TteokBokkI (떡볶이) is one of the most popular Korean street foods. Since the way to cook this food is very easy and simple, Korean people often make it at home too. Depending on your personal tastes, you can make it spicier or sweeter. This snack has many different names according to its ingredients such as cheese TteokBokkI, RaBokkI (Ramen noodles), GanJang TteokBokkI, or GungJung TteokBokkI (soy sauce).
Yield: 3 Servings
Short Korean Lesson
- EoRinEe (어린이) = Child
- EoRinEeDeul (어린이들) = Children
Video Instructions
Main Ingredients
- 2 Cups (30 Pieces) Sticky Rice Cakes (2 inch)
- 2 Fried Fish Cakes
- 1 Cup Cabbage
- ⅔ Cup Onion
- ½ Cup Carrot
- 1 Green Onion
Broth Ingredients
- 2½ Cups Water
- 6 Pieces Kelp (1×2 Inch)
- 4 Anchovies
Sauce Ingredients
- 3 Tbsp Red Pepper Paste
- 1 Tbsp Red Pepper Powder
- 2 Tbsp Corn Syrup
- ½ Tbsp Sugar
- 1 Tbsp Soy Sauce
- ½ Tbsp Minced Garlic
- Some Sesame Seeds (to garnish)
Directions
Slice ½ cup worth of an onion into quarter inch pieces. Cut ½ cup worth of a carrot diagonally. Cut 1 green onion into ½-inch pieces. Cut ⅔ cup worth of cabbage into quarter inch pieces.
To make the broth, boil 2½ cups of water, 6 pieces of kelp, 2 pieces of fish cake, and 1 dried anchovy pack together for about 10 minutes. The dried anchovy pack is optional.
Remove the kelp, fish cakes, and anchovy pack from the broth. Keep the fish cakes for later and discard the kelp and anchovy pack.
Cut the cooked fish cakes and the sticky rice cakes into 2 inch pieces.
In the broth, add 3 Tbsp of red pepper paste, 1 Tbsp of red pepper powder, 2 Tbsp of corn syrup, ½ Tbsp of sugar, 1 Tbsp of soy sauce, and ½ Tbsp of minced garlic. Depending on your taste, you can make your tteokbokki sweeter or spicier by changing the amount of sugar or red pepper paste. If you can’t eat too spicy food, skip the red pepper powder. You can use sugar instead of corn syrup. Cook it for 5 minutes on medium-high.
Add the rice cakes, carrot, onion, and cabbage into the broth.
Cook it for about 5 minutes until the rice cakes become soft on medium-high.
Add the fish cakes and cook for 1 more minute.
Add the green onion, cook for another minute, and then turn off the heat.
Sprinkle some sesame seeds on top of TteokBokKi to serve.
Enjoy! 😀
Aeri, that looks soooo goood!!
I shouldn’t visit your site until AFTER lunch. My mouth is watering. Drools….
Mimi
Hi, Mimi
How are you? Did you have a good weekend? !!! I hope you did.
haha.. you are funny. Thanks for comment !! I will post more recipes for you soon. hehe bye~~~~
OMG! You don’t have this posted on youtube! it looks SOOO GOOD! it looks ALOT tastier than Maangchi’s version. I will definitly have to make this!
Hi, arleen ^^
hehe.. If you have a chance, please try this and tell me if you like it. Someday, I’m going to post ra-bok-ki since somebody requested it to me. it’s almost same with ddeok-bok-ki..but just have ramen noodle in it…anyway. thanks 🙂
Hi there! I found your website on google. I’ve finally found a Tteokbokki recipe!! Thanks so much! I’m craving it right now ><“
Hi, Clar
Nice to meet you !!
I’m happy to hear that you found my website on google. hehe..yes try my Tteokbokki recipe and see if you like it. Enjoy !! 😀 THANKS !!!
hi! i just went to the korean store and bought all the ingredients for tteokbokki and gimbap. will make them for xmas. will tell u how will it go!
Hi, layping
wow.. kimbap and tteokbokki..
Good choice !!!!! haha.. it will be interesting menu for xmas.. different..right ?? Good luck and Enjoy !!! Thanks !!
This is a delicious dish to make. I prefer mine with a little more sugar in it than Aeri does. It is spicy and sweet, and all of the flavors combine very well.
Hi, honey~~
oh.. no~~~ I’m a chef Aeri in our kitchen… just eat whatever I give to you.. hehe… 😉 okay, if you be sweet, then I will add a little bit of more sugar next time for you. oki ?? hehe thanks !!!
GET UP !!!!! (Can you hear me???)
in the meantime, i wish u an early merry xmas! god bless you.
Hi, layping !!
Thank you !!
Merry Christmas & Happy New Year 🙂
I might greet you again later..hehe
I made this last night and it turned out just like I remembered. I also like mine a little sweeter so I added more sugar. Next time, I might try even more sugar. Thanks for the video!
Hi, Andrea
Wow, you tried another recipe.. hehe my husband likes it sweeter also. ^^ Thanks for comment !!! try more more more korean food..hohoho
Hi Aeris-unni!!
I’m so glad i found your ddekbokki recipe~~ hehe i’m going to go make it for my boyfriend tomolow~ He loves it sweeter and likes to dip kimbap in the spicy sauce! Thanks again! =)
Fei
Hi. Fei ^^
Nice to meet you~~
Oh~~ you are a sweet girlfriend. I hope that your boyfriend will like this recipe. Thanks.. 🙂
ahh! sorry typo >< *Aeri-unni ~~ my bad!
