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219 recipes found.

A premium main course featuring tender pork ribs slow-cooked in a pressure cooker, then simmered with sharp garlic and a custom chili powder blend to create a thick, spicy-savory sauce.

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

Marinate chicken thigh meat and tteok in a spicy-sweet sauce, then simmer in kelp broth, adding fish cake and chapssal noodles for a hearty and delicious chicken tteokbokki.

A recipe that perfectly recreates the thick, sweet, and spicy flavor of market tteokbokki, reminiscent of the snacks eaten in front of old school buildings, using a golden ratio of gochujang and gochugaru.

A super simple broth tteokbokki that uses Sari Gomtang ramen soup mix as the base to achieve a deep, rich bone broth flavor without needing to make stock separately.

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 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.

A rice tteokbokki that perfectly recreates the nostalgic taste of school-front snack shops from childhood, featuring rich umami from dried anchovy stock and a hint of traditional seasoning.

A super simple side dish or drinking snack using bean sprouts, fish cakes, and rice cakes, with a thick and spicy sauce reminiscent of agi-jjim or kodari-jjim.

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.