Tteokbokki (Stir Fried Spicy Rice Cake) | 떡볶이
Pronounced: Tteok-bokki
I can confidently say that my Mom makes the best Tteokbokki. I’ve tried all different kinds of ttekbokki, from ones that were featured on Korea’s top cooking show, to a restaurant that specialized in serving this with different toppings like cheese, potatoes, and sausages.
Her recipe is classic, simple, and delicious. That’s why I love it. Her ingredients are simple and authentic.
Commonly sold as a popular street snack in Korea, Tteokbokki is a classic go-to snack when you want that chewy, spicy yet sweet flavor and texture.
Tteokbokki (Stir Fried Spicy Rice Cakes) | 떡볶이
Ingredients:
- Vegetable oil
- 5 sheets frozen fish cake, cut into smaller pieces (160g)
- 3 cups rice cake ovals (tteokguk tteok/떡국 떡) (390g)*
- 1/2 medium onion, chopped into medium thin slices (100g)
- 1/4 head green cabbage, chopped into medium thin slices (137g)
- 2 cups water
- 1 Tbsp soy sauce
- 2 heaping Tbsp Korean red chili paste (gochujang)*
- 1½ Tbsp + 1 tsp sugar
- 1 Tbsp garlic, minced
- 1 Tbsp roasted sesame seed
- 1/2 Tbsp sesame oil
- 3 green onions, chopped (30g)
Instructions:
How to cook Tteokbokki (Stir Fried Spicy Rice Cakes) | 떡볶이
- Heat large skillet over medium heat. Add in a generous amount of oil to cover skillet. Once the oil is heated, add in rice cake and fish cake. Stir until the rice cake and fish cake all are well coated in oil (3 to 4 min).
- Increase heat to medium-high. Add in onion and green cabbage. Add in more oil to coat all onion and green cabbage slices. Continue to stir for an additional 3-4 minutes.
- Add in water. Constantly stir and let boil. Reduce heat to medium.
- Add soy sauce, Korean red chili paste, and sugar. Stir frequently to ensure that the rice cakes do not stick to the skillet. Let it come to a boil (increase heat if needed).
- Add garlic. Stir frequently until the sauce thickens. Reduce heat to medium, and add in sesame seed, sesame oil, and green onions. Optional: You can also add in boiled eggs, cooked Korean dumplings, and boiled ramen noodles!
- Garnish with more sesame seed and green onions. Serve immediately.
Notes:
Traditional tteokbokki uses rice cake cylinders (tteokbokki tteok/ 떡볶이 떡). My Mom uses rice cake ovals (tteokguk tteok/떡국 떡) instead. Same stuff, just different shape.
What to Look for at the Korean Market
Why does my Mom use rice cake ovals? She said it’s because it has a better surface area coverage ratio to the sauce.
Where do you find rice cakes? You can find rice cakes at any Korean market. There are usually two area you can find this.
First, is the grocery market's rice cake area. No, this is NOT located at the grocery's bakery that sells bread, cakes, and what not. It's a small section in the market that sells all sorts of Korean rice cakes, pictured below. I recommend buying the rice cake ovals from this section. It's made from a fresh bakery that was delivered to the market.
Freshly made rice cakes found in the rice cake section of the Korean market
Second is within the aisles. The packaged products that was shipped most likely from China or Korea. These are usually vacuumed packed very tightly or seal-packaged. These are okay to use, but these take longer to cook since they are not as fresh. Not as chewy either. Try to find the first option!
Packaged rice cakes. Not as fresh! Best option is the one pictured above; freshly made rice cakes that was delivered to the Korean market. Usually found in the rice cake section at the Korean market.
We just buy fish cake sheets that are on sale. You can find this in the frozen food aisle.
cooking steps with Pictures
Prepare your ingredients like below:
5 sheets frozen fish cake, cut into smaller pieces (160g)
3 cups rice cake ovals (tteokguk tteok/떡국 떡) (390g)
1/2 medium onion, chopped into medium thin slices (100g)
1/4 head green cabbage, chopped into medium thin slices (137g)
2 cups water
1 Tbsp soy sauce
2 heaping Tbsp Korean red chili paste (gochujang)*
Our favorite brand: Sempio. You can buy this in small sizes (versus family size) at the Korean market!
1½ Tbsp + 1 tsp sugar
1 Tbsp garlic, minced
1 Tbsp roasted sesame seed
1/2 Tbsp sesame oil
3 green onions, chopped (30g)
Heat large skillet over medium heat. Add in a generous amount of oil to cover skillet. Once the oil is heated, add in rice cake and fish cake. Stir until the rice cake and fish cake all are well coated in oil (3 to 4 min).
Increase heat to medium-high. Add in onion and green cabbage. Add in more oil to coat all onion and green cabbage slices. Continue to stir for an additional 3-4 minutes.
Add in water. Constantly stir and let boil. Reduce heat to medium.
Add soy sauce, Korean red chili paste, and sugar. Stir frequently to ensure that the rice cake ovals do not stick to the skillet. Let it come to a boil.
Our favorite brand for Korean red chili paste (gochujang): Sempio. You can buy this in family size or a small pack!
Add garlic. Stir frequently until the sauce thickens. Reduce heat to medium, and add in sesame seed, sesame oil, and green onions. Optional: You can also add in boiled eggs, cooked Korean dumplings, and boiled ramen noodles!
Mix and turn off the heat.
Garnish with more sesame seed and green onions. Serve immediately.
Hope you enjoy this recipe! It’s so good especially at night when you ate dinner, but you’re still craving somethin’!
Eat Well,
Sarah