Tteok means rice cake and bokki means to stir fry.
Its a popular Korean stove-top dish I learned to cook as an always-ravenous kid.
I was maybe 11 or 12?
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In just 15 minutes, I had fiery-red chewy rice cakes to hold me over until dinner.
Its the perfect snack or main meal served on its own.
It is still simple and quick.
Simply Recipes / Alison Bickel
What Is Tteok?
Tteok refers to a broad subsection of food with seemingly endless varieties, just like bread for example.
Youll find tteok in two sections of most Asian markets:
What Is Gochujang?
Simply Recipes / Alison Bickel
Gochujang, a bold and spicy Korean chili paste, is a linchpin ingredient in a well-stocked Korean pantry.
Gochujang paste is almost always sold in a red rectangular plastic tub with a flip-top lid.
Itll be cheaper at your local Asian market.
Simply Recipes / Alison Bickel
Gochujang is a fermented product that will last up to one year in the fridge.
Keep it tightly covered so that it doesnt oxidize.
Here are some variations:
Can I Make Tteokbokki Ahead?
Simply Recipes / Alison Bickel
I wouldnt recommend it.
Use It Up!
Use your hands to break them apart before cooking.
Simply Recipes / Alison Bickel
If frozen, add 2 minutes to the cook time.
Cook the thicker ones for about 2 minutes longer.
Fill a small saucepan with 3 inches of water, enough to fully submerge the eggs.
Simply Recipes / Alison Bickel
Do not add the eggs yet.
Bring it up to a boil over medium-high heat.
As soon as the water boils, carefully add the eggs.
Mine are cold straight from the fridge.
Cook them for 8 minutes.
Using a large spoon, transfer the eggs into the prepared ice water to stop them from cooking.
When the eggs feel cold to the touch, peel and cut them in half lengthwise.
The vegetables should be translucent and a little browned.
Add the water, tteok, scallions, gochujang, soy sauce, and sugar.
Stir until the gochujang is fully dissolved into the sauce.
Nudge the tteok to submerge them into the sauce as much as possible.
The sauce will reduce and thicken, and the tteok will look glossy.
When cooked properly, the tteok is a little chewy, tender, but not mushy.
You should be able to cut it with a gentle wiggle with the side of your spoon.
Stir in the sesame oil.
Taste the sauce and adjust seasoning with more soy sauce or sugar.
The sauce should be flavorful and a little sweet to balance out the spiciness.
Transfer the tteokbokki to a serving platter.
Sprinkle the sesame seeds all over and serve it with the hard-boiled eggs.
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