How to Make Korean Tteokbokki from Scratch!!
About this recipe
Tteokbokki is a popular Korean street food made from chewy rice cakes, often served in a spicy sauce. This recipe from Chung's K Food shows you how to make both the rice cakes and the dish from scratch, making it accessible even if you can't find the ingredients locally.
Using glutinous rice flour ensures a chewy texture, which is key to authentic tteokbokki. The video guides you through the process, making it simple and fun to recreate this beloved dish at home.
Ingredient notes
- 1 cup of dried glutinous rice flour is used for the rice cakes, which gives the best texture compared to regular rice flour.
- 1.5 tablespoons of sugar can be adjusted to 2 tablespoons if you prefer a sweeter sauce.
Tips from Chung's K Food's video
- Knead the dough for about 3 minutes until smooth; if it's sticky, sprinkle a little more glutinous rice flour on your surface.
- Shape the rice cakes by pressing them with your palms instead of your fingers to keep them smooth and even.
- To ensure the rice cakes are chewy, cook them in boiling water until they float, then transfer them to cold water.
No life story here — the video and the recipe are the whole point. All credit to Chung's K Food: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Pour 1 cup of glutinous rice flour into a bowl.
- 2
Add about 2 pinches of salt.
- 3
Pour 1/2 cup of hot water into the bowl.
- 4
Mix well with a spoon until the dough is somewhat cohesive.
- 5
Place the dough on a cutting board and knead well for about 3 minutes.
- 6
If the dough is sticky, sprinkle a little glutinous rice flour on the cutting board.
- 7
Once the dough is smooth, cut it into appropriate sizes and shape them into Tteokbokki shapes by pressing with your palms.
- 8
Cut the well-made rice cakes into bite-sized pieces.
- 9
Cook the Tteokbokki rice cakes in boiling water until they float, then take them out and put them in cold water to make them chewier.
- 10
Once cooled, place them in a dish so they don't stick to each other.
- 11
Cut fish cake into appropriate sizes if using.
- 12
Cut about 3 green onions into 2-inch lengths.
- 13
In a bowl, mix 1 tablespoon of red pepper powder, 1 tablespoon of sugar, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of red pepper paste, 1 teaspoon of minced garlic, and a little pepper.
- 14
Pour about 1.5 cups of water into a pan and add the sauce mixture.
- 15
Add the Tteokbokki rice cakes and fish cakes to the pan and boil over medium-high heat for around 5 minutes.
- 16
When the broth reduces a bit, add the green onions and turn off the heat.
- 17
Serve in a dish, optionally topping with boiled eggs.
Heads up — we had to guess a little:
- The amount of sugar was inferred as 1.5 tablespoons based on the suggestion to add half a tablespoon more if you like it sweet.
Credit where it's due: this recipe was transcribed from Chung's K Food's original video on YouTube. Follow them there — it's their dish.
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