Tteokbokki

Name: Tteokbokki
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 lb Korean rice cakes (tteok), separated; 2 cups kombu or vegetable stock; 2 tbsp gochujang (Korean chili paste); 2 tsp gochugaru (Korean chili flakes); 2 tbsp soy sauce; 2 tbsp granulated sugar; 3 cloves garlic, minced; 4 oz Korean fish cake (eomuk), sliced into strips (optional), sliced; 4 scallions, cut into 2-in pieces; 1 tsp sesame oil; 1 tsp sesame seeds (for garnish)

Chewy Korean rice cakes simmered in a fiery, subtly sweet gochujang sauce with fish cakes and scallions, a beloved Korean street-food snack that comes together in minutes.

40 minEasyServes 4320 cal/serving

KoreanAppetizerStovetopVegetarianDairy-FreeEgg-FreeNut-FreeCorn-Free

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Ingredients

1 lb Korean rice cakes (tteok), separated
2 cups kombu or vegetable stock
2 tbsp gochujang (Korean chili paste)
2 tsp gochugaru (Korean chili flakes)
2 tbsp soy sauce
2 tbsp granulated sugar
3 cloves garlic, minced
4 oz Korean fish cake (eomuk), sliced into strips (optional), sliced
4 scallions, cut into 2-in pieces
1 tsp sesame oil
1 tsp sesame seeds (for garnish)

Instructions

1

If the 1 lb separated Korean rice cakes (tteok) are refrigerated or frozen, soak them in cold water for 20 minutes until softened, then drain.
2

In a wide skillet or saucepan, combine 2 cups kombu or vegetable stock, 2 tbsp gochujang (Korean chili paste), 2 tsp gochugaru (Korean chili flakes), 2 tbsp soy sauce, 2 tbsp granulated sugar, and 3 cloves minced garlic. Bring to a boil over medium-high heat, stirring to dissolve the paste.
3

Add the rice cakes and 4 oz sliced Korean fish cake (eomuk), sliced into strips (optional) (if using). Cook at a steady simmer, stirring frequently, for 8-10 minutes until the rice cakes are tender and the sauce has thickened and coats everything.
4

Add 4 cut into 2-in pieces scallions and cook 1 more minute.
5

Remove from heat, drizzle with 1 tsp sesame oil, and garnish with 1 tsp sesame seeds (for garnish). Serve immediately.

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Questions

What is Tteokbokki?

Chewy Korean rice cakes simmered in a fiery, subtly sweet gochujang sauce with fish cakes and scallions, a beloved Korean street-food snack that comes together in minutes. This reference files it under Korean appetizer: made on the stovetop, rated easy and about 40 minutes start to finish.

How long does Tteokbokki take?

As written, 40 minutes: 25 of prep and 15 of cooking. The longest single stretch is the hands-off wait in step 1, 20 minutes.

Is there a substitute for gochujang in Tteokbokki?

The entry for Tteokbokki calls for 2 tbsp gochujang (Korean chili paste). In its place: Mix two parts sriracha or another chili paste with one part white miso and a pinch of sugar. It lands close on heat and body and a little short on fermented depth.

Is Tteokbokki spicy?

Moderately. The heat in Tteokbokki comes from 2 tbsp gochujang (Korean chili paste) and 2 tsp gochugaru (Korean chili flakes). For a milder plate, start with half the gochujang and add more to taste at the end; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Does Tteokbokki contain sesame?

Yes: 1 tsp sesame oil and 1 tsp sesame seeds (for garnish). The full allergen list for this entry is gluten, soy and sesame. Seeds used as a garnish can simply be left off; the oil has no true substitute. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Tteokbokki?

One serving (the recipe makes 4) is about 320 calories, with 6 g protein, 48 g carbohydrate and 8 g fat, plus 1 g fiber and 520 mg sodium. The figures are estimates computed from the ingredient list.

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