Tteokbokki / Ddeokbokki / Dukbokki (떡볶이) is one of the most popular Korean street food in Korea. It is the most popular among all of the generation and it is super easy to make.

Depends on regions or street vendors, Tteokbokki / Ddeokbokki / Dukbokki (떡볶이) has almost endless variations and it camas with many different recipes. There are non-spicy Tteokbokki, Rabokki, Tteokbokki with fish cakes, Soup Tteokbokki and dry Tteokbokk.

But it all has common ingredients. It is made with Korean rice cakes, Korean fish cakes, Korean soup stock and Gochujang(Korean Chili Paste).

How to Make Tteok-bokki

TTEOKBOKKI (SPICY RICE CAKES)

How to make Korean tteokbokki!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Course Snack

Cuisine Korean

Servings 2

Calories 381 kcal

Ingredients

MAIN

350 g Korean rice cakes (12 ounces), separated
150 g Korean fish cakes (5.3 ounces), rinsed over hot water & cut into bite size pieces
2 cups Korean soup stock (dried kelp and dried anchovy stock)
60 g onion (2 ounces), thinly sliced

TTEOKBOKKI SAUCE (MIX THESE IN A BOWL)

3 Tbsp gochujang (Korean chili paste)
1 1/2 Tbsp raw sugar
1 Tbsp soy sauce
1 tsp minced garlic
1 tsp gochugaru (Korean chili flakes)

GARNISH

1 tsp toasted sesame seeds
1 tsp sesame oil
1 stalk green onion , finely chopped

Instructions

Unless your rice cakes are soft already, soak them in warm water for 10 mins.
Boil the soup stock in a shallow pot over medium high heat and dissolve the tteokbokki sauce by stirring it with a spatula. Once the seasoned stock is boiling, add the rice cakes, fish cakes and onion. Boil them a further 3 to 5 mins until the rice cakes are fully cooked. Then, to thicken the sauce and to deepen the flavor, simmer it over low heat for a further 2 to 4 mins.
Add the sesame oil, sesame seeds, and green onion then quickly stir. Serve warm.

Keyword korean rice cakes, SPICY RICE CAKES, TTEOKBOKKI

Share0

Tweet0

Share0