Tteokbokki offers a unique texture that's hard to find in other foods, with its chewy and soft, jelly-like consistency and the pleasant smoothness as it slides down your throat. The harmonious blend of spicy, sweet, and chewy flavors makes it a beloved dish among many. It's perfect as a snack when you're feeling peckish or as a light meal when you're hungry, easily enjoyed without effort, explaining its widespread popularity.
The Korean word '떡볶이' combines 'Tteok (떡, rice cake),' which refers to a food made from grains like rice that are steamed and then pounded or shaped, with 'Bokki (볶기, stir-fry),' where the noun suffix 'i' is added to '볶다 (stir-fry),' forming 'Tteokbokki,' meaning stir-fried rice cakes.
In Korea, tteokbokki is a comforting presence, much like a friend. It can be commonly found anywhere nearby, from the neighborhood snack bar where I live to subway station areas, near bus stops, and at street food carts. It's so accessible and inviting that you can visit without any pressure. It's associated with fond memories of enjoying tteokbokki with friends, momentarily forgetting fatigue or stress with its spicy flavor on your tongue.
The main types of rice cakes used for making tteokbokki are Ssalddeok (쌀떡, rice cakes) and Miltteok (밀떡, wheat cakes), along with long and thick Garaetteok and thinly sliced Tteokguktteok, which is used in soup. These four varieties of rice cakes are similar, yet each has its own differences.
Tteokbokki, made with rice cakes, has a chewy texture that snaps when bitten, offering a satisfying chewiness that reveals sweetness and a sticky resilience as you continue to eat. When made with wheat cakes, it absorbs the seasoning better compared to rice cakes, resulting in a richer and smoother taste. Wheat cakes have a slightly slippery and chewy texture. Additionally, rice cakes are whiter than wheat cakes and maintain a white color without changing when boiled. In contrast, wheat cakes are slightly darker in color when cooked and become somewhat translucent on the surface.
Thick Garaetteok is sliced for making Tteokguk (떡국, rice cake soup) and is also widely used for tteokbokki due to its thick size and rich flavor. Its thickness allows for a more robust seasoning, combining a chewy and savory taste with the tteokbokki seasoning to create a texture distinct from the usual rice cakes used in tteokbokki.
Thinly sliced Garaetteok, primarily intended for rice cake soup, is also used in home cooking for making tteokbokki. Rice cake soup is traditionally enjoyed during Korean holidays but is also occasionally prepared at home for meals, even outside the holiday season. Therefore, Korean households often stock rice cake slices, so they can easily make tteokbokki whenever they crave it.
When eating tteokbokki it's commonly enjoyed with fish cakes or fish cake broth. The sweet and spicy flavor of tteokbokki pairs well with the savory taste of fish cake broth. Moreover, where there's tteokbokki, fish cakes are usually present, adding the joy of sipping fish cake broth from a paper cup while enjoying the dish.
Instead of fish cake broth, plain water, sweet apple juice, or milk to neutralize the spiciness are also suitable accompaniments. Eating it with yellow pickled radish adds a tangy and crunchy texture that goes well with tteokbokki.
Among Korean tteokbokki enthusiasts, there's a divide between those who prefer it made with wheat cakes and those who favor rice cakes, splitting them into two groups. Those who argue that wheat cakes taste better are called Miltteokpa (밀떡파, wheat cakes fans), while those who believe rice cakes are more delicious are called Ssalddeokpa (쌀떡파, rice cakes fans). This division is somewhat playful, intended to spark debates over wheat versus rice cakes when eating tteokbokki in a group, making the experience more fun and enjoyable. Try this easy tteokbokki recipe that's simple but addictively delicious, offering that unique spicy and sweet taste. Let's dive into the allure of tteokbokki.
Tteokbokki Ingredients
1. Main Ingredient
① Rice or wheat cakes for tteokbokki: 500g / 18oz (serves 2-3)
* Choose between rice or wheat cakes based on personal preference.
* Choose between rice or wheat cakes based on personal preference.
2. Secondary Ingredients
① Square fish cakes: 3 sheets
* Fish cakes enhance the flavor of tteokbokki.
② Water: 600ml
③ Boiled eggs: 2
* Cool boiled eggs in cold water before peeling for an easy and clean process.
3. Vegetables
① Cabbage: 150g / 5oz
* Adding cabbage to tteokbokki introduces a sweet and savory flavor.
② Green onion: 1 stalk, 200g / 7oz
* Green onion is a crucial ingredient that influences the taste of tteokbokki.
