5 QUICK & EASY TTEOKBOKKI Korean Rice Cake RECIPES!
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Recipes in this Video
5 recipes
Tteokbokki originated as a royal court dish in Korea, evolving into a beloved street food. Traditionally enjoyed as a snack or late-night treat, its spicy and slightly sweet flavors make it a favorite among all ages. Today, variations abound, with some incorporating cheese or different proteins, showcasing its adaptability and popularity across cultures.
Ingredients
- ●rice cakes
- ●fish cakes
- ●gochujang
- ●sugar
- ●soy sauce
- ●water
- ●green onions
- ●sesame seeds
- ●garlic
- ●vegetable oil
- ●hard-boiled eggs
Instructions
- 1Soak rice cakes in warm water for 30 minutes to soften.
- 2Heat vegetable oil in a large pan over medium heat.
- 3Add minced garlic and sauté until fragrant, about 1 minute.
- 4Stir in gochujang, sugar, and soy sauce until combined.
- 5Pour in water and bring the mixture to a simmer.
- 6Add softened rice cakes and fish cakes to the pan.
- 7Cook for 5-7 minutes, stirring occasionally, until the sauce thickens.
- 8Add chopped green onions and stir to combine.
- 9If using, add hard-boiled eggs and cook for an additional 2 minutes.
- 10Sprinkle sesame seeds on top before serving.
- 11Serve hot, garnished with more green onions if desired.
Ingredient Alternatives
gochujang
Healthier: red pepper flakes + miso
Cheaper: sriracha
Sriracha provides a similar heat with a different flavor profile.
fish cakes
Healthier: tofu
Cheaper: chicken
Tofu is a plant-based alternative, while chicken is a more affordable protein.
sesame seeds
Healthier: pumpkin seeds
Cheaper: sunflower seeds
Sunflower seeds are less expensive and provide a similar crunch.
hard-boiled eggs
Healthier: avocado
Cheaper: cooked potatoes
Cooked potatoes can add creaminess at a lower cost.
Techniques
soakingsautéingstir-frying
Equipment
large panspatulameasuring cupsknifecutting board
🌶️🌶️🌶️Hotfishwheatsesame
Also Known As
Spicy Rice Cakes떡볶이
Tteokbokki is a popular Korean street food, traditionally made with spicy sauce. Gungjung Tteokbokki is a non-spicy version that uses soy sauce, making it suitable for those who prefer milder flavors.
Ingredients
- ●1 cup tteok (Korean rice cakes)
- ●1/2 cup fish cakes, sliced
- ●1/4 cup green onions, chopped
- ●1/4 cup carrots, julienned
- ●1/4 cup cabbage, chopped
- ●2 cups water
- ●2 tbsp soy sauce
- ●1 tbsp gochujang (Korean chili paste)
- ●1 tbsp sugar
- ●1 tsp sesame oil
- ●1/2 tsp garlic, minced
- ●1/2 tsp sesame seeds (for garnish)
Instructions
- 1Soak the tteok in warm water for about 30 minutes if they are hard or refrigerated.
- 2In a pot, combine 2 cups of water, soy sauce, gochujang, sugar, and minced garlic. Stir well to combine.
- 3Bring the mixture to a boil over medium heat.
- 4Add the soaked tteok, fish cakes, carrots, and cabbage to the pot.
- 5Reduce the heat to medium-low and simmer for about 10-15 minutes, stirring occasionally, until the tteok are soft and the sauce thickens.
- 6Add the chopped green onions and sesame oil, stirring to combine.
- 7Cook for an additional 2-3 minutes until everything is heated through.
- 8Remove from heat and transfer to a serving dish.
- 9Garnish with sesame seeds before serving.
Equipment
potstirring spoonmeasuring cupsknifecutting board
🌶️🌶️🌶️Low
Ingredients
- ●1 lb tteok (Korean rice cakes)
- ●2 cups water
- ●1/2 cup gochujang (Korean chili paste)
- ●1/4 cup sugar
- ●1/2 cup heavy cream
- ●1/4 cup chopped green onions
- ●1/2 tsp garlic powder
- ●1/2 tsp sesame oil
- ●1/4 tsp black pepper
- ●1/2 cup fish cakes (optional)
- ●1 tbsp sesame seeds (for garnish)
Instructions
- 1Soak the tteok in warm water for about 30 minutes to soften them.
