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Tteokbokki

Delicious Tteokbokki: Your New Favorite Comfort Food!

Tteokbokki is a delicious Korean comfort food made with chewy rice cakes and a sweet-spicy sauce.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Dishes
Cuisine: Korean
Calories: 356
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stock
  • 3 cups stock (anchovy, dashi, unsalted chicken stock, or water) Any of these can be used as a base.
For the Rice Cakes
  • 1 pound Korean rice cakes Use fresh or soak frozen in warm water for 10 minutes.
For the Fish Cakes
  • 1 cup Korean fish cakes Cut into bite-sized pieces.
For the Sauce
  • 3 tablespoons soy sauce
  • 1 tablespoon sugar Use less for a more balanced flavor.
  • 1 tablespoon Gochugaru (Korean chili powder) Adjust to your spice preference.
  • 2 cloves garlic Freshly minced.
  • 1 tablespoon honey or rice syrup or oligo syrup Choose your favorite sweetener.
  • 3 tablespoons Gochujang (Korean red chili paste) Essential for Tteokbokki flavor.
For Garnish
  • 2 stalks green onion Slice thinly for garnish.

Equipment

  • large pan
  • small bowl

Method
 

Step‑by‑Step Instructions for Tteokbokki
  1. In a small bowl, combine soy sauce, sugar, Gochugaru, minced garlic, honey, and Gochujang. Stir well until blended. Soak frozen rice cakes in warm water for 10 minutes if needed.
  2. In a large pan, pour in the stock and heat over medium. Bring to a gentle boil, about 5 minutes.
  3. Once boiling, add defrosted rice cakes and sauce mixture. Stir gently and simmer for about 10 minutes to meld flavors.
  4. Add bite-sized fish cakes and cook for an additional 2 minutes, stirring occasionally.
  5. Remove from heat, garnish with sliced green onions, and serve warm.

Nutrition

Serving: 1servingCalories: 356kcalCarbohydrates: 56gProtein: 9gFat: 10gSaturated Fat: 2gCholesterol: 10mgSodium: 879mgPotassium: 347mgFiber: 3gSugar: 9gVitamin A: 186IUVitamin C: 2mgCalcium: 84mgIron: 2mg

Notes

Tteokbokki can be stored in the fridge for up to 3 days, or frozen for up to 1 month. Reheat on low heat with a splash of broth or water.

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