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Tteokbokki recipe is the best. It's chewy and filling, sweet and spicy and savoury. If you haven't had it before, think of it like a savoury mochi or maybe like a gnocchi in a spicy sauce. It tastes like heaven! We guarantee you'll love tteokbokki.

Crafted by Jiyeon Park

"Tteokbokki queen - Jiyeon, commonly known as Dooly, is a Food Content Creator and author. She is notable for producing cooking videos centred around 80s nostalgic Korean food."


SHOPPING LIST

  • 600g Tteokbokki tteok (Rice cake)
  • 2 Sheet of fish cake or 6-8 of fish ball
  • Small piece of white cabbage
  • 1-2 Scallions
  • Bombom Gochujang (if you can't handle the heat, we recommend you add a spoonful of sugar)

Shopping Tip: You can find tteokbokki and fish cakes in Korean or Asia grocery stores.


    LET'S COOK

    1. Soak the rice cakes for about 20 minutes or longer unless you’re using freshly made soft rice cakes.
    2. Cut the fish cake, cabbage, and spring onion into 3cm long pieces.
    3. In a large pan, stir in Bombom Gochujang sauce (4 tablespoons) and water. Add the rice cakes, and boil until the rice cakes become very soft and the sauce is thickened, about 8 – 10 minutes (could take longer), stirring occasionally.
    4. Add the vegetables and fish cakes, continue to boil, stirring constantly, for an additional 4 – 6 minutes.
    5. Finally, add optional ingredients such as hard boiled eggs or pre-cooked dumplings (mandu).
    6. There you go, the perfect tteokbokki in minutes! :)

    Tip: Depending on rice cakes, you may need more time to reach a desired level of softness. Feel free to add more water as necessary!