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46 recipes found.

A popular rest stop snack, 'So-tteok Eomuk', made by skewering sausages, rice cakes, and fish cakes, then frying them until crispy before coating with a special sweet and spicy sauce.

A pojangmacha-style ramyun with a deep, rich broth made by stir-frying garlic and gochujang in oil, then simmering with kelp and fish cake skewers.

A street cart-style tteokbokki that recreates the thick, gooey texture of bunsik restaurants by mixing flour into the sauce and maximizing umami with seasonings.

An ultra-simple side dish of stir-fried eomuk, made by tossing all ingredients and sauce into a pan without pre-sautéing or following a specific order, then simmering with water.

A spicy eomuk with a simple golden ratio of water, gochujang, sugar, and soy sauce, enhanced with the refreshing taste of green onions and cheongyang peppers, easily recreating the street stall flavor at home.

A rich, savory tteokbokki with foolproof flavor by using the secret soup powder from fish cake soup packs

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.

A unique snack where fish cakes on a stick are fried until crispy with a snow-like coating, then dipped in a addictive, instant tteokbokki sauce.

A rabokki made by first pan-searing green onions and fish cakes to give them a Chinese-style charred flavor, then simmering them in a savory special sauce.

A super simple spicy jjajang tteokbokki that draws out deep umami in just 5 minutes by combining one pack of instant 3-minute jjajang with pork cutlet sauce in a golden ratio.

A spicy and sweet jjajang tteokbokki made easily and quickly with unsoaked rice cakes, using sateun jjajang powder and oyster sauce.

A pojangmacha-style spicy fish cake stew with a deep, rich broth made from anchovy stock, a secret spicy sauce, and brisket.