Korean Tteokbokki Recipe
Tteokbokki is a popular Korean dish made with tteok, small rice cakes, and gochujang, a spicy fermented chili paste.
It is cooked in a spicy sauce, often with green onions, egg, and dried fish strips. Known for its sweet and spicy flavor, it is a classic Korean dish and a favorite among street food lovers in South Korea.
Its popularity has led to numerous variations worldwide. Similarly, milder versions with less gochujang are made for those who do not tolerate spice well. Likewise, even spicier variations exist for people with a high tolerance for heat.
Table of Contents
Recipe Information
- Preparation time: 10 minutes
- Cooking time: 20 minutes
- Total time: 30 minutes
- Servings: 2
- Category: Main course
- Type of cuisine: Korean
- Calories per serving: 768 kcal
Ingredients for Tteokbokki (2 People)
Main Ingredients
| Ingredient | Quantity |
|---|---|
| Tteok (Korean rice cake) | 350 g |
| Korean fish cake (eomuk) | 200 g (2 sheets) |
| Onion | ½ |
| Chinese cabbage | 3–4 leaves |
| Spring onions (without bulbs) | 2–3 |
| Garlic (optional) | 1 clove |
| Carrot | 1 |
For the Sauce
| Ingredient | Quantity |
|---|---|
| Dashi broth | 300 ml |
| Korean chili powder (gochugaru) | 1–2 teaspoons |
| Korean fermented spicy paste (gochujang) | 1–2 teaspoons |
| Soy sauce | 2–3 tablespoons |
| Sesame oil (or mild-flavored oil) | 1–2 tablespoons |
| Mirin (optional) | 1–2 tablespoons |
| Salt | 1 pinch |
To Accompany
| Ingredient | Quantity |
|---|---|
| Boiled eggs | 2 |
| Golden or black sesame seeds | As needed |
| Chopped spring onion greens | As needed |
How to Make Tteokbokki?
The first thing we need to do is take about 350 g of tteok and prepare them according to the manufacturer’s instructions. In most cases, they need to be soaked for about 10 minutes.
While the tteok are soaking, prepare the rest of the ingredients:
- Cut two sheets of fish cake (eomuk) into bite-sized pieces.
- Peel and chop half an onion.
- Cut three or four leaves of napa cabbage, separating the white and green parts.
- Slice two or three spring onions (without the bulbs).
- Mince one clove of garlic.
- Julienne one carrot.
Now take a large frying pan or wok and add about 300 ml of dashi stock. Mix it with 1 or 2 teaspoons of Korean chili powder (gochugaru) and 1 or 2 teaspoons of fermented chili paste (gochujang).
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The amounts depend on how spicy you like it. Add 2 or 3 tablespoons of soy sauce, 1 or 2 tablespoons of sesame oil (or a mild-flavored oil), optionally 1 or 2 tablespoons of mirin, and a pinch of salt.
Place the pan over high heat and add the drained tteok and the fish cake. Continue heating until it comes to a boil.
Next, reduce the heat to medium and add the vegetables according to their cooking time. Start with the onion, the white part of the cabbage, the garlic, and the carrot. Cook for about 5 minutes, stirring frequently.
Finally, add the spring onion and the green part of the cabbage. Continue cooking, stirring frequently, until the tteok release their starch and the sauce reduces and thickens.
Serve the tteokbokki on plates, accompany each serving with one boiled egg, and garnish with golden or black sesame seeds and chopped scallions.
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Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 768 kcal |
| Carbohydrates | 110 g |
| Protein | 22 g |
| Fat | 25 g |
| Fiber | 6 g |
| Sodium | 1400 mg |
Values are approximate and may vary depending on ingredients used.
FAQs – Frequently Asked Questions
What does tteokbokki taste like?
Tteokbokki has a sweet, savory, and spicy taste with a chewy texture from the rice cakes.
Can I adjust the spice level?
Yes. You can reduce or increase the amount of gochujang and gochugaru according to your preference.
Can I make it without fish cake?
Yes. You can omit the fish cake or replace it with vegetables or tofu.
Why does the sauce thicken?
The sauce thickens because the rice cakes release starch during cooking.
Conclusion
Tteokbokki is a well-known Korean dish made with rice cakes and spicy sauce. It is simple to prepare and can be adjusted to suit different spice levels. With its chewy texture and bold flavor, it remains a favorite both in Korea and around the world.
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