The Easiest Korean Tteokbokki EVER! Sweet • Spicy • Tangy • Irresistible

Tteokbokki is more than just a Korean street food—it’s a dish filled with memories and a little piece of Korean everyday life.

When I was growing up in Korea, you could find tteokbokki at food stalls and booths throughout local markets. Today, it’s often called K-street food, but for many Koreans, it’s also a nostalgic comfort food that brings back memories of childhood, school days, and hanging out with friends.

There are so many different versions of tteokbokki, and the level of spiciness can range from mild to seriously hot! 🌶️🔥

Today, I’m sharing a sweet, spicy, and tangy version that is especially popular with kids and people who are new to Korean food. It has just the right balance of sweetness, tanginess, and a spicy kick!

🛒 Ingredients

• 1 lb Korean rice cakes (tteok)
• 2 cups water
• ½ onion, thinly sliced
• 1 green onion, sliced
• 1 tsp cooking oil

Sauce

• 2 tbsp gochujang (Korean red chili paste)
• 1 tsp gochugaru (Korean red pepper flakes)
• 1 tbsp ketchup
• 1 tbsp soy sauce
• 2 tbsp sugar
• 1 tbsp vinegar
• 1 minced garlic

👩‍🍳 How to Make It

1. Boil the rice cakes
Bring 2 cups of water to a boil. Add the rice cakes and cook for about 5 minutes, until soft and chewy. (non-stick pan or skillet)

2. Drain
Pour out most of the water, leaving just a small amount in the pan.

3. Add the sauce
Drizzle in a little cooking oil. Add the pre-mixed sauce and stir-fry with the rice cakes for about 5 minutes, until the sauce coats the rice cakes well.

4. Add the vegetables
Add the sliced onion and green onion. Toss and stir-fry for just 1 minute, then serve!

🌶️ Sweet • Spicy • Tangy • Chewy

A super easy Korean street-food favorite that’s perfect for kids and anyone trying tteokbokki for the first time.

💡 Chef’s Tips

• For a milder version, reduce the gochujang and gochugaru.

• Too spicy? Enjoy it with a boiled egg—it’s the perfect combination! 🥚