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Tteokbokki Recipes For Dinner

Nabiilah is an author who loves writing fantasy/teen fiction novels like "The Other Side of Paradise" and "The Infinity Coven Trilogy."

tteokbokki-recipes-for-dinner

Tteokbokki Recipe

Ingredients:

Meat
1 cup: Korean fish cake

Produce
3 tsp: Garlic
2 stalks: Green onion

Condiments
2 tbsp: Soy sauce, regular

Baking & spices
1 tsp: Gochugaru
1/2 tbsp: Gochujang
3 tbsp: Granulated sugar, white
1 tsp: Sesame seeds

Bread & baked goods
2 1/2 cups: Korean rice cakes

Liquids
2 cups: Water

Other
4 pieces: Dried kelp

Instructions:

  • Soak rice cakes in warm water for 5 minutes. Strain the liquids.
  • In a bowl, combine sauce ingredients until well combined and set aside.
  • In a non-stick pan, add water and dried kelp. Bring to boil.
  • Once it reaches a boil, mix in sauce until combined with water. Bring to a boil.
  • Add fish cakes, rice cakes and green onions. Lower heat to medium flame. Let it simmer for 10 minutes uncovered, until sauce has thickened.
  • Once sauce has thickened, remove off heat. Garnish with sesame seeds.
tteokbokki-recipes-for-dinner

Tteokbokki With Soy Sauce Recipe

Ingredients:

Produce
1: Spring onion / green onion

Canned goods
1 1/2 tsp: Dashi

Condiments
1 tsp: Soy sauce

Baking & spices
1 tsp: Korean hot pepper flakes / gochugaru
2 tbsp: Korean hot pepper paste / gochujang
1 tsp: Sugar, raw

Oils & vinegars
1 tsp: Sesame oil

Liquids
750 g: Water

Other
150 g: Korean rice cakes (round or flat, soaked overnight)

Instructions:

  • Add water and dashi stock powder to a wok or large frypan and bring to the boil. Add in the gochujang paste, red chilli flakes, sugar and soy sauce and stir into a luscious, fragrant soup.
  • Pop in the rice cakes and spring onion and bring back to the boil, then simmer for around 10 minutes until the rice cakes have softened, stirring frequently so they don't stick to the bottom.
  • Just before serving, pour in the sesame oil and give it a good stir. Garnish with more spring onion, then serve piping hot.
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Tteokbokki With Scallions Recipe

Ingredients:

Meat
1 cup: Fish cakes

Seafood
3 cups: Water or anchovy stock

Produce
2 cloves: Garlic
2 stalks: Scallions
1 cup: Vegetables

Refrigerated
2: Eggs, large hard

Condiments
1 1/2 tbsp: Soy sauce

Pasta & grains
1: Ramen noodles, Pre-cooked

Baking & spices
3 tbsp: Gochujang
1 tbsp: Korean red pepper flakes
1 tbsp: Sesame seeds
1 1/2 tbsp: Sugar

Oils & vinegars
2 tsp: Sesame oil, toasted

Bread & baked goods
1 lb: Rice cakes

Dairy
1/2 cup: Cheese

Instructions:

  • Start by making the tteokbokki sauce. Mix the gochujang (Korean red pepper paste), gochugaru (Korean red pepper powder), soy sauce, garlic, and sugar in a small bowl and let the flavors combine.
  • Meanwhile add the anchovy stock packet and water to a large, deep pan and bring it to a boil. Once it boils, remove the stock packet and add the red pepper paste.
  • Once the tteokbokki sauce comes to a boil, add in the rice cakes, fish cakes, and any vegetables. Boil for about 5 to 7 minutes or until soft and tender.
  • The sauce should thicken and reduce as the rice cakes soften and become chewy. Next, add optional ingredients such as hard boiled eggs, ramen noodles, pre-cooked dumplings (mandu), or shredded cheese.
  • Finally, add toasted sesame oil, scallions, sesame seeds.

Tteokbokki With Corn Syrup Recipe

Ingredients:

Vegetarian

Produce
2 cloves: Garlic
1: Spring onions

Condiments
3 tbsp: Corn syrup or rice syrup
2 tbsp: Soy sauce

Baking & spices
3 tbsp: Gochujang
3 tbsp: Red pepper, powder
1: Sesame seeds, Toasted
1 tbsp: Sugar

Oils & vinegars
1 tbsp: Sesame oil
1: Vegetable oil

Bread & baked goods
1 packet: Tubular rice cakes, frozen

Instructions:

  • Bring a pot of water to boil and add in frozen rice cakes. Cook for about 3 mins, until soft. Drain well and drizzle 2 tbsp vegetable oil and mix well. Set aside.
  • In a medium bowl, add minced garlic and all the seasoning together and mix well. It should be a thick paste. You might need to taste and adjust the seasoning accordingly.
  • In a non-stick pan or skillet add in 2 tbsp vegetable oil and bring the heat to high. Add in the rice cakes and stir fry them for 2 mins, separating them from each other. The skin of the rice cakes will crisp up. Switch to low heat and add in the seasoning sauce. Mix well and cook for about 2 mins until the sauce coats each of the rice cake. Transfer onto a plate and serve.