Hi, Fei
haha.. it’s okay~~~ 😉
Hi Aeri,
My korean housemate made this dish alot and i loved it so much! But she moved out so no one is going to make this yummy dish for me… 🙁
So I am going to try and make it myself using your recipe! 😀
Can I use cornstarch instead of corn syrup? I don’t know if I can find it here…
Hi, Risa
Oh~~~ I’m sorry that you don’t have her anymore…but as you said, yes you can make it by yourself now. 🙂
I hope you can enjoy this recipe as much as your housemate’s dish.
cornstarch and corn syrup are totally different ingredients. =P I think you can use sugar or honey instead of corn syrup.. I will recommend to use sugar more.. thanks !!!
The fish cakes were very soggy after boiling them for 10 mins. Is that how they should be? Also, I didn’t realise that you put carrots and cabbage into the recipe. I thought it was just fish cakes and rice cakes (and sometimes ramen).
My friends and I enjoyed this dish as well. Thanks for this recipe. I have always wanted to make it after watching so many Korean dramas and seeing the actors eat this at street stalls and restaurants! 😀
Hi, crzycpl
Yep.. that’s normal.. when you take the fish cakes out..and cook other thing… it becomes a little harder again.. since you add them to the ddeokbokki almost at the end.. its’ fine.. there are different kinds of ddeokbokki depending on your taste..I mean you can add any kinds of vegetables you want.. hehe.. thanks..
Hello Aeri n_n
I was just wondering if this MV (http://www.youtube.com/watch?v=QGqXS3b8958) on youtube (Only Wind Only Wind by: SG Wannabe ft. Kim Jong Kook) on 5:53 was
TteokBokKi ?
Oh ! I dont want to bother you, so please check on your own time ! ^^ I have tried the thin oval rice cakes before.. but not sticks ! my mom makes it for me and I have always loved eating it every since I was a young.. ^^
Hi, Annie
lol.. I watched the MV.. I can guess that is some kind of fish stew.. or just stew.. =P It was cute guessing, annie..hehe
Opps !
hehe sorry !
It is not tteokbokki ! Because my friend told me that it is just snack and you dont eat it in a bowl ! ^^ hehe … maybe just kimchi soup ^^
Hi, Annie
haha.. it’s okay..
so you wanted to eat that dish when you watched that MV ??? Have a great week ~~~
Hi Aeri, I just tried this last night, and it was a major success! I’m not much of a cook, nor am I Korean, but I’m a huge fan of korean food. Thanks for making it so easy to follow. I’ll be trying out your other recipes too!
Hi, Eleen
wow.. major success ??? Good job !!! 🙂 hehe Thanks for trying my recipe. I hope you can find more recipes you can enjoy from my blog. 🙂 see you again~~~
Hi, how are you? I would love to try tteokbokki (rice cakes and fish cakes together like you did in here)… but how I wish I want sweeter flavour ‘coz I don’t eat spicy that often…
so should I need corn syrup or i can add sugar to make it taste sweeter ?
so for the fish cake like you said it to leave it in the broth for later, so just leave it there or take it out from the broth?
Hi, Ian aka filoguy2009
I’m pretty good.. thanks how about you?
aha..if you don’t want too spicy food.. cut the spicy ingredients.. of course you can make it sweeter with adding sugar or corn syrup too.
It can be easier to understand what I did for the fish cake if you watch the video. 🙂 after boil the fish cake in the broth for sometime.. take it from the broth…and cut it..and add to the tteokbokki back later. thanks !!!
I’m good thanks, but I feel like sick again (coughing which I dislike it) but it’s time to go for work today lol…
Sure, I’ll add sugar but white sugar that is?
I will watch your video after work because I’m too lazy to view it hehe
Thanks again, I’ll come back on the net after buying fish cake and rice cake in the City (we have it at korean shops). Then I will start making some on Wednesday…
Should I keep the Tteokbokki (sweet flavoured) in the fridge for my work lunch on Friday? (Today is Tuesday in Australia hehe)
Hi, Ian aka filoguy2009
Wow, you left many comments.. hehe thanks.. How do you feel now.. you are okay ?? It will be difficult that you have to go to work when you are sick. I hope you feel better by now.
Yes, you can keep it in the refrigerator and reheat it in the microwave for your lunch or the rice cake will be too hard to eat without reheating.
Hi Aeri…
No worries, Yeah I wrote so many comments here hehe and of course, about being sick on last September 10-something, I got feeling better before…
And I did reheat it at work, but you know what? some of them are soft and some of them are a bit hard because I put it on microwave for 1-2 minutes… hehe
I love how I cook my first experience on Tteokbokki hehe… I really enjoy eating those but next month, maybe I will learn how to make a Korean BBQ Chicken (some drumsticks and some chicken breast in cubed) depending whether I can cook some spicy and plain for my birthday on October 7th 2009… but is it hard to make plain Korean bbq chicken or any meats? if i buy korean bbq sauce. I was so confuse when I google the image of bbq chicken haha coz they have different pics of it…
Sorry i post twice ‘coz my email addy is wrong lol… anyways…
hi, Ian aka filoguy2009
haha.. It’s okay.. don’t worry. 🙂
Also, i forgot, even if I don’t buy a korean soy sauce, should I use any soy sauce? (too many soy sauces we have it in the cupboard/cabinet).
hi, Ian aka filoguy2009
Yes, you can use the soy sauce you have. Japanese or chinese soy sauce will be the closest one with Korean one. thanks !!!
ah sure, i have chinese soy sauce which is alright to use hehe thanks =)
hi, Ian aka filoguy2009
You are welcome. 🙂
Good afternoon!
I’ve just cooked my first Tteokbokki already and guess what, I did put sugar about twice just to make it sweeter flavour but it doesn’t taste like it… it’s kinda bit spicy… I put 2 sugars…
Is it because I put too much hot pepper paste?
Now my cooking is ok hehe…
Hi, Ian aka filoguy2009
Oh.. you tried the recipe. Maybe you can’t handle spicy food well. Tteobokki is not the super spicy food..but it is spicy food. If you just followed the same amount of the red pepper paste, it should be okay…unless you can’t eat spicy food well.. The sugar could cut the spiciness a little though.. so You didn’t like it much ?? oops~~ Thanks for telling me your experience.
