Tteokbokki

South Korea has a rich and incredible culinary heritage. One of their most marvelous creations is Tteokbokkie. This dish is not only delicious but also satisfying, making it a must-try for anyone who loves Korean food.

Historically, tteok were primarily made on the sweeter side, showcasing the rich traditions of the past. Over time, a wide range of tteok were created to meet the tastes and needs of the Korean people. Eventually, savory recipes were developed, and one of the results was Spicy teokkbokkie. A non-spicy variation of this dish is Gungjung Tteokbokkie. Tteokbokkie is classified as Bunsik (분식), which means a quick snack food, but don’t let the word ‘snack’ fool you. This is quite a satisfying meal that will keep you satiated for some time. The Koreans are huge fans of Tteokbokki; they love eating it with their family.

Tteokbokki is made from white rice flour that is pounded into shape. Tteok is tender, bouncy, chewy, and slightly sweet. The main sauce for fortteokbokki is a combination of condiments and seaweed, which gives this dish its umami flavor. Gochujang and gochugaru will enhance the flavor of the tteokbokki, adding a spicy kick.

Origin of Tteokbokki

Did you know that the original tteokbokki did not use gochujang as its base sauce? The history of tteok dates back to the Goryeo Dynasty (918-1392), when it was originally prepared as royal cuisine.

During this period, tteokbokki was known as Gungjung Tteokbokki, which means “royal rice cake.” It was made with soy sauce, honey, and various spices, resulting in a savory and subtly sweet flavor. The royal version of tteok consisted of plain, long rice cakes stir-fried with beef, vegetables, and soy sauce. This exquisite meal was reserved for royalty but has since become popular among everyone! The use of hot chili pepper in traditional Korean cuisine became more prominent during the 17th century. By the early 20th century, the spicy version of tteok began to gain popularity.

After the Korean War (1950-1953), Korea underwent a significant transformation that resulted in rapid urbanization. Cities began to develop with new office buildings, apartment blocks, and schools, creating a bustling environment. This transformation led to the growth of food and fish markets, which are still in operation today. These markets offer a wide variety of affordable and accessible ingredients and specialty foods. Many office workers and students visit these markets to enjoy local cuisine, with meals priced as low as $5.

One dish you absolutely must try is tteokbokki. It is not only easy to cook but also made with simple ingredients that you can find at most Asian supermarkets. Tteokbokki makes for a satisfying meal, whether for lunch or after a long day at work. Over time, Koreans have started adding other ingredients to this dish, such as boiled eggs and fish cakes.

Ingredients

Rice cake, onion, boiled eggs, salt. gochujang, soy sauce, garlic, gochugaru, sesame seed oil, tomato paste, brown sugar, parsley and basil leaves.

Rice cakes can be purchased at most Asian supermarkets. They can also be ordered from online sources. It comes in frozen form. You can also use rice cakes with mozzarella, which would be incredibly delicious in this dish. Onions and garlic add a savory, slightly sweet taste. Gochujang is a Korean chili paste with a moderate heat that most people can handle, thanks to its unique composition.

It is made from a type of red pepper native to South Korea. It is also fermented, making it suitable for your gut health. Gochugaru is a chili flake that forms the foundation of gochujang. In this recipe, we’re using both gochugaru and gochuchang. Both of which can be found online and in many Asian supermarkets.

Sesame seed oil has a nutty taste. Tomato paste is used in place of ketchup, giving this dish a robust, concentrated tomato flavor. Brown sugar adds a bit of sweetness. Parsley and basil leaves are added as a garnish; it is optional and not traditionally used in the authentic dish. However, it does add a lovely fresh taste. The traditional version of tteokbokkie is made with anchovy broth, which is made by soaking seaweed in a mixture of dried anchovies. We’ve chosen to use fish sauce instead of anchovy broth in this recipe because dried anchovies were unavailable. You can use whatever is available to you.

Instructions

Remove the rice cakes from the freezer. It will take a few minutes to soften. Thinly slice the onions and garlic finely. Wash the parsley and basil leaves, then finely chop them and set aside.

Add water to a pot and bring it to a boil. Add salt to the water and add six eggs. After 14 minutes, drain the water and peel the eggs under cold running water. Prepare a small bowl, add water, and the seaweed. In a wok, add the garlic, onion, and oil over medium-low heat and cook for 8 minutes. Sauté the onion and garlic until they are caramelized and lightly browned.

Prepare a bowl to make the tteokbokki sauce. Add gochujang, soy sauce, garlic, gochugaru, fish sauce, and tomato paste, and stir to mix. Add the rice cakes to the wok, stir, and after 3 minutes, pour the tteokbokkie sauce into the wok.

Stir the sauce for five minutes on medium-low heat. Add water to the mixture; it will help to dilute the sauce and reduce its spiciness. The tteokbokkie sauce is not overly spicy; on a scale of 1 to 10, the spice level for this dish is a 5.

Adjust the temperature to low, add the rice cake, and simmer the sauce. Add the peeled, boiled eggs and simmer for another 5 minutes, stirring. Drain the seaweed, then add it to the wok. Stir the ingredients well and let them simmer for a few minutes more.

Garnish with sesame seeds and your choice of chopped herbs, and serve immediately. We used chopped basil and parsley as optional garnishes.

Traditionally, Koreans may substitute these with thinly sliced green onions. We opted for basil and parsley because they enhance the flavor of the tomato paste and complement the sauce well. Tteokbokki is a delicious dish from South Korean. Using hot pepper paste to flavor the sauce, and tteok which is a rice cake, and eggs for protein, this dish is perfect for an afternoon snack.

Expert tips

There are various types of Korean rice cakes. To make tteokbokki, you need the elongated white rice cake, a special variety used for tteokbokki. Make the flavourful broth using the dried anchovies and dried seaweed. Vegetable or chicken broth could work too, but anchovy broth is best suited to the traditional flavor of tteokbokki.  Surprisingly, fish sauce is a convenient substitute and adds much more umami to the dish. The balance between sweet and spicy flavors is important for making the perfect tteokbokki. The authentic taste of tteokbokki is closer to a moderate level of spicy than a sweet flavor. If you are sensitive to spicy flavors, you can reduce the gochujang by 1 tablespoon.

How to Store Tteokbokki?

Store the tteokbokki in an airtight container. It can be stored in the fridge for up to three days. Storing the tteokrice cake separately from the sauce would be ideal so that the rice cake does not soak up the sauce and become too soft. Tteokbokki can be stored in the deep freeze for up to a month; however, freezing the cooked rice cake can alter the texture when reheated. Reheat the tteokbokki on the stovetop by adding a touch of water to the sauce. It can also be reheated in the microwave. Make sure to use a microwave-safe dish, and cover the plate with a microwave-safe lid.