K-culture 8 : K-food-Spicy food : TTEOKBOKKI RECIPE

A beloved dish in Korean cuisine, tteokbokki (떡볶이), often referred to as topokki or ddukbokki, is a spicy Korean rice cakes dish with flavorful concoction of cylindrical rice cakes.

 

A popular Korean food made from small-sized garae-tteok called tteokmyeon or commonly tteokbokki-tteok. Eomuk, boiled eggs, and scallions are some common ingredients paired with tteokbokki in dishes

 

The cooking method primarily involves simmering these rice cakes in a gochujang-based sauce, often spiced up with gochugaru (Korean chili powder).

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✔ESSENTIAL INGREDIENTS

 

RICE CAKES (TTEOK):

Tteok, gluten-free rice cakes, as a min ingredient for Korean tteokbokki recipe.

For the best spicy Korean rice cake experience, opt for short, finger-sized rice cakes crafted from 100% rice flour to ensure the best flavor and chewiness.

 

You may also find flat and round rice cakes at the stores, but these are better suited for Korean rice cake soup or stir-fries rather than dishes that require chewy tteok.

 

 

TTEOKBOKKI SAUCE:

Ingredients for making tteokbokki (Korean spicy rice cakes)

The sauce’s heart comprises Korean red pepper paste (gochujang), Korean chili flakes (gochugaru), soy sauce, and corn syrup. The sauce gains depth from anchovy stock, imparting an umami touch.

 

For the characteristic gloss and subtle sweetness, Korean Corn Syrup is the secret ingredient, but if unavailable, a tablespoon of sugar works wonders.

 

OTHER ADDITIONS

Fish cake (eomuk): optional but recommended

Asian leek (daepa): You can replace it with green onion

Some like to add cabbage, onion, and garlic, but I like to keep it simple for the rice cake to stand out.

RECIPE SUCCESS TIPS

Anchor the dish’s umami depth with Anchovy stock, and consider adding dried sea kelp.

 

 

For a richer texture, opt for fine gochugaru (Korean fine chili powder). If you only have coarse gochugaru, grind it until finely blended. Storing extra in the fridge extends its shelf life up to a year.

How to make find chili powder: If you only have the coarse gochugaru, process it in a blender until very smooth and finely blended. You can skip this step if you want to, but you will see speckles of chili flakes on the rice cakes.

 

Korean chili flakes are processed in a blender to turn into fine chili powder.

Note: I blended 1/2 cup of chili flakes although I only need 1 tablespoon for this recipe. I want to keep the rest in the fridge to use later when I make tteokbokki again, and to spice up other dishes as well. Store the chili flakes in a glass jar and they will last for over a year if you keep them in the refrigerator.

 

✌HOW TO MAKE TTEOKBOKKI✌

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Korean rice cakes (tteok) are soaking in water to prior of making tteokbokki.

 

Step 1. Preparation

 

If your rice cakes are refrigerated, soak them in water for 10 minutes. Fresh ones from Asian stores are ready to use.

 

Cook’s Note: Some Korean or Asian stores carry freshly made rice cakes. Since they are very soft and ready to use, you don’t need to soak them in water prior to cooking.

 

 

Anchovy stock made with dried anchovies and sea kelp.

Step 2. Anchovy Stock

 

Simmer dried anchovies and dried sea kelp in water for 5 minutes. Strain and keep the stock.

 

 

Fish cake sheets and Asian leek as additional ingredients for tteokbokki

 

Step 3. Fish Cakes and Veggies

 

Prepare fish cakes, leeks, or green onions, which enhance the dish. Additions like cabbage or boiled eggs make the dish heartier.

 

 

Tteokbokki sauce and anchovy stock added to rice cakes in a skillet

 

Step 4. Sauce Mixing

 

In a skillet, combine the anchovy stock, chili paste, chili flakes, and corn syrup. Introduce the soaked rice cakes.

 

Fish cakes and leeks are added to simmering tteokbokki in a pan.

 

Step 5. Adding Fish Cakes

 

Stir in the fish cake and leeks, and let the mixture boil on medium-high heat.

 

Tteokbokki simmering in a pan until soft and chewy.

Step 6. Simmer

 

Once boiling, reduce to low heat and simmer until the rice cakes are tender, and the sauce thickens—approximately 5-7 minutes. Serve immediately.

 

Pairing tteokbokki with gimmari (Korean fried seaweed rolls) is a match made in heaven. Discover why they’re a staple duo in Korean street food!

 

Tteokbokki recipe finished cooking in a skillet.

REHEATING TIP

Tteokbokki is best enjoyed fresh. If reheating is necessary, stove-top reheating with extra anchovy stock is recommended over microwaving. Simmer until the rice cakes regain their tenderness, and the sauce thickens. Serve immediately.