√ 10 Tteokbokki Recipes: Exploring the Spicy Delights of Korean Cuisine

Dive into the fiery and flavorful world of tteokbokki with these 10 incredible tteokbokki recipes! From classic Korean tteokbokki to innovative variations, this collection explores the spicy delights of Korean cuisine, offering a range of options for every spice level and craving. Whether you’re a tteokbokki novice or a seasoned enthusiast, prepare to embark on a culinary journey that showcases the versatility and irresistible allure of this iconic Korean dish.

Spicy Carbonara Tteokbokki with Cheese

This recipe combines the creamy, savory flavors of carbonara with the spicy kick of buldak ramen and the chewy texture of tteokbokki (Korean rice cakes). It’s a quick, easy, and satisfying meal that’s perfect for any time of day.

Ingredients

1 cup Korean rice cakes
60 grams fish cakes (optional, but recommended)
1 pack Buldak Carbonara ramen
1 clove garlic, minced
1 green onion, chopped
1 tbsp sesame seeds (optional)
1 tbsp gochujang (Korean chili paste)
2 cups water
1 tbsp oil
1 slice American cheese
1 Korean cheese corndog (optional)

Instructions

Prepare your ingredients: Mince the garlic and chop the green onion.
Sauté aromatics: Heat the oil in a pan over medium heat. Add the minced garlic and chopped green onions. Sauté until fragrant.
Add gochujang: Stir in the gochujang and mix well.
Add water and rice cakes: Pour in 2 cups of water and increase the heat to high. Add the rice cakes and fish cakes (if using). Bring to a boil and cook for 3 minutes.
Add ramen: Add the Buldak Carbonara ramen noodles and the sauce packets from the ramen. Stir well to combine.
Adjust consistency: If the sauce becomes too thick, add more water as needed.
Simmer: Let the mixture simmer for 5 minutes over high heat, allowing the flavors to meld.
Finish: Turn off the heat and add a slice of American cheese. Top with extra green onions and sesame seeds (if desired).
Optional corndog: If you’re adding a Korean cheese corndog, air-fry it according to the package instructions (a suggested time is 12 minutes at 320 degrees Fahrenheit).

Spicy Gochujang Tteokbokki: A Quick and Easy Recipe

This recipe provides a simple and delicious way to make spicy gochujang tteokbokki, a popular Korean street food. With just a few key ingredients and easy-to-follow steps, you’ll have a flavorful and satisfying dish in minutes.

Ingredients

1 1/2 cups Korean rice cakes
1 1/2 cups water
2 tbsp gochujang (Korean chili paste)
1 tbsp soy sauce
1 tbsp honey or sugar
2 cloves garlic
60g fish cakes (optional)
2 green onions
2 tbsp oil

Instructions

Prep Ingredients: Chop 2 cloves of garlic and 2 green onions.
Sauté Aromatics: Add oil to a pan. Sauté the chopped garlic and green onions over medium heat until fragrant.
Make the Sauce: Add the gochujang and honey (or sugar) to the pan. Mix well.
Add Liquids: Pour in 1 1/2 cups of water and stir to combine.
Add Rice Cakes and Fish Cakes: Add the rice cakes, fish cakes (if using), and soy sauce to the sauce.
Simmer: Increase the heat to high and cook for 8-10 minutes, stirring occasionally, until the sauce thickens.
Garnish and Serve: Garnish with extra chopped green onions and sesame seeds (optional) and serve hot.

Enjoy your delicious and easy spicy gochujang tteokbokki!

Mimi’s Savory Tteokbokki

This recipe guides you through making a delicious, less-sweet version of Tteokbokki, a popular Korean dish. It focuses on a savory flavor profile, highlighting the gochujang and other savory ingredients.

