Tteokbokki

Tteokbokki, spicy stir-fried rice cakes, is a highly popular Korean street food and a delicious comfort food you can easily make at home. The spicy, slightly sweet, and chewy rice cakes are simply addictive! 
What is tteokbokki?

Tteokbokki (also spelled ddukbokki, ddeokbokki, dukbokki or topokki), 떡볶이, is a beloved Korean rice cake dish with many variations and a rich history. Literally translated as “stir-fried rice cake”, tteokbokki is made with garaetteok, a cylinder-shaped white rice cake. This spicy rice cake dish is enormously popular as a street food and also often enjoyed at home.

Unlike gungjung tteokbokki, which has been around for hundreds of years, the red spicy tteokbokki has a relatively short history. It was developed in 1953, the year the Korean War ended, by a woman named Ma Bok-rim in the Sindang-dong neighborhood in Seoul. The chewy rice cake in a spicy gochujang sauce instantly became popular as an affordable comfort snack.

By the time I was growing up as a child, tteokbokki had become quite popular as a street food. The tteokbokki I grew up with was in its classic form without all the add-ins you see today. I have fond memories of eating it from street carts or market stalls as an after-school snack.

This spicy Korean rice cake recipe was originally posted in March 2012. I’ve updated it here with more information, new photos and minor changes to the recipe.

Tteokbokki rice cake

Garaetteok (가래떡), a cylinder-shaped white rice cake, is used in various ways in Korea. The thick type is  sliced into thin oval shapes for making tteokguk (rice cake soup). The thinner, shorter type is used for tteokbokki, hence the name tteokbokki tteok (떡볶이떡).

You can use either one for this recipe, but the thick type needs to be cut thinner and shorter for this recipe, or it will take much longer to cook.

Tteokbokki
Your tteokbokki recipe is amazing! I used Yamaki Katsuodashi stock (I know you said that that one might be strong, but it’s the only one I found at the Korean store) and it was delicious! Many thanks for sharing this!

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Ingredients

MAIN

• 350 g Korean rice cakes (12 ounces), separated
• 2 cups Korean soup stock (dried kelp and dried anchovy stock)
• 60 g onion (2 ounces), thinly sliced
• 150 g Korean fish cakes (5.3 ounces), rinsed over hot water & cut into bite size pieces

TTEOKBOKKI SAUCE (MIX THESE IN A BOWL)

• 3 Tbsp gochujang (Korean chili paste)
• 1 tsp minced garlic
• 1 tsp gochugaru (Korean chili flakes)
• 1 1/2 Tbsp raw sugar
• 1 Tbsp soy sauce

GARNISH

• 1 tsp toasted sesame seeds
• 1 stalk green onion , finely chopped
• 1 tsp sesame oil

Instructions

1. Unless your rice cakes are soft already, soak them in warm water for 10 mins.
2. Boil the soup stock in a shallow pot over medium high heat and dissolve the tteokbokki sauce by stirring it with a spatula. Once the seasoned stock is boiling, add the rice cakes, fish cakes and onion. Boil them a further 3 to 5 mins until the rice cakes are fully cooked. Then, to thicken the sauce and to deepen the flavor, simmer it over low heat for a further 2 to 4 mins.
3. Add the sesame oil, sesame seeds, and green onion then quickly stir. Serve warm.

Tteokbokki  #Tteokbokki Healthy Recipes Easy, Healthy Recipes Dinner, Healthy Recipes Best, Healthy Recipes On A Budget, Healthy Recipes Clean, Healthy Recipes Breakfast, Healthy Recipes For Picky Eaters, Healthy Recipes Meal Prep, Healthy Recipes Low Carb, Healthy Recipes Vegetarian, Healthy Recipes Desserts, Healthy Recipes Snacks, Healthy Recipes Lunch, Healthy Recipes For One, Healthy Recipes For Kids, Healthy Recipes For Two, Healthy Recipes Crock Pot, Healthy Recipes Videos, Healthy Recipes Weightloss,