Oops, i answer in a wrong comment below lol… about my experience on Tteokbokki, yes i love it… that’s why it’s my first time trying to taste the sauce so it’s not quite spicy much, just a little bit hehe… so it’s ok, maybe next time, I will make some again or maybe Japchae and korean bbq chicken haha… just for my birthday if i want to cook it by myself on my days off…
hi, Ian aka filoguy2009
haha.. you left several comments today. thanks !!! 🙂
It’s great that you are going to cook some Korean food for your birthday. How about adding Korean birthday soup..(Seaweed soup) also in your menu. 😉 hehe anyway.. Have a great weekend. Hope to see you again~~~ 🙂
a korean birthday soup (seaweed soup)? uhm, i’m not sure if i can make them some hehe… i don’t cook much food hehe…
Hi, Ian aka filoguy2009
Yes, the birthday soup is healthy and yummy. maybe someday when you have time to cook..try it then..hehe thanks 🙂
Wow! That looks delicious! I’m really young, but I love to try and cook Korean food! I’m addicted >.<. I just came across your blog today while looking on how to make good kimchi. And I would LOVE to try this <3.! Too bad I can never find rice cakes in any of the asian store I go to.
Hi, Jennie
Nice to meet you !!! Hehe..that’s great that you love Korean food. Someday, I’m going to post how to make rice cakes at home.. so people who can’t find them in the store like you can still cook tteokbokki at home. 🙂 Come back please ~~~~
Hi Jennie,
You can at least buy it at the local korean shop if you have it in your area or if it’s in the City of where you are from… they have rice cakes at korean shop… i bought mine in the city here in Australia…
hi, Aeri-unni
thank you so much for posting the recipe 🙂
i want to ask something….
do you think i can make the tteokbokki using gochujang sauce? my friend from korea gave me that sauce as a present, but i’m not sure how to use that sauce….kekeke…
thank you so much in advance 😀
[WORDPRESS HASHCASH] The poster sent us ‘0 which is not a hashcash value.
Hi, cimol
Nice to meet you !!!
aha.. gochujang sauce… I guess it’s already made sauce..right.. the sauce is in tube type container ??? it’s not pure gochujang…and has some other seasonings in it ??
because there are different types of that kind of gochujang sauce… some is for bibimbap… some is for dipping raw fish.. (sweet and sour flavor..) so I’m not sure what kind of sauce you have exactly.. can you tell me what is it ??? then I can answer your question more clearly..
annyong haseo, Aeri-unnie! 😀
thanks for the reply^^
well….i can’t read hangul at all…so…i’m not sure what kind of gochujang i have..kekekekeke….
all i can read are romanized words, “sunchang gochujang”, i don’t know if that’s the name of the variety or only the maker company’s name. and you’re right! it’s not pure red pepper sauce but has other ingredients, such as corn malt syrup, fluor, soybean, glutinous rice, salt, and water (thank God they translated the ingredients in english…^^;;)
do you know other Korean dishes i could make using this sauce?
kamsa hamnida unnie~~~~ X)
Hi, cimol
Haha.. you are cute. 🙂 That is brand name.. plus it’s saying..it’s red bean paste. The ingredients sound like… for gochujang (Red pepper paste).. so to me it sounds like..it’s a normal gochujang. When you tasted it.. it has vinegar.. sesame oil..sesame seeds.. or sugar flavor ??? if it’s not in it.. it’s just plain gochujang… which you can use for many kinds of spicy Korean food I posted..and mentioned..red pepper paste. 🙂 thanks 🙂
About the seaweed soup, I will try those but not this time, maybe some other time hehe so check this out that I’ve uploaded a pic of my first ddeokbokki in 2 weeks ago http://i206.photobucket.com/albums/bb110/angelguy2008/OtherStuffs/Image038.jpg
hi,Ian aka filoguy2009
wow ~~` thank you for sharing your picture with us. That looks yummy. I’m proud of you. 😉 hehe.. I will post in on my forum. thanks 🙂 try other food..and send me more korean cooking pictures…hehe
Thanks hehe
Sure, I will if I get a chance to make Japchae and mini fried chicken on my birthday on Wednesday October 7th 2009 hehe… but I have to do a little groceries for Japchae and mini fried chicken ingredients hehe… I will do that on this Tuesday (6th October) after work… So is that true, Japchae isn’t spicy but still plain flavour? ‘coz our Filipino is the same as your korean style and also chinese/vietnamese, etc have all the same type of foods but different tastes =)
Hi, Ian aka filoguy2009
Yes, it’s not spicy but taste very good. I hope you will like it. thanks 🙂 Have a great weekend.
Wow! Another of my favorite dish I could make at home. I just happened to have all the incredients and the craving, so gave it a try. It came out really good and much better than packaged ones I’ve been eating.
Hi cruiser,
yep~~ homemade food is the best…hehe thanks for good news !!! 🙂
woooww…
I just found your blog through flickr.
I’ve tried few korean food and so far Tteokbokki is my favorite!
Love your blog anyway, I’m gonna try to cook the dish by myself if I could find the ingredients easily. 😛
Cheers!
Hi cathey,
Nice to meet you !!! 🙂
Yep try Korean food by yourself.. hehe You have a nice picture. Hope to see you again..thanks !!!
mabuhay from the philippines. your blog is definitely very helpful and informative. i have many friends and students from your country, and i absolutely love your country’s cuisine. thanks a lot for your efforts. God bless.
hi Anna Gonzalez,
Nice to meet you !!!
