Directions
THE BEST TTEOKBOKKI RECIPES YOU’LL EVER EAT: FIND OUT HERE!
Famous for being one of the five most spicy dishes in Korean cuisine, tteokbokki has long fascinated gourmets from all walks of life by its fascinating taste.
Dig in to find out the best recipes for tteokbokki which is considered the heart and soul of Korean cuisine. Skip, and you will regret it!
Since the Hallyu wave struck during the 1990s, every aspect of Korean culture has gained immense popularity all over the world. Of course, diverse cuisine is not out of the trend!
I have introduced to you some great Korean recipes, including mixed noodles, cold noodles, etc. And today is an entirely different food! Yes, it is the savory red-orange rice cakes that you can find almost anywhere on the streets in Korea: tteokbokki, or rice cakes.
Scroll down to know!
The Classic Tteokbokki Recipe
When I say “classic,” I mean the original and most popular variation of tteokbokki in Korea. Do not worry! Although “tteokbokki” is difficult to pronounce, it is super easy to make. Let’s see what we have to prepare first.
Ingredients
350 grams of rice cakes

You can find rice cakes to make tteokbokki in almost any markets you drop by. You can choose either freshly made, refrigerated or frozen types as the ingredients. Of course, the fresh ones are the best in quality, but refrigerated cakes are fine, too. I do not recommend frozen cakes, as they are dry and not chewy enough.
In case what you bring home is the thick rice cakes, you should cut them into thinner and shorter slices. Otherwise, it will take you longer to cook the dish.
1 cup of Korean anchovy stock

It may sound strange, but anchovy stock is an irreplaceable element in Korean cooking, which adds depth to the current flavor of the dish. It takes a few minutes to prepare, but if you are in a hurry, just use water instead.
A 6×6 inch piece of dried kelp

Dried kelp or seaweed will add a little saltiness to the mouth-watering recipe of tteokbokki. Note that you should remove it before the water boils.
50 grams of sliced onions
Gochujang and gochugaru
Tteokbokki never remains the same without these two types of Korean chili. Gochujang means the red chili pepper paste, while Gochugaru refers to the chili pepper flakes. You can use either one, or both at a time.

How you mix the two ingredients depends on your taste. For your concern, gochujang will add intense heat to the dish, whereas gochugaru is actually smoky and slightly sweet, despite the scary bright red color.
Note that the ingredients below are enough to serve two people.
Soy Sauce
Adding some soy sauce will fill the rice cakes with umami.
Garnish

Some recommended types of garnish include sesame seeds, sesame oil, scallions, and green onion.
Now let’s come to the best part!
Steps
1 Done | |
2 Done | |
3 Done | Now add the spotlight of the dish: chewy rice cakes. If the cakes you buy are refrigerated or frozen, you need to soak them in warm water for 10 to 20 minutes. |
4 Done | |
5 Done | Add the garnish such as sesame seeds, sesame oil, and green onion. Taste the sauce and adjust the spices if needed. |
6 Done | |
7 Done | Recipe NotesThe iconic tteokbokki is best served warm, just a few minutes after cooking. |
8 Done | Tteokbokki Variations For Your NeedsI bet you are certainly overwhelmed with the number of tteokbokki variations available. Whatever type of eater you are, you can find a suitable tteokbokki for yourself. Every version share one thing: they are super easy to make. |
9 Done | Time To Grab A BiteThat is all for today! Let’s head to the kitchen and make a bowl of spicy tteokbokki for tonight. Imagine enjoying hot pieces of rice cakes while watching a blockbuster with your friends. Does your mouth water yet? |