5 Quick & Easy Tteokbokki Recipes - Aaron and Claire (2024)

What’s your favorite Korean street food? I’m pretty sure 9 out of 10 will say Tteokbokki, Spicy Korean Rice Cakes. However, did you know that there are so many types of Tteokbokki? Today, I will show you 5 types of tteokbokki. If you’re sick and tired of classic tteokbokki, it’s time to say goodbye.

#1 CLASSIC TTEOKBOKKI (2 servings)

Ingredients:

• 8.8 oz (250g) Korean rice cakes
• 1/2 yellow onion
• 1-2 green onions
• 1 cup green cabbage
• 1 sheet fish cake (optional)
• 1.5 cups (360ml) water
• 2 hard-boiled eggs (optional)

Sauce:

• 1 tbsp Korean chili paste (gochujang)
• 2 tbsp Korean chili pepper flakes (gochugaru)
• 1.5 tbsp sugar
• 1 tbsp light corn syrup
• 1/2 tbsp oyster sauce
• 1 tbsp mirin
• 1/2 tbsp minced garlic
• Black pepper, to taste
• 1 tbsp water
• 1/2 tbsp Korean beef stock powder (dasida) (or chicken bouillon powder, a pinch of MSG)

Instructions:

1. If you’re using frozen rice cakes, soak them in cold water for about 30 mins before cooking.

2. Thinly slice the onion and green onions. Cut the cabbage and fish cake into bite-sized pieces.

3. Make the sauce. In a small container, mix together Korean chili paste, Korean chili pepper flakes, sugar, corn syrup, oyster sauce, mirin, garlic, black pepper to taste, water, and Korean beef stock powder.

4. In a wok, add 1.5 cups (360ml) of water, veggies, fish cake (if using), rice cakes, hard-boiled eggs (if using), and the sauce. Stir to combine. Bring it to a boil over medium heat for 8-10 minutes or until the rice cakes are cooked through. Transfer it to a serving plate. Enjoy~!

NOTE:

• Before you try it, please check the chili pepper flakes you’re using because normal chili powder (or flakes) doesn’t work with Korean dishes.
• It needs to be Korean chili pepper flakes called gochugaru (고춧가루). Also, if you can choose the level of spiciness, please go for a mild one (보통맛 or 덜매운).

YOU CAN’T FIND KOREAN RICE CAKES?

• Why don’t you try RICE PAPER TTEOKBOKKI? The result will be just as good as regular tteokbokki. 🙂

#2 SOY SAUCE TTEOKBOKKI (2 servings)

Ingredients:

• 8.8 oz (250g) Korean rice cakes
• 1-2 green onions
• 1 shiitake mushroom (or any kind of mushroom)
• 1 oz (30g) carrot (optional)
• 3.5 oz (100g) ground beef
• Salt and pepper, to taste
• 1 cup (240ml) water
• Generous pinch of toasted sesame seeds, to garnish

Sauce:

• 1.5 tbsp sugar
• 1/2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1/2 tbsp mirin
• 1/2 tbsp minced garlic
• 1 tsp toasted sesame oil

Instructions:

1. If you’re using frozen rice cakes, soak them in cold water for about 30 mins before cooking.

2. Thinly slice the green onions. Cut the mushroom into small bite-sized pieces. Finely chop the carrot (if using).

3. In a small container, mix together the sugar, soy sauce, oyster sauce, mirin, garlic, and sesame oil.

4. In a wok, add the ground beef and salt and pepper to taste. Saute for 1 minute or until halfway cooked.

5. Add the green onions (save some for garnish), mushroom, carrot, rice cakes, and sauce. Stir-fry everything for 1 minute.

6. Add 1 cup (240ml) of water and bring it to a boil over medium heat for 5 minutes or until the rice cakes are cooked through. Sprinkle on green onions and sesame seeds. Enjoy~!