Thanks.. God bless you too..hehe
my grandma instead on making spicy, she fries the sticky ride cake and dip them in soysauce mixed with corn syrup and olive oil it’s really good!
hi Jina,
oh..that sounds like.. it will be taste similar with soy sauce tteokbokki.. sounds yummy…. hehe thanks 🙂
Hi! I’m from Selangor. Where can I get the dduk and all the red pepper sauce?
hi Carol,
Nice to meet you. Do you have a Korean grocery store around you ? they will sell them. thanks
First of all… thank you so much for sharing all these wonderful recipes with us. All of them I’ve tried have been amazing. I just made this recently for someone who said they’d been wanting to try it, he loved it just as much as I did! This video was a pleasure to watch… Cooking? Cooking! is such a good song. Super Junior’s one of my favorite groups. :]
Thanks again, Aeri!
hi 13SUJULove,
You are welcome. 😀 Love to read your comment. I heard that Super Junior just came back..right ?? thanks 😀
Yes, they just had their comeback a few weeks ago on Music Core with “Bonamana”, I love all their music. :]
hi 13SUJULove,
who is your favorite one among them ?? hehe.. yes, I like their music too. 😀
I love Donghae Oppa. XD He’s funny and adorable… Sungmin Oppa is also very cute and loves pink; just like me! I love them all, but Donghae and Sungmin are my two favorites. :]
hi 13SUJULove,
haha.. you are cute ^^ I watched a korean show recently… the guests for the show were super junior and wondergirls (i love wondergirls).. and i saw donghae for the first time.. hehe he was funny..yes .. Once he likes somebody.. he makes the girl his..^^ he said.. anyway..
HEECHUL!! hah sorry just thought i would say that i dont know why tho haha ^_^
Hi SulAnieyo2010,
LOL You are cute. I’m a fan of Wondergirls, so I had a chance to watch some Korean shows with Super Junior and Wondergirls. I didn’t know about Heechul much before, but now I think he is an attractive guy in different ways. So I can understand why you wrote his name. hehe 😉
Thank you for posting it up!It looks delicious!I will try making it one day (:
hi SHINeeKey,
Yep.. try it someday.. I hope you like it. thanks.. 😀
Hi, I’ve watch your video and it’s perfect, i’m really like it and I will try to make it to but like about the ingredient for TteokBokKi some of it I don’t know if I can find it here in Houston.
And about this soup i don’t know what it called but i look similar with TOFU SOYBEANPASTE SOUP, it’s just change from beef to small anchovy, the ingredient of it need something called yellow soybean and do you know where can I get it ?
Thank you very much if you can answer me, thank for the video I’m really like it.
Gamsahamnida.
hi DongBang_Junior,
If you have a Korean or Asian grocery store over there, i think you can find the ingredients.
You are asking the ingredient, yellow soy bean ?? or the soup ?? sorry I didn’t get your question well.
thanks ^^
Hi Aeri,
Please help me! If my dduk is frozen, when do I add it in? Or do I need to thaw the dduk first?
Thanks!
Hi jane,
I usually use frozen sticky rice cakes. I leave it in a room temperature for a while until I can separate (break) each pieces, however that’s it. I use them without thaw them. 😀 While you are cooking, they will be soft. 😀
This recipe made my husband very happy! 🙂 He says it’s very authentic. Thanks for potsting it!
HI aeri :D!
i love all ur recipes hehe, especially tteokbokki! i was reading online the other day, and i came across “kimchi tteokbokki with cheese” :O and i was wondering if u could do a recipe on it? thanks!!
hi franc,
^^ I will add it to my list.. thanks 😀
Hi Aeri, thank you so much for this fantastic recipe:-) Me and my fiancée was cooking tonight using your e-book and it was so easy and quick and so delicious! We have been looking for a great Korean restaurant here and finally found one…at home:-)) Your website is my favorite now and I am looking forward to cook my next dish!
Annyeong Haseyo 😀
Hi Aeri, Thank you so much for posting this recipe! I’ve been craving for deokbokkie since 3 weeks ago 😀 we bought one from hyewa station when i was in korea and it was so goood!
I was able to make it a bit spicier! Yummy!
hey aeri, can i use honey or sugar instead of corn syrup? becuase i heard that it is also called high fructose corn syrup. It’s bad for your health.. if i use honey, would it still taste the same?
Thanks 😛
hi tiffany,
Yes, I will say use sugar…because honey can give some strong flavor of it to your tteokbokki.. .sugar will work fine.. ^^ you are right.. corn syrup is not good for your health.. sugar isn’t either though.. hehe anyway.. sugar will be a little better than corn syrup. If you still want to use honey even if it will change some flavor.. you can use for your health.
hi Aeri unnie,
i tried this recipe yesterday, and i got a lot of praise since this was my first time to cooked the popular Korean dish instead of some side dish. thx for your recipe, i really love it.
hi LeAnn,
Good job .. thanks 🙂 I’m proud of you..hehe
Hi, i accidently bought dried sardines, is it okay if i use it?
hi Tyda,
You can..just I worry a little if your dried sardines will give too strong fish flavor to your tteokbokki. So if it’s that case, I will say..just skip the dried anchovy part..it will be still delicious. thanks 🙂
Dear Aeri
Wow~ it’s very simple. i fell in love with this dish when i visited Seoul last week. will try to cook for my family. thanks alot for your recipe~ 😛
떡볶이!! 너무 좋아요! Hi Aeri. I’m Mel and a Malaysian and I have friends in South Korea who used to be my house mates in university before. I was in S. Korea two weeks ago and I miss it already. I really miss the tteokbokki in Amsa. Anyway keep up the good work. I’m gonna cook it tomorrow. ^_^
Hi Aeri, I’m Tran and I’m Vietnamese. My older sister and I very very like ur web because we interested in Korean food so much. I’ve tried some of ur dishes and my mom praised me that I’m a clever girl. 😳 Hehe
Thanks so much for ur sharing! 😛
Hi Aeri!
