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Tteokbokki

Spicy Tteokbokki: Irresistibly Chewy Korean Comfort Food

Tteokbokki is a beloved Korean dish known for its chewy texture and a balance of sweet and spicy flavors.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Snacks
Cuisine: Korean
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 2 cups anchovy stock or water Use water if needed
  • 1 piece dried kelp Remove after boiling
  • 3 tablespoons gochujang (Korean red chili paste)
  • 1 teaspoon gochugaru (Korean chili pepper flakes) Adjust to taste
  • 2 tablespoons soy sauce Use gluten-free if needed
  • 1 tablespoon sugar Balances heat
For the Tteokbokki
  • 400 grams tteokbokki (Korean rice cakes) Fresh or frozen
  • 200 grams Korean fish cakes Substitute with tofu skin for vegetarian option
  • 1 tablespoon toasted sesame oil For finishing touch
For the Garnish
  • 2 tablespoons scallions Sliced
  • sesame seeds Optional

Equipment

  • Medium pot

Method
 

Step-by-Step Instructions
  1. In a medium pot, bring 2 cups of anchovy stock or water to a rolling boil over medium-high heat. Add a piece of dried kelp and simmer for 10 minutes. Remove the kelp before serving.
  2. Stir in 3 tablespoons of gochujang, 1 teaspoon of gochugaru, 2 tablespoons of soy sauce, and 1 tablespoon of sugar into the broth. Return to medium heat and bring it back to a gentle boil.
  3. Add 400 grams of tteokbokki into the bubbling sauce and mix to combine. Cook for 8-10 minutes, stirring frequently.
  4. Introduce 200 grams of Korean fish cakes into the pot, gently folding them into the mix. Continue to cook for an additional 4 minutes.
  5. Remove the pot from heat and stir in 1 tablespoon of toasted sesame oil, add sliced scallions. Serve immediately and enjoy!

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 58gProtein: 8gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 1200mgPotassium: 200mgFiber: 2gSugar: 5gVitamin C: 2mgCalcium: 5mgIron: 5mg

Notes

Tteokbokki is best served fresh. If making a vegetarian version, replace fish cakes with tofu skin.

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