Tteokbokki

Tteokbokki is a popular Korean street food made from soft cylindrical rice cakes, fish cakes, and various vegetables cooked in a spicy and sweet gochujang-based sauce. It's known for its chewy texture and fiery flavor, making it a beloved snack and comfort food in Korea.

Ingredients you will need

To make delicious Tteokbokki, you'll need the following fresh ingredients to create a fiery and savory experience:

  • 1 lb (450g) Korean rice cakes (tteokbokki tteok), preferably thawed if frozen
  • 3-4 cups anchovy broth or water
  • 1/2 lb (225g) fish cakes (eomuk), cut into triangles
  • 1/2 onion, thinly sliced
  • 2-3 green onions, cut into 2-inch pieces
  • 1 hard-boiled egg (optional, for garnish)
  • 2 tablespoons gochujang (Korean chili paste)
  • 1 tablespoon gochugaru (Korean chili powder), adjust to your spice preference
  • 1 tablespoon sugar
  • 1 tablespoon soy sauce
  • 1 teaspoon minced garlic
  • 1/2 teaspoon black pepper
  • Sesame seeds for garnish (optional)

Step-by-step instructions

Follow these detailed steps to prepare your own homemade Tteokbokki, ensuring a perfect balance of spicy, sweet, and savory flavors:

  1. Prepare the rice cakes: If using frozen rice cakes, soak them in warm water for 10-15 minutes until softened. Drain and set aside.
  2. Make the sauce: In a medium bowl, whisk together gochujang, gochugaru, sugar, soy sauce, minced garlic, and black pepper. Set aside.
  3. Combine and cook: In a large pot or deep pan, pour the anchovy broth (or water) and bring to a boil. Add the prepared sauce and stir to dissolve.
  4. Add ingredients: Add the softened rice cakes, fish cakes, and sliced onion to the pot. Bring to a boil, then reduce heat to medium-low and simmer for 10-15 minutes, stirring occasionally, until the rice cakes are chewy and the sauce has thickened.
  5. Finish and serve: Stir in the green onions. Cook for another 1-2 minutes. Garnish with a hard-boiled egg (if using) and sesame seeds. Serve immediately and enjoy the fiery goodness!

Chef's tips for success

Our VTSU Morey Dining Hall chefs share their expert tips to elevate your Tteokbokki making. Learn the secrets to perfecting this recipe and impressing your guests.

  • Rice Cake Texture: For the best chewy texture, use fresh rice cakes if possible. If using frozen, ensure they are fully thawed and softened before cooking to prevent them from breaking apart.
  • Adjust Spice Level: The amount of gochugaru can be adjusted to your preference. For a milder flavor, reduce the amount, and for extra heat, feel free to add more.
  • Broth Flavor: Using anchovy broth (dasima-yuksu) deepens the umami flavor of the Tteokbokki. If unavailable, water can be used, but consider adding a pinch of dashi powder for extra depth.
  • Add-ins: Don't be afraid to customize! Popular additions include ramen noodles (rabokki), boiled eggs, cheese, or even dumplings to make it a more substantial meal.

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