Tteok-bokki (떡볶이; also spelled ddukbokki) or stir-fried rice cakes is a popular Korean food made from small-sized garae-tteok (long, white, cylinder-shaped rice cakes) called tteokmyeon (떡면; "rice cake noodles") or commonly tteok-bokki-tteok (떡볶이 떡; "tteok-bokki rice cakes"). Fish cakes, boiled eggs, and scallions are some of the most commonly added ingredients. It can be seasoned with either spicy gochujang (chili paste) or non-spicy ganjang (soy sauce)-based sauce; the former being the most typical form, while the latter is less common and sometimes called gungjung-tteok-bokki (royal court tteok-bokki).

Today, variations also include curry-tteok-bokki, cream sauce-tteok-bokki, jajang-tteok-bokki, seafood-tteok-bokki, galbi-tteok-bokki and so on. Tteok-bokki is commonly purchased and eaten at bunsikjip (snack bars) as well as pojangmacha (street stalls). There are also dedicated restaurants for tteok-bokki, where it is referred to as jeugseog tteok-bokki (impromptu tteok-bokki).

Serves

For 2 Persons Preparation Time ca. 20 Minuten

Ingredients

For Tteokbokki (Topokki) Sauce
• 3 tablespoons of sugar
• 1 tablespoon of red pepper powder
• 1 spoon of red pepper paste
• 2 tablespoons of soy sauce
• 400g rice cakes
• 2 cups of water
• Leek 1 root
• 2 pieces of fish cakes
• 1 boiled egg

Preparation

1. Wash and soak rice cake in warm water till the rice cake is softened. Cut the fish cake and shallot into bite-sized pieces.
2. While the rice cake softens, add red pepper paste, sugar, pepper powder and soy source into the water and mix well.
3. Add the rice cake and cook the rice cake is completely cooked
4. Add the fishcake, shallot and boiled egg. Reduce the heat to simmer and cook all ingredients and the sauce is thickened.