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114 recipes found.

Frying gochujang in oil removes its raw aroma, then adding ramen seasoning and perilla leaf flavor recreates the authentic taste of a street food shop in this ultra-simple ramyeon bokkeum.

A rich, savory version of Chuncheon-style chicken galbi with no heaviness, recreated using marinated onions and one tablespoon of curry powder for that signature restaurant depth of flavor.

A broth-style jjajang tteokbokki with deep flavor from stir-fried pork, made by mixing jjajang powder with gochujang and gochugaru in a golden ratio

A luxurious gochujang tteokbokki loaded with beef and cabbage, finished with ramyun seasoning and starch syrup for a pleasant sweetness and deep umami.

A premium cream tteokbokki that combines the savory saltiness of bacon fat with the rich nuttiness of fresh cream and cheese, finished with white wine for depth of flavor.

A deep-flavored beef small intestine hot pot loaded with thinly sliced radish, large green onion, and beef small intestine, simmered in a spicy dadegi seasoning.

A tteokbokki that captures the uniquely spicy and addictive broth flavor of franchise delivery specialty shops through a ratio combination of fine chili powder, capsaicin, and curry powder.

Rigatoni pasta tubes stuffed with tteokbokki rice cakes simmered in a savory and spicy cream sauce – a fusion pasta tteokbokki.

Old-school pojangmacha-style soybean sprout tteokbokki, where the crisp sprouts and perilla leaf fragrance meld into a deep gochujang sauce.

Skewered eomuk simmered clean and spicy in just 10 minutes using tteokbokki powder seasoning, minced garlic, and starch syrup, pojangmacha style.

A sweet and spicy snack-bar style rabokki made in just 5 minutes by combining store-bought tteokbokki powder and ramyeon soup powder.

Enjoy soft and crispy rice cakes coated in a sweet and spicy sauce, made effortlessly in an air fryer without the hassle of skewering.