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STREET FOOD · Easy · 37 min

Classic School Tteokbokki — Sweet-Spicy Gochujang

By Tteokbokki Curator

The cart standard — thin tteok, fish cake, and glossy red sauce eaten standing.

TL;DR

The cart standard — thin tteok, fish cake, and glossy red sauce eaten standing.

Prep 10 min + 15 min soakCook 12 minServes 4

Ingredients

  • 400g garae-tteok (thin 0.8cm), soaked 15 min warm water
  • 2 sheets eomuk, sliced
  • 3 Tbsp gochujang, 1 Tbsp gochugaru, 2 Tbsp sugar, 1 Tbsp rice syrup
  • 2 Tbsp soy, 2 cups anchovy-kelp stock
  • 2 scallions, 2 boiled eggs
  • Sesame seeds, sesame oil

Steps

  1. Simmer stock, whisk gochujang, gochugaru, sugar, syrup, soy until dissolved.
  2. Add drained tteok, simmer 8 min until puffed and sauce thickens via starch.
  3. Add eomuk and scallions 2 min.
  4. Finish sesame oil off heat; top eggs.
  5. Serve immediately — tteok waits.

Tips

  • Soak is non-negotiable or centers stay chalky.
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