Ingredients

Tteok (Rice Cakes):

600g Water
1-2 cups Tteok (Original and/or Pumpkin)

Sauce:

2 tbsp Gochujang (Sunchang Golden Label recommended)
3 tbsp Gukganjang (Korean soy sauce) or regular Soy Sauce (Sempio recommended)
2 tbsp Mulyeot (Corn Syrup) (CJ recommended)
2 tbsp Sugar
2 tsp Korean Red Chili Pepper Powder
2 tsp Sesame Oil

Other Ingredients:

½ package Ottogi Ramen Noodles (or plain ramen noodles)
3 Fish Cakes
6 Dumplings
1 Welsh Onion (chopped)

Instructions

Prepare the Tteok: Soak the tteok in water to soften them. This will make them pleasantly chewy in the final dish.
Make the Sauce: In a separate bowl, combine all the sauce ingredients (gochujang, soy sauce, corn syrup, sugar, chili powder, and sesame oil). Mix thoroughly and set aside.
Combine Tteok and Sauce: Once the tteok have softened slightly, place them in a pot with the soaking water over medium heat. Bring to a gentle boil. Add the prepared sauce to the pot and mix well with a spatula or other cooking utensil.
Simmer and Stir: Continue stirring frequently to prevent the tteok from sticking to the bottom of the pot.
Prepare Fish Cakes: Cut the fish cakes into bite-sized pieces.
Add Remaining Ingredients: As the sauce thickens, add the fish cakes, dumplings, and ramen noodles to the pot. Keep stirring to combine everything evenly.
Garnish: Stir in the chopped welsh onion.
Serve: Serve the tteokbokki hot, ideally in small bowls. Enjoy immediately!
Optional: If you have a grill pan or pot with a grilling component, you can cook some complementary barbecue alongside your tteokbokki.

Easy Cheesy Tteokbokki

This recipe provides a simple and delicious way to make cheesy tteokbokki, a popular Korean street food. With just a few ingredients and easy-to-follow steps, you can enjoy this comforting dish at home.

Ingredients

250g tteokbokki (Korean rice cakes)
100g fish cake (cut into pieces)
400ml water
1 tbsp gochujang (Korean red pepper paste)
1 tsp gochugaru (Korean chili flakes)
1/3 tsp chicken stock powder
Spring onions (to taste)
Mozzarella cheese (to taste)

Instructions

Boil the tteokbokki in 400ml water for 2 minutes.
Add the fish cakes and boil for another 2 minutes.
Add the gochujang and gochugaru and mix well.
Add spring onions and mozzarella cheese to your liking.

Easy and Delicious Tteokbokki Recipe

This recipe provides a simple and flavorful way to make tteokbokki, a popular Korean street food featuring chewy rice cakes in a spicy and savory sauce. This guide will walk you through creating delicious tteokbokki at home.

Ingredients

Essential Ingredients:

200g cylindrical tteok (rice cake)
150g eo-muk (fish cake)
500ml water
1.5 tbsp gochujang (chili paste)
1 tbsp chili powder
2.5 tbsp soy sauce
6 tbsp sugar
1/2 tbsp minced garlic

Optional Ingredients:

1/8 head small cabbage
1/4 small carrot
1 cup chopped spring onion
1 small onion
2 boiled eggs

Instructions

Prepare the Sauce: In a large saucepan, combine 500ml of water, gochujang (chili paste), chili powder, soy sauce, sugar, and minced garlic. Mix well over high heat.
Add Vegetables (Optional): If using, chop the cabbage, carrot, and onion into bite-sized pieces and add them to the saucepan.
Add Tteok and Fish Cake: Once the sauce begins to simmer, add the rice cakes (tteok) and fish cakes (eo-muk) to the pan.
Add Remaining Ingredients (Optional): When the mixture starts to boil, add the chopped spring onions and boiled eggs, if using.
Simmer and Serve: Reduce the heat to medium and let the tteokbokki simmer for 8-10 minutes, or until the sauce thickens slightly. Serve hot and enjoy!

