Tteokbokki (Spicy Stir-fried Rice Cakes)
The king of food stalls! A national snack that is bright red and motivated
Description
The king of Korean street food. Chewy cylindrical rice cakes and flat fish cakes simmered in a brilliant red, sweet, and fiery gochujang sauce.
Restaurants serving Tteokbokki (Spicy Stir-fried Rice Cakes)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Tteokbokki(Rice cakes)
- Eomuk(Flat fish cakes)
- Gochujang
- Corn syrup/Sugar
- Boiled egg
Instructions
- Heat water, gochujang, sugar, corn syrup in a pan.
- Add rice cakes, fish cakes, scallions.
- Simmer until the sauce is thick and sticky.
Learn more Spice, substitutes, tips
Key spices
Gochujang heat、Corn syrup sweetness
Substitutes at Japanese supermarkets
Japanese Tteokbokki kits
Pairing
Gimbap / Gimmari(Fried seaweed rolls)
Trivia
[Unique Culture] The taste of youth for Koreans, eaten after school at snack shops (Bunsik). Characterized by a strong sweetness (corn syrup) hiding behind the heat.
Eating tips & etiquette
[Unique Eating] Eaten with skewers at stalls. It is standard to order Gimbap or fried snacks to dip heavily into this thick red sauce.
Allergen
Wheat (in Eomuk/Gochujang), Soy, Egg, Fish