Yoon Yi-ryeon's Tteokbokki

• 500g tteokbokki rice cakes (3 servings)
• 3 thin square fish cakes
• 1 large large green onion
• 2 tbsp cooking oil
• 2 tbsp fine gochugaru
• 3 heaping tbsp gochujang
• 2 tbsp Jin-ganjang
• 3 tbsp sugar
• 0.3–0.5 tbsp curry powder or beef dashida
• enough water to cover the rice cakes and fish cakes

Recipe 🍳

Cooking tips 💡

• Adding minced garlic or anchovy broth to tteokbokki can create a heavy, muddy taste that dulls the clean flavor, so it's recommended to omit them.
• Use fine gochugaru rather than regular coarse gochugaru so the seasoning adheres well to the rice cakes and gives a beautiful color.
• Adding a little curry powder or beef dashida creates a rich, savory depth similar to market-style tteokbokki.

Recommended for 🙋

• ⭐Those who want tteokbokki with the rich, savory depth of a market or restaurant version at home.
• ⭐Those who want to quickly make Korean street food with a simple seasoning combination without time to make broth.
• ⭐Those who want to enjoy clean-tasting tteokbokki without garlic.