Tteokbokki (떡볶이)

A Spicy, Sweet & Chewy Street Food Pairing

There are some foods that just feel like home. For us, tteokbokki is one of those dishes. Spicy, saucy, and deeply comforting, this iconic Korean street food is something we often crave, especially with a glass of cold makgeolli on the side.

What is Tteokbokki?

Tteokbokki (떡볶이) is a spicy rice cake dish made with chewy garaetteok (cylinder-shaped rice cakes) simmered in a sweet and spicy gochujang-based sauce. The word tteokbokki comes from tteok (rice cake) and bokki (from bokda, meaning to stir or cook). You’ll often find it sold on the streets of Korea, bubbling away in big trays, served with fish cakes and scallions. The version we make at home is simpler, a little lighter, and perfect for sharing with friends over drinks.

Why Does Tteokbokki Go Well with Makgeolli?

The magic is in the contrast. Tteokbokki’s bold, spicy-sweet sauce is perfectly balanced by the smooth, creamy fizz of makgeolli. The slight carbonation and mild sweetness of the makgeolli help cool the heat from the chili paste, while its creamy texture coats the tongue, soothing the spiciness with each sip. This contrast enhances the dish’s flavors, making it a refreshing and satisfying pairing that lets you enjoy tteokbokki without the heat lingering too long.

Our Simple Tteokbokki Recipe

(Serves 2–3 as anju)

You’ll need:

• 500g Korean rice cakes (떡)
• 600ml water
• 1 tbsp sugar
•  tbsp salt
• ½ tbsp minced garlic
• Fish cakes (or tofu/mushrooms for a vegan version)
• 3 spring onions
• Optional: boiled egg, cheese, carrots

For the sauce:

• 4 tbsp gochugaru (Korean chili flakes)
• 3 tbsp sugar
• 2 tbsp soy sauce
• 2 tbsp oyster sauce (or vegan substitute)
• 2 tbsp gochujang (Korean red pepper paste)
• 1 tbsp vegetable oil
• 20 turns of freshly ground black pepper (or 1 tsp ground black pepper)

Instructions:

1. Soak the rice cakes in water for 10 minutes if they’re firm or refrigerated. 
2. Mix gochugaru, sugar, soy sauce, oyster sauce (or vegan substitute), gochujang, vegetable oil, and freshly ground black pepper in a bowl until well combined. (Tip: The more black pepper you use, the spicier it gets)
3. In a pot, add sliced green onions, carrots, and fish cakes (or tofu/mushrooms). Pour in 600ml of water and bring it to a simmer.
4. Add 1 tbsp sugar, ⅓ tbsp salt, and ½ tbsp minced garlic. Let the broth simmer until it starts to boil.
5. Drain the soaked rice cakes.
6. Once the broth is boiling, lower the heat to medium and add the rice cakes. Let them cook for 1-2 minutes.
7. Add the sauce mixture into the pot, but leave 1 tbsp of sauce aside for later. Stir well to combine.
8. Cook for 8–10 minutes, stirring gently until the sauce thickens and the rice cakes are soft and chewy.
9. Taste and adjust the seasoning as needed, adding the remaining sauce to reach your desired flavor.
10. Garnish with boiled eggs, sesame seeds, or cheese if you like.

From Our Kitchen to Yours

Tteokbokki is one of those dishes that invites you to slow down and savor. It’s simple yet full of heart. Whether you’re recreating a favorite street food memory or discovering it for the first time, we hope it brings warmth (or heat? :p) to your home and pairs well with your next bottle of Babo. Cheers! 🥂