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219 recipes found.

A high-quality roze spicy chicken ramen with a smooth, rich flavor achieved by adding milk, gochujang, and ketchup, enhanced with tteok-sari and bacon for a fuller, more satisfying texture.

Stir-fried chicken that reproduces the taste of Jikova charcoal-grilled chicken by browning chicken thighs and green onions to impart scallion oil flavor, then seasoning with gochujang, oyster sauce, and tonkatsu sauce.

A spicy and sweet jjapbokki that's easier than ramyeon bokkeum and more addictive, made by adding gochujang and gochugaru to instant jajangmyeon for a bold, satisfying kick.

A rich, savory tteokbokki with foolproof flavor by using the secret soup powder from fish cake soup packs

Sautéing gochujang and soy sauce in oil to develop deep flavor, then generously adding freshly minced garlic at the end for a bold aromatic finish.

A rich, savory tteokbokki with a deep umami broth made by simmering dried anchovies and stirring in a generous spoon of stir-fried chunjang for intense flavor.

A super-simple recipe that recreates market-style tteokbokki by making scallion-infused oil without anchovy broth or garlic, then adding rice cakes and fish cakes with fine gochugaru and curry powder.

A numbing and spicy mala tteokbokki made in the style of a popular delivery restaurant, using store-bought mala tang powder with added chili powder and aromatic oils.

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.

Tteokbokki seasoned in scallion oil and gently pan-fried over low heat until crispy on the outside and chewy on the inside, creating a highly addictive gireum tteokbokki.

A quick one-person spicy and rich tteok-manudo guk made with gochujang base, prepared using only scissors—no knife or cutting board required.