Dish · korean
Tteokbokki
Cylindrical rice cakes simmered in a sweet-spicy gochujang sauce with fish cake and scallion until the tteok turns glossy and chewy.
Where it comes from
The dish began as a soy-sauce-based court dish before street vendors in postwar Seoul swapped in cheap gochujang, turning it into the red, spicy snack sold from carts today.
What cooks argue about
Cooks argue over soaking the tteok before cooking: unsoaked cakes need a longer simmer and turn out chewier, soaked ones cook faster but can go mushy if left in the sauce too long.
Versions
Nobody has published a tteokbokki here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
fish cake asian