Yopokki Recipe (Tteokbokki)
Yopokki (also known as Tteokbokki) is a popular Korean street food made with chewy rice cakes (tteok) drenched in a sweet and spicy sauce. It’s a perfect balance of bold flavors, combining gochujang (Korean chili paste) with sugar, soy sauce, and a variety of vegetables or protein additions like fish cakes and boiled eggs. This dish is quick, customizable, and deeply satisfying, making it ideal for a snack or a hearty meal.
Equipment
- Large pan or wok
- Wooden spoon or spatula
- Knife and cutting board (if using vegetables)
- Measuring spoons
- Medium-sized bowl (for mixing sauce)
Ingredients
- 1 lb 450g fresh rice cakes (tteok)
- 2 tablespoons gochujang Korean chili paste
- 1 tablespoon gochugaru Korean chili flakes – optional for extra heat
- 1 tablespoon soy sauce
- 1 tablespoon sugar or honey
- 2 cups 480ml water or broth (vegetable or chicken)
- 1 tablespoon sesame oil
- 2 garlic cloves minced
- 1 medium onion thinly sliced
- 2 boiled eggs optional
- 1/2 cup fish cakes optional
- Sesame seeds for garnish
- Scallions green onions, sliced (for garnish)
Instructions
- Prepare the rice cakes: If using frozen or dried rice cakes, soak them in warm water for 20 minutes to soften them. Fresh rice cakes can be used directly.
- Cook the sauce: In a large pan or wok, heat sesame oil over medium heat. Add the minced garlic and sliced onions, sautéing until fragrant and the onions are soft (about 2 minutes).
- Add the sauce ingredients: Stir in gochujang, gochugaru, soy sauce, and sugar. Add water or broth and bring to a simmer. Stir occasionally until the sauce thickens slightly (about 5-7 minutes).
- Add rice cakes: Add the soaked rice cakes to the pan, stirring to coat them evenly in the sauce. Let them simmer for 10-15 minutes, stirring occasionally, until the rice cakes are tender and chewy.
- Add optional ingredients: If using fish cakes or boiled eggs, add them to the pan in the last few minutes of cooking to heat through.
- Garnish and serve: Once the rice cakes are fully cooked and the sauce has thickened to your liking, remove from heat. Garnish with sesame seeds and sliced scallions before serving.
Notes
Spice level: Adjust the amount of gochujang and gochugaru based on your spice preference. For a milder dish, reduce the chili paste and flakes.
Vegan option: Omit fish cakes and eggs to make the dish fully vegan. You can also substitute with tofu or additional vegetables.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 2-3 days. Reheat with a splash of water or broth to loosen the sauce.
Serving suggestion: Serve Yopokki with a refreshing side like Kimchi or a simple salad to balance the heat.