Tteokbokki(떡볶이) is a simple Korean rice cake dish with chili sauce. The essential parts are rice cakes called tteok(떡) and sauce, typically made with Korean chili sauce(고추장 gochujang). Additional ingredients can be added to taste.

Tteok(떡) come in many varieties; the kind shaped like cylinders are usually used for tteokbokki. These can be made fresh from ground rice, and they can usually be found at Korean markets in the refrigerator or freezer section. If using frozen tteok, soak in water before using for about 5-30 minutes to defrost.

The most basic form of tteokbokki can be created with just Korean chili sauce or paste, water, and rice cakes. Often other ingredients are added, such as fish cakes, cabbage, kelp, perilla, or other ingredients. Sometimes meat like chicken or even hot dog is added. Some variations use a savory soy-based sauce instead of chili sauce; perhaps these versions are even older than the common chili sauce variety.

Recipe

makes 2 servings

Ingredients

• 1 – 2 clove garlic, minced (optional)
• 1 giant scallion or 2 scallion, finely chopped, white and green parts separated
• 1 cup kelp stock or water
• 1 – 2 tbsp chili sauce(고추장 gochujang) [substitute 1 – 2 tsp soy sauce, 1 – 2 tsp sugar, ½ – 1 tsp fine chili powder(고춧가루 gochugaru), ½ – 1 tsp sticky rice flour (optional)]
• 2 cup (8 oz) cylindrical rice cake(떡 tteok)
• 2″ strip dried kelp, rehydrated and sliced (optional)
• 1 tsp sesame seed (optional)

Directions

• saute scallion white
• add stock, chili sauce, soup soy sauce
• add rice cake
• simmer 5 to 10 minutes
• garnish with scallion green, sesame seed
• serve