How to Make the Perfect Seoul Tteokbokki
Korean · Easy · 30 min · 4 servings
Tteokbokki is arguably South Korea most addictive street food, featuring chewy cylindrical rice cakes simmered in a fiery and sweet gochujang chili sauce until glossy and deeply flavored. It is sold at pojangmacha street stalls throughout Seoul and is the ultimate spicy comfort food experience.
Why this recipe works
This Seoul Tteokbokki recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 30 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 350 calories with 8g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 500 grams cylindrical rice cakes fresh or thawed
- 3 tablespoons gochujang Korean chili paste
- 2 tablespoons soy sauce
- 2 tablespoons white sugar
- 2 cups anchovy broth or water
- 2 stalks green onions sliced into 3cm pieces
Step by step instructions
Step 1: Prepare the Sauce Base
In a wide shallow pan, combine the anchovy broth with gochujang, soy sauce, and sugar. Stir well to dissolve the chili paste completely. Bring to a gentle simmer over medium heat and taste for balance, adjusting sweetness or saltiness as needed.
Step 2: Add the Rice Cakes
If the rice cakes are stuck together, separate them gently under warm running water. Add them to the simmering sauce in a single layer. Stir to coat each piece and ensure nothing sticks to the bottom of the pan.
Step 3: Simmer Until Chewy and Glossy
Simmer the rice cakes over medium heat for 12 to 15 minutes, stirring frequently. The sauce will reduce and thicken, coating each rice cake in a deeply red glossy glaze. The rice cakes are ready when they are tender but still very chewy with no hard center.
Step 4: Finish and Serve
Add the sliced green onions in the last minute of cooking and stir through. Transfer to a bowl and serve immediately. The sauce should be thick enough to coat a spoon. Garnish with sesame seeds and serve piping hot as the rice cakes become firm as they cool.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- gochujang → a mix of tomato paste and Korean chili flakes gochugaru with a little miso for a less sweet but still spicy alternative
- anchovy broth → plain water or vegetable broth which makes the dish fully vegan and still very flavorful
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Using dried rice cakes that have not been soaked long enough which results in hard dense pieces that do not absorb the sauce
- Cooking on too high heat which burns the sauce before the rice cakes are fully cooked through
Nutrition facts
Per serving: 350 calories, 8g protein, 64g carbs, 6g fat, 2g fiber.
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