Main ingredients
tteokbokki rice cakesfish cakeslarge green onioncooking oilgochugarugochujangJin-ganjangsugarcurry powderbeef dashida
Yoon Yi-ryeon's Tteokbokki
A super-simple recipe that recreates market-style tteokbokki by making scallion-infused oil without anchovy broth or garlic, then adding rice cakes and fish cakes with fine gochugaru and curry powder.
Ingredients needed 3 servings
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.
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