Easy 5-Ingredient Korean Corn Cheese

This recipe provides a simple and delicious way to make Korean Corn Cheese, a popular and flavorful side dish. Using only 5 key ingredients, you can create this cheesy, savory treat in minutes. Perfect as a side for Korean fried chicken or enjoyed with soju.

Ingredients

1 1/2 cups cooked sweet corn kernels (fresh is recommended)
2 tablespoons butter
1/2 cup diced green and red bell peppers
2 tablespoons mayonnaise
1/2 tablespoon sugar (or to taste)
(Optional) sliced rice cakes (Tteokbokki)

Instructions

Melt the butter in a pan over low heat.
Add the corn, mayonnaise, sugar, and bell peppers to the melted butter. Mix well. (Optional) Add sliced rice cakes. Season with a small amount of salt and pepper, keeping in mind that cheese will be added later.
Add your favorite shredded cheese (such as mozzarella) and cover the pan to allow the cheese to melt completely.
(Optional) For a slightly charred and crispy cheese topping, briefly broil the corn cheese in the oven. Serve hot as a side dish alongside fried chicken or other Korean cuisine. It pairs exceptionally well with soju.

Easy Vegan Tteokbokki (Spicy Korean Rice Cakes)

This recipe provides a simple and delicious way to make vegan tteokbokki, a popular Korean dish featuring chewy rice cakes in a spicy sauce. This version offers a flavorful, “soupy” take on the classic dish.

Ingredients

Kombu (1 8cm x 8cm piece)
1.5 liters water
Large handful of Oyster mushrooms, shredded
1 (400 g) package fresh Korean rice cakes
100 g dried udon noodles (may be substituted with other noodles)
2-4 cloves garlic, to taste
3 tbsp gochujang (Korean fermented hot red pepper paste)
3-4 tbsp gochugaru (hot pepper flakes/powder)
2-3 tbsp soy sauce
2 tbsp sweetener (sugar/agave nectar/maple syrup, etc)
1 green onion, thinly sliced for garnish

Instructions

Prepare the Kombu Broth: In a large wok or skillet, combine the water and kombu. Steep over low heat for about 20 minutes, ensuring it doesn’t boil (boiling can make the broth bitter). Remove and discard the kombu (or save it for another use like seaweed salad). If you have vegan dashi on hand, you can skip this step and use dashi instead of water.
Cook the Noodles: Bring the broth to a boil. Add the udon noodles and cook for 4 minutes.
Make the Sauce: While the noodles are cooking, whisk together the gochugaru, gochujang, and sweetener in a small bowl. If using sugar, add a small amount of water to help it dissolve. Add this mixture to the pan with the noodles.
Add Remaining Ingredients: Add the garlic and mushrooms to the pan. Cook until the udon noodles are almost al dente (around the 8-minute mark). Then, add the rice cakes and cook until tender, about 2-3 minutes for fresh rice cakes. Be careful not to overcook.
Garnish and Serve: Garnish with sliced green onions and serve hot.
Optional additions: This recipe creates a “soupy” version of tteokbokki. The traditional version is often stir-fried with less broth and sometimes includes additions like hot dogs (vegan options are available). You can also add fried tofu for extra protein.

Easy & Delicious Budae Jjigae (Korean Army Stew)

This recipe provides a simple and flavorful take on the classic Korean Army Stew, also known as Budae Jjigae. It’s a hearty and customizable dish, perfect for a comforting meal.

