I Make This Iconic Korean Recipe All Fall Long
Tteokbokki, those sweet and spicy gochujang braised rice cakes, have become as synonymous to Korea’s cuisine as mac and cheese to Americans. The most classic version involves simply simmering rice cakes and fish cakes in a gochujang-thickened anchovy broth.
I remember my first tteokbokki while visiting Korea, in the winter of 2017. It was 27 degrees outside, but felt like -20. Wafts of steam came out of a tent, next to the Seoul metro, with thick plastic flaps as walls. An older Korean woman donning an apron over her padded coat, the ajumma was shoveling dripping rice cakes into Styrofoam cups with little wooden toothpicks as forks. Odeng broth, hot broth made from fish cakes and radish, was on the side to sip on.
This most classic version has gone off-script, as Korean food culture has plunged itself into American cuisine. My own Korean American childhood blended butter and sour cream into kimchi chigae, and japchae (Korean sweet potato noodle stir-fry) was made with spaghetti noodles. The westernization of tteokbokki has shown itself with the addition of cream, for the TikTok popular “rosé tteokbokki”, and adding ingredients like bacon and pancetta, and the most common, topping tteokbokki with mozzarella cheese.
This oven-baked Tteokbokki leans toward the modernization of tteokbokki culture, with the addition of butter, and baking it in a casserole or skillet. For the ease of attaining pantry ingredients, I’ve altered the anchovy kombu broth to a quicker combination of water and fish sauce.
Why You’ll Love It
The flavor is well-balanced and not too spicy. I stir in a small amount of honey, which adds sweetness and helps keep the heat from taking over.
You can keep it more classic, or add a crispy cheesy top. If you want to go classic, go ahead and serve it up as soon as it’s out of the oven. But if you’re feeling extra, sprinkle shredded mozzarella over the top and broil until melty.
Key Ingredients in Tteokbokki
Korean rice cakes: Make sure to use the long cylindrical rice cakes that are specifically for tteokbokki.
Eeomuk (Korean fried fish cakes): These flash frozen fried fish cakes from Busan, Korea are classically added to tteokbokki and have a wonderful mild fishy flavor. When enjoying tteokbokki as Korean street food, the fish cakes are simmered in a light dashi that is used to simmer the rice cakes, and the broth and eeomuk is enjoyed on the side.
Gochujang (Korean chili pepper paste): There are many types of chili pastes in the Asian aisle of the grocery store, but it is important to specifically use gochujang when making this tteokbokki.
How to Make Tteokbokki
Soak the rice cakes. Soak the rice cakes in warm water to rehydrate and create a more tender final product.
Mix the sauce. Whisk together water, gochujang, gochugaru, honey, and fish sauce until well combined.
Combine the soaked rice cakes and sauce, and bake! Drain the rice cakes well to avoid overly diluting the dish, before mixing with the eeomuk and sauce. Scatter butter over the top, and bake until the rice cakes are puffy and the sauce is thickened. If you’re looking to add a crispy, cheesy top, do it here. Garnish with scallions, toasted sesame seeds, and halved hard-boiled eggs if desired.
Helpful Swaps
If you want to make the tteokbokki vegetarian, omit the fish cakes, and substitute the fish sauce with 2 tablespoons soy sauce.
Storage and Make-Ahead Tips
The sauce can be made up to 1 week ahead and refrigerated in an airtight container. Stir before using.
Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat in the oven or microwave.
What to Serve With Tteokbokki
Tteokbokki Recipe
A Korean classic of chewy rice cakes braised in an extra-flavorful sauce.
Prep time 20 minutes
Cook time 30 minutes to 35 minutes
Serves 6
Ingredients
2 pounds refrigerated or frozen Korean rice cakes (cylindrical shape)
5 ounces refrigerated or frozen eeomuk (Korean fried fish cakes, three 6 1/2x4-inch pieces)
3 tablespoons unsalted butter
3 medium scallions
2 cups warm water
1/3 cup gochujang
3 tablespoons gochugaru (Korean coarse chili flakes)
3 tablespoons honey
3 tablespoons fish sauce, such as Three Crabs
4 ounces shredded low-moisture mozzarella cheese (about 1 cup, optional)
1 tablespoon toasted sesame seeds
4 to 6 hard-boiled eggs, peeled and halved (optional)
Instructions
Arrange a rack in the bottom of the oven and heat the oven to 375ºF. Meanwhile, soak the rice cakes, prepare the remaining ingredients, and make the sauce.
Place 2 pounds Korean rice cakes in a large bowl and add enough warm water to cover. Let soak for 20 minutes to soften and hydrate.
If frozen, let 5 ounces eeomuk sit at room temperature to thaw enough to cut. Cut 3 tablespoons unsalted butter into small pieces. Thinly slice 3 medium scallions and reserve for garnish.
Place 2 cups warm water, 1/3 cup gochujang, 3 tablespoons gochugaru, 3 tablespoons honey, and 3 tablespoons fish sauce in a medium bowl and whisk until combined.
When the rice cakes are ready, drain them. Place in a 12-inch cast-iron skillet or 9x13-inch broiler-safe baking dish. Cut the fish cakes into bite-size pieces. Add the fish cakes to the baking dish.
Pour the sauce over the rice and fish cakes. Stir until evenly coated and arrange into an even layer. Scatter the butter evenly on top.
Bake until the rice cakes are puffy and the sauce is thickened, about 30 minutes. If you want a crispy top, switch the oven to broil and broil until browned in spots, 1 to 2 minutes. If using cheese, sprinkle with 1 cup shredded mozzarella cheese before broiling.
Garnish with the scallions and 1 tablespoon toasted sesame seeds. Top with halved hard-boiled eggs if desired.
Recipe Notes
Substitutions: If you want to make the tteokbokki vegetarian, omit the fish cakes, and substitute the fish sauce with 2 tablespoons soy sauce.
Make ahead: The sauce can be made up to 1 week ahead and refrigerated in an airtight container. Stir before using.
Storage: Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat in the oven or microwave.
Further Reading
The One Cookware Brand That Gordon Ramsay Can’t Stop Talking About
Tuscan Chicken Is the "Most Delicious" Dinner of All Time, Says Everyone Who's Tried It
Ball Just Dropped the Most Beautiful Mason Jars for Its 140th Anniversary ("So Iconic!")
