🌶️ Tteokbokki
Tteokbokki is Korea's favourite street snack: cylinders of chewy rice cake simmered in a thick, glossy sauce of gochujang (fermented chilli paste) and sugar, with slices of fish cake and spring onion. The sauce is sweet, spicy and sticky, and the rice cakes are soft yet springy. It is sold from street stalls and eaten hot with toothpicks or a fork.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g cylinder rice cakes (tteok)
- 150 g fish cakes, sliced
- 3 tbsp gochujang
- 1.5 tbsp sugar
- 500 ml water
- 3 spring onions, cut into pieces
Method
- If the rice cakes are hard, soak them in warm water for 10 minutes.
- Bring the water to a boil and stir in the gochujang and sugar.
- Add the rice cakes and fish cakes and simmer for 8–10 minutes, stirring, until the sauce thickens.
- Add the spring onion, cook for 1 more minute and serve hot.
How to make it lighter
- Rice cakes are dense in carbohydrate; share a plate or take about 200 g as a snack.
- Add cabbage or onion to the pan for more volume.
- Use less sugar in the sauce; the gochujang already adds sweetness.
History
An older, soy-seasoned version called gungjung tteokbokki was eaten at the Korean royal court. The spicy red gochujang version is usually credited to street vendors in Seoul's Sindang-dong in the 1950s, and it became a national street food in the following decades.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →