This classic Korean street food made with rice cakes in a spicy sauce is one of my all time favorites. This recipe is super easy and delicious. You can even add melted cheese, egg or sweet potato noodles if desired. 

INGREDIENTS: (for 2 people)

  • 350g Garae Tteok (Korean cylinder shape rice cakes)
  • 1 sheet of Busan eomuk (fish cake)
  • 1 green onion
  • 1 green cabbage leaf
  • 2 cups anchovy kelp stock (or water)
  • 1 tsp toasted sesame seeds 
  • 1 fresh red chili 
  • 1/3 daepa (large green onion)

For the seasoning paste:

  • 5 tbs gochujang (use 3-4 tbs for less spicy version)
  • 3 tbs gochugaru (Korean chili flakes) (use 1-2 tbs for less spicy version)
  • 1 1/2 tbs sugar
  • 1 tbs maesil (or honey)
  • 2 tsp soy sauce 
  • 1 tbs rice vinegar
  • 1 tbs minced garlic
  • 1 tsp sesame oil


  1. Make the seasoning paste by combining the ingredients listed above.
  2. Slice the eomuk (fish cake) into triangles. Slice the green onion to one inch pieces and slice the cabbage into small squares.
  3. Slice finely the daepa and fresh chili and set aside. 
  4. Rinse your tteok (rica cakes) in cold water and drain. Set aside.
  5. Bring the anchovy kelp stock or water to a simmer.
  6. Once the broth is simmering add the eomuk (fish cake), green onion and cabbage and bring to a boil.
  7. Once the broth is boiling, lower the heat and add the seasoning paste. Cook for 3 minutes.
  8. Add the rice cakes and cook for around 5 minutes or until the sauce thickens.
  9. Top the tteokbokki with sliced daepa, sesame seeds and sliced chili.
  10. Serve hot and enjoy.

© 2020 Julien's Kitchen. All rights reserved.
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