Tteokbokki

Tteokbokki is a quintessential Korean street food and a beloved snack among many. The word “tteok” refers to the traditional Korean rice cakes, and “bokki” is derived from the Korean verb for stir-frying. This spicy dish is known for its soft rice cakes coated in a sweet and spicy sauce.

The sauce for tteokbokki is usually based on gochujang (Korean chili paste) or red pepper powder, enriched with various ingredients to deepen the flavor. For instance, vegetables like onions, carrots, and green onions are added, along with fish cakes (eomuk) or boiled eggs, and sometimes noodles for a diverse texture and flavor profile.

Tteokbokki is popular not just with Koreans but also with foreigners due to its depth of flavor. The spicy and sweet taste is appetizing, and it is on the “must-try” list of Korean foods for tourists. It can be found not only on the streets of Korea but also in restaurants and is simple enough to be made at home, becoming a part of the everyday food culture in Korea.

When visiting Korea, following the spicy aroma on the streets will often lead to a bustling shop preparing tteokbokki. Standing next to a boiling pot of tteokbokki and taking a bite filled with hot rice cake and sauce allows for an immediate experience of all the flavors combined. If you want to experience the charming tastes of Korea firsthand, tteokbokki is a must-try dish.

Tteokbokki Recipe

Ingredients:

• 500g of tteokbokki tteok (cylinder-shaped rice cake)
• 4 sheets of eomuk (fish cakes)
• 2 boiled eggs
• 1 green onion
• ½ an onion
• ½ a carrot
• 100g of noodles (optional)

Sauce Ingredients:

• 3 tablespoons of gochujang (Korean chili paste)
• 1 tablespoon of red pepper powder
• 1 tablespoon of soy sauce
• 2 tablespoons of sugar
• 1 tablespoon of minced garlic
• 1 tablespoon of cooking rice wine (optional)

Directions:

1. Preparation: Soak the rice cakes in water for about 20 minutes. Blanch the fish cakes in boiling water, drain, and cut them into bite-sized pieces. Thinly slice the green onion, onion, and carrot.
2. Make the Sauce: In a separate bowl, mix the gochujang, red pepper powder, soy sauce, sugar, minced garlic, and cooking rice wine to create the sauce.
3. Prepare the Noodles: If using noodles, cook them in boiling water, rinse in cold water, and drain.
4. Cooking Tteokbokki: In a large pan or pot, pour 2 cups of water and add the prepared sauce. Bring to a boil over medium heat. Once boiling, add the soaked rice cakes, sliced vegetables, and fish cakes, stirring occasionally, and cook for about 10–15 minutes.
5. Add Noodles: If using noodles, add them once the rice cakes and vegetables have partially cooked.
6. Final Touch: Continue cooking until the rice cakes are soft and the sauce has thickened. Add the boiled eggs, cut in half, and sprinkle the sliced green onions on top, giving it one final stir before serving.

Serving Tips:

• Tteokbokki is best served hot, right after cooking.
• Add cheese for a gooey twist to the traditional flavors.
• Adjust the spiciness by varying the amount of red pepper powder.

Now you can easily recreate a Korean culinary staple at home. The unique harmony of spicy and sweet flavors in tteokbokki is unforgettable once tasted.