Quick & Easy Tteokbokki
About this recipe
Tteokbokki is a beloved Korean street food made from chewy rice cakes simmered in a spicy-sweet sauce. This quick and easy version is perfect for whipping up at home without the fuss of more elaborate recipes.
In this video, Seonkyoung Longest shares a simple method that keeps the essence of traditional tteokbokki while making it accessible for any home cook.
Ingredient notes
- 170g of tteok for tteokbokki is about 6 ounces or approximately 1 cup.
- 300ml of Ultimate Korean Stock is recommended for the best flavor.
- 1 tablespoon of Sempio Gochujang (Korean red pepper paste) is used for spice and depth.
- 1 tablespoon of Sempio Soy sauce adds umami to the dish.
- 1 tablespoon of sugar balances the heat from the gochujang.
- 85g of fish cake is roughly 3 ounces, and can be cut into triangle shapes for even cooking.
Tips from Seonkyoung Longest’s video
- Soak the rice cakes in boiling water to ensure they become soft and chewy before cooking.
- Mix the sauce ingredients thoroughly and bring them to a boil to enhance the flavors before adding the rice cakes.
- Stir occasionally while cooking the rice cakes to prevent them from sticking to the pan.
Good to know
- How many servings does this recipe make?
- This recipe makes 2 servings.
- What is the total time required to make this dish?
- The total time required to make Quick & Easy Tteokbokki is 20 minutes.
- What should I do to prepare the tteok before cooking?
- You should soak 170g of tteok in boiling hot water until soft and chewy.
- How long do I need to cook the rice cake in the stock mixture?
- You need to cook the rice cake in the stock mixture for about 5 to 6 minutes, stirring occasionally to prevent sticking.
No life story here — the video and the recipe are the whole point. All credit to Seonkyoung Longest: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Prepare the rice cake by soaking 170g of tteok in boiling hot water until soft and chewy.
- 2
In a pan, combine 300ml of Korean stock, 1 tablespoon of gochujang, 1 tablespoon of soy sauce, and 1 tablespoon of sugar. Mix thoroughly and bring to a boil over medium-high heat.
- 3
Cut 85g of fish cake into triangle shapes.
- 4
Once the stock mixture is boiling, drain the rice cake and add it to the pan. Cook for about 5 to 6 minutes, stirring occasionally to prevent sticking.
- 5
Slice 1 green onion and add it to the pan. Mix well before serving.
Heads up — we had to guess a little:
- The quantity for the fish cake was inferred based on the ratio to the rice cake.
Credit where it’s due: this recipe was transcribed from Seonkyoung Longest’s original video on YouTube. Follow them there — it’s their dish.
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