Hello, food lovers! Dudu here! 👋
If there is one dish that screams "Seoul," it’s Tteokbokki (Spicy Rice Cakes).
Picture this: It's a busy evening in Myeongdong. You see a bright orange tent, steam rising into the cold air, and a crowd of people holding paper cups. What are they eating? These chewy, spicy, slightly sweet, pillowy rice cakes are swimming in a thick red sauce.
I still remember eating this after school with my friends. We would sweat, cry from the spice, and laugh, blowing on the hot cakes. It’s the ultimate stress-relief food.
Today, I’m sharing my secret recipe to recreate that "Street Vendor Style" taste at home. Forget the watery, bland versions you might have tried. We are making thick, glossy, and addictive Tteokbokki in just 10 minutes.
Let’s get spicy! 🔥
🕒 Quick Overview: Prep & Cook Time
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2 People
🛒 Ingredients (Optimised for US Grocery Stores)
The Main Star:
1 lb (450g) Korean Rice Cakes (Tteok): Look for the cylinder shape (Garaetteok). You can find these in the frozen section of H-Mart or Asian markets.
Substitute: If you can't find them, you can use "Rice Paper" rolled up tightly (a viral TikTok hack!), but the real deal is best.
2 Sheets Korean Fish Cake (Eomuk): Cut into triangles.
Sub: You can skip this or use seafood balls.
1 Stalk Green Onion: Cut into 2-inch pieces.
The "Golden Ratio" Sauce:
2 Cups Water (or Anchovy Broth): Broth adds that "street food" depth.
3 Tbsp Gochujang: (Korean Red Chilli Paste)
1 Tbsp Gochugaru: (Korean Red Chilli Flakes) – Adjust for heat!
2 Tbsp Sugar: (Street style is sweet!)
1 Tbsp Soy Sauce
1 tsp Minced Garlic
1 tsp Curry Powder: 🤫 Secret Ingredient! This is what makes it taste like the famous stalls.
🌾 Rice Cakes: Wheat vs. Rice (Which one to buy?)
Confused at the grocery store? Here is a quick guide.
| Type | Texture | Best For |
| Rice Tteok (Ssal-tteok) | Chewy, sticky, dense | Classic Tteokbokki (My recommendation!) |
| Wheat Tteok (Mil-tteok) | Soft, bouncy, absorbs sauce fast | Soupy Tteokbokki |
👩🍳 Step-by-Step Instructions
Step 1: Prep the Cakes 🛁
If your rice cakes are frozen, soak them in warm water for 10 minutes. This prevents them from cracking and makes them soft.
Don't skip this! Hard rice cakes = Sad dinner.
Step 2: Make the Broth & Sauce
In a large pan (or wok), pour 2 cups of water. Add the Gochujang, Gochugaru, Sugar, Soy Sauce, and Garlic. Stir until the paste dissolves and the water turns red. Bring to a boil.
Step 3: The "Curry" Secret 🍛
Add 1 tsp of Curry Powder now.
Trust me. You won't taste "curry," but it adds a savory depth that makes people ask, "What is this flavor?!"
Step 4: Add the Cakes & Fish Cakes
Add the soaked Rice Cakes and Fish Cakes.
Boil on Medium-High heat for about 5-7 minutes.
The sauce will start to thicken as the starch from the rice cakes is released.
Step 5: Thicken & Garnish
Stir constantly so the cakes don't stick to the bottom. Once the sauce looks glossy and thick (like heavy cream), turn off the heat.
Toss in the Green Onions. The residual heat will cook them slightly but keep them crunchy.
Step 6: Serve (With Cheese?) 🧀
Serve immediately!
Option: Want to be trendy? Add a layer of Mozzarella Cheese on top and cover with a lid for 1 minute. Cheese Tteokbokki is life-changing.
👨🍳 Chef Dudu's Tips for Success
1. Don't Boil Too Long! ⏱️
Rice cakes can get soggy if overcooked. Stop when the texture is soft but still has a "bouncy" chew (Jjol-git).
2. Leftover Sauce Hack 🍚
Do NOT throw away the red sauce left in the pan! Add a bowl of steamed rice, some seaweed, and sesame oil. Fry it up. This "K-Dessert" Fried Rice is arguably better than the main dish.
3. Too Spicy? 🥵
If your mouth is on fire, drink Milk or Coolpis (a Korean peach drink). Water actually makes the spice worse!
🙋♀️ FAQ: Tteokbokki Rescue
Q: Can I keep leftovers?
A: Rice cakes get hard as rocks in the fridge. To reheat, add a little water and microwave for 2 minutes until soft again. Do not eat them cold!
Q: Is this vegan?
A: The sauce is vegan if you skip the fish cakes and use water instead of anchovy broth! It’s naturally dairy-free (unless you add cheese).
Ready to sweat? Grab your chopsticks and enjoy the most addictive street food in the world.
Don't forget to slurp! 🥢🇰🇷
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