I was always interested in ddeokbokki and wanted to try it. I’m so glad for your detailed description. I had no idea what kelp was in Chinese. Haha, I need my mom to find these ingredients for me, so thanks for offering translation in different languages! I hope you consider teaching us how to make JaJangMyun one day. 😀 I love it!!
-Wendy
Hi Wendy,
Thanks for your comment. I already posted jajangmyun recipe. Here is a link for you. 🙂
http://aeriskitchen.com/2008/09/jja-jang-bap-noodle/
Hi Aeri, I was wondering if you have any recipe for Shindangdong Ttukbokki, either the Maboklim Halmoni or the others. I’ve been craving SDD ttukbokki so much, but I haven’t found any recipe for it. If you do, please share, I’ll be so thankful!! =)
hi dita,
I will add it to my list .. thanks 🙂
Hello, I just wanted to tell that I am a fan of Korean dramas and movies and I always see them eating tteokbokki, I wished I could of had the chance to try some while I was in South Korea this past decemeber but thanks to you I will try to make this on my own and I hope it comes out good. Thank you for all the recipes and God Bless You! 🙂
안녕하세요 선생님! ᄏᄏᄏ 😆 I dont have the fish cakes or kelp so can i just do without the broth, and use oil instead? If so, what oil do use? Can i just use corn oil?
hi KristiSeng.
안녕하세요, 귀여운 학생. ^^ hehe
about your question, if you skip fish cakes and kelp ..especially fish cake.. you will lose good flavor.. so my suggestion is.. do you have korean instant ramen noodles ?? if you do.. they have spicy pack in it.. add some of the powder to the broth for your tteokbooki instead..it will give extra good flavor to it when you skip fish cakes and kelp.. and you don’t have to add oil to it. 🙂
Hi, Aeri..Well done!!!i love ‘Aeri Kitchen’ very much..I’m just curious about something..1st, how long can I store my rice cake in the freezer? 2nd, about the sauce, can I store them in the freezer too if I can’t finish them or is there any other way to preserve them??look forward for ur reply, thanks Aeri 😉
hi Cynthia,
You can keep the rice cakes for a long time.. like more than a month.. Yes.. freeze the sauce can be short cut for the cooking..but when you thaw the sauce.. it will take time..and I didn’t understand exactly.. how you have left over sauce ?? you mean.. after cooking the tteokbokki ?? for the great flavor.. fresh sauce will be the best.. 😉
i try to cook the instruction you’d showen. but i think my rice stick has no taste. the taste didn’t through inside to rice stick.
Hi , I followed the steps on how to make sticky rice cake , for making TteokBokki , and im wondering other than using the dough machine , what other ways can i knead the dough throughly ?
Aeri! Every recipe I’ve tried from you has come out so good! You are my savior…I gave up on Korean food for a while.
For this recipe, though, I used the sliced ddeokbokki (the one you would normally use for ddeokguk) because that is all I had, and it was great because it soaked up the flavor faster. And I also used less gochugaru and instead used half of a shin ramen flavor packet because I have a friend who told me that that was her secret ingredient haha. It turned out too spicy but sooooo yummy!
Thanks so much!
I’ve made this recipe so many times now – so addicting! Thank you for sharing this recipe!
Hi, Aeri
I’ve been already watching your video about how to make homemade sticky rice cakes for tteukboki, but I had a problem to find the recipe in your site, 🙂
would you give the link pleasee……..
I’m sorry for my bad english 🙁
Hi denis,
Here is a link for you.
http://aeriskitchen.com/2010/04/homemade-sticy-rice-cakes-for-tteokbokki-and-tteokguk/
Your English is fine, don’t worry. Thanks 🙂
annyong haseyo aeri. i wanted too know for makin tok at home, ie the sticky rice cake, if i dont have the bread machine how do i knead the rice flour?
hi Darsh,
Knead the dough with your hand.. and make sure that you use right kind of rice flour.it should be short grain rice flour. thanks
Hi i was wondering if i could add hot pepper to it? and cheese?
hi imajane,
You can do that if you want. 🙂
Hi there, my son love Korean food, seen your video, problem is don’t know where to get the stocks such as kelp, hot chilli paste, dried anchovy in the pack, pls help, I’m from australia thou, thanx
hi Chloe,
I don’t know much about Australia..however if you have Korean or Asian grocery market.. they will have them.
Hi Aeri! I have tried your recipe twice already and had my family taste it. I have been receiving great response so far. I have seen on a show that featured 2 Idols cooking tteokbokki and putting ramyun in it, I was hoping you could help me? How will I cook rabokki? Thank you!
PS: you are a great cook! I visit here all the time to get recipes and have recommended this to my friends who apparently like eating korean food 🙂
hi Andy,
I posted rabokki recipe recently. Here is a link for you. 🙂 Thanks for your comment.
http://aeriskitchen.com/2012/08/rabokki/
Hello, I would like to know if would it taste fine without the fishcakes, kelp and anchovy pack broth? I dont really have an asian/korean market around. 🙁
Thank you! ^^
hi ttaemiri,
You will lose good flavor from the broth then.. but you said.. you can’t get the ingredients. You can get rice cakes and gochujang ?? if you can find Korean instant noodles.. it will have spice pack.. you can add some of the powder to your tteobokki since you skip making broth.. ^^ Recently i posted rabokki video.. and it use that method.. so check it out..here is a link for you.
http://aeriskitchen.com/2012/08/rabokki/
hi ttaiemiri…I love all aeries recipes, and am vegan, so intead of the fishcakes and anchovies, i use extra seaweed and dried mushrooms, garlic cloves, onions and carrots for my stock and it is always, pretty flavorful!
