Tteokbokki
- Serves
- 4
- Prep
- 10 min
- Cook
- 20 min
- Difficulty
- Easy
History & Origin
Tteokbokki evolved from an older soy-seasoned court dish into the bright red, sweet-hot street food that became popular in post-war Korea. Cylindrical rice cakes simmer in gochujang sauce until chewy and deeply seasoned, often with fish cakes and boiled eggs.