Easy Korean Tteokbokki Recipe (20-Minute Street Food Favorite)

Easy Korean Tteokbokki Recipe (20-Minute Street Food Favorite)

Meta Description: Learn how to make authentic Korean tteokbokki at home! Our easy recipe features chewy rice cakes in spicy-sweet gochujang sauce. Ready in 20 minutes - just like Seoul street food!

Introduction:
Craving that iconic Korean street food experience? This Easy Tteokbokki recipe brings the vibrant flavors of Seoul's food stalls right to your kitchen. With chewy rice cakes smothered in a spicy-sweet gochujang sauce, this popular dish comes together in just 20 minutes! Perfect as a quick lunch, satisfying snack, or introduction to Korean cooking.

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2-3
Spice Level: 🔥🔥🔥 (adjustable)
Calories: 320 per serving

🥣 Ingredients

For the Sauce:

• 3 tbsp gochujang (Korean red pepper paste)

• 1 tbsp gochugaru (Korean red pepper flakes)

• 2 tbsp soy sauce

• 1 tbsp sugar

• 1 tbsp rice syrup or honey

For the Tteokbokki:

• 1 lb (450g) Korean rice cakes (tteok)

• 4 cups anchovy stock or vegetable broth

• 3 fish cakes (optional), sliced

• 1 cup Korean fried fish balls (optional)

• 1/2 onion, sliced

• 2 green onions, cut into 2-inch pieces

• 2 hard-boiled eggs (optional)

• 1 tsp sesame oil

• 1 tbsp sesame seeds

👩‍🍳 Instructions

Step 1: Prepare Rice Cakes

1. If using frozen rice cakes, soak in warm water for 10 minutes to soften

2. Drain and set aside

Step 2: Make the Sauce

1. In a small bowl, mix gochujang, gochugaru, soy sauce, sugar, and rice syrup

2. Whisk until smooth and well combined

Step 3: Cook Tteokbokki

1. In a large pan or wok, bring stock to a boil

2. Add the sauce mixture and stir to combine

3. Add rice cakes, onion, and fish cakes (if using)

4. Simmer for 8-10 minutes, stirring occasionally

Step 4: Final Touches

1. When sauce has thickened and rice cakes are tender, add green onions

2. Drizzle with sesame oil and sprinkle sesame seeds

3. Add hard-boiled eggs if using

4. Serve immediately while hot and saucy!

💡 Chef's Tips & Variations

For Perfect Tteokbokki:

• Don't overcook - rice cakes should be chewy, not mushy

• Adjust spice level with more or less gochujang

• Use the sauce immediately or it will thicken too much

Popular Variations:

• Creamy Tteokbokki: Add 2 tbsp heavy cream at the end

• Seafood Tteokbokki: Add shrimp and squid

• Cheese Tteokbokki: Top with mozzarella cheese before serving

❓ FAQ Section

Q: Can I make tteokbokki without gochujang?
A: Gochujang is essential for authentic flavor, but you can mix ketchup with chili powder as a quick substitute.

Q: Where can I find rice cakes?
A: Look in the frozen section of Asian grocery stores or order online.

Q: Is tteokbokki gluten-free?
A: Use tamari instead of soy sauce and check your gochujang label.

Q: How do I store leftovers?
A: Refrigerate for up to 3 days. Reheat with a splash of water to refresh the sauce.