Hey aeri i made ddeok bok ki today following your exact recipe minus the anchovie pack and syrup which i substituted with sugar and a tiny bit of honey that i scrapped from the bottle ans it tasted sooooooo good! At first i was hesistant about the amount of red pepper powder to put in coz i dont know how spicy it was (and i LOVE spicy food) and only doubled the amount and amazingly it turned out EXACTLY how i liked! Will try make some pork bokkeum this weekend =)
Which other dish would you recommend for me to try that uses gochujung?
hi Suzy,
That’s great. I’m happy to hear that you liked this recipe..hehe thanks
search “hot pepper paste” on my blog.. then you will see many different kinds of recipes using it. ^^
I was wondering if it’s necessary to add all the ingredients like the carrots, onions, the stuff to make the broth? Can I just use water? I know it’ll affect the taste of it though. I’ve been to a few restaurants and had tteokbokki and they didn’t have that in there. So they’re all modified and stuff, basically?
hi Nancy,
The fish cake and kelp.. anchovy pack are for good broth.. so if you skip them.. you will lose some flavor.. at least ..use fish cake..that’s important for good flavor.. the other vegetables are more for nutrition.. but garlic.. green onion.. onion gives some good flavor to it too. there are many different ways of making tteokbooki..that’s why the restaurant one was a little different. 🙂
Hi, Aeri. 🙂
I’ve started being interested in cooking Ddeokbokki since I tasted it in one of the korean restaurants here. So I decided to make my own because their ddeokbokki is quite expensive. 🙁 I already tried your recipe twice, but I had the same problem. My ddeokbokki is always drying out while I’m cooking it. I already put 3 cups of water for the broth and when I added the rice sticks I even added 1/2 but in the end it still dried out. I want to make my ddeokbokki as saucy as the one you posted above. Can you help me with this? Thanks a lot!! 🙂
hi Monique Po,
See if you are cooking in too high temperature..which that can make your broth disappear quickly.. so reduce the temperature.. or cover the lid.. so you will lose your broth less.. anytime..if you want. you can add more water too. thanks
Hi Aeri, thanks a lot for these wonderful recipes. I’ve tried few of them, and my whole family likes it so much. Spicy rice cakes have become our favorite one. I don’t skip any ingredient, just follow your guide and everything is just wonderful, very good. Thanks again.
😀
Hi Aeri,
I really like your blog 🙂 I put your link of Tteokbokki in my website.
Hope you visit soon!
Take care 😉
Hye aeri,
if I dont have the red pepper paste,can we just use
red pepper powder?
hi Abel,
Well.. for tteokbokki you need red pepper paste..that’s main ingredient… if you only use red pepper powder.. you might have to watch how much you use it..because it can be too spicy at the end.. and your tteokboki color and the sauce texture will be different.
Hi,
I saw your Rabokki recipe but I did not want to use the ramyeon spice so can I mix ramyeon and hard boiled eggs with this recipe instead? 😕
hi feliciawst,
You mean skip the spice pack and only use ramyeon noodles and hard boiled eggs? .. yes you can do that.. just you will lose some flavor from the spice pack. ^^
Aeri I nomu nomu nomu nooooomu chuahe all the korean dish.cuz im malaysia we also love spicy food.i just want to know is the is any online store that sell kimchi and rice cake that I can buy it?hope to hear u soon dear..TQ hamsamida..:-)
hi aien,
I don’t know about Korean stores in malaysia..and if it’s in usa.. I’m not sure if they ship kimchi and rice cakes to international. Since they are refrigerated. Sorry for poor answer. If you have a Korean or asian grocery store over there.. try them.
There are loads of korean store in Ampang or you can get them in jusco..it’s so easy
I just made it yesterday.
it’s was so Delicious 😀
Hi Aeri! Thank you for your organized blog. I just ordered your cookbook and its great! Hope you make another cookbook! I would love a cookbook with just vegetarian recipes! I think it would do really well!
hi sskimmy123,
Thanks for your purchasing my cookbook. I’m gold that you like it. If you can please leave a review on amazon..that will be a great help for us and people who want to buy my cookbook. thanks 🙂
Hi Aeri,
I’m an American girl recently married to a Korean guy and living in Korea. I’ve tried a lot of your recipes now: doenjang jjigae, kimchi jjigae, miyuk guk, bulgogi, jeyuk bokkeum, kimchi bokkeum bap, kimchi jeon, buchu jeon… and tonight I made your spicy ddukbokki and eomuk guk. I’m sorry I didn’t comment or thank you before now. Your recipes always turn out amazing. My husband never expected his waygookin wife could cook Korean so well. 😆 Not only that, but I didn’t even like cooking before I started trying your recipes. Now it’s my favorite hobby.
I do have one question about the ddukbokki though– what would be the best way to make the sauce a little bit thicker and sweeter? Apparently, that’s how my husband likes it.
I don’t know how I could ever thank you enough for your recipes. They mean more to me than words can express. You are an answer to prayers ♥
hi mandu,
I’m so happy to meet you. Wow, your husband is a Korean. How’s your life in korea ? Hope that everything is great for you over there. (I know it is not easy to live in different country .. especially apart from your family..) About your question.. yes you can adjust the sauce depending on your taste. ^^ thanks
hi Aeri.. thanks for this this recipe. i love it! 😀
Is there any other kind of vegetables that i can add to this tteokbokki? coz i love it if there’s a lot of veggies. thankyou 🙂
hi Melisa,
except leafy vegetables like lettuce.. you can add vegetables you like..such as broccoli.. peppers.. beans.. peas.. etc.. ^^ thanks
i love your recipe for tteobokki or what… but if i didnt put the kelp and fish cake it is alright???
hi hanis,
Kelp is okay to skip..but fish cake gives good..important flavor to this dish..
looks like you are addicted to spicy food.. 🙂 🙄
We are!
