Spicy and Sweet Tteokbokki: A Korean Classic
The Quintessential Tteokbokki Recipe for Home
My husband can never pass by a street food stall without stopping for tteokbokki – he absolutely adores it! This recipe uses ingredients I always have on hand, especially the rice cakes that are a constant in my freezer. It’s a simple yet delicious way to recreate that beloved Korean street food flavor at home. Perfect for a quick snack or a comforting meal.
Main Ingredients
- Frozen tteokbokki rice cakes: 1 rice bowl full (approx. 200-250g)
- Fish cakes (eomuk): 3-4 sheets
- Assorted vegetables from your fridge (e.g., cabbage, onion, green onion): approx. 1 rice bowl full (optional)
Sauce Mixture
- Gochujang (Korean chili paste): 2 Tbsp
- Gochugaru (Korean chili powder): 2 Tbsp
- Soy sauce (jin-ganjang): 2 Tbsp
- Sugar: 2 Tbsp
- Gochujang (Korean chili paste): 2 Tbsp
- Gochugaru (Korean chili powder): 2 Tbsp
- Soy sauce (jin-ganjang): 2 Tbsp
- Sugar: 2 Tbsp
Cooking Instructions
Step 1
First, take the tteokbokki rice cakes and any other desired rice cakes (like garaetteok) from the freezer and let them soak briefly in cold water. Slice the fish cakes into bite-sized pieces, about 3 to 4 sheets. Using too much can make the sauce too watery, so aim for a moderate amount. For vegetables, utilize what you have in your refrigerator; chop about a rice bowl’s worth of items like cabbage, onion, and green onions. In a separate bowl, combine the gochujang (2 Tbsp), gochugaru (2 Tbsp), soy sauce (2 Tbsp), and sugar (2 Tbsp) to create your sauce mixture in advance.
Step 2
In a pot over medium heat, add 2 cups (approx. 400ml) of water. Stir in about 1 tablespoon of the pre-made sauce mixture. This initial step helps the rice cakes absorb the flavors more effectively.
Step 3
Maintain medium heat and add the prepared vegetables and fish cakes to the pot first. Introducing these ingredients early helps gauge the water level as they release their own moisture, and the fish cakes begin to soak up the broth, contributing to a richer flavor.
Step 4
Continue to cook over medium heat. Add the soaked tteokbokki rice cakes and the remaining sauce mixture to the pot. Give everything a gentle stir to coat the rice cakes evenly. If the sauce seems too thick, you can add about 1 more cup (200ml) of water by rinsing out the sauce bowl – this way, you won’t waste any sauce and can adjust the consistency. Feel free to add more water based on the ingredients and your preferred sauce thickness.
Step 5
Cover the pot with a lid and let it simmer over medium heat until the rice cakes are soft and chewy and the sauce has thickened and coated everything beautifully. It’s a good idea to stir occasionally to prevent the rice cakes from sticking to the bottom of the pot.
Step 6
Your delicious tteokbokki is now ready! Serve generously in bowls. Enjoy the delightful combination of chewy rice cakes and the perfectly spicy and sweet sauce that will surely satisfy your husband and everyone else at your table!
