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

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.

Questions

Can I make Tteokbokki gluten-free?

Yes. The gluten in this entry is 2 tbsp soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Tteokbokki keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Tteokbokki?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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