Tteokbokki, a beloved Korean street food, features cylindrical rice cakes (tteok) stir-fried in a spicy, sweet red chili sauce, often with fish cakes and vegetables. Known for its chewy texture and bold, fiery flavor, it’s a comforting dish perfect for spice lovers. This detailed recipe guides you through making authentic tteokbokki at home, with tips to achieve that irresistible street-food taste.
Ingredients (Serves 4)
For the Tteokbokki:
- 1 lb (450g) cylindrical tteok (Korean rice cakes, fresh or refrigerated)
- 4 oz (100g) Korean fish cakes (eomuk), sliced into triangles or strips
- 1 small onion, thinly sliced
- 1 cup cabbage, chopped (optional)
- 2 green onions, chopped (for garnish)
- 1 tbsp toasted sesame seeds (for garnish)
For the Broth:
- 3 cups water
- 1 piece (4×4 inch) dried kelp (dashima)
- 1 oz (30g) dried anchovies, heads and guts removed
- 1 tsp soy sauce
For the Sauce:
- 3 tbsp gochujang (Korean red chili paste)
- 1 tbsp gochugaru (Korean red chili flakes, adjust for spice level)
- 2 tbsp soy sauce
- 2 tbsp sugar
- 1 tsp minced garlic
- 1 tsp sesame oil
For Cooking:
- 1 tbsp vegetable oil
Equipment Needed
- Large pot or deep skillet
- Medium pot (for broth)
- Colander or strainer
- Wooden spoon or spatula
- Tongs
- Small bowl (for sauce)
Step-by-Step Instructions
Step 1: Prepare the Tteok
If using refrigerated or frozen tteok, soak them in warm water for 20–30 minutes to soften, then drain. If using fresh tteok, rinse briefly under cold water to remove excess starch. Separate any stuck-together pieces. Set aside.
Pro Tip: Soaking ensures the tteok cook evenly and achieve the perfect chewy texture.
Step 2: Make the Anchovy Broth
In a medium pot, combine 3 cups water, dried kelp, and dried anchovies. Bring to a boil over medium-high heat, then reduce to a simmer for 10 minutes. Remove the kelp and discard. Add 1 tsp soy sauce and simmer for another 5 minutes. Strain the broth through a colander or cheesecloth, discarding the anchovies. You should have about 2½ cups of clear broth. Set aside.
Pro Tip: If you don’t have kelp or anchovies, substitute with store-bought chicken or vegetable broth, but homemade adds authentic umami.
Step 3: Prepare the Sauce
In a small bowl, mix 3 tbsp gochujang, 1 tbsp gochugaru, 2 tbsp soy sauce, 2 tbsp sugar, 1 tsp minced garlic, and 1 tsp sesame oil. Stir until smooth. Adjust gochugaru for desired spice level—less for mild, more for fiery.
Pro Tip: Taste the sauce and tweak sugar or gochujang to balance sweet and spicy flavors.
Step 4: Cook the Tteokbokki
Heat 1 tbsp vegetable oil in a large pot or deep skillet over medium heat. Add the sliced onion and cabbage (if using) and stir-fry for 2–3 minutes until slightly softened. Add the tteok and fish cakes, stirring to coat with oil for 1 minute.
Pour in the anchovy broth and the prepared sauce. Stir gently to combine, ensuring the tteok are submerged. Bring to a simmer, then reduce to medium-low and cook for 8–10 minutes, stirring occasionally, until the tteok are soft and chewy and the sauce thickens to a glossy consistency. If the sauce gets too thick, add a splash of water.
Pro Tip: Stir gently to avoid breaking the tteok or fish cakes, and watch the sauce to prevent burning.
Step 5: Garnish and Serve
Once the tteok are tender and the sauce has thickened, remove from heat. Transfer to a serving platter or individual bowls. Sprinkle with chopped green onions and toasted sesame seeds for garnish. Serve hot with a side of kimchi or pickled radish for a complete meal.
Serving Tip: Tteokbokki is best enjoyed immediately, scooped up with chopsticks or a spoon to savor the sauce.
Nutritional Information (Per Serving, Approx.)
- Calories: 400–450 kcal (varies by portion size and ingredients)
- Protein: 10g
- Fat: 10g (from fish cakes, oils, and sesame seeds)
- Carbohydrates: 70g (mostly from tteok and sauce)
- Sodium: 1000–1200mg (from gochujang, soy sauce, and fish cakes)
- Fiber: 3g
Note: Values are estimates and depend on portion size and ingredients. Tteokbokki is high in carbs due to the rice cakes and moderate in sodium from the sauce. Adding vegetables like cabbage increases fiber and nutrients. Use low-sodium soy sauce for a lighter option.
Reheating and Storage
- Storage: Store leftover tteokbokki in an airtight container in the fridge for up to 3 days. The tteok may harden slightly when chilled. Freezing is not recommended, as the rice cakes lose their chewy texture and become mushy upon thawing.
- Reheating: Reheat refrigerated tteokbokki in a skillet over low heat with a splash of water or broth to loosen the sauce, stirring gently for 5–7 minutes until warmed through. Alternatively, microwave in a covered dish for 1–2 minutes, stirring halfway, but this may soften the tteok excessively.
- Storage Tip: Store sauce and tteok separately if possible to maintain texture. If the sauce thickens too much in the fridge, thin it with water during reheating.
Tips for Perfect Tteokbokki
- Use Fresh Tteok: Fresh or refrigerated tteok yield the best texture. If using frozen, soak longer to soften fully.
- Adjust Spice Level: Reduce gochugaru for a milder flavor or add fresh chili slices for extra heat.
- Add Extras: Include ingredients like boiled eggs, sesame leaves, or cheese for a modern twist, common in Korean street food stalls.
- Make Ahead: Prepare the anchovy broth and sauce a day in advance to save time.
- Vegetarian Option: Skip fish cakes and anchovies, using vegetable broth and mushrooms for umami.
Why You’ll Love This Recipe
Tteokbokki is the ultimate Korean comfort food, blending chewy rice cakes with a spicy, sweet sauce that’s downright addictive. Its vibrant red color and bold flavors make it a showstopper for gatherings or a cozy night in. This recipe simplifies the process while keeping the authentic street-food vibe, so you can enjoy a taste of Korea at home. Grab your pot and spice up your kitchen with tteokbokki!
