Classic Tteokbokki
About this recipe
Tteokbokki is a beloved Korean street food made with chewy rice cakes and a spicy-sweet sauce. This version, shared by Aaron and Claire, is a simple yet authentic take that captures the nostalgic flavors of childhood street food.
With just a few ingredients, including Korean rice cakes, fish cakes, and green onions, this dish is both easy to make and incredibly satisfying. The seasoning paste adds depth and richness, making it a must-try for anyone looking to recreate this classic dish at home.
Ingredient notes
- If you can't find the specific long cylinder-shaped rice cakes, you can use any type of Korean rice cakes you have on hand.
- For the beef stock powder, you can substitute with chicken bouillon powder if needed.
Tips from Aaron and Claire’s video
- Stir the mixture occasionally while it simmers for about 30 minutes to prevent sticking and ensure even cooking.
- Using fine gochugaru (Korean chili powder) will give you a vibrant red color, but coarse gochugaru will still work well.
- Serving tteokbokki directly in the pan adds an authentic touch and enhances the experience.
Good to know
- How long does it take to make tteokbokki?
- The total time to make tteokbokki is about 40 minutes.
- What can I substitute for fish cakes?
- If you don't want to use fish cakes, you can omit them or use another protein of your choice.
No life story here — the video and the recipe are the whole point. All credit to Aaron and Claire: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Prepare the ingredients: cut the rice cakes into bite-sized pieces, cut the fish cakes into bite-sized pieces, and chop the green onions.
- 2
In a small container, mix together the gochugaru, gochujang, sugar, corn syrup, beef stock powder, and black pepper to create the seasoning paste.
- 3
In a large pan, combine the rice cakes, fish cakes, green onions, hard boiled eggs (if using), the seasoning paste, and water.
- 4
Bring the mixture to a boil over high heat, then reduce the heat to medium and let it simmer for about 30 minutes, stirring occasionally to prevent sticking.
- 5
Once the sauce has thickened and the rice cakes are cooked through, serve hot, preferably in the pan for an authentic experience.
Heads up — we had to guess a little:
- The quantity of fish cakes is inferred as 3-4 sheets based on typical serving sizes.
Credit where it’s due: this recipe was transcribed from Aaron and Claire’s original video on YouTube. Follow them there — it’s their dish.
Are you Aaron and Claire? Claim this page or ask us to take it down. Your call, always.
