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The second Korean recipe is tteokbokki. Tteokbokki is a type of rice cake served with a spicy gochujang-based sauce. Because of the hefty price when sold in shops or restaurants, finally, not a few culinary lovers of ginseng country are curious about how to make their own tteokbokki.

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Step 1
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5 cloves of garlic
2 tablespoons of gochujang
2 red onions
2 pieces of chili
2 tablespoons of sugar
pepper powder to taste
salt to taste
right amount of oil

Step 2
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1 spring onion, finely chopped
1 hard boiled egg
1 teaspoon sesame oil
enough toasted sesame
odeng to taste (can be replaced with fish balls)
Mix tapioca flour, rice flour, and salt. Stir well while pouring hot water little by little until the dough can be kneaded by hand.
Knead the tteok dough, make it like a cylinder with a thickness of about 1 cm. After that, cut into 2 finger segments.
Boil the tteok dough in water that has been given a little cooking oil so it doesn't stick. When it boils and the tteok floats, remove from the pot. Drain the water and set aside.
Puree the garlic, shallots, and cayenne pepper, then stir-fry in a little cooking oil until fragrant. Enter the gochujang paste, add a little water, sugar, salt, and pepper, then stir until smooth.
Enter the tteok and odeng / fish balls, then stir until smooth while pouring the sesame oil.
tteokbokki on a plate. Sprinkle with toasted sesame and spring onions. Split a hard-boiled egg in half, then place it on the side.

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Lemon herb roasted potatoes
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Lemon herb roasted potatoes

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