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Tteok Bokki - Traditional Korean Dish

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In this episode, Cathlyn makes two kinds of Tteok Bokki - Spicy Street Food Style and Savory Royal Palace Style.
For the sweet and savory royal palace tteok bokki
  Ground beef 1⁄4 Pound
  Grapeseed oil 2 Tablespoon
  Korean rice sticks 4 Cup (64 tbs) (2 cups of two different shapes)
  Green bell pepper 1⁄2 Large
  Red bell pepper 1⁄2 Large
  Yellow bell pepper 1⁄2 Large
  Carrots 1 Cup (16 tbs), shredded
  Portobello mushroom 1 Large
  Enoki mushrooms 1 Cup (16 tbs)
  Green onions 1 Tablespoon, chopped finely
For the bulgogi sauce
  Soy sauce 4 Tablespoon
  Sesame oil 2 Tablespoon
  Fresh ginger 1 Tablespoon, mince
  Honey 2 Teaspoon
  Freshly squeezed lemon juice 2 Tablespoon
For the spicy bulgogi sauce
  Gochujang sauce 1 Tablespoon
  Soy sauce 1⁄2 Tablespoon
  Sesame oil 1 Teaspoon
  Brown sugar 1 Tablespoon
  Fish cake 1 Cup (16 tbs), cut into squares
  Onion 1 Large, thinly sliced (1/2 for the first version and 1/2 for the second version)
For garnish
  Sesame seeds 1 Tablespoon (for garnish)
  Radish sprouts 1 Tablespoon
  Sesame leaves 2

1. Chop all the vegetables as instructed.
2. Cut the Korean fish cake in squares.
3. For the Bulgogi sauce: In a medium sized bowl, add the soy sauce, sesame oil, freshly minced ginger, honey and freshly squeezed lemon juice. Stir to mix.
4. For the spicy Bulgogi sauce: In a bowl, add the gochujang sauce, soy sauce, sesame oil and brown sugar. Stir to mix.

5. In two sauté pans parallely, heat half a tablespoon of grape seed oil in each.
6. Add 2 cups of the Korean rice sticks in each pan. Sauté lightly.
7. For the non spicy version of Tteok Boki: In the first pan, add the ground beef. Sauté it.
8. Pour half the Bulgogi sauce over the beef.
9. Add the Portobello mushrooms and the other vegetables. Saute them.
10. Add half the sliced onions and the enoki mushrooms.
11. Sprinkle the shredded carrots on the top.
12. Pour in the remaining Bulgogi sauce on top.
13. Add quarter cup of water, cover and cook until the vegetables are softened for about 10 minutes.
14. Turn off the heat and set aside.
15. For the spicy version of Tteok Boki: On the sauted rice sticks, add the spicy Bulgogi sauce.
16. Add quarter cup of water and let it simmer.
17. Sprinkle in the onions, squared fish cakes and the green onions. Saute for a few minutes before removing from heat.

18. Plate the non spicy Tteok Boki and garnish with sesame leaves and radish sprouts.
19. For the spicy version of Tteok Boki, plate it as it is and garnish with sesame seeds.

20. Serve the dishes right away.

Recipe Summary

Difficulty Level: 
Preparation Time: 
25 Minutes
Cook Time: 
20 Minutes
Ready In: 
45 Minutes

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Nutrition Rank

Nutrition Facts

Serving size

Calories 1259 Calories from Fat 236

% Daily Value*

Total Fat 27 g41%

Saturated Fat 5.2 g25.8%

Trans Fat 0 g

Cholesterol 21.3 mg7.1%

Sodium 1140.7 mg47.5%

Total Carbohydrates 242 g80.8%

Dietary Fiber 9.1 g36.3%

Sugars 12.8 g

Protein 10 g19.9%

Vitamin A 122.2% Vitamin C 134%

Calcium 8.6% Iron 11.9%

*Based on a 2000 Calorie diet

Tteok Bokki - Traditional Korean Dish Recipe Video