Tteokbokki is probably one of the most popular Korean food along with bibimbap and bulgogi.
Tteokbokki is always show on Korean dramas and movies, because it is our #1 snack in Korea!
Oh, it is also #1 Korean street food too!
Let’s get started!
In a medium size mixing bowl, fill up with warm water and add rice cake. Soak rice cake for 20 minutes.
Meanwhile, combine Korean ultimate stock, gochujang, soy sauce and sugar. Bring it to boil over medium high heat.
Korean ultimate stock has lots of flavor form onion, garlic, peppercorns dried shiitake, green onions, dried anchovy and dried seaweed. Check out my recipe because it will be my first choice for this recipe but you can also use chicken stock!
Ultimate Korean Stock : Basic Korean Stock Recipe for All Korean Food
Drain the rice cake and add into the boiling sauce along with fish cake. Keep cook over medium high heat for 10 minutes, stir frequently. Rice cake is easily stick to the bottom of the pan when it’s cooked in sauce or liquid.
Add gochugaru, Korean red pepper flakes if you want more kick. It’s definitely optional.
When the sauce is thicken, toss in boiled egg and green onion.
Serve immediately and garnish with sesame seeds.
Serve tteokbokki with fried dumplings, if you like!
Enjoy!
Print
Tteokbooki
- Total Time: 15 mins
- Yield: 4 1x
Description
Ingredients
- 22oz Korean rice cake
- 4 cups Korean ultimate stock or chicken stock
- 3 tbsp gochujang, Korean red pepper paste
- 3 tbsp soy sauce
- 3 tbsp sugar
- 1 tsp gochugaru, Korean red pepper flakes, optional
- 6 oz fish cake
- 2 hard boiled egg
- 2 green onions, sliced
- sesame seeds
- pan fried mandu (dumplings), optional
Instructions
- In a medium size mixing bowl, fill up with warm water and add rice cake. Soak rice cake for 20 minutes.
- Meanwhile, combine stock, gochujang, soy sauce and sugar. Bring it to boil over medium high heat.
- Drain the rice cake and add into the boiling sauce along with fish cake. Keep cook over medium high heat for 10 minutes, stir frequently. Rice cake is easily stick to the bottom of the pan when it’s cooked in sauce or liquid.
- When the sauce is thicken, toss in boiled egg and green onion.
- Serve immediately and garnish with sesame seeds. Serve with fried dumplings, if you like! Enjoy!
- Cook Time: 15 mins
9 comments
Yum!!! I can’t wait to try this! Can this be refrigerated and reheated? Or should be eaten right away?
Eaten the same day is the best. when it’s refrigerated and reheated, most of the sauce will gone and dry, cuz rice cake will soak it up all- like noodles!
Can we make the ttaekbokki non spicy ?
Yes, no gochuajng or gochugaru, just use soy sauce instead!
My husband is allergic to fish is it possible to make it without the fish cake? Or would you suggest something else other than fish cakes?
Of course you can! you can make only with rice cake or addition of any protein you like!
I love your vlogs!! what fish cakes do you like? i can’t wait to make this!!
Love this recipe. It’s very simple to follow and it tastes delicious. The second time using this recipe I made this for a friend who isn’t familiar with Korean food and they always request it now. Thank you!
love your recipe, one of my fav dishes and I find I love your palette to flavors.
am trying to put 5 stars but for some reason it will not save.