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Korean Street Style tteokbokki

Korean Street-Style Tteokbokki

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course, Snack
Cuisine Korean
Servings 4

Equipment

  • Medium to large saucepan or shallow skillet A wide surface area helps the sauce reduce and coat the rice cakes properly.
  • Fine mesh strainer For making anchovy broth, unless using pre-made broth.
  • Wooden spoon or silicone spatula For stirring the sauce gently as it thickens.
  • Measuring spoons and cups Precision helps balance the sweet, spicy, and umami flavors.
  • Serving bowls A shallow bowl works great to highlight the thick sauce and chunky textures.

Ingredients
  

For the Tteokbokki

  • 1 lb Korean rice cakes tteok – Fresh or frozen. Soak frozen ones in warm water for 10–15 minutes before use.
  • 4 cups anchovy-kelp broth – Made with 6–8 dried anchovies guts removed and a small piece of dried kelp (kombu), simmered in water for 15 minutes. Chicken broth can be a shortcut if needed.
  • 1 sheet eomuk Korean fish cake – Sliced into bite-size pieces.
  • 2 scallions – Cut into 2-inch segments.
  • 2 boiled eggs – Optional but highly traditional.

For the Tteokbokki Sauce

  • 3 tablespoons gochujang Korean red chili paste – The base of the spice.
  • 1 tablespoon gochugaru Korean chili flakes – Optional for more heat.
  • 2 tablespoons soy sauce – Adds depth and umami.
  • 1 tablespoon sugar – Balances the spice.
  • 1 tablespoon honey or corn syrup – For a glossy sticky finish.
  • 2 teaspoons minced garlic
  • 1 teaspoon sesame oil

Optional Add-Ins

  • ½ cup shredded mozzarella – For tteokbokki cheese lovers.
  • 1 pack of instant ramen noodles – Add for a decadent ramen and tteokbokki fusion dish.
  • ½ cup sliced cabbage – For texture and volume.
  • 1 tablespoon toasted sesame seeds – For garnish.
  • Chopped parsley or green onion – For freshness.

Instructions
 

Step 1: Prepare the Broth

  1. Start by preparing the anchovy-kelp broth, the unsung hero of any authentic korean tteokbokki recipe. Combine 4 cups of water with dried anchovies and a piece of dried kelp. Bring to a gentle boil, then reduce heat and simmer for 10–15 minutes. Strain out solids. This broth forms the base of your tteokbokki sauce recipe and is what gives the dish its rich umami undertone.

Step 2: Soften the Rice Cakes

  1. If your rice cakes are frozen or refrigerated, soak them in warm water for about 10–15 minutes to rehydrate and soften them. Drain and set aside. If you're wondering how to make tteokbokki soft and chewy, this step is key.

Step 3: Make the Sauce

  1. In a small bowl, mix together gochujang, soy sauce, sugar, honey, garlic, sesame oil, and gochugaru (if using). This is your homemade tteokbokki sauce. Taste it—it should be spicy, sweet, and a little funky. This is also where you could adjust for non spicy tteokbokki by reducing or skipping the chili flakes.

Step 4: Simmer the Dish

  1. In your saucepan, add the broth and bring it to a light boil. Add your sauce mixture and stir well to dissolve. Let it simmer for 3–4 minutes.

Step 5: Add the Good Stuff

  1. Add the soaked rice cakes, fish cake slices, and scallions to the pot. Simmer over medium heat, stirring occasionally, until the sauce thickens and the rice cakes turn tender and slightly glossy—about 8–10 minutes.

Step 6: Cheese It (Optional)

  1. Once the sauce is thick and the rice cakes are soft, sprinkle shredded mozzarella over the top. Cover the pot with a lid for 1–2 minutes until the cheese melts. This turns your classic dish into cheese tteokbokki, a fusion favorite among Korean teens and foodies alike.

Step 7: Add Boiled Eggs and Garnish

  1. Add your halved boiled eggs and give everything a gentle mix. Finish with sesame seeds and chopped green onion. Serve hot for that korean tteokbokki aesthetic.