Tteokbokki With Vegetable Broth Recipe

Ingredients:

Vegetarian

Produce
1/2: Carrot, cooked (50g), small
1/2 tsp: Garlic powder
1/2 tsp: Onion powder
1: Potato, cooked (120g), small
1: Scallions

Canned goods
3/4 cup: Vegetable broth

Condiments
2 tbsp: Lemon juice
1 tsp: Miso
1/2 tsp: Mustard powder

Baking & spices
1: Korean red pepper flakes
1/4 cup: Nutritional yeast
1/2 tsp: Paprika
1/2 tsp: Salt
1: Sesame seeds
3 tbsp: Tapioca starch

Nuts & seeds
2/3 cup: Cashews

Bread & baked goods
2 lbs: Korean rice cakes

Dairy
1 cup: Cashew milk

Instructions:

  • Bring a pot of water to a boil and cook rice cakes until soft. Drain and rinse with cold water.
  • Add the cheese sauce ingredients into a blender and blend until smooth.
  • Over medium heat, add the cheese sauce into a pot. Stir cheese sauce constantly until thick and starts to slightly stretch, around 5 minutes. Reduce temperature to low heat. Stir in the rice cakes until all the pieces are covered. Serve immediately and garnish with green onions, sesame seeds and Korean red pepper flakes.

Tteokbokki With Green Onions Recipe

Ingredients:

Produce
1 tbsp: Green onions

Condiments
3 1/2 tsp: Soy sauce

Baking & spices
1/8 tsp: Black pepper
1 tbsp: Sugar

Oils & vinegars
1 tbsp: Sesame oil

Other
1/4 tsp: Garli powder
4 tsp: Gochukaru ((korean red chili powder) – this gives you medium spicy, add more for hot spicy)
8 oz: Korean tteokbokki ((baton shaped rice cakes), frozen or fresh)

Instructions:

  • If using frozen rice cakes, thaw in room temperature for 30 min or so. If rice cakes were thawed or refrigerated, boil some water in a deep pan. Water should be enough to mostly cover rice cakes. Quickly boil rice cakes until they become fully soft – about 2 minutes.
  • Drain cooked rice cakes. Empty out water from the pan.
  • Make sauce by mixing gochukaru, soy sauce, sugar, sesame oil, garlic powder and black pepper.
  • Toss rice cakes in sauce until each tteok is well coated.
  • Warm up a saute pan on medium heat and slowly saute the rice cakes for 5 minutes, turning tteok to avoid burning. Do not cook at high heat because the sauce will burn easily.
  • Serve with some choppped onions on top.

Tteokbokki With Garlic Recipe

Ingredients:

Vegetarian

Produce
1 tbsp: Garlic, fresh
1/2: Onion

Refrigerated
300 g: Tofu, firm

Condiments
3 tbsp: Ketchup
1 tbsp: Mirin
1 tbsp: Soy sauce

Baking & spices
2 tbsp: Brown sugar
1/4 cup: Cornstarch
2 tbsp: Gochujang
1/4 tsp: Salt
1/4 tsp: White pepper

Oils & vinegars
1: Oil
1 tbsp: Sesame oil

Bread & baked goods
350 g: Korean rice cakes, fresh

Instructions:

  • If you’re using refrigerated or frozen tteok, you might like to cook them first for a few minutes. But be sure to drain very very well and let the tteok ‘dry’ for a 15-30 minutes otherwise they won’t fry properly and you’ll have a gluey sticky mess instead.
  • In a small saucepan, combine all sauce ingredients. Heat sauce on low heat, stirring frequently, for just a few minutes just until completely heated through and bubbling. Set aside.
  • Drain the tofu and pat dry. Cut tofu into thick rectangles. To prepare tteok, simply separate the pieces so they are not stuck together. Don’t soak them in water because they’ll be too wet and gluey to fry properly.
  • Into a reusable lunch-type container, mix the cornstarch, salt and pepper. Add the tofu into the container and SHAKE! Shake well until all the tofu pieces are covered in a layer of cornstarch.
  • In a large non-stick frypan, heat 2 Tbsp of oil. Fry all the tofu pieces on low-medium heat for a 1-2 minutes on each side until crispy, then set aside. This takes a while and a bit of patience so sit tight! You may want to add another Tbsp of oil halfway through frying the tofu too – not enough oil can make your tofu burn.
  • Heat another 2 tbsp of oil in the frypan and fry the tteok for a few minutes until crispy, try not to let all the tteok touch, as they will get stuck together. The rice cakes don’t necessarily have to be golden, they are crispy when you can see a scratchy texture forming. Turn them so that all sides can get a little crisp. When all the tteok is cooked through and you’re satisfied with how crispy they are, turn the heat right down and add the tofu back into the pan, as well as the sauce. Toss to coat everything in sauce!
  • Serve sprinkled with toasted sesame and freshly chopped spring onions.

