Tteokbokki: The Ultimate Chewy Korean Street Snack You Can Make at Home

 

Tteokbokki

Tteokbokki: The Ultimate Chewy Korean Street Snack You Can Make at Home

Why Tteokbokki Is Loved Worldwide

Tteokbokki (떡볶이) literally means “stir-fried rice cakes” and is a staple of Korean street food culture.
The dish has several charms:

The chewy, almost elastic texture of the cylindrical rice cakes.

A bold sauce that blends sweet + spicy + savoury + umami flavours — thanks to components like gochujang (Korean red chilli paste), gochugaru (chilli flakes), soy sauce, garlic and anchovy/kelp stock.

Its versatility: Tteokbokki appears at late-night food stalls in Korea, is featured in Korean dramas, and has been adapted globally.


Because of its addictive texture and bold flavour, it’s no surprise that so many people around the world have embraced it — making it a great choice for your international audience.

Ingredients (Serves ~2-3)

350 g (≈12 oz) Korean rice cakes (cylinder-type) — if frozen, soak in warm water for ~10 minutes.

150 g (≈5.3 oz) Korean fish cakes (eomuk), cut into bite-sized pieces.

2 cups anchovy & kelp stock (or substitute with chicken/vegetable stock if needed) — this adds depth of flavour.

60 g onion (thinly sliced) — optional but adds texture.

1 stalk green onion (scallion), chopped for garnish.

1 tsp sesame oil + 1 tsp toasted sesame seeds (garnish).

Sauce mixture

3 Tbsp gochujang (Korean red chilli paste)

1½ Tbsp raw sugar

1 Tbsp soy sauce

1 tsp minced garlic

1 tsp gochugaru (Korean chilli flakes) ­— optional for extra heat.


Instructions – Step by Step

1. Prepare rice cakes: If using frozen or refrigerated rice cakes, soak them in warm water for ~10 minutes to soften. This prevents them from splitting or being too hard.


2. Make the stock: In a shallow pot over medium-high heat, bring the anchovy & kelp stock (or alternative) to a boil.


3. Add sauce: Stir in the sauce mixture (gochujang, sugar, soy sauce, garlic, gochugaru) until it fully dissolves and the stock is seasoned.


4. Add main ingredients: Add rice cakes, fish cakes, and sliced onion. Let the mixture come to a gentle boil; then reduce to medium and simmer ~3-5 minutes until rice cakes are tender and sauce has thickened to your liking.


5. Finish & garnish: Once the rice cakes are soft and the sauce is richly coated, drizzle sesame oil, sprinkle sesame seeds and green onion. Serve hot.



Serve & Enjoy

Serve straight away — Tteokbokki is best when fresh and saucy; as it cools it will stiffen and become less chewy.

Pair it with fried mandu (Korean dumplings), a cold drink, or even a fried egg on top for extra comfort.

For milder taste: reduce the gochujang and skip gochugaru — great for readers who can’t handle too much heat.


Variations to Try

Cheese Tteokbokki: Add shredded mozzarella on top and cover for a minute to melt it for extra indulgence.

Rose (Creamy) Tteokbokki: Add a splash of cream or milk for a milder, pink-sauce version.

Royal (Gungjung) Tteokbokki: Non-spicy, soy-sauce based version that originates from the Korean royal court.






Add a short FAQ at the end. Example:

Q: Can I use frozen rice cakes? A: Yes, but soak them first to restore chewiness.

Q: What if I don’t have anchovy stock? A: Use chicken or vegetable stock instead—fine for home cooking.


Encourage user comments: ask readers “Which variation will you try first?” to boost engagement and social proof.