Tteokbokki recipe is the best. It's chewy and filling, sweet and spicy and savoury. If you haven't had it before, think of it like a savoury mochi or maybe like a gnocchi in a spicy sauce. It tastes like heaven! We guarantee you'll love tteokbokki.
Crafted by Jiyeon Park
"Tteokbokki queen - Jiyeon, commonly known as Dooly, is a Food Content Creator and author. She is notable for producing cooking videos centred around 80s nostalgic Korean food."
🛒 SHOPPING LIST
- 600g Tteokbokki tteok (Rice cake)
- 2 Sheet of fish cake or 6-8 of fish ball
- Small piece of white cabbage
- 1-2 Scallions
- Bombom Gochujang (if you can't handle the heat, we recommend you add a spoonful of sugar)
Shopping Tip: You can find tteokbokki and fish cakes in Korean or Asia grocery stores.
🍳 LET'S COOK
- Soak the rice cakes for about 20 minutes or longer unless you’re using freshly made soft rice cakes.
- Cut the fish cake, cabbage, and spring onion into 3cm long pieces.
- In a large pan, stir in Bombom Gochujang sauce (4 tablespoons) and water. Add the rice cakes, and boil until the rice cakes become very soft and the sauce is thickened, about 8 – 10 minutes (could take longer), stirring occasionally.
- Add the vegetables and fish cakes, continue to boil, stirring constantly, for an additional 4 – 6 minutes.
- Finally, add optional ingredients such as hard boiled eggs or pre-cooked dumplings (mandu).
- There you go, the perfect tteokbokki in minutes! :)
✨ TOP TIP ✨ Depending on rice cakes, you may need more time to reach a desired level of softness. Feel free to add more water as necessary!