Tteokbokki With Maple Sauce Recipe

Ingredients:

Meat
5 oz: Cocktail sausages, vegan
1 batch: Fish" cakes, vegan

Produce
1 clove: Garlic
1 stalk: Green onions

Condiments
2 tbsp: Maple syrup
1 tbsp: Soy sauce

Baking & spices
1/2 tsp: Gochugaru
3 tbsp: Gochujang
1 tsp: Sesame seeds, toasted

Bread & baked goods
10 oz: Korean rice cakes

Liquids
1 1/2 cup: Water

Instructions:

  • In a small bowl, stir together the sauce ingredients until fully combined.
  • Transfer the sauce to a skillet or large saucepan. Add the rice cakes and cover with the water. Bring to a simmer and let simmer uncovered for about 8 minutes over medium heat.
  • After 8 minutes, stir in the green onions, vegan cocktail sausages, and vegan "fish" cakes if using. Let simmer for another 7-8 minutes, or until rice cakes are very tender and the sauce has thickened. If the sauce is too thick, feel free to add more water. Divide between serving bowls and top with toasted sesame seeds!
  • Tteokbokki will keep for up to 2 days in the refrigerator. Reheat over medium heat for 7-8 minutes, adding a few tablespoons of water if the sauce is too thick.
tteokbokki-recipes-for-dinner

Tteokbokki With Anchovy Stock Recipe

Ingredients:

Meat
4 oz: Korean fish cake

Seafood
3 1/2 cups: Anchovy stock

Produce
3: Scallions

Condiments
1 tbsp: Soy sauce

Baking & spices
1 tbsp: Gochugaru
3 tbsp: Gochujang
1: Sesame seeds
1 tbsp: Sugar

Oils & vinegars
1 tsp: Sesame oil

Other
null: 1 pound tteokbokki (Korean rice cakes)
6: X 6 inch piece dried kelp

Instructions:

  • Soak rice cakes in water for 10-15 minutes (This step is for rice cakes that are hard. Skip this step if they are already soft).
  • In a medium size pot over high heat, add anchovy stock and dried kelp and bring to a boil. Remove the kelp, lower the heat to low, and simmer for 10 minutes, uncovered.
  • Stir in gochujang, gochugaru, soy sauce and sugar – and bring back to a boil. Add rice cakes and cook for 8-10 minute, stirring frequently until they are soft. Add fish cake and cook for 4 minutes, stirring frequently. Turn off the heat and stir in sesame oil. Add scallions, stir and transfer to a bowl. Sprinkle sesame seeds on top (optional) and serve.

Tteokbokki Information

Tteokbokki, or simmered rice cake, is a popular Korean food made from small-sized garae-tteok called tteokmyeon or commonly tteokbokki-tteok. Eomuk, boiled eggs, and scallions are some common ingredients paired with tteokbokki in dishes.

Tteokbokki sauce is made up of gochjang, gochugaru, soy sauce, sugar, and garlic. It's garlicky, a tiny bit sweet, and spicy. It's definitely super savory and keeps you wanting to come back for more and more. Korean fish cakes.

Tteok means rice cake and bokki stir-fried food. Combining these two words forms the term tteokbokki, or “stir-fried rice cake.”

Tteokbokki has all the elements of a mouthwatering snack: sugar, spice, a tangy and garlicky sauce, and deliciously chewy rice cake pieces. It serves as an excellent comfort food and is highly customizable, allowing you to add or change ingredients to perfectly fit your palate.

One of the most popular street foods in Korea, Tteokbokki is a cylindrical rice cake cut into little logs and eaten like noodles. They sort of look like rigatoni, but they are solid. And they have this amazingly fun chewy, bouncy texture. They are naturally gluten free, and they are as versatile as wheat pasta.

Tteokbokki sauce is made of Korean red pepper paste (gochujang), Korean red pepper flakes (gochugaru), sugar, soy sauce, and garlic. It's traditionally combined with anchovy stock to create a flavorful base for rice cakes, but water or other stock can be used.

Dukboki or Tteokbokki, Korean contains 330 calories per 250 g serving. This serving contains 10 g of fat, 9.8 g of protein and 50 g of carbohydrate. The latter is 4 g sugar and 2.5 g of dietary fiber, the rest is complex carbohydrate.

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