Nov 152011

Will you believe me if i tell you that i used to dislike Korean cuisine immensely?

I can’t stand kimchi, i shuddered at all jigae and…… i never quite understand others’ fascination and obsession with tteokbokki. Like, seriously.

I still remember my reaction when i had tteokbokki for the first time. I scrunched up the nose, made a face and screamed (well, almost), “EEeeeekkk!!”. Hahahahahaa! I then turned to the sister, “Is it supposed to taste like this?!?!” and she nodded. Needless to say, i didn’t bother sharing the rest of the tteokbokki with her. Heh.

That, was a few years ago.

Today, i’m a convert.

And more crazily so after my recent Korea trip. I’m now a Korean Cuisine fanatic! *grin*

You say, Kimchi?

I say, Cabbage? Cucumber? Radish? White? Pancake? Or fried rice?


Anyway, tteokbokki.

I’d say, one does require an acquired taste to enjoy this. Till this very minute, i still can’t finish the whole portion myself. It gets a little jelak (overwhelming) after a while. This is when (my) other ingredients (see below) play some very important role – to distract my taste buds a tweeeny bit before stuffing myself silly with another mouthful of this ugly, unappetizing reddish looking food. As jelak as it might get, i crave for this from time to time. It’s completely addictive – well, to me that is.

It’s really quite YUMS, if you know what i mean. ;)


(serves 3-4)

30-35 tubes rice cakes
1 packet of instant noodle
2 handfuls of fish cake, sliced
2-3 handfuls of cabbage or Chinese cabbage
5-6 scallions, just the purplish white part
1 packet of tteokbokki instant sauce

To serve

3 hard boiled eggs
sesame seeds, toasted
spring onion, chopped


1. Separate each rice cake.
2. Stir fry fish cakes till golden in colour.
3. Boil a small amount of water or stock in the saucepan. Palm off all rice cakes into saucepan. Simmer for 3-5 minutes before adding more required water or stock according to the instant sauce’s instruction.
4. Add in instant noodle and let it simmer for just 30 seconds before squeezing tteokbokki instant sauce into saucepan. Stir well.
5. Add in all cut vegetables and fish cake, mix well, simmer a little while and stir often until the sauce is thick and to the consistency that you like.

6. Before serving, sprinkle some sesame seeds and spring onions on it.
7. I like mine with hard boiled egg. :)

*this version is my own which  i came up with after sampling plates of different tteokbokki during the trip.


ps : it’s really a pity that no other family member loves this as much as i do. the only person who eats this with me is my helper and she’s leaving next month. *inserts sad face* it’s no fun cooking and eating alone.

  14 Responses to “Tteokbokki, hot and spicy Korean rice cake”

  1. Try buying Gochujang and concocting your own sauce, its more flavorful than the instant tteokbokki sauce! Ur tteokbokki photos look good. mine were really boring. I like the addition of the noodles!

  2. teokbokki!! i can help you finish that. hahaha

  3. There is a lot to love about this dish…noodles, cabbage, the sauce. I’d like to go ahead and try this. How do you pronounce the name of the dish, by the way? /Chekbokki/? /Theobokki/?
    Thanks for the post!

  4. jacob : i’ve that intention. bought already! hey, thanks.. oh please, yours is nice looking too okayyy! ;)

    swee san : K-foodie fan must gather together sometimes hor… HEE!

    Anna : my pleasure.. oh yes, it’s never easy to resist this especially if you are already a fan. *smile* Koreans pronounce it as theo-bok-ki. :)

  5. This tteokbokki looks amazing. I always wanted to learn how to make this after my Korea trip a few years ago. Thanks for sharing and I’m glad you love Korean cuisine now. :)

  6. I’m sure I had something like this the last time I was in a Korean restaurant. It had grilled cheese on it. I think I fell in love that night. Well, my stomach did anyway!

  7. This screams YUM!! I want some…

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