Classic,but Best Korean Tteokbokki
When it comes to Korean street food, nothing beats tteokbokki! Back in my school days, I ate it almost every day after class with my friends. And somehow, I never got tired of it.
A lot of people think all tteokbokki tastes the same, but actually, it comes in so many different flavors! Street-style tteokbokki, homemade tteokbokki, franchise-style tteokbokki—each one has its own unique taste.
Today, I’m making classic street-style tteokbokki, which is perfectly sweet, spicy, and super addictive! 😋
🍽️ Ingredients
- Rice cakes
- Fish cakes
- Green onion
- Cabbage
- Sugar - 2 tbsp
- Gochujang (Korean red chili paste) - 1 tbsp
- Korean red chili powder - ½ - 1 tbsp
- Cheese (optional, but highly recommended)
I almost made this with just rice cakes and fish cakes, but I personally love cabbage and green onions in my tteokbokki, so I added them in!
How to Make It
- In a pan, add 200ml of water, rice cakes, and sugar. The key here is to add sugar first—this helps the rice cakes absorb that delicious sweetness, making the final dish extra flavorful!
- Once the water starts boiling, add gochujang and gochugaru, and stir well to dissolve.
- Add fish cakes, green onions, and cabbage, then let everything simmer until the cabbage softens.
- If you love cheese tteokbokki, add cheese on top and let it melt before serving!
Korean often enjoy tteokbokki with rice ball! High recommended!
This was actually my first time making tteokbokki this simple. Usually, I go all out with complicated franchise-style recipes like which require a ton of ingredients. Honestly, I was a little worried that using only sugar, gochujang, and gochugaru wouldn’t be enough… but WOW. One bite, and I knew—this is the BEST tteokbokki I’ve ever made.
The perfect balance of sweet and spicy, with that authentic old-school market-style flavor.🔥