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21 recipes found.

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

Aha Bujang's soup-style tteokbokki with deep flavor from a small amount of chunjang, combined with the savory notes of gochujang and beef dashida.

A chewy, spicy, sweet-and-salty stir-fried Korean fish cake (eomuk) made by adding water and reducing it until dry, then chilling for an even better texture.

A warm garakguksu that captures the nostalgic feel of a pojangmacha, with deep savory flavor from hondashi, fermented sauce, and thinly sliced radish.

A savory, sweet, and spicy jjajang tteokbokki packed with umami, made with a special jjajang powder seasoning.

A street-style old-fashioned tteokbokki simmered with fumoja noodles and Korean fish cake (eomuk) in a starch syrup and chili powder-based sauce

A super-simple rabokki with 1 tablespoon of chojang added for extra savoriness and a pleasant tang.

A restaurant-style stir-fried Korean fish cake (eomuk) with a pungent yet savory flavor, enhanced with minced garlic and mustard.

A special curry tteokbokki with deep, mouth-coating flavor, combining curry powder and a spicy magic powder blend