Welcome to the vibrant, fiery world of Tteokbokki! This dish is the definitive Korean street food experience, featuring soft, cylindrical rice cakes (tteok) simmered in a thick, glorious sauce. While many variations exist, the most famous modern version is the intensely flavorful, sweet-and-spicy red tteokbokki seasoned primarily with Gochujang (Korean chili paste) and Gochugaru (chili flakes). Common additions to the pot include eomuk (fish cakes), hard-boiled eggs, and vegetables like cabbage and scallions, all soaking up the rich sauce.

The history of Tteokbokki is far older and more complex than its modern, spicy form suggests. Its roots trace back to the Joseon Dynasty (1392–1897), where it was a non-spicy, soy-sauce-based royal court dish called Gungjung Tteokbokki (Royal Court Tteokbokki). This original version was seasoned with Ganjang (soy sauce) and included ingredients like beef and various seasonal vegetables.

The dramatic shift to the now-iconic spicy red sauce occurred much later. Following the end of the Korean War in the 1950s, the modern, Gochujang-based version was popularized in the Sindang-dong neighborhood of Seoul. Due to the scarcity and affordability of the main ingredients—cheap rice cakes and a newly accessible, commercially produced Gochujang—it quickly became the accessible, comforting dish for the masses that it remains today.

Fun Fact: The spicy variety is so popular that Korea even has dedicated, all-you-can-eat Tteokbokki buffet restaurants! The dish’s addictive combination of chewiness and heat makes it a global K-Food trend.

Serves

For 2 Persons Preparation Time ca. 20 Minuten

Ingredients

• Für Tteokbokki-Sauce: 3 Esslöffel Zucker
• Für Tteokbokki-Sauce: 1 Esslöffel Paprikapulver
• Für Tteokbokki-Sauce: 1 Löffel rote Pfefferpaste (Gochujang)
• Für Tteokbokki-Sauce: 2 Esslöffel Sojasauce
• 400g Reiskuchen (Tteok)
• 2 Tassen Wasser
• Lauch 1 Wurzel (Frühlingszwiebeln/Lauchzwiebeln)
• 2 Stücke Fischkuchen (Eomuk)

Instructions

• Wasch den Reiskuchen und weich ihn in warmem Wasser ein. Schneid den Fischkuchen und die Frühlingszwiebel in mundgerechte Stücke.
• Während der Reiskuchen weich wird, mische rote Pfefferpaste, Zucker, Pfefferpulver und Sojasoße ins Wasser und verrühr alles gut.
• Füg den Reiskuchen hinzu, bis der Reiskuchen vollständig gekocht wird.
• Füg Fischkuchen, Frühlingszwiebel und gekochtes Ei (falls verwendet) hinzu. Reduzier die Hitze zum Köcheln und koch alle Zutaten, bis die Sauce eingedickt ist.
• Genieß dein Tteokbokki!