10 Tteokbokki Recipes: Exploring the Spicy Delights of Korean Cuisine

Prepare your ingredients: Mince the garlic and chop the green onion.

Sauté aromatics: Heat the oil in a pan over medium heat. Add the minced garlic and chopped green onions. Sauté until fragrant.

Add gochujang: Stir in the gochujang and mix well.

Add water and rice cakes: Pour in 2 cups of water and increase the heat to high. Add the rice cakes and fish cakes (if using). Bring to a boil and cook for 3 minutes.

Add ramen: Add the Buldak Carbonara ramen noodles and the sauce packets from the ramen. Stir well to combine.

Adjust consistency: If the sauce becomes too thick, add more water as needed.

Simmer: Let the mixture simmer for 5 minutes over high heat, allowing the flavors to meld.

Finish: Turn off the heat and add a slice of American cheese. Top with extra green onions and sesame seeds (if desired).

Optional corndog: If you’re adding a Korean cheese corndog, air-fry it according to the package instructions (a suggested time is 12 minutes at 320 degrees Fahrenheit).

1 1/2 cups Korean rice cakes

1 1/2 cups water

2 tbsp gochujang (Korean chili paste)

1 tbsp soy sauce

1 tbsp honey or sugar

2 cloves garlic

60g fish cakes (optional)

2 green onions

2 tbsp oil

Prep Ingredients: Chop 2 cloves of garlic and 2 green onions.

Sauté Aromatics: Add oil to a pan. Sauté the chopped garlic and green onions over medium heat until fragrant.

Make the Sauce: Add the gochujang and honey (or sugar) to the pan. Mix well.

Add Liquids: Pour in 1 1/2 cups of water and stir to combine.

Add Rice Cakes and Fish Cakes: Add the rice cakes, fish cakes (if using), and soy sauce to the sauce.

Simmer: Increase the heat to high and cook for 8-10 minutes, stirring occasionally, until the sauce thickens.

Garnish and Serve: Garnish with extra chopped green onions and sesame seeds (optional) and serve hot.

600g Water

1-2 cups Tteok (Original and/or Pumpkin)

2 tbsp Gochujang (Sunchang Golden Label recommended)

3 tbsp Gukganjang (Korean soy sauce) or regular Soy Sauce (Sempio recommended)

2 tbsp Mulyeot (Corn Syrup) (CJ recommended)

2 tbsp Sugar

2 tsp Korean Red Chili Pepper Powder

2 tsp Sesame Oil

½ package Ottogi Ramen Noodles (or plain ramen noodles)

3 Fish Cakes

6 Dumplings

1 Welsh Onion (chopped)

Prepare the Tteok: Soak the tteok in water to soften them. This will make them pleasantly chewy in the final dish.

Make the Sauce: In a separate bowl, combine all the sauce ingredients (gochujang, soy sauce, corn syrup, sugar, chili powder, and sesame oil). Mix thoroughly and set aside.

Combine Tteok and Sauce: Once the tteok have softened slightly, place them in a pot with the soaking water over medium heat. Bring to a gentle boil. Add the prepared sauce to the pot and mix well with a spatula or other cooking utensil.

Simmer and Stir: Continue stirring frequently to prevent the tteok from sticking to the bottom of the pot.

Prepare Fish Cakes: Cut the fish cakes into bite-sized pieces.

Add Remaining Ingredients: As the sauce thickens, add the fish cakes, dumplings, and ramen noodles to the pot. Keep stirring to combine everything evenly.

Garnish: Stir in the chopped welsh onion.

Serve: Serve the tteokbokki hot, ideally in small bowls. Enjoy immediately!

Optional: If you have a grill pan or pot with a grilling component, you can cook some complementary barbecue alongside your tteokbokki.

250g tteokbokki (Korean rice cakes)

100g fish cake (cut into pieces)

400ml water

1 tbsp gochujang (Korean red pepper paste)

1 tsp gochugaru (Korean chili flakes)

1/3 tsp chicken stock powder

Spring onions (to taste)

Mozzarella cheese (to taste)

Boil the tteokbokki in 400ml water for 2 minutes.

Add the fish cakes and boil for another 2 minutes.

Add the gochujang and gochugaru and mix well.

Add spring onions and mozzarella cheese to your liking.

200g cylindrical tteok (rice cake)

150g eo-muk (fish cake)

500ml water

1.5 tbsp gochujang (chili paste)

1 tbsp chili powder

2.5 tbsp soy sauce

6 tbsp sugar

1/2 tbsp minced garlic

1/8 head small cabbage

1/4 small carrot

1 cup chopped spring onion

1 small onion

2 boiled eggs

Prepare the Sauce: In a large saucepan, combine 500ml of water, gochujang (chili paste), chili powder, soy sauce, sugar, and minced garlic. Mix well over high heat.

Add Vegetables (Optional): If using, chop the cabbage, carrot, and onion into bite-sized pieces and add them to the saucepan.

Add Tteok and Fish Cake: Once the sauce begins to simmer, add the rice cakes (tteok) and fish cakes (eo-muk) to the pan.

Add Remaining Ingredients (Optional): When the mixture starts to boil, add the chopped spring onions and boiled eggs, if using.

Simmer and Serve: Reduce the heat to medium and let the tteokbokki simmer for 8-10 minutes, or until the sauce thickens slightly. Serve hot and enjoy!

1 1/2 cups cooked sweet corn kernels (fresh is recommended)

2 tablespoons butter

1/2 cup diced green and red bell peppers

2 tablespoons mayonnaise

1/2 tablespoon sugar (or to taste)

(Optional) sliced rice cakes (Tteokbokki)

Melt the butter in a pan over low heat.

