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Tteokbokki

Tteokbokki
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Tteokbokki is a classic Korean street food featuring chewy rice cakes cooked in a rich, spicy-sweet sauce with fish cakes, garlic, and green onions. This quick and easy recipe brings authentic Korean flavors to your kitchen in under 30 minutes. Customize the spice level and enjoy a comforting, hearty meal perfect for any occasion.

Ingredients

Scale

Main Ingredients

  • 300g Tteok (rice cakes), fresh or frozen
  • 100g Fish cakes, sliced
  • 2–3 tablespoons Gochujang (Korean chili paste), adjust to taste
  • 1 tablespoon Gochugaru (Korean chili flakes) – optional for extra spice
  • 2 tablespoons Soy sauce
  • 1 tablespoon Sugar
  • 3 cloves Garlic, minced
  • 3–4 Green onions, chopped
  • 2 cups Water or broth (vegetable, fish, or meat-based)

Optional Ingredients

  • 2 Boiled eggs, peeled (optional)
  • Mozzarella cheese, for cheese tteokbokki variation
  • Squid or shrimp, for a seafood twist
  • Cabbage or carrots, for added crunch

Instructions

  1. Prepare the Rice Cakes: If using frozen rice cakes, soak them in warm water for 10-15 minutes to soften. This ensures even cooking and the desired chewy texture.
  2. Make the Sauce: In a bowl, combine gochujang, sugar, soy sauce, minced garlic, and optional gochugaru. Adjust the amounts to your preferred spice and sweetness levels.
  3. Cook the Base: In a deep skillet or pan, bring water or broth to a simmer. Add the prepared sauce mixture and stir until fully dissolved, forming a rich and spicy broth.
  4. Add Rice Cakes and Fish Cakes: Drain the soaked rice cakes and add them to the pan along with sliced fish cakes. Simmer for 8-10 minutes, stirring occasionally, until the sauce thickens and rice cakes become tender.
  5. Finish with Green Onions and Optional Ingredients: Add chopped green onions during the last minute of cooking for freshness and color. If desired, add boiled eggs to warm through gently. For variations, sprinkle cheese, add seafood, or toss in vegetables as preferred.

Notes

  • Use fresh rice cakes for the best texture. If frozen, soak properly before cooking.
  • Balance sweetness and saltiness carefully to complement the heat without overpowering.
  • Stir gently and occasionally to prevent rice cakes from sticking or breaking apart.
  • Let the sauce simmer slowly to thicken and develop a glossy richness.
  • Add cheese at the end if making cheese tteokbokki for a melty, gooey finish.

Nutrition

Keywords: tteokbokki, Korean street food, rice cakes, spicy Korean sauce, gochujang, easy Korean recipe, gluten free Korean dish

Find it online: https://marygourmet.com/tteokbokki/