What are tteokbokki ingredients?

The essential tteokbokki ingredients are: Korean rice cakes (garaetteok), gochujang (Korean red chili paste), gochugaru (Korean chili powder), fish cakes, Korean leeks or green onions, soy sauce, brown sugar, onion powder, and anchovy stock or water. According to Korean food research by the National Institute of Korean Language , traditional tteokbokki always includes these core components. Optional additions include hard-boiled eggs, cheese, vegetables, or seafood. For a vegetarian version, simply omit the fish cakes and use vegetable broth.

Is Korean tteokbokki healthy?

Korean tteokbokki can be part of a balanced diet when eaten in moderation. Rice cakes are naturally low in fat and made from rice flour, making them gluten-free. The dish provides carbohydrates for energy and can include vegetables and protein from fish cakes or eggs. However, traditional tteokbokki is relatively high in sodium and sugar, so portion control matters. For a healthier tteokbokki recipe version, reduce the sugar, add more vegetables, and use less sodium in the tteokbokki sauce recipe. If you're looking for wellness-focused Korean-inspired dishes, check our turmeric hack for weight loss guide for anti-inflammatory cooking techniques.

What goes with tteokbokki?

Tteokbokki pairs beautifully with several Korean snacks and sides. Classic accompaniments include gimmari (fried seaweed rolls), hard-boiled eggs, mandu (Korean dumplings), kimbap (seaweed rice rolls), Korean corn dogs, and pickled radish (danmuji). For drinks, try Korean rice wine (makgeolli), soju, or cold barley tea. The combination of tteokbokki with kimbap is one of the most popular Korean meal pairings, often called "tteokbokki + kimbap set" at street food stalls.

How to cook tteokbokki with gochujang?

To cook tteokbokki with gochujang, start by soaking rice cakes in warm water if they're refrigerated or frozen. In a skillet, combine water, gochujang, gochugaru, soy sauce, brown sugar, and seasonings to create the tteokbokki sauce. Bring to a boil, add the rice cakes, and simmer for 7-10 minutes until soft and chewy, stirring frequently. Add fish cakes and leeks, then simmer for another 3-5 minutes until the tteokbokki sauce recipe thickens to your desired consistency. The key is balancing the spicy gochujang with sweetness and umami for that authentic Korean street food flavor.

Easy Tteokbokki Recipe (Korean Spicy Rice Cakes In 25 Min)

Name: Classic Tteokbokki Recipe: Korean Spicy Rice Cakes That Actually Taste Like Seoul
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Korean
Ingredients: 1 lb (450 g) Korean rice cakes (garaetteok); 2 sheets fish cake, sliced into triangles; 1 Korean leek (or 3 green onions), sliced; 2½ cups (600 ml) water; 2 anchovy stock coins (or dashida); 3 tbsp (45 g) gochujang (Korean red chili paste); 1 tbsp (7 g) fine gochugaru (Korean chili powder); 1 tbsp (15 ml) soy sauce; 1½ tbsp (20 g) light brown sugar; 1½ tsp (4 g) onion powder; 1 tbsp (15 ml) Korean oligo syrup (optional); Sesame seeds for garnish (optional)

Description

Authentic Korean tteokbokki recipe with chewy rice cakes in glossy gochujang sauce. This classic street food comes together in 25 minutes with deep, layered flavors that taste just like Seoul.

Ingredients

Scale

1 lb (450 g) Korean rice cakes (garaetteok)

2 sheets fish cake, sliced into triangles

1 Korean leek (or 3 green onions), sliced

2½ cups (600 ml) water

2 anchovy stock coins (or dashida)

3 tbsp (45 g) gochujang (Korean red chili paste)

1 tbsp (7 g) fine gochugaru (Korean chili powder)

1 tbsp (15 ml) soy sauce

1½ tbsp (20 g) light brown sugar

1½ tsp (4 g) onion powder

1 tbsp (15 ml) Korean oligo syrup (optional)

Sesame seeds for garnish (optional)

Instructions

1. If using refrigerated or frozen rice cakes, soak them in warm water for 10 minutes until softened. Drain and set aside.

2. Slice fish cake sheets into large bite-sized triangles. Slice Korean leeks or green onions diagonally.

3. In a deep skillet or shallow pot, combine water, anchovy stock coins, gochujang, gochugaru, soy sauce, brown sugar, and onion powder. Stir well until gochujang dissolves completely.

4. Bring sauce to a gentle boil over medium heat. Add drained rice cakes and stir to coat evenly.

5. Simmer for 7-10 minutes, stirring often to prevent sticking. Rice cakes should become soft and chewy while sauce thickens.

6. Add fish cakes and sliced leeks. Continue simmering for 3-5 minutes until fish cakes absorb sauce and leeks soften.

7. For glossy finish, drizzle Korean oligo syrup in the last minute of cooking. Adjust consistency: keep soupy for street-style or simmer longer for thicker glaze.

8. Serve immediately in bowls. Garnish with sesame seeds if desired. Pair with hard-boiled eggs, gimmari, or kimbap for authentic Korean bunshik experience.

Notes

Soaking refrigerated or frozen rice cakes prevents uneven cooking and mushy texture.

Fine gochugaru creates smoother sauce than coarse flakes. Blend coarse gochugaru in blender if needed.

Anchovy stock adds essential umami without fishy taste. Use vegetable broth for vegetarian version.

Sauce continues to thicken as it cools. For reheating, add splash of water.

Variations: Add mozzarella for cheese tteokbokki, heavy cream for rose tteokbokki, or omit gochugaru for mild version.

Store leftovers in airtight container for up to 3 days. Do not freeze cooked tteokbokki.

For best results, use Korean brands: Chung Jung One or Haechandle gochujang, and CJ Dashida stock.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Korean Street Food, Main Dish, Snack
Method: Simmer
Cuisine: Korean

Nutrition

Serving Size: 1 cup (about 200g)
Calories: 285
Sugar: 6g
Sodium: 680mg
Fat: 2g
Saturated Fat: 0.5g
Unsaturated Fat: 1.5g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 2g
Protein: 8g
Cholesterol: 8mg

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