce with tamari or additional soy sauce if desired. Add 0.5 cup diced vegetables like shiitake mushrooms, carrots, or onions when you add the sauce for depth and texture. The dish will be slightly less savory but still delicious.

You added too much water or the rice cakes released too much moisture. Simmer uncovered for another 1-2 minutes on medium heat while stirring, which will reduce the liquid and thicken the sauce. Alternatively, mix 0.5 teaspoon cornstarch with 1 tablespoon cold water and stir it in while simmering.

Yes. Mix the gochujang, gochugaru, sugar, soy sauce, garlic, vinegar, and sesame oil in a bowl and refrigerate for up to 1 week. Cook the rice cakes fresh and add the cold sauce to the hot pot, stirring well to coat.

Tteokbokki is moderately to quite spicy depending on the amount of gochugaru and the brand of gochujang. Start with the recipe as written and add extra gochugaru only if you like it very spicy. If you cannot tolerate heat, reduce gochugaru to 0.5 teaspoon and choose a mild gochujang variety.

Yes, though the texture changes slightly as the sauce is reabsorbed. Cover and refrigerate for up to 3 days. To reheat, place in a pot with 2-3 tablespoons water over medium heat, stirring constantly for 2-3 minutes until hot and loose. The rice cakes may become slightly softer.