Ingredients

6 cups chicken stock
200g SPAM, cubed
200g mushrooms (enoki and/or oyster)
200g shiitake mushrooms
6 cocktail sausages, thinly sliced
3 instant ramen noodles
½ cup cheese (cubed or 2 slices)
1 cup kimchi, bite-sized
1 Napa cabbage, sliced
100g rice cakes (Tteokbokki) or kikiam
100g tofu, sliced or cubed
4 cobs cooked corn or 1 can sweet corn kernels
2 tablespoons Korean chili paste (Gochujang)
½ tablespoon sugar
1 tablespoon Korean chili flakes (Gochugaru)
1 tablespoon minced garlic
1 tablespoon soy sauce
1 tablespoon fish sauce
Green onions, chopped
1 teaspoon cooking oil

Instructions

Step 1: Sauté the Garlic: Heat the cooking oil in the pot and sauté the garlic until golden brown. Set aside to prevent burning.

Step 2: Combine Ingredients and Simmer: In the same pot, combine the chicken stock, SPAM, mushrooms, sausages, kimchi, tofu, corn, Gochujang, sugar, chili flakes, soy sauce, and fish sauce. Bring the mixture to a boil over medium heat (approximately 10 minutes). Then, reduce heat and simmer for another 10 minutes.

Step 3: Add Remaining Ingredients and Cook Noodles: Add the sauteed garlic, instant ramen noodles, rice cakes, Napa cabbage, and green onions to the pot. Place the cheese on top. Boil uncovered until the noodles are cooked through (about 2-3 minutes).

Step 4: Serve and Enjoy: Serve your Budae Jjigae hot with steamed rice. It’s also delicious with other Korean side dishes. For a hot pot experience, reduce the heat to low (using a portable burner if desired) and share the stew directly from the pot at the dining table.

Note: This recipe omits kelp and anchovies for a simplified version. Feel free to add them back in if you prefer a more traditional flavor.

Indulgent Tteokbokki with Customizable Toppings

This recipe guides you through creating a rich and flavorful tteokbokki experience, featuring a savory and spicy sauce that perfectly coats the chewy rice cakes. The dish is easily customizable with your favorite additions like pork, eggs, and mozzarella for an extra indulgent treat.

Ingredients

Dried seaweed/kelp
3 cups water
2 cups Rice Cake
1/3 cup Gochujang (Korean chili paste)
1 tbsp Gochu Garu (Korean chili flakes)
1 1/2 tbsp brown sugar
1 tsp Sesame seeds
1 Green Onion, chopped
Cabbage, chopped
Onion, chopped
Korean Samyang noodles (optional)
Soft boiled eggs (optional)
Pork slices (optional)
Mozzarella cheese (optional)

Instructions

Create the Sauce: Combine the gochujang, gochugaru, and brown sugar in a bowl, mixing thoroughly to form a smooth paste.
Infuse the Broth: In a pot, bring the water to a simmer. Add the dried seaweed/kelp and let it simmer for 10 minutes to infuse the broth with its umami flavor. Then, remove the seaweed.
Add the Main Ingredients: Add the chopped cabbage, onion, and rice cakes to the simmering broth. Continue simmering for 5 minutes, allowing the vegetables to soften slightly.
Incorporate the Sauce: Add the prepared gochujang paste to the pot and mix well, ensuring the rice cakes and vegetables are evenly coated. Simmer until the sauce thickens, coating the ingredients beautifully.
Optional Noodle Boost: For a heartier meal, add Samyang instant noodles (if using) along with half of the spice packet. Stir to combine.
Include Pork & Green Onions (Optional): Add sliced pork (if using) and chopped green onions to the pot. Mix well and increase the heat slightly to cook the pork.
Melty Cheese Finish (Optional): If desired, add mozzarella cheese to the tteokbokki. Let it simmer for another 5 minutes, or until the pork is cooked through, the noodles have absorbed the sauce, and the cheese is melted and gooey.
Serve and Enjoy: Serve the tteokbokki hot, garnished with soft-boiled eggs (if using) and a generous sprinkle of sesame seeds.

Easy Seafood Tteokbokki (Spicy Rice Cakes)

This recipe provides a simple and delicious way to make Tteokbokki, featuring the savory addition of seafood. With just a few easy steps, you can enjoy this popular Korean street food at home.

