K-Food Recipes

Making Tteokbokki

A popular Korean national street food and snack menu item made by simmering chewy garaetteok (cylinder-shaped rice cakes) with square fish cakes and green onions in a gochujang-based spicy and sweet sauce.

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⚠️ AI-generated recipe. Actual results may vary.

Servings2Servings
1510
About 640 kcal per serving· about 1,280 kcal total· ⏱ 20 min(AI estimate)
0 selected
  • Tteokbokki rice cakes(떡볶이 떡)400 g
  • Fish cakes(어묵)3 sheets
  • Green onion(대파)0.5 stalks
  • Gochujang (Korean chili paste)(고추장)2 tablespoons
  • Gochugaru (Korean chili flakes)(고춧가루)1 tablespoons
  • Sugar(설탕)2 tablespoons
  • Corn syrup or oligosaccharide syrup(물엿 또는 올리고당)1 tablespoons
  • Soy sauce(진간장)1 tablespoons
  • Minced garlic(다진 마늘)1 teaspoons
  • Water or anchovy broth(물 또는 멸치육수)500 ml

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Steps

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  1. 1Pour the water or anchovy broth into a pot and mix in the gochujang, gochugaru, sugar, soy sauce, and minced garlic to make the sauce.
  2. 2Once the liquid starts to boil, add the rice cakes.
  3. 3When the rice cakes get soft, add the fish cakes that have been cut into bite-sized pieces and keep boiling.
  4. 4Once the sauce thickens and the flavors have soaked into the rice cakes, stir in the corn syrup (or oligosaccharide) to give it a nice gloss.
  5. 5Add the sliced green onions, cook for just a little longer, and it's ready to serve.

💡 Cooking Tips

If you add plenty of green onions and boil them 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 tteok' made by wetting, rolling, and slicing rice paper. If the spiciness is too much, you can make Gungjung Tteokbokki simmered with soy sauce and sugar instead of gochujang, or Rosé Tteokbokki mixed with cream sauce.

Storage

After cooking, the starch in the rice cakes will harden if placed in the refrigerator. Store in an airtight container in the refrigerator and reheat within 1-2 days (adding a little water or broth). Freezing is not recommended.

Related

Rabokki (Ramen + Tteokbokki), Rosé Tteokbokki, Jjajang Tteokbokki.

FAQ

  • Q. Should I choose rice cakes (Rice cake) or wheat cakes (Wheat cake)?

    A. Rice cakes have a stronger nutty and chewy texture the more you chew, while wheat cakes absorb the seasoning quickly and stay less hard even when they cool down. Choose according to your preference for texture.

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