Add the corn, mayonnaise, sugar, and bell peppers to the melted butter. Mix well. (Optional) Add sliced rice cakes. Season with a small amount of salt and pepper, keeping in mind that cheese will be added later.

Add your favorite shredded cheese (such as mozzarella) and cover the pan to allow the cheese to melt completely.

(Optional) For a slightly charred and crispy cheese topping, briefly broil the corn cheese in the oven. Serve hot as a side dish alongside fried chicken or other Korean cuisine. It pairs exceptionally well with soju.

Kombu (1 8cm x 8cm piece)

1.5 liters water

Large handful of Oyster mushrooms, shredded

1 (400 g) package fresh Korean rice cakes

100 g dried udon noodles (may be substituted with other noodles)

2-4 cloves garlic, to taste

3 tbsp gochujang (Korean fermented hot red pepper paste)

3-4 tbsp gochugaru (hot pepper flakes/powder)

2-3 tbsp soy sauce

2 tbsp sweetener (sugar/agave nectar/maple syrup, etc)

1 green onion, thinly sliced for garnish

Prepare the Kombu Broth: In a large wok or skillet, combine the water and kombu. Steep over low heat for about 20 minutes, ensuring it doesn’t boil (boiling can make the broth bitter). Remove and discard the kombu (or save it for another use like seaweed salad). If you have vegan dashi on hand, you can skip this step and use dashi instead of water.

Cook the Noodles: Bring the broth to a boil. Add the udon noodles and cook for 4 minutes.

Make the Sauce: While the noodles are cooking, whisk together the gochugaru, gochujang, and sweetener in a small bowl. If using sugar, add a small amount of water to help it dissolve. Add this mixture to the pan with the noodles.

Add Remaining Ingredients: Add the garlic and mushrooms to the pan. Cook until the udon noodles are almost al dente (around the 8-minute mark). Then, add the rice cakes and cook until tender, about 2-3 minutes for fresh rice cakes. Be careful not to overcook.

Garnish and Serve: Garnish with sliced green onions and serve hot.

Optional additions: This recipe creates a “soupy” version of tteokbokki. The traditional version is often stir-fried with less broth and sometimes includes additions like hot dogs (vegan options are available). You can also add fried tofu for extra protein.

6 cups chicken stock

200g SPAM, cubed

200g mushrooms (enoki and/or oyster)

200g shiitake mushrooms

6 cocktail sausages, thinly sliced

3 instant ramen noodles

½ cup cheese (cubed or 2 slices)

1 cup kimchi, bite-sized

1 Napa cabbage, sliced

100g rice cakes (Tteokbokki) or kikiam

100g tofu, sliced or cubed

4 cobs cooked corn or 1 can sweet corn kernels

2 tablespoons Korean chili paste (Gochujang)

½ tablespoon sugar

1 tablespoon Korean chili flakes (Gochugaru)

1 tablespoon minced garlic

1 tablespoon soy sauce

1 tablespoon fish sauce

Green onions, chopped

1 teaspoon cooking oil

Dried seaweed/kelp

3 cups water

2 cups Rice Cake

1/3 cup Gochujang (Korean chili paste)

1 tbsp Gochu Garu (Korean chili flakes)

1 1/2 tbsp brown sugar

1 tsp Sesame seeds

1 Green Onion, chopped

Cabbage, chopped

Onion, chopped

Korean Samyang noodles (optional)

Soft boiled eggs (optional)

Pork slices (optional)

Mozzarella cheese (optional)

Create the Sauce: Combine the gochujang, gochugaru, and brown sugar in a bowl, mixing thoroughly to form a smooth paste.

Infuse the Broth: In a pot, bring the water to a simmer. Add the dried seaweed/kelp and let it simmer for 10 minutes to infuse the broth with its umami flavor. Then, remove the seaweed.

Add the Main Ingredients: Add the chopped cabbage, onion, and rice cakes to the simmering broth. Continue simmering for 5 minutes, allowing the vegetables to soften slightly.

Incorporate the Sauce: Add the prepared gochujang paste to the pot and mix well, ensuring the rice cakes and vegetables are evenly coated. Simmer until the sauce thickens, coating the ingredients beautifully.

Optional Noodle Boost: For a heartier meal, add Samyang instant noodles (if using) along with half of the spice packet. Stir to combine.

Include Pork & Green Onions (Optional): Add sliced pork (if using) and chopped green onions to the pot. Mix well and increase the heat slightly to cook the pork.

Melty Cheese Finish (Optional): If desired, add mozzarella cheese to the tteokbokki. Let it simmer for another 5 minutes, or until the pork is cooked through, the noodles have absorbed the sauce, and the cheese is melted and gooey.

Serve and Enjoy: Serve the tteokbokki hot, garnished with soft-boiled eggs (if using) and a generous sprinkle of sesame seeds.

30 pcs thin Tteokbokki (rice cakes)

3 cups non-salted chicken broth

4 pcs crabsticks

6 pcs seafood tofu

1 tbsp gochujang (Korean red chilli paste)

1 tbsp oyster sauce

1/2 tsp salt / powder mushroom broth

Enhance the chicken broth by adding salt or powdered mushroom broth.

Soften the tteokbokki by soaking them in the seasoned chicken broth for 20 minutes. This helps them cook evenly and absorb the flavor.

Bring the chicken broth with the soaked rice cakes to a boil.

Once boiling, add the crabsticks and seafood tofu. Continue boiling until the rice cakes reach your desired level of softness.

Add the gochujang (Korean red chilli paste) and oyster sauce. Simmer until the sauce thickens to a delightful consistency. Enjoy your delicious Seafood Tteokbokki!