Ingredients

30 pcs thin Tteokbokki (rice cakes)
3 cups non-salted chicken broth
4 pcs crabsticks
6 pcs seafood tofu
1 tbsp gochujang (Korean red chilli paste)
1 tbsp oyster sauce
1/2 tsp salt / powder mushroom broth

Instructions

Enhance the chicken broth by adding salt or powdered mushroom broth.
Soften the tteokbokki by soaking them in the seasoned chicken broth for 20 minutes. This helps them cook evenly and absorb the flavor.
Bring the chicken broth with the soaked rice cakes to a boil.
Once boiling, add the crabsticks and seafood tofu. Continue boiling until the rice cakes reach your desired level of softness.
Add the gochujang (Korean red chilli paste) and oyster sauce. Simmer until the sauce thickens to a delightful consistency. Enjoy your delicious Seafood Tteokbokki!

History of Tteokbokki

Tteokbokki, a beloved Korean street food and comfort dish, boasts a surprisingly complex history. While its modern, fiery incarnation is widely recognized, its origins are far more refined. Believed to have originated during the Joseon Dynasty (1392-1910), early versions of tteokbokki, known as tteok-bokki, were a far cry from today’s spicy staple. This royal court dish featured cylindrical rice cakes (garaetteok) stir-fried with beef, vegetables, and soy sauce, resulting in a savory and subtly sweet flavor profile.

The transformation to the vibrant red tteokbokki we know and love occurred much later, in the post-Korean War era (mid-20th century). The introduction of gochujang (Korean chili paste) marked a significant turning point. This addition, coupled with the readily available and affordable gochugaru (Korean chili flakes), transformed the dish into a spicy, savory, and umami-rich experience. This newer, spicier version quickly gained popularity as street food, solidifying its place as a cultural icon.

From its royal beginnings to its modern street food status, tteokbokki’s evolution reflects the changing culinary landscape of Korea. This adaptability has ensured its enduring appeal, with countless variations and interpretations continuing to emerge and tantalize taste buds worldwide.

Nutritional Content and Benefits of Tteokbokki

While undeniably delicious, tteokbokki isn’t typically considered a health food. Its primary ingredient, rice cakes (tteok), are primarily a source of carbohydrates. The sauce, often made with gochujang (Korean chili paste), adds flavor and a kick of spice but also contributes to the dish’s sodium content. Depending on the recipe, other ingredients like fish cakes, vegetables, and meat can contribute small amounts of protein and other nutrients.

However, tteokbokki can offer some benefits. Rice cakes are a good source of energy thanks to their carbohydrate content. The spiciness from gochujang can temporarily boost metabolism. Adding vegetables and protein to your tteokbokki can significantly increase its nutritional value, making it a more balanced meal. For example, incorporating hard-boiled eggs, lean beef, or an assortment of vegetables can transform a simple street food snack into a more wholesome dish.

It’s important to be mindful of portion sizes and the specific ingredients used in your tteokbokki to manage its nutritional impact. Enjoying it as part of a balanced diet is key.

Tips for Choosing Quality Tteok

Choosing the right tteok is crucial for delicious tteokbokki. Look for tteok that’s fresh and pliable. Avoid tteok that’s dry, cracked, or overly stiff. Fresh tteok will have a slightly soft, chewy texture.

Pay attention to the color. Good quality garaetteok (cylindrical rice cakes) should be a bright, opaque white. Discoloration or dark spots may indicate the tteok is old.

Consider the type of tteok. While garaetteok is common, there are other varieties like tteokmyeon (thin, noodle-like rice cakes) or joraengi tteok (short, oval-shaped rice cakes). Experiment to find your favorite!

If using frozen tteok, ensure it’s thawed completely before cooking. This will prevent uneven cooking and a mushy texture.

Don’t be afraid to smell the tteok. A slightly sweet, rice-like aroma is a good sign. Any sour or off smells indicate spoilage.