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Spicy Korean Spaghetti Hoops

Tteokbokki is a Korean streetfood, best eaten with seaweed spring rolls. The spicy, cheesy taste, as well as the texture make it great comfort food. We were inspired to make this by Trixie Mattel and Kimchi's Korean food tasting video. The recipe is from Korean Bapsanga Korean mom's home cooking.

Prep time: 5 minutes

Cooking time: 20 minutes

Makes: 3 servings


500g Korean rice cakes (tteokbokki tteok)

1 sheet fish cake pieces (eomuk)

80g green cabbage (or bok choi)

2 spring onions

700ml dashi (or anchovy broth)

3tbsp gochujang

1-3tsp chilli

1tbsp soy sauce

1tbsp sugar

1tbsp minced garlic

100g mozzarella

1. Slicey Dicey

Get cracking by cutting up your vegetables. Chop your cabbage into large chunks. Slice your 2 spring onions length ways into 4. If you don't have a garlic mincer or minced garlic to hand, now's your time to finely chop your tbsp garlic.

2. The Broth Business

In a large wok or sauce pan add your 700ml dashi. We used miso dashi and anchovy broth (link in ingredients), so feel free to slap-dash a homemade dashi.

Add the 3tbsp gochujang, 1-3 tsp chilli flakes to taste, 1tbsp sugar, 1tbsp soy sauce and your tbsp minced garlic. Turn the heat to medium high and give it a mixy mix until all combined.

Once simmering away (be patient, this a lot of salty water to heat!) add your 500g of rice cakes. Stir and simmer for 10-12 minutes whilst thinking up more cooking examples of sibilance. Keep stirring, otherwise they might get too friendly with the bottom of the pot.

Once your rice cakes are nice and cooked, squishiness is the key, add your cabbage, spring onions and fish cake.

Stir in and cook for a further 3 minutes.

Then add your mozzarella. It will melt on the hob, but if you have a grill, whack it under on a high heat to get it nice and pizza melty.

Once the cheese is melted, it's ready to be served up. Ladle out with plenty of cheese and vegetables and serve in a bowl.

Dink and sink!

Food for Thought

Lizzy says: "What an interesting dish. I haven't had Korean food and it was my week to choose. After watching two drag queens eating tteokbokki I was convinced this was what I wanted to make. However... the aesthetic appeal perhaps out weighed the taste in the final product. It was far too sweet (I reduced the amount of sugar for this recipe) and tasted a lot like tinned spaghetti hoops with veg and cheese. Overall, I would, unfortunately, not recommend make this again. Its a teeoknopi from me 2/10."

Kate says: "Korean food is not a genre I have explored much of, but on paper this sounded delicious! You probably know by now how much we love a comfort food, and this sounded like the king of comforts. However, it was a strange mix… fish, and rice cakes (also a strange texture) and cheese… I think my hubris was adding all of the sugar at once, meaning the sauce was overly sweet. I should’ve added bit by bit and tasted as I went. Not my best first impression of Korean cuisine but it hasn’t deterred me from trying other dishes! 3/10 "

2.5/10 Gasps


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