Classic Tteokbokki (Spicy rice cake stew) ｜떡볶이 [vegetarian with vegan option]

Jump to Recipe Jump to Video Print Recipe

When you ask “Do you like Tteokbokki?” to Koreans, 99% of them will say “당연하지 Dangyeonhaji (of course)!”

I haven’t met any Koreans (especially around my age) that dislikes Tteokbokki. I think that’s because we literally grew up eating them. I always say

“Tteokbokki is Koreans’ childhood memories and comfort food in one plate.”

And that’s true! Going to elementary, middle, high school and even to university in Korea, there were always one or two Tteokbokki vendors right beside the school gate. After a busy day playing or studying, tteokbokki just hugs you back with its warm – spicy, sweet and savory sauce followed by chewy rice cake!

What’s so special about this 10-minute simple recipe?

I’m sharing with you my favorite Tteokbokki recipe from my mom with secret ingredients – ketchup and Jocheong (Korean malted rice syrup).

Since spiciness is an acquired taste, even for Koreans (being notorious for eating so much spicy foods) also have to “train” ourselves to eat the spicy foods. So the first tteokbokki that I learned to make at day care didn’t have any gochujang (red chili paste) but was made with ketchup!
But since then, I have always loved that hint of brightness ketchup brings to Tteokbokki.

And Jocheong (Korean malted rice syrup) is a must for tteokbokki too. It adds caramel-like sweetness like no other. (Be careful if you’re using homemade/artisanal Jocheong (Korean malted rice syrup) because the enzymes from malt might dissolve the rice cakes).

Print Recipe

Tteokbokki (Korean spicy rice cake stew)

This simple & easy tteokbokki is packed with flavors! Make this tteokbokki with spicy, sweet and savoriness.

Prep Time5

Cook Time10

Course: Main Course, Snack

Cuisine: Korean

Keyword: korean street food, tteokbokki

Servings: 1 serving

Ingredients

250 g Tteok (Korean rice cake) ½ lb
1 sheet flat fish cake 4-5 tofu pops to make it vegan
¾ cup water
½ onion, sliced around ½ cup
1-2 stalk green onion, diagonally sliced around 1 cup
1 egg, hard-boiled optional

For the sauce

1 ½ tbsp Gochujang (Korean red chili paste)
1 tbsp Soy sauce
½ tbsp Gochugaru (Korean chili powder)
1 tbsp Tomato ketchup
1 tbsp Sugar
1 tbsp Jocheong (rice syrup)

Instructions

Cut onion into thick slices.
Diagonally slice the green onion.
Cut the fish cake into thick strips.
For vegan, use tofu pops as in the picture.

For cooking

In a pot, mix water and rest of the sauce ingredients. Bring to a boil over medium high heat.
Once boiling, add all the ingredients.
Add in the order of vegetables – fish cake – rice cake to prevent rice cake from sticking to the bottom of the pan. (rinse the rice cake under running water before adding)
Reduce the heat to medium heat and keep boiling until the rice cake softens and the sauce thickens. Stir once in a while to prevent rice cakes from sticking to the bottom of the pot.
Optional: Add a hard-boiled egg before finishing.
Transfer to a plate and enjoy!