Filter recipes by category, time, difficulty, source, ingredient, and situation tag.
68 recipes found.

A tteokbokki that recreates the thick, rich texture of restaurant-style rosé tteokbokki using a rosé powder made with coffee creamer and chicken stock.

A soy sauce eomuk bokkeum that brings out savory depth with Jin-ganjang and oyster sauce, quickly stir-fried in cooking oil to stay firm and clean without becoming soggy.

A nostalgic school-front stationery store-style tteokbokki, simmered sweetly with generous amounts of gochugaru, gochujang, sugar, and starch syrup.

A nostalgic tteokbokki that perfectly recreates the rich, savory flavor unique to market stalls with plenty of gochujang, starch syrup, and seasoning.

A spicy-sweet gyeran bokki made by simmering boiled eggs in a gochujang sauce with Korean fish cake (eomuk), large green onion, and cheongyang chili pepper for a hearty finish.

A snack-bar-style chili pepper Korean fish cake (eomuk) ramyun that builds deep, intense heat with dried chili peppers, doubanjiang, and black pepper, enriched with Korean fish cake (eomuk).

A 5-minute kimchi udon that captures the savory depth and spicy kick of a Japanese-style restaurant, made with well-fermented kimchi, Korean fish cake (eomuk), hondashi, and shichimi.

A rich garlic tteokbokki that brings out a pleasant pungency and deep savory flavor with a generous amount of minced garlic.

A nostalgic taste of tteokbokki and tteokkochi made by simmering tteokbokki rice cakes and Korean fish cake (eomuk) in a spicy-sweet gochujang sauce.

Kkakdugi fried rice with well-fermented cubed radish kimchi and Korean fish cake (eomuk), elevated with a versatile sauce of ketchup and oyster sauce for deep umami.

A unique stir-fried tteokbokki with Chinese cuisine flavors, combining oyster sauce, doubanjiang, and ketchup

A clean, savory brothy tteokbokki made with onion powder and garlic powder, perfect for dipping fried foods or rice balls.