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97 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 snack made by skewering blanched rice cakes and sausages, grilling them until crispy, and coating with a sweet and sour sauce.

A clean, spicy-sweet ramyeon inspired by Shinjeon's famous street food style, made without gochujang using a balanced mix of spicy ramen broth, chicken stock, and custom seasoning.

Chicken wings seared with sesame oil to eliminate any gaminess, then simmered in a spicy, tangy, sweet-savory ketchup-soy sauce for an irresistible flavor.

A spicy skewered eomuk tteokbokki inspired by traditional market pojangmacha flavors, built on a gochujang base with the sweetness of curry powder and starch syrup

A classic dakbokkeumtang where chicken pieces are briefly blanched to coat the surface, then simmered with onion, potato, and savory seasonings until the sauce reduces to a rich consistency.

A Chuncheon-style dakgalbi that builds a solid moisture shield with cabbage and water, so even beginners never burn it and finish in just 5 minutes.

A thick and savory cream tteokbokki made easily with just milk and cheddar cheese, without flour roux or heavy cream.

A stress-relief snack combining basic tteokbokki seasoning with a pungent Ma La sauce, topped with convenience store frozen chicken feet and crisp soybean sprouts for a satisfying bite.

A magical fusion street food dish featuring chewy tteokbokki in a spicy-sweet broth, generously topped with smooth soft tofu and savory cheese for a moist, satisfying bite.

A giant tteok kkochi made by binding rice cakes into a single slab with starch water, eliminating the need to thread each one onto skewers, resulting in a crispy and chewy texture.

A magical recipe that recreates the rich flavor of restaurant-style tteokbokki using only the sweetness of canned sikhye and just one tablespoon of gochujang, without sugar or broth.