Tteokbokki

Spicy, Sweet, and Seriously Addictive

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There are a few dishes that instantly transport me back to Korea, and tteokbokki is always one of them. It’s the kind of food you smell before you see—bold, spicy, sweet, a little smoky from the pan, and totally addictive. Whether it’s served at a pojangmacha or bubbling on a home stovetop, it’s the kind of comfort food that hits every craving at once.

This is the version I make most often—classic, cozy, and just fiery enough. It uses staple Korean ingredients like gochujang (fermented red chili paste) and dashima (dried kelp), and it’s endlessly flexible. Add cheese, ramen noodles, or a soft-boiled egg if you’re feeling extra. But at its core, this is the tteokbokki I crave: chewy rice cakes coated in a spicy-sweet sauce that clings to everything.

🛒 Ingredients:

• 1 lb Korean rice cakes (tteok, 가래떡), fresh or soaked if refrigerated

• 4–5 fish cakes (eomuk), sliced into strips

• 2 ½ cups water

• 1 piece dashima (dried kelp), about 4x4 inches

• 2 tbsp gochujang (Korean chili paste)

• 1 tbsp gochugaru (Korean chili flakes) – adjust to taste

• 1 tbsp soy sauce

• 1 tbsp sugar

• 2 scallions, sliced

• 1 tsp sesame oil

• Toasted sesame seeds for garnish (optional)

• Optional: mozzarella, boiled egg, ramen noodles

🍳 Instructions:

1. Soak the Rice Cakes
   If your tteok are refrigerated, soak them in warm water for 10–15 minutes until softened.

2. Make the Broth
   In a wide pan or shallow pot, add 2 ½ cups water and dashima. Bring to a simmer for 10 minutes, then remove the dashima.

3. Build the Sauce
   Stir in gochujang, gochugaru, soy sauce, and sugar into the broth until smooth.

4. Simmer
   Add the rice cakes and fish cakes to the pan. Simmer uncovered over medium heat for 10–12 minutes, stirring occasionally, until the sauce thickens and the rice cakes become soft and chewy.

5. Finish and Serve
   Stir in scallions, sesame oil, and any optional ingredients (cheese melts beautifully here). Sprinkle with sesame seeds and serve hot.

🥢 Tips & Notes:

• Rice cakes too chewy? Simmer longer or cover the pot for a few minutes to steam them through.

• Want it saucier? Add a splash more water as needed.

• Make it fusion by adding mozzarella on top and broiling for 1–2 minutes.