Tteokbokki
Tteokbokki, from above
Non vegSeoul

Tteokbokki

Chewy rice cakes in a sticky, sweet and fiery red sauce. Korea's favourite after school snack.

25 minTime
22 gProtein each
hotSpice
Street food from the court2 chapters · 1 min read

Make it your way

Grandma's wayRice cakes and fish cakes in a sweet, spicy gochujang sauce.
The original
594kcalsame
22 gproteinsame
4 gfibresame
25minutessame

Street style tteokbokki.

Per serving, worked out from the ingredient table.

Ingredients

3 servings
Korean rice cakes450 g cylinder rice cakes, soaked if hard
Water2 cups
Dried salted fisha handful dried anchovies
Kombua small piece
Gochujang3 tbsp
Gochugaru1 tbsp
Sugar1½ tbsp
Soy sauce1 tbsp
Garlic3 cloves, minced
Fish cakes2 sheets, in triangles
Cabbagea few leaves, chopped
Spring onion (green onion, scallion)4 stalks, in lengths
Egg3, hard boiled
Sesame seeds1 tsp

Method

5 steps
  1. 1Simmer the water with the dried anchovies and kombu for 10 minutes, then strain.
  2. 2Stir gochujang, gochugaru, sugar, soy and garlic into the stock and bring to a boil.
  3. 3Add the rice cakes and simmer, stirring often, for 8 minutes.
  4. 4Add fish cakes, cabbage, spring onion and eggs and simmer until glossy and thick.
  5. 5Sprinkle with sesame and serve hot.
Serve it like this

Serve straight from the pan or in a shallow bowl, eggs halved on top, with toothpicks or forks for sharing.

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Make it a meal

What goes with Tteokbokki: a bread or rice, a side, something to drink and something sweet.

With a main Kimbap60 min
With a main Korean fried chicken60 min
On the side Korean steamed egg15 min
On the side Danmuji20 min
To drink Ttalgi uyu10 min
To drink Subak hwachae15 min
Something sweet Croffle15 min
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