🌶tteokbokki🌶

Prep Time

5 mins

Cook Time

10 minutes

Total Time

15 minutes

Serving Size

4 people

tteokbokki, your favorite korean snack!

This easy tteokbokki is made of Korean rice cakes stir fried in a sweet and spicy gochujang sauce! Add ramen noodles, cheese, fish cakes, or eggs to level up your tteokbokki! Tteokbokki (떡볶이) is a popular Korean street food made of soft, chewy rice cakes cooked in a sweet and spicy sauce made of Korean red pepper paste, also called gochujang. Tteokbokki, also spelled ddukbokki or ddeokbokki, literally translates to 'stir fried rice cakes' in Korean. It's made with a specific kind of rice cake called garae-tteok, which is a long cylinder shaped rice cake that's cut into long pieces. There's many variations to tteokbokki including the sauce and various additions. The sauce can range from soupy to dry and additions can include fish cakes (eomuk), hard boiled eggs, ramen noodles, dumplings (mandu), vegetables, and even cheese.

Ingredients (explained)

Korean rice cakes - Use long cylinder shaped rice cakes called garae-tteok. They're usually sealed in a vacuum packed bag and sold in the refrigerated or frozen section of any Korean or Asian grocery store.

Anchovy stock packet - Boil with water to make anchovy stock, which is the base of this tteokbokki sauce. Substitute with just water or any other stock if you can't find this.

Gochujang - Also called Korean red pepper paste. It's a fermented red chili paste full of umami, spice, and a bit of sweetness.

Korean red pepper powder - Also called gochugaru. This has an earthy, slightly sweet, and fruit flavor. I don't recommend substituting this with any other chili flakes as gochugaru has a specific flavor that's unique to Korean food.

Optional ingredients: 2 Hard boiled eggs, Pre-cooked Mandu (Korean dumplings), Shredded cheese, 1 cup vegetables (cabbage, carrots, onions), and Pre-cooked ramen noodles

Here is a quick check list for you! Prep your ingredients!

1 lb rice cakes : about 2½ cups
1 cup fish cakes (cut into bite sized pieces)
2 teaspoon toasted sesame oil
1 Tablespoon sesame seeds
2 stalks scallions chopped
3 cups water or anchovy stock
3 Tablespoons gochujang
1½ Tablespoons sugar
1½ Tablespoons soy sauce
1 Tablespoon Korean red pepper flakes
2 cloves garlic

Instructions (step by step)

step1

Step 1

Start by making the tteokbokki sauce. Mix the gochujang (Korean red pepper paste), gochugaru (Korean red pepper powder), soy sauce, garlic, and sugar in a small bowl and let the flavors combine.

Here you need: 3 Tablespoons gochujang, 1 Tablespoon Korean red pepper flakes, 1 ½ Tablespoons sugar, 1 ½ Tablespoons soy sauce, 2 cloves garlic

step2

Step 2

Meanwhile add the anchovy stock packet and water to a large, deep pan and bring it to a boil. Once it boils, remove the stock packet and add the red pepper paste. If you don't have the anchovy stock packet, just bring water or any stock to a boil.

Here you need: 1 lb rice cakes, 3 cups water or anchovy stock, 1 cup fish cakes

step3

Step 3

Once the tteokbokki sauce comes to a boil, add in the rice cakes, fish cakes, and any vegetables. Boil for about 5 to 7 minutes or until soft and tender.

step4

Step 4

The sauce should thicken and reduce as the rice cakes soften and become chewy.

step5

Step 5

Next, add optional ingredients such as hard boiled eggs, ramen noodles, pre-cooked dumplings (mandu), or shredded cheese.

step6

Step 6

Finally, add toasted sesame oil, scallions, sesame seeds.

FAQ

Q: Where can I buy tteokbokki rice cakes?

A: You can buy rice cakes to make tteokbokki in the refrigerated section or frozen section of Korean grocery stores or most Asian stores. They will come sealed in a vacuum packed container. Look for garae-tteok, which are long cylinder shaped rice cakes usually 2 to 3 inches long..

Q: How do I store leftovers?

A: Leftovers should be placed in an airtight container and stored in the fridge for up to 3 days.

Q: How can I reheat tteokbokki?

A: Rice cakes will get hard when refrigerated and cold. Microwave leftovers for 1 minute or until the rice cakes get soft and tender. Add 1 tablespoon of water if needed and stir to combine.

Q: What is the sauce made of?

A: Tteokbokki sauce is made of Korean red pepper paste (gochujang), Korean red pepper flakes (gochugaru), sugar, soy sauce, and garlic. It's traditionally combined with anchovy stock to create a flavorful base for rice cakes, but water or other stock can be used.

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I am getting my information from: Drive Me Hungry.