A simple tteokbokki that comes together in a few minutes with just the basics. It is deliciously simmered in a sweet and spicy sauce for a quick meal on a busy day. This recipe was highlighted by Korean actor, Kim Kang Woo, on the TV show pyun-staurant.
What is tteokbokki?
Tteokbokki is a popular Korean street food made with chewy rice cakes simmered in a slightly sweet and spicy sauce. The modern spicy version of tteokbokki became popular in Seoul, specifically Sindang-dong, in the 1950s. It’s often called the birthplace of spicy tteokbokki . That’s when street vendors began cooking rice cakes in gochujang based sauce to make an affordable, filling snack during postwar Korea.
There are now so many different varieties and they are all very delicious in their own way! Some are soupy, some with a thicker sauce, others include cabbage or noodles, and so many other ways! You’ll find that every chef, every food blogger, every home has a slightly different recipe. It’s about what you’re in the mood for, how much effort you want to put in, and what your preference is! Here’s a few from this blog: Simple Tteokbokki – Baek Jong Won, Jajang Tteokbokki – Kang’s Kitchen, Gukmul Tteokbokki – Baek Jong Won, Sinjeon Tteokbokki Copycat (Spicy Rice Cake) , Tteokbokki + Fire Ramen = Fire Rabokki, Spicy Carbonara Tteokbokki
This tteokbokki recipe
This recipe is super easy and the simple style of one you’d find often in front of elementary schools in Korea – not too spicy and a bit sweet. It’s just rice cakes (tteok), green onion, fish cakes (eomuk) and a thick sauce. The sauce is just as simple with the ratio of “2, 2, 2, 2” of gochujang, gochugaru, soy sauce and sugar. On the TV show, they say “deum bbeuk” which means a large spoonful of gochujang. So I put in about 2 ⅓ Tbsp of the gochujang to make it slightly spicier and left everything at 2 Tbsp. This is personal preference for the spiciness you prefer!
Tteok type
The recipe also uses “mil-tteok”, wheat-flour based rice cakes. These are harder to find in the US and I prefer standard rice cakes so I used the standard ones. This is up to you
Gochugaru Type
This recipe uses go-eun gochugaru or finely ground korean pepper flakes. Most families are stocked with coarse gochugaru for all purpose use and that’s also what’s used when making kimchi. Fine gochugaru blends in more smoothly into sauces. The type will not make or break your recipe. If you only have coarse, you can use that in the recipe, or you can also run it through a blender to make it a finer grind. The purpose of this recipe though is to keep it really simple for you!
Tteokbokki almost always has hard boiled eggs but it was skipped by this celebrity! If you feel up for a bit more effort, definitely add one into the thick sauce!
Images from the show:
Easy Tteokbokki (Spicy Stir-fried Rice Cakes) by Kim Kang Woo
Ingredients
- 350 g (12 oz) cylinder-shaped rice cakes about 40 small rice cake pieces
- 3 sheets of fish cake
- 1 large green onion
- 400 ml water
Sauce
- 2 Tbsp of gochujang Korean red pepper paste, recipe calls for 2 “heaping” Tbsps – I used about 2 ⅓ Tbsp
- 2 Tbsp soy sauce
- 2 Tbsp sugar I used allulose, an alternative sugar
- 2 Tbsp go-eun gochugaru fine korean pepper flakes – can substitute coarse korean pepper flakes*
Instructions
- Soak the rice cakes in cold water for about 20 minutes. This step is especially important if using frozen rice cakes, as cold water helps prevent cracking.
- Cut the green onion into long 2 inch strips. Slice the fish cakes into long strips or triangles.
- Imagine dividing a wide pan into four sections. Place the green onion, rice cakes, and fish cakes into three sections. In the remaining section, add all of the sauce ingredients. Pour the water over the pan.
- Pour the water evenly over everything, then turn the heat to high.
- Once the sauce comes to a boil, reduce the heat to medium and simmer for about 7 minutes. This gentle simmer allows the sauce to soak into the rice cakes while the green onion flavors the broth.
- Check that the rice cakes are soft and chewy, then remove from heat and serve immediately.
Notes
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