Homemade Tteokbokki with Vegetable Medley
Authentic Korean tteokbokki recipe with gochugaru, gochujang, and chewy rice cakes in spicy-sweet sauce.
Health Scores
Ingredients
- 1 pound tteok (Korean cylindrical rice cakes), fresh or frozen
- 3 tablespoons gochugaru (Korean red pepper flakes), coarsely ground
- 2 tablespoons gochujang (Korean red pepper paste)
- 1 tablespoon doenjang (Korean fermented soybean paste)
- 2 cups dashima (dried kelp) dashi broth or anchovy stock
- 1 tablespoon ganjang (Korean soy sauce)
- 2 tablespoons jeotgal (salted shrimp), minced (optional but recommended)
- 2 tablespoons eomuk (fish cake), sliced into strips
- 1 medium onion, cut into chunks
- 4 ounces garaetteok (flat Korean rice cakes) or additional tteok
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon sesame oil
- 2 tablespoons sugar
- 1 teaspoon mirin (sweet rice wine)
- 2 green onions (scallions), cut into 2-inch pieces
- 2 tablespoons roasted sesame seeds
- 1 tablespoon toasted nori (seaweed), torn into small pieces
- Water, as needed
- Salt to taste
- Gochugaru (Korean red pepper flakes) for garnish
Instructions
- 1
Soak dried dashima (dried kelp) in 2 cups of cold water for 15 minutes, then remove the kelp and bring the broth to a gentle boil over medium-high heat.
- 2
Heat sesame oil in a large, heavy-bottomed pan or wok over medium-high heat until the oil shimmers and becomes fragrant.
- 3
Add minced garlic and ginger to the hot oil, stirring constantly for about 1 minute until the mixture becomes fragrant and lightly golden.
- 4
Pour in the gochugaru (Korean red pepper flakes) and gochujang (Korean red pepper paste), stirring vigorously for 2-3 minutes until the oil turns a deep crimson red and the pepper paste becomes glossy.
- 5
Add the minced doenjang (Korean fermented soybean paste) and jeotgal (salted shrimp), continuing to stir for another minute to combine all the flavoring pastes into a cohesive, aromatic base.
- 6
Pour the prepared dashima (dried kelp) broth into the pan, stirring continuously to dissolve the pastes and create a smooth, unified sauce.
- 7
Add ganjang (Korean soy sauce), sugar, and mirin (sweet rice wine), stirring until the sugar fully dissolves and the broth becomes glossy.
- 8
Bring the liquid to a rolling boil over high heat, then add the tteok (rice cakes), eomuk (fish cake strips), and onion chunks, stirring occasionally to prevent sticking.
- 9
Simmer for 8-10 minutes, stirring frequently, until the rice cakes become tender and chewy, the eomuk (fish cakes) soften, and the sauce thickens and reduces by about one-third.
- 10
Check that the tteok (rice cakes) have absorbed the flavors and the sauce coats them evenly, adjusting with additional broth or water if the sauce becomes too thick.
- 11
Add the green onions (scallions) just before serving, stirring gently for 30 seconds to warm them through without losing their fresh color.
- 12
Transfer to a serving bowl and top with roasted sesame seeds, torn nori (seaweed), and an extra sprinkle of gochugaru (Korean red pepper flakes) for visual appeal and heat.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| dashima (dried kelp) dashi broth | anchovy stock or vegetable broth | Kelp may be difficult to source or personal preference for different umami base |
| jeotgal (salted shrimp) | jeotsal (salted anchovy) or additional ganjang (soy sauce) | Regional availability or dietary restrictions |
| eomuk (fish cake) | thinly sliced gochugireum (red pepper-flavored vegetables) or mozzarella balls | Vegetarian preference or allergy concerns |
| gochugaru (Korean red pepper flakes) and gochujang (Korean red pepper paste) | gochugaru alone (increased to 4 tablespoons) | Preference for chunky texture or difficulty sourcing paste |
| mirin (sweet rice wine) | honey or agave syrup | Dietary restrictions or ingredient availability |
Nutrition Information
Per serving (serves 4)
| Calories | 310 |
| Total Fat | 5g |
| Saturated Fat | 1g |
| Cholesterol | 18mg |
| Sodium | 920mg |
| Carbohydrates | 54g |
| Fiber | 3g |
| Sugar | 11g |
| Protein | 11g |