Korean Tteokbokki – A Delicious and Flavorful Comfort Food

Korean Tteokbokki is one of the most iconic and beloved Korean dishes. It is a traditional Korean dish made of soft rice cakes cooked in a spicy gochujang sauce. It is a popular Korean street food and can be found in many Korean restaurants, especially in the bustling markets of South Korea. Tteokbokki is an easy and simple dish to make, and it is a great comfort food that will make any meal special.

Tteokbokki is an incredibly versatile dish that is easy to customize to your preferences. You can mix and match different sauces, toppings, and other ingredients to create your own unique version of the dish. The most popular version of Tteokbokki is spicy, but it can also be made mild and sweet for those who don’t enjoy the spice. It’s a great dish for those who want to experiment with different flavors or for those who want a quick and easy meal on a busy night.

The key to making the perfect Tteokbokki is to use high-quality ingredients and to adjust the seasoning to your taste. The gochujang sauce is the main ingredient, and it’s available at most Korean grocery stores. You can also buy pre-made sauces, but they tend to be less flavorful than homemade. Toppings like cheese, fish cakes, and vegetables all can be added to the dish, so feel free to get creative and add whatever you like!

Tteokbokki Recipe


– 2 cups of Korean rice cake (tteok)
– 2 tablespoons of gochujang sauce
– 1 tablespoon of sesame oil
– 2 tablespoons of soy sauce
– 1 teaspoon of sugar
– 2 cloves of minced garlic
– 2 tablespoons of fish cake (optional)
– 1/4 cup of sliced scallions


1. In a large pot, add the rice cakes and enough water to cover them. Bring to a boil and cook for 5 minutes.

2. Drain the water and set aside.

3. In a medium-sized bowl, mix together the gochujang, sesame oil, soy sauce, sugar, and garlic and stir until combined.

4. Heat a large skillet over medium heat and add the sauce mixture, rice cakes, and optional fish cake. Stir to combine and cook until the sauce is absorbed and the rice cakes are soft, about 10 minutes.

5. Add the scallions and cook for another minute.

6. Serve the Tteokbokki with a side of steamed white rice. Enjoy!