Photo: by jetalone (flickr), CC BY 2.0, Wikimedia Commons

Tteokbokki

Name: Tteokbokki
Cuisine: South Korea
Ingredients: walnuts; olive oil; rice cakes for tteokbokki (tteok); oligosaccharide syrup; soy sauce; black sesame seeds (roasted)

떡볶이

South Korean dish made from rice and flour cakes

Side dishesCourse

383kcal · per serving

Not spicySpice

🌱 Vegan

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About this dish

Tteokbokki (Korean: 떡볶이), topokki or simmered rice cake, is a Korean food made from small-sized garae-tteok (long, white, cylinder-shaped rice cakes) called tteokmyeon or commonly tteokbokki-tteok. It is often paired with eomuk (fish cakes), boiled eggs, and scallions, and seasoned with spicy gochujang (chili paste). Less often, it is served in a non-spicy ganjang-based (soy) sauce, which is sometimes called gungjung-tteokbokki (royal court tteokbokki). Today, variations include curry tteokbokki, cream sauce tteokbokki, jajang-tteokbokki, seafood tteokbokki, rose tteokbokki, galbi-tteokbokki and so on. Tteokbokki is commonly purchased and eaten at bunsikjip (snack bars) as well as pojangmacha (street stalls). There are also dedicated restaurants for tteokbokki, referred to as jeukseok tteokbokki (impromptu tteokbokki).

Description: Wikipedia — Tteokbokki, CC BY-SA 4.0

Recipe

Walnut Tteokbokki

Not spicyVeganContains: gluten, soy, nuts, sesame

Ingredients Tap an ingredient to check it off

Servings1

Shopping in

walnuts호두
olive oil올리브유
rice cakes for tteokbokki (tteok)떡볶이 떡
↔ No rice cakes for tteokbokki (tteok)? No rice cakes? Use gnocchi for a similar chew, or thick udon noodles.
🛒 Where to buy: Korean grocery stores (fresh or frozen); some Asian supermarkets
oligosaccharide syrup올리고당
soy sauce간장
black sesame seeds검정깨(roasted)

Nutrition per serving

383kcal

57.1gCarbs

5.8gProtein

15gFat

219.7mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Coarsely chop the walnuts.
Lightly toast the chopped walnuts in a dry pan.
Heat oil in a pan and stir-fry the rice cakes until soft.
When the rice cakes are cooked, add the oligosaccharide syrup and soy sauce and stir-fry briefly.
Add the walnuts and stir-fry a little longer so the flavors come together.
Sprinkle with black sesame seeds to finish.

💡 TipStir-fry the rice cakes over low heat so the soy sauce does not burn. Honey also tastes good in place of oligosaccharide syrup.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.