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Tteokbokki

Name: Tteokbokki
Total time: 20 min
Yield: Serves 2
Cuisine: Korea
Ingredients: 300g Tteok (rice cakes); 100g Fish Cakes; 2 tbsp Gochujang; 1 tsp Korean Chili Flakes; 1 tbsp Sugar; 1 tsp Soy Sauce; 1 tsp Garlic (grated); 1/4 Onion; 300ml Water; 2 Hard-boiled eggs

Snack

⏱ 20 min

👥 Serves 2

Difficulty ⭐

Rice cakes simmered in sweet-spicy gochujang sauce — Korea's classic street snack.

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📖 The Story Behind This Dish

Tteokbokki has long been a favorite snack at Korean street stalls (pojangmacha) and stands outside schools. It was originally a soy-based royal court dish, but after a spicy gochujang version was created in the 1950s, today's sweet-spicy red style became the standard. The combination of chewy rice cakes, fish cakes, and sauce is a symbol of Korean youth culture and popular in Japan too.

🌆 Where it's eaten: After school, students stop at a stall to eat tteokbokki on skewers — a classic after-class scene.

🥕 Ingredients (serves 2)

Tteok (rice cakes) 300g
Fish Cakes 100g
Gochujang 2 tbsp
Korean Chili Flakes 1 tsp
Sugar 1 tbsp
Soy Sauce 1 tsp
Garlic (grated) 1 tsp
Onion 1/4
Water 300ml
Hard-boiled eggs 2

👩‍🍳 Instructions

Rinse the rice cakes briefly to separate them. Cut the fish cakes into bite-sized pieces.
Mix water, gochujang, chili flakes, sugar, soy sauce, and garlic in a pot and bring to a boil.
Add the onion and rice cakes and simmer over medium heat for about 5 minutes.
Add the fish cakes and simmer about 5 more minutes until the sauce thickens.
Serve with a boiled egg if you like.

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