Tteokbokki - Korean Rice Cakes in Savory Miso and Gochujang Sauce

TheAimlessCook's picture

May. 01, 2012

Tteokbokki is a delicious rice cake commonly served in a spicy chili sauce from street carts all over Korea. The traditional version is a Royal Court recipe that is prepared with a soy based sauce. My version is a delicious and savory blend of shiro miso and spicy gochujang with the aromatics of sesame oil, balanced out with a little touch of honey. This has a little kick of spice, but nothing too overwhelming. Another great thing about this recipe is that you can use whatever leftover vegetables you got in the fridge. Hooray for clean fridge!


Sesame oil 2 Tablespoon
Ginger 1 Tablespoon , slivered
Pork 200 Gram , thinly sliced
Assorted vegetables 400 Gram , chop
Tteokbokki 250 Gram
Salt To Taste
Pepper To Taste
For the sauce
Sake 2 Tablespoon
Gochujang 1 Tablespoon
White miso paste 1 Tablespoon (shiro miso)
Honey 1 Tablespoon
Dashi 1 Cup (16 tbs)



1. In a small bowl with sake, add a tablespoon each of gochujang chili paste and white miso. Also add a tablespoon of honey and mix until well combined. Set aside.

2. Take a wok and heat it to high with a couple of tablespoons of sesame oil, add slivered ginger, cook briefly until it starts to smell fragrant.

3. Add thinly sliced pork. Cook that briefly as well, stirring it and breaking it up.

4. Once the pork starts to change color, add the assorted vegetables and the tteokbokki. Stir for a couple of minutes.

5. Now add the prepared sauce mixture and toss everything around until well coated. Then cover and let it simmmer until the tteokbokki are tender.

6. When the tteokbokki are tender and done, give it a taste and season with salt and pepper.


7. Serve warm.


The assorted vegetables used in this recipe are cabbage, carrots, shimeji mushrooms, onions, snow peas and daikon.

Recipe Summary

Difficulty Level: Easy
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 2