- 2In a large pan, combine water, gochujang, and sugar. Stir well to dissolve the gochujang and sugar.
- 3Bring the mixture to a boil over medium heat, then add the soaked tteok and fish cakes (if using).
- 4Reduce the heat to low and simmer for about 10 minutes, stirring occasionally.
- 5Add the heavy cream, garlic powder, sesame oil, and black pepper to the pan. Stir until well combined.
- 6Continue to cook for another 5 minutes, allowing the sauce to thicken and coat the tteok.
- 7Remove from heat and stir in the chopped green onions.
- 8Serve hot, garnished with sesame seeds.
Equipment
large panspatulameasuring cupsmeasuring spoons
🌶️🌶️🌶️Medium
Ingredients
- ●1 cup tteok (Korean rice cakes)
- ●1/2 cup fish cakes, sliced
- ●1/4 cup green onions, chopped
- ●1/4 cup gochujang (Korean chili paste)
- ●2 tbsp gochugaru (Korean chili flakes)
- ●1 tbsp soy sauce
- ●1 tbsp sugar
- ●1/2 cup water
- ●1/2 cup all-purpose flour
- ●1/2 cup cornstarch
- ●1/2 tsp salt
- ●Oil for frying
Instructions
- 1Soak the tteok in warm water for about 30 minutes to soften them.
- 2In a pot, combine gochujang, gochugaru, soy sauce, sugar, and water. Bring to a simmer over medium heat.
- 3Add the softened tteok and fish cakes to the pot. Cook for about 5-7 minutes until the sauce thickens and coats the tteok and fish cakes.
- 4In a bowl, mix all-purpose flour, cornstarch, and salt. Dredge the cooked tteok and fish cakes in the flour mixture until well coated.
- 5Heat oil in a deep pan over medium-high heat.
- 6Fry the coated tteok and fish cakes in batches until golden brown and crispy, about 3-4 minutes per batch.
- 7Remove from oil and drain on paper towels.
- 8Serve hot, garnished with chopped green onions.
Equipment
potdeep panslotted spoonmixing bowlpaper towels
🌶️🌶️🌶️Medium
Jjajang Tteokbokki is a fusion dish that combines the popular Korean street food tteokbokki with the rich flavors of jjajang, a black bean sauce commonly used in Korean cuisine.
Ingredients
- ●1 cup tteok (Korean rice cakes)
- ●1/2 cup onion, diced
- ●1/2 cup cabbage, chopped
- ●1/4 cup carrot, julienned
- ●1/4 cup green onion, chopped
- ●1/4 cup jjajang (black bean paste)
- ●1 tablespoon vegetable oil
- ●1 tablespoon sugar
- ●1 tablespoon soy sauce
- ●1/2 teaspoon garlic, minced
- ●2 cups water
- ●1 teaspoon sesame oil
- ●1/2 teaspoon black pepper
Instructions
- 1Soak the tteok in warm water for about 30 minutes to soften them.
- 2In a pan, heat the vegetable oil over medium heat. Add the diced onion and sauté until translucent.
- 3Add the chopped cabbage and julienned carrot to the pan, and continue to sauté for another 3-4 minutes until the vegetables are tender.
- 4Stir in the minced garlic and sauté for an additional minute until fragrant.
- 5Add the jjajang (black bean paste) to the pan and mix well with the vegetables.
- 6Pour in the water and bring the mixture to a boil.
- 7Once boiling, add the softened tteok and sugar. Stir well to combine.
- 8Reduce the heat to low and let it simmer for about 10 minutes, stirring occasionally.
- 9Add the soy sauce, sesame oil, and black pepper. Mix well and cook for another 2-3 minutes.
- 10Garnish with chopped green onion before serving.
Equipment
panspatulameasuring cupsknifecutting board
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