📝 About This Recipe
Tteokbokki is the undisputed king of Korean street food, offering a perfect harmony of chewy textures and a bold, sweet-and-spicy glaze. Originating as a royal court delicacy, this modern version features cylindrical rice cakes bathed in a rich, umami-packed broth seasoned with Gochugaru and Gochujang. It is the ultimate comfort food that warms the soul and leaves a lingering, addictive heat on the palate.
🥗 Ingredients
The Foundation
- 1 pound Garae-tteok (Cylindrical Korean rice cakes; soak in room temp water for 15 mins if frozen)
- 2-3 sheets Eomuk (Korean fish cakes, cut into bite-sized triangles or squares)
- 7-10 large Dried Anchovies (Heads and guts removed for a clean broth)
- 1 piece Dried Kelp (Approx. 2x2 inches (Dashima))
- 4 cups Water (Can substitute with dashi or vegetable stock)
The Signature Sauce
- 3 tablespoons Gochujang (Korean fermented red chili paste)
- 1 tablespoon Gochugaru (Korean red chili flakes; adjust for heat preference)
- 1 tablespoon Granulated Sugar (To balance the spice)
- 1 tablespoon Rice Syrup (Provides a beautiful glossy finish; can use corn syrup or honey)
- 1 tablespoon Soy Sauce (For deep savory saltiness)
- 1 tablespoon Minced Garlic (Freshly minced for best aroma)
Vegetables and Extras
- 3 stalks Green Onions (Cut into 2-inch lengths)
- 1 cup Green Cabbage (Roughly chopped into bite-sized pieces)
- 2 pieces Hard-boiled Eggs (Peeled; perfect for mashing into the leftover sauce)
The Finishing Touches
- 1 teaspoon Toasted Sesame Seeds (For a nutty crunch)
- 1 teaspoon Toasted Sesame Oil (Drizzled at the very end)
👨🍳 Instructions
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1
If your rice cakes are frozen or very firm, soak them in a bowl of room temperature water for about 15-20 minutes to soften. This ensures they cook evenly and maintain a chewy texture.
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2
In a large shallow pot or deep skillet, combine the 4 cups of water, dried anchovies (cleaned), and the dried kelp.
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3
Bring the liquid to a boil over medium-high heat. Let it boil vigorously for 15 minutes without a lid to allow the fishy aroma to evaporate, leaving a clean, savory broth.
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4
Using a slotted spoon, remove and discard the anchovies and kelp. You should be left with about 2.5 to 3 cups of golden-tinted broth.
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5
In a small bowl, whisk together the Gochujang, Gochugaru, sugar, soy sauce, and minced garlic until it forms a smooth, thick paste.
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6
Add the sauce paste to the boiling broth. Stir well with a wooden spoon until the paste is fully dissolved and the liquid is a vibrant, deep red.
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7
Drain the soaked rice cakes and add them to the pot. Stir gently to prevent them from sticking to the bottom.
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8
Add the chopped fish cakes and the cabbage. Reduce the heat to medium and let the mixture simmer.
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9
Simmer for 10-12 minutes, stirring frequently. You will notice the starch from the rice cakes thickening the sauce naturally.
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10
When the rice cakes are soft and the sauce has reduced to a thick, syrupy consistency that coats the back of a spoon, add the green onions and the rice syrup (or honey).
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11
Toss in the hard-boiled eggs and simmer for another 2 minutes, allowing the eggs to warm through and soak up the sauce.
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12
Turn off the heat. Drizzle with sesame oil and toss one last time to incorporate that signature nutty aroma.
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13
Transfer to a shallow serving bowl and garnish generously with toasted sesame seeds and a few fresh green onion curls.
💡 Chef's Tips
Always use Korean Gochugaru (chili flakes) rather than standard crushed red pepper, as the flavor profile is smokier and less harsh. Stir constantly during the final 5 minutes of cooking; the rice cakes are high in starch and will stick to the bottom of the pan very easily. For a 'Rose' version, substitute half of the broth with heavy cream for a milder, velvety experience. If the sauce gets too thick before the rice cakes are soft, add a splash of water or broth to loosen it up. Don't skip the rice syrup; it provides the specific high-gloss shine found in professional street food stalls.
🍽️ Serving Suggestions
Serve with 'Gimmari' (fried seaweed spring rolls) which are perfect for dipping into the spicy sauce. Pair with a cold glass of 'Bori-cha' (roasted barley tea) or a sweet Korean pear juice to balance the heat. Add a side of yellow pickled radish (Danmuji) to provide a crunchy, acidic contrast to the chewy cakes. For the ultimate street food experience, serve alongside a bowl of hot 'Eomuk-tang' (fish cake soup). Top with a handful of shredded mozzarella cheese and torch it until bubbly for a modern 'Cheese Tteokbokki' twist.