Homemade Tteokbokki
About this recipe
Tteokbokki is a beloved Korean street food made from chewy rice cakes and a spicy-sweet sauce. In this video, Paik Jong Won shares a straightforward recipe that captures the classic taste of tteokbokki you’d find at a bunsik (snack) shop.
This version is all about balancing flavors with the right ratios of ingredients, making it accessible for anyone to recreate at home. Paik emphasizes that while there are many variations, this recipe hits the 'golden ratio' for a deliciously satisfying dish.
Ingredient notes
- You can use either rice cake or wheat flour cake; Paik prefers wheat flour cake for its ability to absorb flavors better.
- If you don't have the specified rice cakes, sliced rice cake can be used instead, but you may need to adjust the quantity as it blends more with the sauce.
Tips from 백종원 PAIK JONG WON’s video
- Cut the green onion diagonally or in half for a more appealing presentation; the more green onion, the better the flavor!
- When making the sauce, remember that the ratio of sugar, soy sauce, red chili paste, and red pepper powder is crucial for achieving the right taste.
- If you want to adjust the sweetness or spiciness, feel free to modify the amounts of sugar and red chili paste to suit your taste.
Good to know
- How long does it take to make tteokbokki?
- The total time to make tteokbokki is about 30 minutes.
- What can I substitute for the fish cake?
- You can use any type of fish cake, but Paik recommends using a wider variety for better flavor absorption.
No life story here — the video and the recipe are the whole point. All credit to 백종원 PAIK JONG WON: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Cut the green onion diagonally or slice in half and cut into long pieces.
- 2
Cut the cabbage and fish cake into bite sizes.
- 3
Add water, dark soy sauce, brown sugar, red chili paste, coarse red pepper powder, fine red pepper powder, green onion, and cabbage to a pot and let boil.
- 4
Lightly rinse the rice cake and wheat flour cake under water.
- 5
Once the sauce boils, add hard-boiled eggs, rice cake, and wheat flour cake and continue cooking.
- 6
Add MSG if desired.
- 7
When the sauce boils again, add fish cake.
- 8
Continue cooking until the sauce gains desired consistency.
Heads up — we had to guess a little:
- The amount of MSG is optional and can be adjusted based on personal preference.
Credit where it’s due: this recipe was transcribed from 백종원 PAIK JONG WON’s original video on YouTube. Follow them there — it’s their dish.
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