#3 CREAMY TTEOKBOKKI (2 servings)

Ingredients:

• 8.8 oz (250g) Korean rice cakes
• 2.8 oz (80g) uncooked bacon
• 1/2 yellow onion
• 1 green onion (or parsley flakes)
• 3 button mushrooms (optional)
• Neutral-tasting oil, to coat
• 1.5 cups (360ml) heavy cream
• 1 slice American cheese
• Kraft grated Parmesan cheese
• 1/2 tbsp concentrated chicken stock (or chicken bouillon powder)
• Black pepper, to taste

Instructions:

1. If you’re using frozen rice cakes, soak them in cold water for about 30 mins before cooking.

2. Slice the bacon into bite-sized pieces. Thinly slice the onion, green onion, and mushrooms.

3. In a wok (or pan), add a splash of cooking oil and bacon. Once it starts to sizzle, add the onion and mushrooms (if using). Stir-fry them for 1 minute.

4. Add 1.5 cups (360ml) of heavy cream, American cheese, some Parmesan, chicken stock (or chicken bouillon powder), and rice cakes. Bring it to a boil over medium heat for 5 minutes or until the rice cakes are cooked through.

5. Finish with green onion (or parsley flakes) and black pepper. Enjoy~!

#4 FRIED TTEOKBOKKI (2 servings)

Ingredients:

• 1 green onion(optional), to garnish
• 8.8 oz (250g) Korean rice cakes
• 1 tbsp neutral-tasting oil
• Generous pinch of toasted sesame seeds, to garnish

Sauce:

• 1 tbsp Korean chili pepper flakes (gochugaru)
• 1/2 tsp cayenne pepper (optional)
• 1 tbsp sugar
• 1 tbsp light corn syrup
• 1/2 tbsp Korean chili paste (gochujang)
• 1/2 tbsp oyster sauce
• 1/2 tbsp minced garlic
• Black pepper, to taste

Instructions:

1. Thinly slice the green onion (if using).

2. Make the sauce. In a small container, mix together Korean chili pepper flakes, cayenne pepper (if using), sugar, corn syrup, Korean chili paste, oyster sauce, garlic, and black pepper to taste.

3. Add the rice cakes in boiling water. Once they get soft, take them out with tongs and put them in a mixing bowl. Add the sauce and cooking oil (1 tbsp). Mix to combine.

4. Add the rice cakes to a pan and slowly pan-fry them over low heat. Make sure to keep stirring it.

5. Once the sauce is beautifully caramelized and the rice cakes are cooked through, remove them from the pan. Sprinkle on green onion (if using) and sesame seeds. Enjoy~!

#5 JJAJANG TTEOKBOKKI (2 servings)

Ingredients:

• 8.8 oz (250g) Korean rice cakes
• 1-2 green onions
• 1/2 yellow onion
• 1 cup green cabbage
• 1/2 fish cake (optional)
• Neutral-tasting oil, to coat
• 3.5 oz (100g) ground pork (or chicken)
• 1 tbsp Korean black bean paste (chunjang, 춘장)
• 1/2 tbsp minced garlic
• 1 cup (240ml) water
• 2 hard-boiled eggs (optional)

Sauce:

• 1.5 tbsp sugar
• 1 tsp soy sauce
• 1/2 tbsp oyster sauce
• 1/2 tbsp Korean chili paste (gochujang)
• 1 tbsp water

Instructions:

1. If you’re using frozen rice cakes, soak them in cold water for about 30 mins before cooking.

2. Thinly slice the green onions. Cut the onion, cabbage, and fish cake (if using) into bite-sized pieces.

3. In a small container, mix together the sugar, soy sauce, oyster sauce, Korean chili paste, and water.

4. Add a splash of oil in a wok (or pan). Add the ground pork and saute for 1 minute or until no longer pink.

5. Add black bean paste (1 tbsp) and stir-fry it for 2-3 minutes.

6. Add the garlic, onion, cabbage, and green onions. Stir-fry them for 1 minute. Add the sauce, rice cakes, and stir-fry everything for 2 minutes. Add 1 cup (240ml) of water and boil it for another 5 minutes.

7. Once it starts to boil, add the fish cake (if using) and hard-boiled eggs (if using). Cook until the sauce has thickened and the rice cakes are cooked through. Transfer it to a serving plate. Enjoy~!

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