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Soak The Rice Cakes:

  • Tkeokbokki (Long Rice Cakes) 750.0 g
  • Green cabbage 275.0 g
  • Spring Onion 1.0 g

Preparing The Sauce:

  • Fish Stock (Or Water) 1.4 l
  • Red chilli pepper paste (gochujang) 100.0 g
  • Red chilli pepper flakes (gochugaru) 25.0 g
  • Soya sauce 40.0 ml
  • Sugar 40.0 g
  • Cloves garlic, minced 5.0 g

Finish The Dish:

  • Crab Sticks 250.0 g
  • Sesame oil 60.0 ml
  • Sesame seeds 30.0 g

A delicious twist on rice to accompany Korean dishes. Tkeokbokki are long, thin cylinders with a chewy texture. They are made from compressed rice. Eomuk are made from minced white fish mixed with potato flour and a few vegetables. Often in the shape of a thin rectangle. Both are available from Korean suppliers.



  1. Soak The Rice Cakes:

    • Soak the rice cakes for about 20 minutes if hardened or refrigerated. Cut the fish cake, cabbage, and spring onions into 5cm pieces.
  2. Preparing The Sauce:

    • Add the fish stock or water to a large pan. Stir in the sauce ingredients. Bring it to a boil over medium high heat, stirring to dissolve the red chilli paste (gochujang).
  3. Finish The Dish:

    • Add the rice cakes. Boil until the rice cakes become very soft and the sauce has thickened, about 8 to 10 minutes.
    • Stir frequently so the rice cake doesn’t stick to the bottom of the pan.
    • Add the vegetables and fish cakes. Continue to boil, stirring constantly, for an addition 4-6 minutes.
    • Taste the sauce, and adjust the seasoning if needed.
    • Add the sesame oil and optional sesame seeds right before turning off the heat. Serve immediately.