Tteokbokki is one of Korea’s most beloved street foods, known for its spicy, sweet, and savory flavor. This dish features chewy rice cakes simmered in a spicy gochujang (Korean red chili paste) sauce, often accompanied by fish cakes, boiled eggs, and vegetables. In this post, we’ll explore the history of tteokbokki, its variations, and how to make it at home.
What is Tteokbokki?
Tteokbokki is made with cylindrical rice cakes called tteok, which are cooked in a flavorful sauce made primarily from gochujang. The dish is known for its chewy texture and spicy kick, making it a popular snack and comfort food in Korea.
History and Cultural Significance
Tteokbokki has a rich history that dates back to the Joseon Dynasty, where it was originally known as "royal court tteokbokki" and made with soy sauce. The modern version we know today, made with spicy gochujang, became popular in the 1950s. It is a staple of Korean street food culture, commonly found in food stalls and markets across the country.
Variations of Tteokbokki
- Traditional Tteokbokki: Includes rice cakes, fish cakes, scallions, and hard-boiled eggs in a spicy gochujang sauce.
- Cheese Tteokbokki: Topped with melted cheese, adding a creamy balance to the spicy sauce.
- Rabokki: A combination of tteokbokki and ramen noodles, offering a mix of textures.
- Seafood Tteokbokki: Adds seafood such as shrimp, squid, or mussels for additional flavor.
- Rose Tteokbokki: Features a creamy, rose-colored sauce made by mixing gochujang with cream or milk.
How to Make Tteokbokki at Home
Here’s a simple recipe to make traditional tteokbokki:
Ingredients:
- 1 pound rice cakes (tteok)
- 1/2 pound fish cakes, sliced
- 3 cups water or anchovy broth
- 3 tablespoons gochujang (Korean red chili paste)
- 1 tablespoon gochugaru (Korean red chili flakes)
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 2 scallions, chopped
- 2 hard-boiled eggs (optional)
- Sesame seeds for garnish
Instructions:
- Prepare the Rice Cakes: If using refrigerated or frozen rice cakes, soak them in warm water for 10-15 minutes to soften.
- Make the Sauce: In a large pan, combine the water or broth, gochujang, gochugaru, soy sauce, and sugar. Stir until the sauce is well mixed.
- Cook the Ingredients: Add the rice cakes and fish cakes to the pan. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes, or until the sauce thickens and the rice cakes are soft.
- Add the Scallions and Eggs: Stir in the chopped scallions and add the boiled eggs. Cook for an additional 2-3 minutes.
- Serve: Transfer the tteokbokki to a serving dish and garnish with sesame seeds.
Tips for Perfect Tteokbokki
- Use Fresh Ingredients: Fresh rice cakes and fish cakes will yield the best texture and flavor.
- Adjust the Spice Level: If you prefer a milder dish, reduce the amount of gochugaru or add more sugar. Conversely, increase the gochugaru for extra heat.
- Add Broth for Flavor: Using anchovy broth instead of water can add a deeper, richer flavor to the dish.
- Experiment with Add-Ins: Feel free to add other ingredients like vegetables, meat, or noodles to customize your tteokbokki.
Good Luck!
Tteokbokki is a delicious and comforting dish that offers a taste of Korean street food culture. Its spicy, sweet, and savory flavors make it a favorite among Koreans and international food lovers alike. By making tteokbokki at home, you can enjoy this iconic dish anytime and customize it to your taste preferences.