Tteokbokki
떡볶이
A popular Korean street food and snack dish made by simmering chewy garaetteok (rice cakes) with square fish cakes and green onions in a gochujang-based (Korean chili paste) spicy and sweet sauce.
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Flavor
Dominated by an addictive spicy & sweet flavor, it is characterized by the extremely chewy/gummy texture of the rice cakes, which are thoroughly soaked in the rich sauce.
Cooking Tips
If you add plenty of green onions and simmer well, the natural sweetness from the onions will maximize the umami of the Tteokbokki sauce.
Substitutes
If you don't have Tteokbokki rice cakes, you can substitute them with 'rice paper rice cakes' by wetting rice paper, rolling it tightly, and slicing it. If you have trouble with spicy flavors, you can try Gungjung Tteokbokki simmered with soy sauce and sugar, or Rosé Tteokbokki mixed with a cream sauce instead of gochujang.
Brands
Mimine, Yopokki, Pulmuone Tteokbokki kits.
Where to buy
Refrigerated/frozen sections of Asian markets, local K-Food snack shops, and Amazon (cup Tteokbokki format).
Storage
Once cooked, the rice cakes harden in the refrigerator because the starch sets. Store in an airtight container in the refrigerator and consume within 1-2 days by reheating (add a little water or broth). Freezing is not recommended.
Related
Rabokki (Ramen + Tteokbokki), Rosé Tteokbokki, Jjajang Tteokbokki.
FAQ
Q. Should I choose 쌀떡(Rice cake) or 밀떡(Wheat cake)?
A. Rice cakes have a stronger nutty flavor and chewiness the more you chew, while wheat cakes absorb the seasoning more quickly and stay softer even when cooled. Choose according to your personal texture preference.