Tteokbokki Recipe

떡볶이

Tteokbokki has been a popular offering in our various restaurant ventures and is gaining popularity in many places around the world.

Highly sought after as a popular street food in Korea and a go-to appetizer at Korean restaurants, tteokbokki makes frequent appearances in Korean dramas, street food vlogs, and reality shows showcasing K-Pop stars. It's no surprise that K-fans are eager to taste the same dishes their beloved idols enjoy.

Tteokbokki is made with garaetteok, which are cylindrical rice cakes, and gochujang, a spicy red pepper paste. Other common ingredients include fish cakes, scallions, and sometimes boiled eggs.

There are many variations of tteokbokki, with some adding ramen noodles or cheese for added flavor and texture. It's also possible to choose the level of spiciness, from mild to extra spicy, depending on personal preference.

Our take on this highly irresistible dish is presented in this recipe.

Servings: 10
Recipe Type: Appetizer, Korean, Recipe, Snack, Street Food

---

Ingredients for Tteokbokki

10 ounces Tteok (cylindrical shaped rice cake/rice pasta)
1 cup water
1 cup anchovy broth
2 Sheets fish cake
1 small onion
1/4 medium Cabbage
1 small carrot
2 large green onions
10 little smokie or similar mini sausages (optional)

Anchovy Broth
5 small dried anchovies
1/2 ounce dried kelp
1 clove garlic
1 cup water

Stir Fry Sauce
2 tablespoons gochujang (Korean chili paste)
1 tablespoon gochugaru (Korean chili powder)
3 cloves garlic
2 teaspoons sugar
1 teaspoon soy sauce
1/2 teaspoon pepper

Garnish
1 small green onion
1 teaspoon sesame seeds

Directions

Stir Fry Ingredients
Peel the onion (Rinse and save the peels)
Rough chop the cabbage and onion.
Cut two green onions into about 1 inch sections.
Cut the fish cake into strips about 1/2 inch wide, then cut the strips into 1 1/4 inch lengths.
Cut the carrot in half lengthwise, then medium slice each half lengthwise. Cut the resulting strips into 1 1/4 inch lengths.

Anchovy Broth
Thin Slice the garlic from top to bottom.
Toast the Kelp and anchovies over low heat for about three minutes.
Add the water, increase heat to medium high, and bring to a slow boil.
Add garlic and simmer for five minutes.
Remove from heat and strain out all solids.

Stir Fry Sauce
Thin slice the garlic from top to bottom, then sliver each slice.
Mix all sauce ingredients together and let stand for fifteen minutes to let flavors develop.

Garnish
Place sesame seeds into a dry pan over low heat and toast until golden brown, stirring often.
Chop the green onion.

Cook
Bring 1 cup water and 1 cup anchovy broth to a full boil over high heat.
Add the ddeok (rice cake), reduce heat to medium, and cook about four minutes.
Add stir fry sauce, return to a simmer, and cook until the rice cake is soft and the sauce thickens somewhat (4 to 8 more minutes).
Add vegetables, return to a simmer, and cook about 3 minutes.
Add fishcake and simmer another minute.

Remove from heat, transfer to a serving plate, garnish, and serve the tteokbokki while hot.

*Tip: Keep your onion peels in a ziplock bag in the fridge or freezer to make onion broth later*

---

Some History

Tteokbokki has a long and interesting history that dates back to the early days of the Joseon Dynasty. Originally known as "gungjung tteokbokki," it was a favorite snack among royalty and aristocrats in the royal court.

Sometime in the 1500s, chili peppers made their way to Korea and were incorporated into Korean cuisine. This resulted in the red spicy tteokbokki that is available today.

Over time, tteokbokki became more widely available to the general public as street vendors began selling it on bustling market streets across Korea. People, having experienced tteokbokki while at market began making tteokbokki at home.

Today, tteokbokki is a beloved comfort food enjoyed by people of all ages around the world. Its spicy yet sweet flavor profile has remained consistent throughout its evolution, making it an enduring staple in Korean cuisine. 

Variations and Adaptations

Tteokbokki has evolved over the years, with different regions in Korea adding their own unique twists to the dish. For example, in the coastal city of Busan, seafood is often added to tteokbokki, giving it a more savory flavor.

A tteokbokki-like dish made with ramen noodles is called rabokki, which may or may not incude tteok. Another popular variation is gungjung tteokbokki, which is made with a soy-based sauce instead of the spicy gochujang sauce.

In recent years, tteokbokki has also gained popularity outside of Korea and can now be found in many Korean restaurants around the world. Some variations include adding cheese or other toppings such as fried eggs or sausages.

Tteokbokki can also be adapted to suit various dietary restrictions or preferences. Vegetarians can substitute the beef broth with vegetable broth and omit meat or seafood from their dish. Gluten-free tteok can also be used for those who are gluten intolerant.

In addition to regional variations, there are also modern adaptations of tteokbokki that cater to different dietary preferences. Vegetarian versions use vegetable broth instead of anchovy or beef broth, while vegan versions omit any animal products altogether.

Overall, tteokbokki remains a popular and beloved dish in Korea and continues to evolve and adapt to suit different tastes and preferences.

---