Hi guys!
Before I show you this delicious Tteokbokki recipe, I have a news!
I’m in Korea right now and will be here for next 2 months or so! YAY~!!
I’m having so much fun visiting my home country and it can’t be better than this!
If you guys have any request while I’m in Korea (restaurant experience video, Korean makeup stuff and etc), please let me know comment down below!!
So, today I’m sharing this delicious and every Korean child/students favorite snack food, Tteokbokki!
I’ve shared my favorite way to cook tteokbokki before.
I think it’s not as popular in US as it is in Korea. I personally love the one I shared a long time ago (we call “Jeugseok Tteokbokki), but it needs a lot more ingredients and people to eat together.
So today, I’m going to share the simple and easy version of tteokbokki which is probably more familiar to you all! It is street style as well, you can see all over the small to large streets in Korea!
The rice cake’s shape you see in these pictures is the most common shape to use for tteokbokki, but if you have hard time to find it, you can use different shape of took or even ramen noodles!
Yes, I said ramen noodles!
It totally works! Even udon noodles works as well!
So be creative, don’t give up because you don’t have all the ingredients!
If you are ready, I’m ready to show you my delicious Tteokbokki recipe!
- 6 oz. Tteok for tteokbokki (Korean rice cake), approximately 1 cup
- 1¼ cup Ultimate Korean Stock (Click HERE for the recipe)
- 1 Tbs. Sempio Gochujang, Korean red pepper paste
- 1 Tbs. Sempio Soy sauce
- 1 Tbs. Sugar
- 3 oz. Fish cake, cut into bite sizes
- 1 Green onion, sliced
- 1 Hard boiled egg, optional
- Bring 3 cups of water to boil; add rice cake and soak it for 10 to 20 minutes.
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- Meanwhile in a skillet combine stock, gochujang, soy and sugar; bring it to boil over medium high heat.
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- Drain rice cake and add into boiling sauce; reduce heat to medium and cook for 5 to 6 minutes, stir occasionally.
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- Stir in fish cake and cook additional 3 to 4 minutes or sauce is thicken, stir occasionally.
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- Remove from heat and add sliced green onion.
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- Serve immediately and garnish with sesame seeds. Serve with a hard boiled egg if you’d like.
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31 comments
Hi Seonkyoung!
I’m so glad you made it to Korea!
While you’re there you must try the cheese tteokbokki at Samsung Everland. Soooo good. I know it sounds weird but it’s really delicious, like spicy mac n cheese. Been trying to duplicate it here in the states.
Have fun!
Andy
I will try! I’ve noticed that spicy food with cheese is very trendy thing in Korea. Just had spicy chicken with cheese today! lol
OMG! Sindang-dong Tteokbokki sounds so yummy that I’m drooling on my keyboard. I don’t have black bean paste or kimmari yet, but when I get it, I will make this delicious recipe. Thank you.
Can’t get enough of Sindang-dong tteokbokki!! I like with extra noodles and lots of danmooji on the side~ >.< Don't forget to make the fried rice at the end, you know that's the best part of all!!
i hope you make videos with Jacob similar to what you made when you moved to California. I think those were your best videos. I have only seen one picture of Jacob so far. I know he was at the cooking school but no pictures.
That is my suggestion. Hope to see some family pictures as well.
Can i buy the broth at a store instead of making it?
Store doesn’t sell this type of broth(not even Korean market). But you can buy powder/liquid extract to make the broth. http://amzn.to/1LfqRS7 something like this would help. 🙂
I made this last night, but I bought anchovy dashida at the Korean mart and used that instead. I also doubled the recipe for the sauce because I was cooking 500g worth of ddeok. After adding the 1 tbsp of soy sauce though, I noticed the colour looked a lot darker than it should be – so instead of adding 2 tbsp I only added 1. The end result was the ddeokboggi still tasted a tiny bit salty! I used regular Chinese soy sauce, could that be why? Or perhaps I added too much dashida (the instructions for how much to use isn’t very clear)? 🙁
If it’s not dark soy, it should be fine to use for this recipe and it will darken it immediately. I don’t know how you used dashda(I assume that it’s powder one), but I mentioned and wrote on the recipe, the stock should be 1 1/4 cup and cook it 8 to 10 minutes or until thicken. Hope this helped!
I was looking at the ingredient and in kinda confused on what ultimate korean stock is? I clicked on it but I’m confused. Could you elaborate this for me?
It’s like all purpose stock that you can use for any Korean cooking/recipes. We have many different kinds, but this one works almost most of my Korean recipes that call “stock/broth”. Thinking like chicken stock in American cooking. 🙂
hey! so i really want to cook topokki because it’s my favorite since freshmen college. but since i’m from the philippines, some ingredients would be hard to get, like the soy sauce. can i use an ordinary soy sauce instead? like the dark one? ?
If it’s regular soy sauce it’s fine to use it.
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Made this and I love it it’s amazing!! So fun to eat! Love the texture of the rice cake. This makes a little too much for me. Rice cake is very filling haha. How can I save and reheat the left overs. Is that possible or should it only be fresh?
Hi. I bought some fresh rice cakes from a korean store. Do I still need to boil them? it seems already soft…
If it’s soft, you don’t need to boil or it
Your recipes are easy to follow! Thank you for them! :)))
hi, i want to ask a question, does toppoki that is sold is foodstreet, contain any meat? i’am vegetarian but ok with seafoo… so im curious does toppoki contain pork or any othe meat. thankyu…
*seafood
It normally made with seafood broth. But if you’re eating from a restaurant or street vendor, the best way is just ask them if there is any meat products in it. Because some vendors use meat seasoning too.
Daebakk😄😄
Hello, I am very interested in making this recipe but I wanted to know if I could use store bought seafood broth instead of broth listed above?
I recommend you to use chicken stock instead! 🙂
Hi I want to make this but I don’t like fish cakes. Since I won’t be adding it do I still wait 3-4 minutes?
Not really, just simmer until the flavors blends well!
Hi seonkyong! Was about to make this today and got my frozen rice cakes from the freezer. Saw the 2017.7.28 expiry date stamped on the pack which is July 28, 2017. It’s already August 21, 2017 so it’s almost a month since it ‘ expired ‘. Can’t I use it anymore? Pls help me I feel so bad. Thankyou!
Please do not use expired ingredients, even though it was frozen! Rice cake is one of the ingredients that has lots of chance that it could go bad quickly.
What do you do if you have a already store bought sauce? Do you just put it on the rice cakes after it finish soaking in the water?
My family & I love this recipe so much! Thank you for sharing 😊
But I cheated on the stock though hehehe… As it is quite difficult to get some halal ingredients to make my own stock here. Hence, I just use half cube of anchovy stock & half cube of vegetable stock and mix them with water according to the recipe. It tasted good too!
Just a question. Recently, my son requested for Rabbokki. So I used the same recipe except an additional ramen noodle. It tasted good too. But I would prefer to have slightly more gravy/soup to the final product. What will you recommend I should add more? Thank you in advanced!