Tteokbokki Recipe

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Hello, I’m Jacob Allen, From Beyond the Bayou Blog today, I’m excited to share my recipe of Chicken Tteokbokki, a classic Korean comfort dish.

During last week, I stopped at a Korean Food truck in my neighborhood in LA. There, I had the the most tasty Chicken Tteokbokki imaginable. The look of tender chicken, chewy rice cakes, and of spices left me surprised.

Inspired by that unforgettable dining experience, I set out to recreate the magic of Chicken Tteokbokki in my own kitchen. With each ingredient carefully measured and every stir of the pot.

Now, I invite you to join me on this food journey as we recreate the feel of Seoul in every savory bite of Chicken Tteokbokki. Let’s go on a tasteful adventure together!

Tteokbokki Recipe

Spicy Korean rice cakes cooked in a savory sauce with fish cakes and vegetables.

5 from 5 votes

Print Pin Rate

Course: Main Course

Cuisine: korean

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Calories: 280kcal

Author: Anne Carter

Servings: 4 Servings

Equipment

• ▢
  Large Pot
• ▢
  Knife
• ▢
  Cutting Board

Ingredients

• ▢ 300 g rice cakes tteok
• ▢ 2 cups water
• ▢ 2 cups anchovy or beef broth
• ▢ 150 g fish cakes sliced
• ▢ 1/2 cup gochujang Korean red chili paste
• ▢ 2 tbsp soy sauce
• ▢ 2 tbsp sugar
• ▢ 2 cloves garlic minced
• ▢ 1 cup cabbage thinly sliced
• ▢ 1 cup carrots julienned
• ▢ 2 stalks green onions chopped
• ▢ 1 tbsp sesame oil
• ▢ Toasted sesame seeds for garnish
• ▢ hard-boiled eggs sliced, for garnish

Instructions

• In a large pot, bring the water and broth to a boil.
• Add the rice cakes and fish cakes to the pot and cook for about 5 minutes until softened.
• In a small bowl, mix together the gochujang, soy sauce, sugar, and garlic to make the sauce.
• Add the sauce to the pot along with the cabbage, carrots, and green onions. Cook for another 5-7 minutes until the vegetables are tender.
• Stir in the sesame oil and remove from heat.
• Serve hot, garnished with toasted sesame seeds and sliced hard-boiled eggs if desired.

Notes

1. Adjust the amount of gochujang according to your spice preference.
2. You can customize the vegetables and protein in this dish based on your preferences.

Nutrition

Serving: 1.5Cup | Calories: 280kcal | Carbohydrates: 53g | Protein: 9g | Fat: 5g | Fiber: 3g

Time For My Personal Tips!

Tip 1: To enhance the flavor of the broth, try using homemade anchovy broth instead of water. It adds depth and richness to the tteokbokki sauce.

Tip 2: For a twist, try adding some sliced shiitake mushrooms along with the vegetables. They soak up the sauce beautifully and add an earthy flavor to the dish.

Tip 3: Don’t overcook the rice cakes—they should be tender but still have a slight chewiness to them. Overcooking can make them mushy, so keep an eye on them while they’re boiling.

Some Easy Variations of Tteokbokki Recipe

Here are some easy ways to make tteokbokki without using fancy stock. It’s quicker and simpler, but might not have as much flavor. Still, it tastes great! Some folks like it because the sauce isn’t too watery—it’s more like a stir-fry with rice cakes.

If you’re not into spicy stuff, try non-spicy tteokbokki or soy sauce tteokbokki. It’s a fancy dish from Korean royal cuisine, so it’s pretty special.

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Ever heard of rabokki? It’s a mix of ramen noodles and tteokbokki, which adds more flavor and texture. It’s a tasty combo!Then there’s rose tteokbokki no roses involved! It’s just rice cakes in a sauce that’s spicy, sweet, and creamy. It’s not too spicy, so even people who don’t usually like spicy food can enjoy it. People love how yummy it is!

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