Every korean can just ‘drink’ tabasco xD
-Korean student
haha.. well.. I can’t.. too spicy to drink.. ㅜ.ㅜ lol 😛
cebhall….please answer my question..if i change stcky rice cake to crab stick it is allright??? 🙄
hi hanis,
Rice cake and crab stick are totally different things.. lol so if you use crab stick instead..it will be a new dish.. ^^
Hi Aeri ! How to make a rice stick? In Jakarta no one sell it 😯
I have a recipe for it. please check it out. http://aeriskitchen.com/2010/04/homemade-sticy-rice-cakes-for-tteokbokki-and-tteokguk/comment-page-4/
hi,
i tried cooking this dish a few times and although the sauce taste perfectly nice, i cant seem to have the rice cakes ‘sucking’ in the flavor from the sauce. Only the surface of the rice cakes is tasty but not the inside. I tried by cooking the rice cakes a little longer but it didn’t work. Any advice please?
Thanks!
after you done cooking.. you will have extra sauce in the pan.. you can dip your rice cake with the sauce and eat… that will give more flavor to it..
Hi Aeri!
My brother is allergic to fish, so I just wonder if there was a substitution for the fish cakes or anchovy? Or are these ingredients essential for the taste of TteokBokki?
Thank you! 😀
They give good flavor to your tteokbokki.. one cheating tip is… if you skip fish cakes or anchovies.. add some of Korean instant ramyeon spice powder.. in it.. this will give the flavor you lose from skipping fish cake and anchovies.. thanks
Hello Aeri!
I always hear people that have been to Korea talk about having their Korean food made Korean spicy, how can I achieve making my food spicy like in Korea? I tried adding more red pepper flakes and gochujang but it doesn’t seem to make my food spicier especially when I make Kimchi Jjigae. Please help me. ❓
hi AerisFan,
It is interesting.. you add more spicy ingredients and you still don’t feel they are spicy ?? lol maybe your taste can handle very very spicy food.. or the product you are using is not spicy one ?? You can also add fresh hot pepper pieces to your dish.. sometimes..with little amount of them you can make your soup really spicy. 😉 try that method someday. thanks
Hi!!! Can I skip dried anchovies and just put kelp and fish cake for the broth? Thank you(:
Hi trina,
Yes, you can skip dried anchovies. 🙂
Hey Aeri,
If i use sugar instead of corn syrup, will the taste be the same? And can i use gochujang only and not using the chilli powder? Also must i use
korean soy sauce?
Hope to hear from you soon as i will cook this dish soon.
Cheers
Bokja xx
hi bokja,
Sorry for late reply. Yes, you can use sugar instead.. you can also use only gochujang if that;s what you want.. if you skip soy sauce.. you might need something else like salt to adjust the saltness.. thanks
Hey…Can I just use pork bulgogi marinade as sauce? 🙄
hi Yun,
I have a recipe for what you want. Please check this out. It is nonspicy tteokboki using bulgogi sauce flavored. http://aeriskitchen.com/2010/07/royal-palace-tteokbokki-%EA%B6%81%EC%A4%91-%EB%96%A1%EB%B3%B6%EC%9D%B4-goonjung-tteokbokki/
Thank you 😉 🙂
hi Yun,
You are more than welcome. 😉
This is the best spicy ddeokbokki recipe I’ve found. I made it for dinner this evening and it was so delicious! I’ll have to try out your Gunjung version soon 🙂
awesome news to hear from you. 🙂 Thanks. Yes, please try my other version of tteokbooki too. ^^
Hi Aeri,
Can I add beef to this dish? Beef or chicken or pork?
Thanks,
Annie
hi Annie,
Yes, it’s up to you. 🙂 Thanks
can or not if I use my hand to make the dough ❓ because I don’t have dough machine at my home… 😐
Hi alice,
Yes, you can knead the dough by hand too.
I super love this recipe! My friends and i cook this recipe whenever we miss seoul. Thanks aeri for sharing this recipe.
By the way, can i use maple syrup instead of corn syrup? ^.^ thanks!
hi Nat,
I’m glad that you and your friend enjoy my recipe. Thanks 🙂 About your question, since maple syrup has it’s own strong flavor.. I will say use sugar instead of corn syrup… If you still want to try maple syrup, it’s up to you though. ^^
Hai Aeri,
May i know is it ok to use local(Malaysia) chili paste & is it ok if not using kelp, and anchovy pack ?
I love this dish and was surprised how easy it was to make it! thanks for the recipe =)
hi Shampoo47,
Super easy but delicious..right ?? hehe try it someday. 🙂 Thanks
Hi Aeri.. I want to ask something. Can I put raw anchovies instead of dried anchovies for brooth? Or it will be better without anchovies at all? It a little bit hard to find unsalted dried anchovies at here.. Thank you very much. I love your recipe..
Hi Aeri. I want to ask something. Can I use raw anchovies instead of dried anchovies for the brooth? Or it’ll be taste better without anchovies?
Thank you.. I love your recipe..
hi nie704,
Oops, you do not want to use raw anchovies here.. hehe I will say ..just skip the dried anchovy part. 🙂 Thanks
You can use dried anchovies for the broth. Just make sure to take them out.
hi Claire,
Yes, you can use dried anchovies. Just make sure that some dried anchovies can give too fishy flavor to the broth if that’s the case, it’s better to skip the dried anchovies. THanks
Hi Aeri I was wondering where can I get dried anchovies pack？ is it sold in most Korean grocery store?
hi Sophie,
I bought it in a Korean grocery store in USA. Some Korea store might not have it..because it is more common to use dried anchovies for Korean cuisine..instead of the dried anchovy packs I use… so if you can not get it you can replace it to dried anchovy pieces instead. Thanks 🙂
hi aeri! I’m from Malaysian
i don’t like vegetables
can i not put the vegetables into tteobokki
will it taste same???
