Tteokbokki

Recipe

Tteokbokki

She is the reigning queen of Korean street food. Spicy, salty, sweet, and chewy, tteokbokki is the perfect snack for any time of the day.

Written by Doobydobap

Tteokbokki

(For 2 people)

Spice level ⭐️ 4/5

She is the reigning queen of Korean street food. Spicy, salty, sweet, and chewy, tteokbokki is the perfect snack for any time of the day. Very traditional Korean food along with Bibimbap and Gimbap.

Ingredients for Tteokbokki

  • 400g Korean rice cakes
  • 150g fish cakes, quartered and cut into approximately the same size as the rice cakes
  • 1 leek, cut lengthwise, about the same size as the rice cakes
  • 500mL of dashi broth (below)

Sauce

  • 2 tbsp fine gochugaru powder
  • 2 tbsp regular gochugaru powder
  • 2 tbsp gochujang
  • 2 tbsp soy sauce
  • 2 tbsp sugar
  • 1 tbsp neutral oil (it gives the tteokbokki a nice glossy finish!)
  • ¼ tsp MSG

It’s better if you let the sauce ~get to know each other~ by letting the flavors develop overnight in the fridge but if you can’t that’s fine too! 

Dashi Broth

  • ½ cup of dried anchovies
  • 1 kombu kelp 
  • 2 cabbage leaves
  • ½ leek 
  • 600mL water 

Instructions

  1. Let’s prepare the broth first.  
  2. Clean your anchovies and toast them on medium heat. 
  3. Once the anchovies are slightly golden, pour in the water and kelp. It’s better if the kelp has been in cold water for a day, but it’s okay if you couldn’t 🙂 just put it in now!
  4. Add the leeks and cabbage leaves.
  5. Simmer on medium-low heat for 30 minutes.
  6. Strain the broth- you should be left with around 500mL. 
  1. Pour the broth into a large pot with the rice cakes.
  2. Put the heat on high and add in your sauce. 
  3. Simmer the rice cakes for 10 minutes or until the sauce has thickened and the rice cakes are soft.
  4. Drop the fish cakes and the leeks in. Cook for 5 minutes or until the leeks have softened.
  5. Enjoy!!

Bonus points: 

  • Fry some pre-made mandu and dip in tteokbokki sauce to enjoy :)⁣

Tteokbokki

4 from 36 votes
Recipe by Doobydobap Course: AppetizersCuisine: KoreanDifficulty: Easy
Servings

2

servings
Prep time

5

minutes
Cooking time

45

minutes

Ingredients

  • 400 g Korean rice cakes

  • 150 g fish cakes, quartered and cut into approximately the same size as the rice cakes

  • 1 leek, cut lengthwise, about the same size as the rice cakes

  • 500 mL of dashi broth (below)

  • Sauce
  • 2 tbsp fine gochugaru powder

  • 2 tbsp regular gochugaru powder

  • 2 tbsp gochujang

  • 2 tbsp soy sauce

  • 2 tbsp sugar

  • 1 tbsp neutral oil (it gives the tteokbokki a nice glossy finish!)

  • ¼ tsp MSG

  • It’s better if you let the sauce ~get to know each other~ by letting the flavors develop overnight in the fridge but if you can’t that’s fine too!

  • Dashi Broth
  • ½ cup of dried anchovies

  • 1 kombu kelp

  • 2 cabbage leaves

  • ½ leek

  • 600 mL water

Directions

  • Let’s prepare the broth first.
  • Clean your anchovies and toast them on medium heat.
  • Once the anchovies are slightly golden, pour in the water and kelp. It’s better if the kelp has been in cold water for a day, but it’s okay if you couldn’t 🙂 just put it in now!
  • Add the leeks and cabbage leaves.
  • Simmer on medium-low heat for 30 minutes.
  • Strain the broth- you should be left with around 500mL.
  • Pour the broth into a large pot with the rice cakes.
  • Put the heat on high and add in your sauce.
  • Simmer the rice cakes for 10 minutes or until the sauce has thickened and the rice cakes are soft.
  • Drop the fish cakes and the leeks in. Cook for 5 minutes or until the leeks have softened.
  • Enjoy!!

Notes

  • Bonus points: Fry some pre-made mandu and dip in tteokbokki sauce to enjoy :)⁣

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Hi, I’m Tina aka Doobydobap!

Food is my medium to tell stories and connect with people who share the same passion. My recipes are a culmination of my experiences. I hope you enjoy recreating them at home, and if you do, make sure to tag me on Instagram!

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