-
View
Tteokbokki, a staple of South Korean street food culture and a symbol of comfort for many. Known for its vibrant red sauce and chewy rice cakes, Tteokbokki is a dish that invites you to embrace bold flavours and indulge in its satisfying textures.
Whether enjoyed as a quick snack at a bustling market stall or shared with friends at a cosy eatery, Tteokbokki has a universal appeal that transcends its simple ingredients.
What Is Tteokbokki?
Tteokbokki, pronounced “tok-bok-ee,” is a South Korean dish made with chewy cylindrical rice cakes, simmered in a spicy sweet gochujang (Korean red chili paste) sauce.
It’s often paired with ingredients like fish cakes, hard boiled eggs, and green onions, creating a harmonious blend of flavours and textures. The dish is typically served steaming hot, with its vibrant sauce instantly catching the eye and promising a burst of flavours.
While the spice level of Tteokbokki can vary, the hallmark of the dish is its addictive balance of heat and sweetness. It’s a dish that keeps you coming back for more, each bite offering the chewy satisfaction of rice cakes paired with the rich, complex flavours of the sauce.
Ingredients and Taste
The core ingredient in Tteokbokki is tteok, or Korean rice cakes, which are made from glutinous rice flour and steamed to achieve their iconic chewiness. These rice cakes form the heart of the dish, their texture contrasting beautifully with the smooth, velvety sauce.
The sauce itself is a blend of gochujang, soy sauce, sugar, and sometimes a hint of garlic or sesame oil. Gochugaru (Korean red chili flakes) is often added for extra heat, depending on personal preference.
Additional ingredients like fish cakes, boiled eggs, or cabbage can be included, each bringing its unique contribution to the dish. The result is a flavours profile that’s bold yet balanced: the gochujang adds a smoky, fermented depth, while the sugar tempers the heat with a touch of sweetness. The chewy rice cakes soak up the sauce, making every bite an explosion of flavours.
Tteokbokki is best enjoyed hot, with the warmth of the dish complementing its spicy kick. The rich, tangy sauce clings to every piece, ensuring that no bite is lacking in flavours.
A Taste of History
Tteokbokki has a long history that stretches back to Korea’s royal court cuisine, where it was first enjoyed as a savoury dish made with soy sauce. Known as gungjung tteokbokki, this original version featured a milder flavours profile, with the rice cakes stir fried alongside vegetables and beef.
It wasn’t until the mid-20th century, when gochujang became widely popular, that the spicy version of Tteokbokki we know today began to take shape.
In the 1950s, modern Tteokbokki emerged as a street food staple, popularized in markets across South Korea. Affordable, flavourful, and satisfying, it quickly became a favourite among students and workers looking for a quick yet filling meal. Over the decades, Tteokbokki has evolved, with countless regional variations and fusion twists appearing on menus worldwide.
Tteokbokki (Spicy Rice Cakes) Recipe
Serves: 4 people
Ingredients:
For the Tteokbokki Base:
- 300g Korean rice cakes (tteok)
- 200g fish cakes, sliced into bite sized pieces
- 1 medium onion, thinly sliced
- 1 medium carrot, julienned (optional)
- 2 green onions, chopped
- 2 hard-boiled eggs (optional)
For the Sauce:
- 3 tbsp gochujang (Korean red chili paste)
- 1 tbsp gochugaru (Korean red chili flakes)
- 2 tbsp soy sauce
- 1 tbsp sugar
- 1 tsp sesame oil
- 1 tsp minced garlic
- 3 cups water or anchovy broth (see tip below)
For Garnish:
- 1 tsp toasted sesame seeds
- Extra chopped green onions
Directions
To begin, soak the rice cakes in warm water for 10 minutes to soften them. This helps ensure they cook evenly and absorb the flavours of the sauce. Meanwhile, prepare your other ingredients by slicing the fish cakes, onion, and green onions, and set them aside.
If you want to use anchovy broth for enhanced flavours, prepare it now. Simmer 2–3 dried anchovies and a small piece of kombu (dried kelp) in 3 cups of water for 10 minutes. Strain the broth and keep it warm. This adds depth to the dish, but plain water works as well.
In a medium sized pot or deep skillet, heat the broth or water over medium heat. Add gochujang, gochugaru, soy sauce, sugar, sesame oil, and minced garlic. Stir well to dissolve the gochujang and create a smooth sauce. Bring the mixture to a gentle simmer.
Once the sauce begins to bubble, add the soaked rice cakes, fish cakes, onion, and carrot (if using). Stir gently to coat all the ingredients in the sauce. Reduce the heat to medium-low and simmer for 10–15 minutes, stirring occasionally to prevent sticking.
Check the rice cakes for doneness by piercing them with a fork; they should be soft and chewy. If the sauce reduces too quickly, add a little more water or broth to maintain a slightly thick consistency. Adjust the seasoning with more soy sauce or sugar, if desired.
Add the hard-boiled eggs and half of the chopped green onions. Stir gently to incorporate them into the dish. Allow everything to simmer for another 2–3 minutes so the eggs can soak up some of the sauce.
Remove the pot from heat and let the tteokbokki rest for a minute to thicken slightly. This ensures the sauce clings to the rice cakes and fish cakes, enhancing each bite's flavours.
Serve the tteokbokki hot in a large communal dish or individual bowls. Garnish with the remaining green onions and sprinkle toasted sesame seeds on top. Pair with a side of kimchi or a refreshing cucumber salad. For a traditional experience, enjoy with a chilled barley tea or soju.
Leave a Review