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175 recipes found.

Boil rice cakes with sugar and fish cake first to deeply infuse sweetness and rich fish cake broth, then reduce the sauce to create an old-fashioned street food shop-style tteokbokki.

A clean, non-cloying, umami-packed soup tteokbokki in the style of a famous snack shop, made without gochujang.

A spicy instant tteokbokki brimming with ramyun, rice cakes, Korean fish cake (eomuk), and cabbage, simmered in a fiery chili seasoning

A classic instant tteokbokki that combines basic gochujang seasoning with jjajang powder to achieve the signature deep color of Sindang-dong style, where you simmer the toppings at the table.

A thick and creamy rose tteokbokki that rivals famous delivery restaurants, made with milk and heavy cream base, plus tteokbokki powder and red pepper flakes.

A spicy and sweet pojangmacha-style hot pot using anchovy kalguksu ramen soup base, with skewered odeng, garaetteok, and noodles.

Grilling chicken thigh meat like frying to achieve a crispy exterior and juicy interior, then simmering it in a rich, savory garlic soy sauce—perfect even for children who can't handle spicy food.

A generous stir-fry of rice cakes, ramyun, Korean fish cake (eomuk), and cabbage in a spicy-sweet sauce, Kimbap Heaven-style rabokki

A budget-friendly tteokbokki that perfectly recreates the rich, thick texture of a popular delivery restaurant by blending gochujang, tomato sauce, and mala sauce in a golden ratio over a smooth milk base.

Market-style jajangddukbokki with a rich, savory depth achieved by adding a touch of gochujang to a homemade universal pork jajang sauce, eliminating greasiness while enhancing umami.

A tteokbokki recipe using chewy rice cakes, featuring a thick and addictive flavor reminiscent of old-fashioned snack bars, achieved by finely grinding chili powder with flour and using fish cake broth and chicken stock.

A thick, creamy jjolbokki made by combining store-bought tomato sauce, gochujang, and milk for a smooth yet spicy flavor that satisfies Korean palates.