If you’ve ever strolled through the bustling streets of Seoul or visited a Korean restaurant

Chances are you’ve encountered the enticing aroma of tteokbokki wafting through the air.

Tteokbokki, also spelled dukbokki or topokki, is one of South Korea’s most beloved street foods and a quintessential dish in Korean cuisine. This spicy, cheesy, slightly sweet chewy rice cake is the best way to start your weekend!

Tteokbokki is delicious, simple, and there are so many variations depending on what is in your kitchen.

In this blog post, we’ll take you on a flavorful journey through the world of tteokbokki and how to make it at home!

For those who never tried Tteokbokki, the texture is chewy and bouncy.

Because of how glutenous it is, it is very good at absorbing flavor. You can add whatever you want into your Tteokbokki; some of my favorite toppings are fish cakes, boiled eggs, cheese, and ramen.

I used Dashi stock today, but feel free to change it to whatever stock you prefer.

Tteokbokki is known for its spicy, savory, and slightly sweet flavors. Its primary ingredients include:

Tteok (rice cakes): The star of the show, these cylindrical rice cakes have a chewy texture that soaks up the sauce beautifully.
Gochujang: This red chili paste gives tteokbokki its signature fiery kick and imparts a deep, complex flavor.
Gochugaru: Red chili flakes add extra heat and contribute to the dish’s vibrant red color.
Soy sauce: Provides saltiness and umami depth to the sauce.
Sugar: Balances the spiciness and enhances the overall flavor profile with a touch of sweetness.
Fish cakes: Thin slices of fish cakes add a delightful seafood element and a chewy texture.
Vegetables: Many variations include ingredients like sliced scallions, cabbage, and onions for added crunch and freshness.

IF YOU ARE USING FROZEN TTEOKBOKKI, MAKE SURE YOU RINSE THE RICE CAKES FIRST

Do you want more EASY 20 minute recipes? Here are some of my go-to recipes that you will LOVE!

Ingredients

½ Onion sliced (optional)
¼ Cabbage sliced
2 Green Onion – 2-inch pieces
3 cups of Frozen Rice Cake
2 cups of Dashi Stock or Vegetable Stock
1.5-2 tbsp of Gochujang
1 tbsp of Soy Sauce
0.5 tbsp of Sugar
1 tablespoon minced Garlic
3 tsp of Korean Chilli Flakes
1 tablespoon Honey
1 tsp black pepper (optional)
1 cup of Mozzarella Cheese
1 cup fish cakes (optional)

Turn the heat up to medium-high and add Gochujang, Sugar, Gochugaru, Honey, Garlic, black pepper, and Soy Sauce.
Add a splash of dashi stock, Mix, and let it simmer for 1-2 minutes.
Pour in the rest of the dashi stock and bring to a simmer. Once simmering, add in onion and let it simmer for 3 minutes. (optional)
Add rice cake and cook for another 5-6 minutes; make sure that all the rice cake is soaked in the sauce.
Finally, add in any toppings of your choice, I like fish cake and cabbage, and simmer for another 3-4 minutes.
Optional but highly recommend: add 1 cup of cheese and broil it in the oven till cheese is melted, or cover with a lid on so the cheese fully melts.