Equipment
Ingredients
Main Ingredients
- 400 g garaetteok (korean cylinder rice cakes), separated
- 150 g thinly sliced beef brisket or ribeye, cut into bite-sized pieces
- 100 g korean flat fish cakes, cut into triangles or bite-sized squares
- 100 g green cabbage, chopped into large bite-sized squares
- 2 scallions, cut into 5cm lengths
Tteokbokki Sauce
- 400 ml anchovy broth
- 50 g gochujang (korean red chili paste)
- 15 g gochugaru (korean red chili flakes)
- 30 ml soy sauce
- 25 g granulated sugar
- 3 garlic, minced
Garnish
- 15 ml toasted sesame oil
- 5 g toasted sesame seeds
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 1262 kcal
- Protein
- 42 g
- Carbohydrates
- 203 g
- Fat
- 32 g
- Fiber
- 15 g
- Sugar
- 23 g
- Sodium
- 2879 mg
- Saturated Fat
- 7 g
- Monounsaturated Fat
- 13 g
- Polyunsaturated Fat
- 8 g
- Cholesterol
- 58 mg
- Potassium
- 1656 mg
- Calcium
- 138 mg
- Iron
- 13.1 mg
- Magnesium
- 339 mg
- Phosphorus
- 1131 mg
- Zinc
- 9.0 mg
- Vitamin A
- 24 mcg
- Vitamin C
- 44 mg
- Vitamin E
- 3.4 mg
- Vitamin K
- 74 mcg
- Vitamin B6
- 0.8 mg
- Vitamin B12
- 3.5 mcg
- Thiamin
- 0.30 mg
- Riboflavin
- 0.69 mg
- Niacin
- 21.6 mg
- Folate
- 87 mcg
- Water
- 368 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the rice cakes in a mixing bowl and cover with warm water to soak. Let them sit for 10 minutes to soften. Drain thoroughly before using.
In a small bowl, combine the gochujang, gochugaru, soy sauce, granulated sugar, and minced garlic. Stir until a thick, uniform paste forms.
Pour the anchovy broth into a large deep skillet or wok and bring to a rapid boil over medium-high heat.
Whisk the prepared chili paste mixture into the boiling broth until completely dissolved. Add the drained rice cakes, reducing the heat to medium to maintain a steady simmer.
Stir in the chopped green cabbage and flat fish cakes. Continue to simmer, stirring frequently to prevent the rice cakes from sticking to the bottom of the pan. Cook until the cabbage wilts and the sauce begins to reduce and thicken.
Add the thinly sliced beef and scallions to the pan. Wash hands immediately after handling raw meat to avoid cross-contamination. Stir continuously until the beef is fully cooked through to a safe internal temperature of 74C or 165F and no pink remains.
Remove the skillet from the heat. Drizzle the toasted sesame oil over the top and scatter the toasted sesame seeds evenly. Serve immediately while piping hot.
Chef's Notes
- Gochugaru dictates the heat level of this dish, while gochujang dictates the salty, sweet, and fermented flavor base. Adjust the gochugaru to modify spiciness without ruining the seasoning balance.
- Using traditional anchovy and kelp broth instead of plain water elevates the dish dramatically, providing a complex, savory umami backbone that balances the aggressive heat and sweetness.
- Because thinly sliced beef cooks in mere minutes, it must be added at the very end of the cooking process. Overcooking will render it tough, dry, and chewy.
- To achieve a glossy, restaurant-style finish, substitute half of the granulated sugar with Korean rice syrup or corn syrup.
Storage
Refrigerator: 3 days — Store in an airtight container. The rice cakes will harden in the fridge and require reheating with a splash of water to soften.
Reheating: Reheat in a pan over medium-low heat with 2 to 3 tablespoons of water or broth, stirring gently until the rice cakes regain their soft, chewy texture.
Troubleshooting
Sauce is too thin and watery after the cooking time
Cause: The heat was too low to evaporate the liquid, or the broth measurement was inaccurate
Fix: Continue simmering uncovered over medium heat for an additional 3 to 5 minutes until the starches released from the rice cakes thicken the sauce to the desired consistency
Prevention: Measure liquids precisely and ensure the liquid maintains an active simmer throughout the cooking process
Rice cakes are hard and tough in the center
Cause: The rice cakes were very stale, frozen, or not soaked long enough before cooking
Fix: Add 50ml of warm water to the pan, cover with a tight-fitting lid, and gently steam over low heat for 3 to 5 minutes until softened
Prevention: Always soak refrigerated or frozen rice cakes in warm water for at least 10 to 15 minutes before cooking
Rice cakes are sticking to the bottom of the pan and burning
Cause: Infrequent stirring or heat set too high during the reduction phase
Fix: Immediately remove from heat and carefully transfer the unburned top portion to a new pan, leaving the scorched bottom behind. Cannot rescue heavily burned flavor
Prevention: Stir frequently, especially during the last few minutes of cooking as the sauce thickens and sugars concentrate
Cultural Context
Tteokbokki originally began as a mild, soy-based royal court dish known as Gungjung Tteokbokki during the Joseon Dynasty. The intensely spicy, vibrant red street food version beloved today was developed in Seoul in the 1950s following the Korean War. The modern addition of beef and other proteins transforms it from a simple street snack into a hearty, comforting main course.
