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.
Nobody has published a tteokbokki recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.