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).
For 2 Persons Preparation Time ca. 20 Minuten
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
- Wash and soak rice cake in warm water till the rice cake is softened. Cut the fish cake and shallot into bite-sized pieces.
- While the rice cake softens, add red pepper paste, sugar, pepper powder and soy source into the water and mix well.
- Add the rice cake and cook the rice cake is completely cooked
- Add the fishcake, shallot and boiled egg. Reduce the heat to simmer and cook all ingredients and the sauce is thickened.