4. Seasonings
① Gochujang (red pepper paste): 3 tbsp
* For a non-spicy version of tteokbokki suitable for kids, omit the red pepper powder and minced garlic. Instead, use 3 tbsp of ketchup and 1/2 tbsp of gochujang.
② Gochugaru (red pepper powder): 2 tbsp
* It's best to use fine red pepper powder over coarse. If you only have coarse red pepper powder, you can grind it in a blender for a finer texture.
③ Thick soy sauce: 2 tbsp
④ Minced garlic: 1 tbsp
⑤ Sugar: 1 tbsp
⑥ Starch syrup (or corn syrup): 2 tbsp
⑦ Ground pepper: 1/3 tbsp
⑧ Curry powder: 1/2 tbsp
* Curry powder, which adds a unique savory flavor to the taste of tteokbokki, can be omitted if you prefer the authentic flavor of this dish.
* Curry powder, which adds a unique savory flavor to the taste of tteokbokki, can be omitted if you prefer the authentic flavor of this dish.
Before Cooking Tteokbokki
1. Rinse the rice cakes in water 2-3 times, then soak them in a bowl of water for 30 minutes.
* Soaking the rice cakes beforehand enhances their ability to absorb the seasoning better and reduces their starchiness, leading to a cleaner and more pronounced broth flavor.
* If the rice cakes were frozen, they might crack on the surface, so please soak them in water for about 30 minutes before use.
2. Prepare the seasoning paste in advance. Combine all the seasoning ingredients and mix well, then let it sit for 30 minutes.
* While you can add seasonings one at a time, using a pre-mixed seasoning paste allows the flavors to meld together, enhancing the dish's overall taste.
* Making a seasoning paste also prevents confusion or the omission of ingredients, making cooking more convenient.
Tteokbokki Ingredients Prep
1. Cut the green onions into approximately 2.5 to 3 inches (6~7cm) lengths, similar to the size of your fingers, and then slice them in half.
2. Slice the cabbage into pieces about the length and thickness of your fingers, similar to the green onion pieces.
3. Slice the 3 fish cake sheets into pieces about 2 inches (5cm) long and as thick as your fingers.
* Even if the fish cakes are cut into small pieces, they will expand when boiled.
Let's Start Cooking Tteokbokki
1. Add the sliced fish cakes and green onions to a pan or pot, then pour in only half of the 600ml of water, which is 300ml, and boil for about 4 minutes.
* Start boiling on high heat, then reduce to medium heat once the water starts to boil.
* Once the water begins to boil, gently stir the fish cakes and green onions once or twice.
* After about 3-4 minutes, a broth will form from the flavors released by the fish cakes and green onions.
2. After boiling the fish cakes and green onions for about 4 minutes, add the prepared seasoning paste, cabbage, and rice cakes to the pot along with the remaining 300ml of water. Stir well to mix the seasoning and boil over medium heat for about 10 more minutes.
3. After simmering for about 10 minutes, the broth will reduce slightly and become thicker. Once the broth has thickened, turn off the heat and serve it in a dish to complete the dish's preparation. You can add the boiled eggs at the same time as the rice cakes and cook them together, or you can serve them on a separate plate to be eaten alongside.
4. Serving the finished tteokbokki on a plate and garnishing it with thinly sliced green onions or crushed nuts can enhance the flavor and make it even more delicious.
* Jal meokgesseumnida. - A Korean greeting used before eating a meal, somewhat similar to 'bon appétit!'
3. Sundae (순대, Korean sausage with noodles and minced vegetables)
3. After frying for about 10 minutes, turn off the heat and add all the prepared ingredients, then gently mix everything together with a spatula.
Delicious Parings with Tteokbokki
1. Kimbap (View Kimbap Recipes)
𑛀 Eating tteokbokki with kimbap is one of the popular combinations. Dipping kimbap into the spicy and sweet tteokbokki broth allows the flavors to seep into the rice, blending with the various ingredients of the kimbap. This combination offers a rich taste sensation, enjoyable textures, and the fun of chewing, creating a unique and delightful culinary experience.
2. Ojingeo twigim (오징어튀김, Korean squid fritters)
𑛀 The surface of the fried squid is wrapped in a crispy and savory batter, while the inside remains moist, tender, and chewy. The crispiness and savoriness of the fry and the chewiness of the squid and rice cakes combine with the spicy and sweet broth to create a burst of savory flavor, offering a new taste sensation.
3. Sundae (순대, Korean sausage with noodles and minced vegetables)
𑛀 Sundae is generally dipped in a bit of salt mixed with red or black pepper powder. However, dipping it in tteokbokki broth so it absorbs the spicy and sweet flavors adds an extra layer of savory, enhancing the overall taste.
