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- ✔Chilgab Rice Cake Tteokbokki 1kg - Frozen€7.50
- ✔Saongwon Spicy Korean Seaweed Roll Fritters - Gimmari 300g (Frozen)€6.50
- ✔Chungjungone Authentic Korean Anchovy & Small Herring Coin Stock Cubes - Han-Al Coin Yuksu 60g€9.95
- ✔Samyang Authentic Korean Tteokbokki with Buldak Spicy Sauce - Buldak Tteokbokki 185g€4.79
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칠갑 밀떡볶이 1kg - 냉동
×1 - ↳ Chilgab wheat rice cakes 1kg are chewy wheat tteok that hold their shape even after long simmering, soaking up the spicy broth deeply.
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사옹원 매콤 김말이 튀김 300g - 냉동
×1 - ↳ Saongwon spicy gimmari 300g is authentic gimmari (glass noodles rolled in seaweed), best reheated crisp in an air fryer for dunking into the broth.
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청정원 한알 코인육수 (멸치디포리) 60g
×1 - ↳ Chungjungwon stock coins (anchovy & flounder) dissolve straight into water to release a savory broth that forms the umami base of the tteokbokki.
- 🛒Samyang Authentic Korean Tteokbokki with Buldak Spicy Sauce - Buldak Tteokbokki 185g
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green onion
cebolleta -
2 eggs
huevos -
sugar
azúcar -
fish cake (frozen fish paste)
pastel de pescado -
cabbage
col -
700ml water
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1 tbsp sugar
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1 tbsp gochujang (optional)
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some green onion
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fish cake or boiled egg (optional)
Soak the amount of frozen wheat rice cakes you'll use (about 500g for 2 servings) in lukewarm water for 3 minutes and pull apart any stuck-together pieces. If you cook them rock-hard, the outside cooks while the inside stays frozen.
Pour 700ml water into a wide pan or pot and add 1–2 stock coins. For 2 servings, 2 coins gives a richer broth.
Bring to a boil over medium-high heat, stirring until the stock coins fully dissolve. When you see no more granules, that's your signal.
Add 1 tbsp gochujang and 1 tbsp sugar and stir to dissolve. For milder heat, use only half the gochujang.
Add the separated rice cakes and simmer over medium heat. Stir every 1–2 minutes so the cakes don't stick to the bottom as it bubbles.
If you want fish cake, cabbage, or green onion, add them now. The rice cakes will turn soft and the broth will start to thicken.
While the cakes simmer, preheat your air fryer to 180°C and cook the Saongwon gimmari straight from frozen for 8 minutes. When the surface turns deep golden and glossy, they're crisp. No air fryer? Pan-fry both sides in a little oil instead.
When the broth reaches the consistency you like (a spoon dragged through leaves a brief trail), turn off the heat. Don't over-reduce or it gets too salty.
Plate the tteokbokki and set the crispy gimmari right beside it.
Dunk a gimmari into the tteokbokki broth for about 3 seconds, then take a bite — this is exactly the eating style you saw on screen.
I'm worried it'll be too spicy. Can I adjust the heat?
Adjust with the amount of gochujang. For mild, use just 1 tsp and let the stock coin flavor shine. For extra heat, add half a tablespoon of Korean chili powder.
How many servings is this?
About 2 servings using 500g of rice cakes. With 1kg total you can cook up to 4 servings in batches, and 300g of gimmari is plenty.
How do I store the leftovers?
Keep the rice cakes and gimmari frozen and use as needed. Stock coins can be sealed and stored at room temperature. Eat cooked tteokbokki within 2 days, refrigerated.
Can I substitute if I don't have gochujang or fish cake?
Without gochujang you can make a clear-broth tteokbokki (soy-sauce style) using just the stock coins. Fish cake can be swapped for egg or cabbage and still works great.
What cooking tools do I need?
One wide pot or pan, plus an air fryer (or oven, or frying pan) to crisp up the gimmari — that's all you need.
Can beginners or kids make this?
Yes — just add ingredients in order and simmer. With kids, use only a tiny bit of gochujang for a mild version, and let them do the fun part: dunking the gimmari themselves.
