Easy Tteokbokki Recipe & Video - Seonkyoung Longest (2024)

EntreeRecipes

March 20, 2015

Jump to Recipe·Print Recipe

Hi guys!

Before I show you this delicious Tteokbokki recipe, I have a news!
I’m in Korea right now and will be here for next 2 months or so! YAY~!!
I’m having so much fun visiting my home country and it can’t be better than this!

If you guys have any request while I’m in Korea (restaurant experience video, Korean makeup stuff and etc), please let me know comment down below!!

So, today I’m sharing this delicious and every Korean child/students favorite snack food, Tteokbokki!

I’ve shared my favorite way to cook tteokbokki before.

I think it’s not as popular in US as it is in Korea. I personally love the one I shared a long time ago (we call “Jeugseok Tteokbokki), but it needs a lot more ingredients and people to eat together.

So today, I’m going to share the simple and easy version of tteokbokki which is probably more familiar to you all! It is street style as well, you can see all over the small to large streets in Korea!

The rice cake’s shape you see in these pictures is the most common shape to use for tteokbokki, but if you have hard time to find it, you can use different shape of took or even ramen noodles!

Yes, I said ramen noodles!

It totally works! Even udon noodles works as well!

So be creative, don’t give up because you don’t have all the ingredients!

If you are ready, I’m ready to show you my delicious Tteokbokki recipe!

Tteokbokki

★5 Stars☆★4 Stars☆★3 Stars☆★2 Stars☆★1 Star☆No reviews

Author: Seonkyoung Longest

Print Recipe

Ingredients

Scale

6 oz. Tteok for tteokbokki (Korean rice cake), approximately 1 cup
1 1/4 cup Ultimate Korean Stock (Click HERE for the recipe)
1 Tbs. Sempio Gochujang, Korean red pepper paste
1 Tbs. Sempio Soy sauce
1 Tbs. Sugar
3 oz. Fish cake, cut into bite sizes
1 Green onion, sliced
1 Hard boiled egg, optional

Cook ModePrevent your screen from going dark

Instructions

Bring 3 cups of water to boil; add rice cake and soak it for 10 to 20 minutes.
Meanwhile in a skillet combine stock, gochujang, soy and sugar; bring it to boil over medium high heat.
Drain rice cake and add into boiling sauce; reduce heat to medium and cook for 5 to 6 minutes, stir occasionally.
Stir in fish cake and cook additional 3 to 4 minutes or sauce is thicken, stir occasionally.
Remove from heat and add sliced green onion.
Serve immediately and garnish with sesame seeds. Serve with a hard boiled egg if you’d like.

Notes

If you skip the soaking process for the rice cake, you might end up with unpleasant chewing texture.

===================================

♥ For more Sempio product visit:

http://www.amazon.com/sempio

http://www.sempio.com/eng

http://www.facebook.com/sempio

===================================

Seonkyoung

Kimchi Jjigae with Pork : The Best Kimchi Jjigae Recipe. Ever.

Spicy Shrimp Alfredo | Toowoomba Pasta

June 15, 2023

February 6, 2015

September 3, 2016

Thai Beef Salad and Affogato – Sexy...

February 14, 2013

The Perfect Grilled Lemongrass Pork

June 27, 2018

Stir Fry : Soondae Bokeum (Spicy Korean...

June 11, 2013

March 18, 2016

September 23, 2019

April 10, 2019

Vegan Korean Bulgogi Recipe

October 29, 2014

32 comments

AndyMarch 20, 2015 at 5:14 am

Hi Seonkyoung!
I’m so glad you made it to Korea!
While you’re there you must try the cheese tteokbokki at Samsung Everland. Soooo good. I know it sounds weird but it’s really delicious, like spicy mac n cheese. Been trying to duplicate it here in the states.
Have fun!
Andy

SeonkyoungMarch 22, 2015 at 7:18 am

I will try! I’ve noticed that spicy food with cheese is very trendy thing in Korea. Just had spicy chicken with cheese today! lol

JINGDecember 19, 2020 at 2:28 am

Hi Seonkyoung!
I’m one of your followers here in the Philippines, this tteokbokki is one of my fave recipe. My kids love it too. I hope you could make CHEESY SPICY TTEOKBOKKI too. It’s very trending here in the PH. Hope to here from you 😊🥰 Happy cooking

Sandy BMarch 20, 2015 at 5:13 pm

OMG! Sindang-dong Tteokbokki sounds so yummy that I’m drooling on my keyboard. I don’t have black bean paste or kimmari yet, but when I get it, I will make this delicious recipe. Thank you.

SeonkyoungMarch 22, 2015 at 7:20 am

Can’t get enough of Sindang-dong tteokbokki!! I like with extra noodles and lots of danmooji on the side~ >.< Don't forget to make the fried rice at the end, you know that's the best part of all!!

karlMarch 23, 2015 at 3:30 am

i hope you make videos with Jacob similar to what you made when you moved to California. I think those were your best videos. I have only seen one picture of Jacob so far. I know he was at the cooking school but no pictures.

That is my suggestion. Hope to see some family pictures as well.

VioletJuly 17, 2015 at 5:39 pm

Can i buy the broth at a store instead of making it?

