dinner · dairy-free
Tteokbokki with pork belly
Chewy Korean rice cakes pan-fried with pork belly, then simmered in a sweet-spicy gochujang sauce with scallions and soft-boiled eggs.
- Time
- 35min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains egg, wheat, soy, sesame and fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
Add to a party menuWhat did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
Amazon Fresh and Whole Foods Market deliver in parts of the US only; Amazon checks your address at checkout. We guess your country from your device's time zone, on your device.
Affiliate links: if you buy through them, the store may pay Pantry Hand a commission. It doesn't change your price, and stores are listed alphabetically, not by what they pay. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Missing a basic? Shop knives, boards, pans and more
Equipment links are Amazon affiliate searches: if you buy through them, Amazon may pay Pantry Hand a commission. It doesn't change your price, and we don't pick or rank products. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Method
-
1
Render the pork belly in a wide pan until crisp. Add the drained rice cakes and fry until lightly golden.
-
2
Add the sauce ingredients and bring to a simmer.
-
3
Cook 8-10 minutes, stirring, until the rice cakes are soft and the sauce clings. Add the fish cakes and scallions for the last 2 minutes.
-
4
Serve with halved eggs and sesame.