thanks
hi nadiah,
Of course you will lose the flavor of vegetables in your tteokbokki…so it will not be the same. Even you do not like vegetables.. you might like them in tteokbokki sauce.. why don’t you try? since vegetables are healthy too. 😉 Thanks
Hi aeri, love your recipes and i am just writing to ask what i can use instead of fish cake ….is it okay to use tofu fish cake ? Its very difficult to find authentic fish cake here in myanmar 😀 thanks
hi esther,
Yes, you can use that too.. 🙂 Thanks ^^
Hi. I bought rice cake past fee days. Is it okay for me to store it in my fridge? Or do i need to store in a room tempreture? How long it would last for the rice cake if i store in my frindge? Tq
hi Amelia,
If you want to keep it for a long time .. like over a month.. keep it in the freezer..and if you want to eat it in a week .. keep it in the refrigerator.. you don’t keep it in the room temperature though.^^ thanks
Hi Aeris,
First, I love your cooking tutorials. Thank you so much for making them. I was wondering if you have a recipe for Hyoja-dong Tteokbokki (or something similar to the one sold at Tongin market)
Hi Jolene,
I’ve never tried or heard of that particulr tteokbokki.. hyoja-dong tteokbokki before.. but I guess it’s a town name in seoul.. I’m sorry that it’s not that helpful recipe ^^;;.. how about try my tteokbokki recipe.
Hi Aeri. I have few question to ask. First, Can I use honey instead of corn syrup? Second, I cant find any korean soy sauce at place I live. so, im thinking to replace it with my country soy sauce. My country soy sauce have two type which is sweet and salty. So, I want to know which flavour korean soy sauce is? Sweet or salty? Third, I dont have any kelp. I only have roasted seaweed for kimbap. Can I just use that or can I just skip it? Hope u can help me by answering this questions. Thanks in advance ^^
hi Syafy,
If your honey doesn’t have too strong flavor in it, yes you can use honey instead .. or you can use sugar also.. Korean soy sauce is more salty than sweet.. so try salty one..but since the saltiness can be different, adjust the amount of your soy sauce for this recipe. You can skip kelp..and don’t use that seaweed for kimbap..it’s totally different thing.. hehe Hope you enjoy your tteokbokki .thanks
Hi,Aeri !
It’s so hard to find GoChuJang in my country,Malaysia. Can i use something else instead of GoChuJang?
or can i just make it myself?
thank you 🙂
Hi Nadinda,
I don’t know if you already know another popular Korean cooking blogger, Maangchi. She actually posted a recipe for gochujang before and I believe that her recipe is great. Here is a link for you..just in case you don’t know about it. ^^ Hope it’s helpful for you.
http://www.maangchi.com/recipe/gochujang
hi Aeri…..
nice to see you in this blog 🙂
please allow me to introduce my self, my name is Sonya. I’m from Indonesia. firstly, i would like appologize if my English very bad 🙂 ….. but i’ll try my best to do it .
i’m soooo happy….interested…..curious…. when i firstly finded your website 🙂
i like all about korean :)) …. so here i am hahaha…..
searching tteobokki recipe, and finally stop at your blog 🙂
i would like to make friends from abroad. especially Korea 🙂
i live in Tangerang Selatan – Indonesia ( small town near around Jakarta district…. Jakarta -which is a capital city of Indonesia- ) with my family. Husband, 2 kids (girl – 11 yo, boy – 5 yo) and my Dad 🙂
i’m a housewife.
and i’m very pleasant to learn more about Koreaan food 🙂
thank you for spend your precious time to read my comment 🙂
see u soon,
Sonya
hi Sonya,
I’m so happy to meet you too. 🙂 Yes, I can see you love Korea. Thank you. hehe.. Please visit here more often and share things with me.
What happend if i don’t use chili powder? Can i just skip it? I’m afraid it will be to spicy. Thankyou 🙂
Hi Clara,
Yes, you can skip it. thanks 🙂
Does this keep? And if so, how long will it stay good?
hi Ashley,
It tastes the best when it’s still warm and soft. It will be soft for several hours in the room temperature. If you keep it in the refrigerator for over a day, you can reheat it in the microwave for few minutes then it will be soft again. It can be kept for several days. thanks
This was so good! I did not use the red pepper powder and used honey instead of corn syrup, and the flavor was perfect for me. So much better than store bought! Thank you!
hi Vincci,
Great job, vincci. You made it healthier by using honey instead of corn syrup. Please try my other recipes too..and if you can.. share your picture with me on instagram or facebook (aeriskitchen). 🙂
Hi Aeri!
Really enjoy your video and really great recipes for Korea food!
For ddeok bok ki the video doesn’t work anymore. Thank you!
Hi Crystal,
Thanks for your kind comment. Ah~~~ about the Tteokbokki video.. I need to remake the video because of the poor quality of the video and copy right issue for the background music I used in that video. I’m very sorry about it.
Hi Aeri!
With 2 cups tteok, you mean 15 pieces of 2 inch size? Or the 15 long rice sticks?
Thank you!
hi Mina,
Oh, whatever it is, you can get about 2 cups worth of tteok for tteokbokki. Tteokbokki tteok is usually about 2 inch length. With your question, I made it clear fot the recipe.. so you can consider about 30 (2 inch) pieces of rice cakes. Thanks for your question.
Thank you so much for the reply! I have already tried many of your recipes and they always turn out great! So a big thanks for the perfectly measured recipes!
Love from Germany
hi Mina,
Yes, I literally try to measure every single ingredients to make accurate recipes.. I’m glad you see my effort. hehe thanks
Hi there,
Can you use dry rice flour to make the korean rice noodles.
Thank yoi
hi Joanne Tran,
I’m sorry but what do you mean.. Korean rice noodles.. can you give me a link for it? so I know what you are talking about.