Tteokbokki: A Homely Version

Tteokbokki: A Homely Version

A Korean Dish that won over our hearts recently.

Tteokbokki is also called Toppoki and Dukbokki.

They are Rice Cakes which are generally stir fried in a spicy Gochujang based sauce.

Our version is not too traditional in the way it is cooked, but based on a classic recipe.

Just a note, for sourcing the ingredients, would suggest hitting a Korean Supermarket!


Gochujang: A Fermented Korean Chili Paste

Gochujaru: Korean Red Chilli Flakes

Tteok: The Rice Cake



Serves 4

  • 24-28 pcs Tteokbokki
  • 50g Gochujang
  • 10g Gochijaru (optional)
  • 15g Soy Sauce (Can add more if needed)
  • 10g Garlic, Paste
  • 35-40g Sugar Granulated
  • 2 Scallions, Roughly Chopped (or 7 stems of Chives, Roughly Chopped)
  • 2 Cups Water
  • 30g Wong Bok Chinese Cabbage



  • Portion the tteokbokki by cutting them in approx 2-3 inches size.

  • Meanwhile in a pan, on low heat, add the garlic, chives/spring onion and gochujang.
  • Give a quick sauté and add water, soy, gochujaru and sugar.
  • Bring to a simmer.

  • Add the tteokbokki to the simmering broth, along with the cabbage.
  • Let cook for 10-12 mins, till the tteokbokki has softened. Ensure to continuously stir to ensure the teokkbokki doesn’t stick to the pan.
  • Once the rice cakes have cooked, bring the heat on high and reduce the sauce to a glaze like consistency.
  • Serve Immediately.



  • Can add fish cakes/ Sausage bites as well. Add the fish cakes/ Sausage to the broth alongside the tteokbokki. 
  • Instead of using water, for a more flavourful option, please add Veg Stock or Anchovy Broth. 
  • Can Add Cheese and Gratinate before serving.




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