4. Gimmari (김말이, seaweed roll)
𑛀 The precise name for Gimmari is Gimmari Twigim (김말이 튀김, fried seaweed roll), but it's commonly shortened to Gimmari. It consists of glass noodles seasoned with soy sauce, wrapped in seaweed, then coated in a wheat flour batter and deep-fried. This dish beautifully marries the savory flavor of the seaweed with the chewy texture of the noodles. The spicy kick of tteokbokki blends perfectly with the nutty taste of the seaweed rolls, continuously tantalizing the taste buds.
5. Nabjag mandu (납작만두, flat dumplings)
𑛀 There are many types of dumplings, but the ones that pair best with tteokbokki are the thin, flat dumplings. When pan-fried to a golden brown and eaten with tteokbokki, they're sure to bring a smile to your face. Made with just simple ingredients like glass noodles and chives, these dumplings offer a unique experience where their savory flavor is enhanced by the tteokbokki.
How to Reheat Leftover Tteokbokki
When eating tteokbokki, there are times you might have leftovers. Since tteokbokki continues to absorb moisture, the rice cakes can become mushy if left in a bowl, and the broth may disappear, making it inedible. However, using the following method, you can enjoy your leftover tteokbokki just as deliciously as before.
1. Choose a freezer-safe container and portion the tteokbokki into it before placing it in the freezer to freeze. Be sure to portion out only as much as you'll eat and use a container larger than the amount of tteokbokki portioned out. Do not fill the chosen container to the top. Instead, fill it to about one-third of its capacity, as shown in the image below. This allows for better thawing when it's time to eat, preventing any loss of flavor. The photo below is of a tteokbokki, frozen for 15 days and weighing 350g.
2. If you leave the frozen tteokbokki out at room temperature for about 5 to 7 minutes, the edges will thaw, making it easy to remove from the container.
3. Once removed from the container, place the tteokbokki in a pan and begin heating. It's essential to cover the pan with a lid at this time. If you don't, the surface and the inside of the tteokbokki will cook unevenly, resulting in different textures and flavors.
4. At this stage, use low heat. If the heat is higher than low, the outside of the tteokbokki can burn while the inside remains uncooked, so gently heat it on low for about 10 minutes.
5. After about 10 minutes, when the tteokbokki starts to boil, turn off the heat. At this point, the rice cakes are soft and thoroughly cooked, ready to be deliciously enjoyed.
6. If the taste was 100% when you first made tteokbokki, this method can recreate over 90% of that flavor. While there are methods to thaw or reheat tteokbokki easily using a microwave or oven, this technique is the best for capturing the original taste of tteokbokki.
Extra Tips for Tteokbokki
1. If you have leftover broth from tteokbokki, add a bowl of rice and make delicious fried rice. While warm rice works well, cold rice tastes even better.
* Ingredients
𑛀 About 10 to 12 tbsp of tteokbokki broth.
𑛀 One bowl of rice (approximately 200g).
𑛀 About 10 to 12 tbsp of tteokbokki broth.
𑛀 One bowl of rice (approximately 200g).
𑛀 2 tbsp of diced pickled radish, 1 tbsp of chopped green onions, 1 tbsp of seaweed flakes, 1 tbsp of sesame oil.
2. Gently stir the rice with a spatula to allow it to absorb the tteokbokki broth, cooking it on medium-low heat for about 10 minutes.
3. After frying for about 10 minutes, turn off the heat and add all the prepared ingredients, then gently mix everything together with a spatula.
4. Scoop the fried rice into a bowl and enjoy. You can savor the delicious fried rice, infused with the spicy and sweet flavors of tteokbokki broth, combined with the crunchy bits of finely chopped pickled radish and the aromatic scent of seaweed, allowing you to experience the flavors of all the ingredients at once.
* Frying rice in leftover broth is a common practice in Korea.
