Tteokbokki

Tteokbokki is a beloved Korean street food made with chewy rice cakes (tteok) simmered in a spicy and slightly sweet gochujang (Korean red chili paste) sauce. This dish is known for its vibrant red color and rich, flavorful sauce, often complemented with ingredients such as fish cakes, boiled eggs, and green onions.

Tteokbokki

  • SERVE : 4

  • PREP : 10 mins

  • COOK : 20 mins

  • Ingredients

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    You can choose texture!

    • Rice cake (Ssal-tteok): Chewy and denser
    • Wheat flour cake (Mil-tteok): Softer and more elastic

  • Tteokbokki

    • Rice cake or Wheat flour cake 4 cup (400g)
    • Square fish cake 4 sheets (160g)
    • Cabbage 2 cup (160g)
    • Green onion 3 cup (240g)
    • Water (1L)
    • 3 hard-boiled eggs

  • Sauce

    • Dark soy sauce 1/3 cup (50g)
    • Brown sugar 1/3 cup (70g)
    • Red chili paste 1/3 cup (80g)
    • Fine red pepper powder 1/3 cup (30g)
    • Coarse red pepper powder 1/3 cup (20g)

Directions for preparing ingredients

  • Green onion

    • Cut the green onion diagonally or slice it in half and then into long pieces.

  • Cabbage & Fish cake

    • Cut the cabbage and fish cake into bite-sized pieces.

  • Ricecake

    • Lightly rinse the rice cake and wheat flour cake under water.

  • Sauce

    • In a pot, combine water, dark soy sauce, brown sugar, red chili paste, coarse red pepper powder, fine red pepper powder.
    • Add green onion, and cabbage.
    • Bring the mixture to a boil.

Directions for making

  • Step 1

    • Once the sauce is boiling, add hard-boiled eggs, rice cake, and wheat flour cake to the pot.

  • Step 2

    • When the sauce boils again, add the fish cake.

  • Step 3

    • Continue cooking, stirring occasionally, until the sauce reaches your desired consistency.