Korea's representative street food, tteokbokki, has captivated taste buds worldwide with its spicy flavor and unique texture. In this post, we'll explore the history of tteokbokki and introduce some classic Korea-style tteokbokki recipes. We'll go over two popular types of Korea-style tteokbokki : soupy tteokbokki and the fusion-style rose tteokbokki. With this guide, you'll be able to recreate these dishes at home!
Discover the History of Tteokbokki and Enjoy Delicious Korean Tteokbokki at your home today!
The History of Tteokbokki
The history of tteokbokki dates back to the Goryeo Dynasty. At that time, rice cakes were considered a valuable food enjoyed by the upper class, typically prepared as a simple steamed dish seasoned with soy sauce rather than spicy sauces. By the mid-Joseon Dynasty, tteokbokki became established as a dish enjoyed at royal events or on special occasions. During this period, cooking methods that involved boiling or stir-frying rice cakes with meat were developed. Historical records, such as the Annals of the Joseon Dynasty, also contain references to tteokbokki as part of the royal cuisine.
The Evolution of Ttokbokki
Since the mid-20th century, tteokbokki has become popular as street food. It gained significant popularity in the late 1950s when a market in Sindang-dong, Seoul, began selling the modern version of tteokbokki seasoned with gochujang (Korean chili paste). Starting in the 1960s, gochujang-based seasoning became the primary flavor for tteokbokki, with various ingredients and cooking methods introduced to offer a unique spicy taste. Nowadays, tteokbokki is enjoyed in various flavors such as soy sauce, cream, and rose sauce, making it a must-try dish for foreign tourists as well.
Introduction to Classic Korean Tteokbokki Recipes
1. Making "Soupy Tteokbokki" at home
Soupy tteokbokki has more broth than the typical tteokbokki, making it perfect for dipping various fried foods. It's prepared by boiling ingredients like gochujang (Korean chili paste) and other seasonings in a base made from broth or kelp-infused water. Afterward, rice cakes, fish cakes, and assorted vegetables are added and simmered together. This is a classic, easy-to-make Korean tteokbokki recipe that you can enjoy at home.
[Ingredients for 2 servings]
- 300g tteokbokki rice cakes
- 800ml kombu(kelp)-infused water
- 1/2 to 1 serving of ramen noodles
- 2 sheets of flat fish cake
- 5 ~ 6 Vienna sausages
- 1/4 onion
- 1/3 stalk green onion
- A small amount of carrot
- A handful of cabbage (generous portion)
💦Vegetables can be adjusted to personal preference.
[Seasoning Ingredients]
- 2T gochujang (Korean chili paste)
- 2T gochugaru (Korean chili flakes)
- 1T soy sauce
- 1T sugar
[Cooking Instructions]
1. First, add 3 ~ 4 pieces of dried kombu to 800ml of water and let it simmer for 4 ~ 5 minutes to infuse.
2. While the kombu is infusing, prepare the remaining ingredients. Slice the onion, and cut the carrot into small rectangular pieces about 1 - 2cm thick. Adjust the preparation of the onion and carrot to your preference. Cut the fish cake into squares or triangles. Roughly chop the cabbage and cut the green onion into lengths of about 4-5cm.
3. Prepare about 300g of tteokbokki rice cakes for two servings, and score the Vienna sausages diagonally 2-3 times to allow for even cooking.
4. Pour the 800ml of kombu-infused water into a pan, add the prepared seasoning, and bring it to a boil over high heat. Since sweetness and spiciness vary by preference, you can add more sugar or chili flakes as desired.
5. Once the seasoned broth comes to a boil, add the tteokbokki rice cakes, prepared vegetables, and sausages, and let them cook for about 2-3 more minutes.
6. After cooking the rice cakes, vegetables, and sausages together for 2-3 minutes, add the flat fish cakes and let them cook briefly. Then add the ramen noodles and cook until the noodles are done. Be mindful not to overcook the noodles, as they will continue to soften even after the heat is turned off. Cook until the noodles are just tender or slightly more if you prefer.
7. To make the soupy tteokbokki look even more appetizing, top it with a boiled egg cut in half. Stirring the yolk into the broth adds a unique flavor to the tteokbokki sauce.
2. Making Fusion Tteokbokki "Milk Rose Tteokbokki" at home
Rose tteokbokki is a fusion dish that combines the classic tteokbokki with a spaghetti-like flavor profile. With a rich and creamy sauce made from milk and heavy cream, it retains a savory taste without being overly heavy, making it even more enjoyable than regular cream tteokbokki.
[Cooking Ingredients for 1 serving]
- 180-200g tteokbokki rice cakes
- 5 Vienna sausages
- 1 sheet of flat fish cake
- 2T olive oil
- 1/3 onion
- 1/4 stalk green onion
[ Rose Sauce Ingredients]
- 150ml milk
- 100ml heavy cream
- 3T tomato sauce
- 1/2T gochujang (Korean chili paste)
- 1T chili flakes
- A pinch of black pepper
- 1T sugar
You can adjust the amount of milk and heavy cream to your preference. If you have GranaPadano Cheese, using it as a finishing touch will enhance the flavor even more.
[Cooking Instructions]
1. Preparing the Ingredients
The preparation process for vegetables, fish cakes, and Vienna sausages is the same as described in the broth tteokbokki recipe. Slice the onion into slightly thick strips, and cut the green onion diagonally into thin slices.
Tip : If you are using refrigerated tteokbokki rice cakes, simply rinse them with water and use them directly. however, if the rice cakes are frozen, take them out beforehand, soak them briefly in cold water to defrost, and rinse under running water before cooking.
2. Stir-Frying Green Onion
Heat 2T of olive oil in a pan and add the diagonally sliced green onions. Stir-fry over medium-high heat until the surface of the green onions turns slightly golden, allowing the oil to absorb their fragrance.
3. Adding Onion and Sausages
Once the green onions are slightly browned, add the onion slices and Vienna sausages. Stir-fry over medium heat until the onions become slightly translucent.
4. Adding Sauce Ingredients
Once the onions are halfway cooked and the slits on the Vienna sausages have opened, add 150ml of milk, 100ml of heavy cream, 1T of chili flakes, 1/2T of gochujang, 3T of tomato sauce, and 1T of sugar. Heat the mixture over medium heat, stirring well to combine the ingredients evenly. If the sauce becomes too thick, you can add an additional 50ml of milk and continue cooking.
5. Cooking the Rice Cakes and Fish Cakes
When the sauce starts to boil, add the tteokbokki rice cakes and flat fish cakes. Stir gently as you cook, ensuring the rice cakes are thoroughly heated. Simmer until the sauce thickens to a creamy consistency. If the sauce reduces to about half, you can optionally add a slice of cheese and let it melt into the dish.
6. Plating and Finishing Touches
Transfer the finished dish to a bowl and sprinkle parsley flakes on top for a visually appealing presentation. If you have Granapadano cheese, great it using a cheese grater, spread it evenly over the dish, and finish with a light sprinkle of parsley flakes.
Tteokbokki has evolved over hundreds of years to become one of Korea's most iconic street foods. It originated from rice cakes during the Goryeo Dynasty and was perfected with gochujang seasoning in the mid-Joseon period, giving it the signature spicy flavor we know today. Recently, various variations such as soy sauce, cream, and rose tteokbokki have merged. Now recognized as symbol of Korea's unique food culture, tteokbokki shares its authentic Korean taste with people worldwide. With the Korea-style tteokbokki recipe provided, you can easily make both broth tteokbokki and rose tteokbokki at home!