Korean Pronunciation by Natives
‑ Tteokbokki is a quintessential Korean street food comprising rice cakes, fish cakes, and vegetables simmered or stir-fried in a spicy gochujang and red pepper powder seasoning. While it is commonly seasoned with gochujang, various types of tteokbokki are stir-fried with just oil or flavored with soy sauce, cream sauce, black bean sauce, ketchup, cheese, and other ingredients. |
|---|
‑ This expression is used when the taste of food ingredients is firm and elastic to the bite, capturing the essence of chewiness that closely resembles the texture of tteokbokki. It's used to convey a positive sense associated with the satisfaction of eating. |
‑ Bunsik is a familiar food to Koreans, often enjoyed as a snack or a simple meal at schools and workplaces. Some of the most popular types of Bunsik include tteokbokki, kimbap, fried snacks, fish cakes, ramyun, and dumplings, which are served quickly through a simple cooking process. |
‑ This phrase is used when a food or ingredient has just the right level of saltiness. It is not used when the saltiness is overpowering or doesn't mesh well with the other flavors; it's reserved for moments when a pleasant salty taste is detected. |
‑ Mandu is made by wrapping ingredients such as meat, vegetables, or seafood in a thin dough made from flour, and then steaming, boiling, frying, or simmering them, creates a dish typically prepared in bite-sized portions. One bite reveals the rich flavors and juices of the filling, captivating your palate. |
‑ This expression describes a dish's harmonious blend of spicy and sweet flavors. It's typically used to convey a positive impression of the dish's taste, indicating satisfaction, and is only commonly used when the food has this specific flavor. |
‑ Initially, 'pocha' was a term used as a shorthand for 'pojangmacha.' Still, over time, it has evolved into bars specializing not in meals or snack menus but in various alcoholic drinks and accompanying snacks. These establishments have grown in size and have undergone changes in ambiance and atmosphere. Today's pocha and pojangmacha have distinct operational styles and appearances. |
- In the inner streets of South Korea's urban areas, food stalls sell street food like fish cakes and hot dogs. However, as evening falls and it gets dark, there are also bar stalls that appear, tempting office workers on their way home with spicy and sweet snacks perfect for pairing with drinks, offering alcohol like soju, beer, and makgeolli. |
‑ Made by stuffing pork intestines with vegetables and glass noodles, then steamed to create a unique chewiness and a savory flavor characteristic of sundae, this dish is commonly enjoyed dipped in a bit of salt mixed with red pepper powder or black pepper or served alongside fish cakes or tteokbokki. |
Tteokbokki Recipe Summary
| Basic content | |
|---|---|
| Cuisine type | 𑛀 Main dish |
| Total time | 𑛀 Approximately 30 minutes (Prep time: 10 mins, cook time: 20 mins) |
| Servings | 𑛀 2 to 3 servings |
| Ingredients | |
| Main Ingredient | 𑛀 Rice or wheat cakes for tteokbokki: 500g / 18oz (serves 2-3) |
| Secondary Ingredients | 𑛀 Square fish cakes: 3 sheets 𑛀 Water: 600ml 𑛀 Boiled eggs: 2 |
| Vegetables | 𑛀 Cabbage: 150g / 5oz 𑛀 Green onion: 1 stalk, 200g / 7oz |
| Seasonings | 𑛀 Gochujang (red pepper paste): 3 tbsp (=Tablespoons) * For a non-spicy version of tteokbokki suitable for kids, omit the red pepper powder and minced garlic. Instead, use 3 tbsp of ketchup and 1/2 tbsp of gochujang. 𑛀 Gochugaru (red pepper powder): 2 tbsp 𑛀 Thick soy sauce: 2 tbsp 𑛀 Minced garlic: 1 tbsp 𑛀 Sugar: 1 tbsp 𑛀 Starch syrup (or corn syrup): 2 tbsp * If you don't have corn syrup, add 1 tbsp of sugar 𑛀 Ground pepper: 1/3 tbsp 𑛀 Curry powder: 1/2 tbsp * Curry powder, which adds a unique savory flavor to the taste of tteokbokki, can be omitted if you prefer the authentic flavor of this dish. |
| Simple Instructions | |
|---|---|
| ① | First, rinse 500g of rice cakes in water 2-3 times, then soak them for about 30 minutes. |
| ② | Combine all the seasonings in a mixing bowl and mix well to create a seasoning paste. Let it sit for 30 minutes to allow the flavors to meld. |
| ③ | Slice the green onions into 2.5 to 3 inches (6~7cm) lengths and thickness similar to your fingers, then cut them in half. Cut the cabbage and fish cakes into approximately 2 inches (5cm) lengths and the thickness of a finger. |
| ④ | In a pan or pot, combine sliced fish cakes, green onions, and 300ml of water and boil for about 4 minutes. * Start high heat until the water boils, then reduce to medium heat. Once boiling, gently stir the fish cakes and green onions once or twice. |
| ⑤ | After 4 minutes, add the pre-made seasoning paste, cabbage, rice cakes, and the remaining 300ml of water, then continue to boil over medium heat for an additional 10 minutes. |
| ⑥ | After about 10 minutes, when the broth has reduced and thickened, turn off the heat and transfer to a plate to finish. |
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