Tteokbokki
Chewy rice cakes simmered in a spicy, slightly sweet gochujang-based sauce.
Origin & history
Tteokbokki originated as a royal court dish (Gungjung Tteokbokki) made with soy sauce and vegetables. The modern, spicy version became popular in the mid-20th century as a street food, becoming one of Korea's most iconic snacks.
Ingredients
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Main
Sauce
The method
Step by step
- 01
Simmering
10 minBring water or anchovy stock to a boil. Add gochujang, sugar, and rice cakes. Simmer until the sauce thickens and the rice cakes are soft and chewy.
Stir constantly to prevent the rice cakes from sticking.
Chef tips
- — Soak rice cakes in water first if they are hard.
Common mistakes
- — Overcooking the rice cakes until they fall apart.
- — Not enough sauce.
Substitutions
- Anchovy stock → Vegetable stockFor a vegetarian version.
Storage & serving
Refrigerate for 1 day; reheat with a splash of water.
Serve in a bowl with a toothpick or fork.
Food safety
Ensure rice cakes are cooked through.
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