Tteokbokki (also spelled ddukbokki or topokki) is a supremely satisfying (and comforting) Korean street food that’s made in home kitchens almost as much as it is in market stalls. The star of the dish is tteok, chewy rice cakes that, in this version of the iconic dish, develop a crispy exterior when stir-fried in a skillet. (Look for them in the freezer section of almost any East Asian market.)
Tteokbokki recipes are incredibly riffable: Here the tteok are tossed in a spicy sauce made from gochujang and an umami-rich dashi of dried kelp and anchovies. Most classic iterations don't feature leafy greens, but we found the crisp-tender texture of bok choy a welcome addition. And while fish cakes are totally optional, their bouncy bite adds to the dish’s satisfying chew.
Having an extra bag or two of cylindrical or sliced tteok in the freezer is always smart—they’re wonderfully versatile. Try them with arugula, halloumi, and gochujang brown butter, in Brooklyn chef Souhi Kim’s tteokguk or beef soup with Korean radish, and in David Joo’s dakgalbi with chicken, cabbage, and sweet potato.
Editor’s note: This recipe was originally published July 2019.
