Tteokbokki from Bonchon features chewy rice cakes simmered in a spicy, sweet gochujang sauce, garnished with sliced fish cakes and green onions, delivering a vibrant, bold Korean street food experience.
Equipments
- Large saucepan or deep skillet
- Wooden spoon or heatproof spatula
- Knife
- Cutting board
- Measuring cups
- Measuring spoons
- Ladle
- Serving bowl or plate
Ingredients
- 1 lb (450g) Korean rice cakes (tteok)
- 1 cup Korean fish cakes, sliced
- 2 cups water
- 3 tablespoons gochujang (Korean chili paste)
- 1 tablespoon gochugaru (Korean chili flakes)
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 tablespoon honey (or corn syrup)
- 2 cloves garlic, minced
- 2 green onions, sliced
- 1 teaspoon sesame oil
- Toasted sesame seeds (for garnish)
Korean rice cakes (tteok) are essential for achieving the chewy texture characteristic of authentic tteokbokki, so sourcing fresh or properly soaked rice cakes is key. Gochujang, a fermented chili paste, provides the signature spicy and sweet flavor profile, while gochugaru adds additional heat and depth. Fish cakes contribute a savory umami element, balancing the dish, and using Korean-style fish cakes will enhance authenticity. You can adjust the sweetness by varying the amounts of sugar and honey to suit your taste preferences. This copycat recipe for Bonchon's tteokbokki replicates the bold, vibrant flavors of the popular Korean street food dish.
Instructions
- Soak rice cakes in warm water for 10-15 minutes if they are hard or refrigerated.
- Slice the fish cakes and green onions; mince the garlic.
- In a large saucepan or deep skillet, combine water, gochujang, gochugaru, soy sauce, sugar, honey, and minced garlic.
- Place saucepan over medium heat and stir sauce mixture with a wooden spoon until well combined and slightly bubbling.
- Add soaked rice cakes and fish cakes to the saucepan.
- Simmer, stirring frequently, until rice cakes are soft and sauce thickens (about 10-12 minutes).
- Stir in sliced green onions and sesame oil.
- Cook for another 1-2 minutes until onions are slightly softened.
- Ladle tteokbokki into serving bowl or plate.
- Garnish with toasted sesame seeds and additional green onions if desired.
Substitution
Tteokbokki from Bonchon copycat menu offers a deliciously chewy and spicy Korean street food dish made with rice cakes and fish cakes in a gochujang-based sauce. If Korean rice cakes are unavailable, you can substitute with mochi or regular cylindrical rice noodles, though texture will vary slightly. In case gochujang is hard to find, mixing a combination of chili paste and miso paste can mimic its sweet and fermented flavor profile. Adjust the sweetness by swapping honey with brown sugar or agave syrup to suit your taste preferences. You can also make this dish vegetarian by omitting fish cakes and adding mushrooms or tofu instead.
Tips
Make sure to soak the rice cakes in warm water if they're hard or refrigerated to ensure they become soft and chewy during cooking. Use medium heat to avoid burning the gochujang sauce while stirring frequently to achieve a thick, well-incorporated consistency. When adding the fish cakes and rice cakes, maintain gentle simmering so your dish cooks evenly without sticking to the pan. Remember to add green onions and sesame oil at the end to preserve their fresh flavor and avoid overcooking.
Nutritions
Tteokbokki offers a balanced mix of carbohydrates from chewy Korean rice cakes and protein derived from fish cakes, making it a filling street food option. The gochujang-based sauce provides antioxidants and vitamins like vitamin A and C through chili paste and flakes. Your dish is enhanced by sesame oil, which adds heart-healthy fats, while garlic and green onions contribute beneficial compounds for overall health. This spicy, sweet Korean meal supports both energy needs and immune function with its nutrient-rich ingredients.
Storage
Store leftover Tteokbokki in an airtight container and refrigerate for up to 3 days to maintain its chewy texture and vibrant flavors. Reheat gently on the stovetop with a splash of water to restore the sauce's consistency and prevent rice cakes from becoming too firm. Your careful storage ensures the spicy, sweet gochujang sauce and tender fish cakes remain delicious for your next meal.
Variation or Alternatives
You can substitute the traditional fish cakes with sliced tofu or boiled eggs for a different texture and protein boost. For a less spicy dish, reduce the amount of gochugaru or replace gochujang with a milder chili paste. To enhance flavor complexity, add a splash of anchovy broth or kelp stock instead of water when simmering the sauce. Experiment with stir-frying the rice cakes first to give them a crispy exterior before simmering for added textural contrast.
Allergies
Tteokbokki contains fish cakes, which may trigger allergic reactions in individuals sensitive to seafood or fish products. Soy sauce includes soy and wheat, common allergens that could affect those with soy or gluten intolerance. Your risk of allergy increases if you are sensitive to sesame, as sesame oil and toasted sesame seeds are key ingredients in this dish.
Why this recipe?
Tteokbokki from Bonchon restaurant stands out for its perfectly chewy rice cakes and a balanced spicy-sweet sauce that captures authentic Korean flavors. The dish combines high-quality ingredients with a unique blend of seasoning that keeps customers coming back for more. Trying to make the Bonchon copycat recipe allows you to recreate this beloved culinary experience at home, tailoring the spice level and freshness according to Your preferences. Mastering the recipe also brings the satisfaction of enjoying a popular Korean street food with ingredients you trust and control.