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Tteokbokki
Also known as 떡볶이 · ddeokbokki · topokki · tteok bokki · spicy rice cakes
Chewy rice cylinders in a glossy, sweet-hot gochujang sauce with fish cake and boiled egg. The chew is the addiction.
Typical serving
520 kcal
usually 410–660 kcal
 Protein | 12 g |
|---|---|
 Carbs | 96 g |
 Fat | 10 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Before you start
- dried rice cakes want 30 minutes soaking; the vacuum-packed ones do not
Ingredients
Serves 2 · dimmer marks are storecupboard
- 200grice cakes — the cylinder kind, garaetteok
- 120gramen noodles
- 2eggs
- 80gfish cakes — the flat sheets, cut into triangles
- 3 tbspgochujang
- 1 tbspgochugaru chilli flakes
- 1 tbspsugar
- 1 tbspsoy sauce
- 600mlanchovy stock — or plain vegetable stock
- 3spring onions
- 1 tbspsesame seeds
Method
6 steps
soak · 30m walk awayDried rice cakes into cold water until they bend without cracking. Straight from the packet into the pan they stay chalky at the core.
boil · 11mEggs for nine minutes, into cold water, peeled and left whole.
simmer · 5mStock, gochujang, gochugaru, sugar and soy whisked together in a wide shallow pan and brought up until the paste has completely dissolved.
- simmer · 9m
Rice cakes in, and stirred every minute or so. They soften from the outside in and want a good eight minutes before the middle gives.
- simmer · 5m
Fish cakes and the noodles in for the last three or four minutes, everything moved constantly now — this is where the sauce thickens and the base catches.
finish · 2mEggs halved into it, spring onion and sesame over, and carried to the table in the pan. Left to cool on a plate they set hard.
Worth knowing
Once a royal court dish in a soy broth — the fiery red street version was invented in 1950s Seoul and conquered the palace original.
More from the East Asian kitchen
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