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- ✔Chilgab Wheat Noodle Tteokbokki 360g - Frozen€4.00
- ✔Chungjungone Authentic Korean Fermented Red Pepper Paste with Glutinous Rice - Sunchang Gochujang 170g€2.79
- ✔Goraesa Authentic Korean Vegetable Square Fish Cake (Frozen) - Sak-Gak Eomuk 300g€6.50
- ✔Beksul Authentic Korean Corn Syrup - Mulyeot 700g€4.45
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칠갑 밀누들떡볶이 360g - 냉동
×1 - ↳ Chilkab Rice Cake Tteokbokki 360g already contains the tteok (rice cakes), making it the essential base of this kit.
- ↳ Chungjungone Sunchang Gochujang 170g is the red chili paste that forms the foundation of the sauce, in a home-sized portion that fits perfectly.
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고래사 야채 사각어묵 300g - 냉동
×1 - ↳ Goraesa Vegetable Square Fish Cake 300g is the indispensable side ingredient no authentic tteokbokki can skip.
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백설 물엿 700g
×1 - ↳ CJ Beksul Rice Syrup 700g adds the sweetness and glossy shine that classic tteokbokki sauce needs.
1 green onioncebolleta / puerro
1/2 onioncebolla
2 boiled eggshuevos
sesame seeds (optional)sésamo
해찬들 맛있는 태양초 고추장 1kgbuy at your local shop
400ml water
some green onion
1 tbsp sugar (optional)
Pour 400ml water into a pot over medium heat. Stick to 400ml — too little and the sauce reduces too fast and turns salty.
While the water warms, dissolve 2 tbsp gochujang and 2 tbsp rice syrup completely into it. Stir out any lumps, or the broth will be too thick.
Cut the 300g square fish cake into bite-size pieces (2–3cm) and add them. If frozen, let it sit at room temperature 5 minutes for easier cutting.
Slice 1/2 onion into strips and cut 1 green onion diagonally; add only half now. Save the rest of the green onion for garnish.
Add the rice cakes. If they're stuck together, gently separate them by hand before adding — clumped cakes stay hard and undercooked inside.
When the broth starts bubbling over medium heat, keep it simmering. Stir with a wooden spoon once a minute so nothing sticks to the bottom.
Simmer until the rice cakes turn soft and the sauce thickens. It's done when the sauce reduces enough to just show the pot bottom and looks glossy.
Taste it. Add 1 tsp gochujang if bland, or 1 tsp rice syrup if not sweet enough. If too salty, add a splash of water to adjust.
Halve the 2 boiled eggs and place on top, then scatter the reserved green onion and sesame seeds.
Turn off the heat, let it rest 30 seconds, then plate and eat hot. Rice cakes harden as they cool, so it tastes best right away.
I'm worried it'll be too spicy. Can I adjust the heat?
Halve the gochujang and add a bit more rice syrup and sugar for a milder taste. A splash of milk or a slice of cheese at the end softens the spice dramatically.
How many servings is it?
A generous 2 servings. It's enough to enjoy as a main dish without side dishes.
How do I store leftovers?
Refrigerate and eat within 2 days. When reheating, add 2–3 tbsp water and stir over low heat to soften the hardened rice cakes again.
What can I use instead of fish cakes?
You can substitute sausage, dumplings, or boiled eggs. But fish cake gives tteokbokki its authentic savory depth, which is why it's included in the kit.
What cooking tools do I need?
Just one pot, a wooden spoon, and a cutting board and knife. Using a wide pan reduces the sauce faster for a thicker result.
Can beginners or kids make it?
Yes — it's a one-pot dish where you just add everything and simmer, so it's nearly foolproof. For kids, use only 1 tbsp gochujang and more rice syrup for a mild version.