SeonkyoungJuly 17, 2015 at 7:29 pm

Store doesn’t sell this type of broth(not even Korean market). But you can buy powder/liquid extract to make the broth. http://amzn.to/1LfqRS7 something like this would help. 🙂

SabrinaSeptember 6, 2015 at 5:06 am

I made this last night, but I bought anchovy dashida at the Korean mart and used that instead. I also doubled the recipe for the sauce because I was cooking 500g worth of ddeok. After adding the 1 tbsp of soy sauce though, I noticed the colour looked a lot darker than it should be – so instead of adding 2 tbsp I only added 1. The end result was the ddeokboggi still tasted a tiny bit salty! I used regular Chinese soy sauce, could that be why? Or perhaps I added too much dashida (the instructions for how much to use isn’t very clear)? 🙁

SeonkyoungSeptember 6, 2015 at 5:06 pm

If it’s not dark soy, it should be fine to use for this recipe and it will darken it immediately. I don’t know how you used dashda(I assume that it’s powder one), but I mentioned and wrote on the recipe, the stock should be 1 1/4 cup and cook it 8 to 10 minutes or until thicken. Hope this helped!

MerlyOctober 1, 2015 at 1:38 pm

I was looking at the ingredient and in kinda confused on what ultimate korean stock is? I clicked on it but I’m confused. Could you elaborate this for me?

SeonkyoungOctober 1, 2015 at 6:52 pm

It’s like all purpose stock that you can use for any Korean cooking/recipes. We have many different kinds, but this one works almost most of my Korean recipes that call “stock/broth”. Thinking like chicken stock in American cooking. 🙂

natasha carpinaOctober 18, 2015 at 12:14 pm

hey! so i really want to cook topokki because it’s my favorite since freshmen college. but since i’m from the philippines, some ingredients would be hard to get, like the soy sauce. can i use an ordinary soy sauce instead? like the dark one? ?

SeonkyoungOctober 18, 2015 at 8:07 pm

If it’s regular soy sauce it’s fine to use it.

SechuleSeptember 2, 2016 at 4:36 am

You are awesome. I love watching your live so much!!! I love love love love love love love it!!! Big Love !!!!❤❤❤❤❤❤
Love from Nagaland, India?

SeonkyoungSeptember 20, 2016 at 5:06 pm

Awwwwwwww you are so sweet!!!! ❤❤❤ Thank you so much for your love and support!!!

SammySeptember 26, 2016 at 7:06 pm

Made this and I love it it’s amazing!! So fun to eat! Love the texture of the rice cake. This makes a little too much for me. Rice cake is very filling haha. How can I save and reheat the left overs. Is that possible or should it only be fresh?

LilyOctober 2, 2016 at 7:43 pm

Hi. I bought some fresh rice cakes from a korean store. Do I still need to boil them? it seems already soft…

Vivian NguyenJuly 8, 2017 at 2:13 am

If it’s soft, you don’t need to boil or it

ElizaDecember 23, 2016 at 8:28 am

Your recipes are easy to follow! Thank you for them! :)))

Roma WidiyansariJanuary 4, 2017 at 10:25 am

hi, i want to ask a question, does toppoki that is sold is foodstreet, contain any meat? i’am vegetarian but ok with seafoo… so im curious does toppoki contain pork or any othe meat. thankyu…

Roma WidiyansariJanuary 4, 2017 at 10:27 am

*seafood

SeonkyoungJanuary 14, 2017 at 9:01 am

It normally made with seafood broth. But if you’re eating from a restaurant or street vendor, the best way is just ask them if there is any meat products in it. Because some vendors use meat seasoning too.

Jual beli rumahJanuary 19, 2017 at 8:53 am

Daebakk😄😄

Curious FriendFebruary 10, 2017 at 6:10 pm

Hello, I am very interested in making this recipe but I wanted to know if I could use store bought seafood broth instead of broth listed above?

SeonkyoungFebruary 10, 2017 at 6:11 pm

I recommend you to use chicken stock instead! 🙂

AbigaillJune 25, 2017 at 9:12 pm

Hi I want to make this but I don’t like fish cakes. Since I won’t be adding it do I still wait 3-4 minutes?

SeonkyoungJune 28, 2017 at 9:03 pm

Not really, just simmer until the flavors blends well!

ChloeAugust 20, 2017 at 11:37 pm

Hi seonkyong! Was about to make this today and got my frozen rice cakes from the freezer. Saw the 2017.7.28 expiry date stamped on the pack which is July 28, 2017. It’s already August 21, 2017 so it’s almost a month since it ‘ expired ‘. Can’t I use it anymore? Pls help me I feel so bad. Thankyou!

SeonkyoungAugust 21, 2017 at 8:15 pm

Please do not use expired ingredients, even though it was frozen! Rice cake is one of the ingredients that has lots of chance that it could go bad quickly.

KimSeptember 1, 2018 at 8:03 pm

What do you do if you have a already store bought sauce? Do you just put it on the rice cakes after it finish soaking in the water?

Dry1c3February 23, 2019 at 7:11 am

My family & I love this recipe so much! Thank you for sharing 😊

But I cheated on the stock though hehehe… As it is quite difficult to get some halal ingredients to make my own stock here. Hence, I just use half cube of anchovy stock & half cube of vegetable stock and mix them with water according to the recipe. It tasted good too!

Just a question. Recently, my son requested for Rabbokki. So I used the same recipe except an additional ramen noodle. It tasted good too. But I would prefer to have slightly more gravy/soup to the final product. What will you recommend I should add more? Thank you in advanced!