Spicy Tteokbokki with Gimbap & Kimchi
Street-food tteokbokki with chewy rice cakes in a fiery gochujang sauce, served alongside homemade gimbap rolls, tangy kimchi, and a dipping sauce. Complete Korean comfort meal in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 385
- Protein
- 8g
Ingredients
- 3 tbsp gochujang (Korean red chili paste)
- 2 cups rice cake (tteok), frozen or fresh
- 1.5 cups fish cake (eomuk), sliced into 2-inch strips
- 3 stalks green onion, cut into 2-inch pieces
- 2 cloves garlic, minced
- ½ tsp gochugaru (Korean chili flakes, optional but recommended)
- 1.5 cups cooked sushi rice (for gimbap rolls)
- 2 sheets nori sheets (seaweed), plus cucumber, carrot & kimchi for rolling
Instructions
- 1
Bring 2 cups water to a boil in a large skillet over high heat. Add rice cakes and fish cakes, stir gently.
- 2
Once rice cakes float and soften (~3 min), stir in gochujang, minced garlic, and gochugaru until fully combined.
- 3
Reduce heat to medium. Simmer 2–3 minutes, stirring occasionally, until sauce thickens and coats the rice cakes.
- 4
Fold in green onion pieces. Taste and adjust gochujang / salt as needed. Transfer to a serving bowl.
- 5
While tteokbokki simmers, assemble gimbap: spread rice on nori, add thin strips of cucumber, carrot & kimchi, roll tightly, slice into 6 pieces.
- 6
Serve hot tteokbokki alongside gimbap rolls and a small bowl of kimchi. Drizzle extra gochujang sauce on the side for dipping.
Tools you’ll need
- large skillet or shallow pot (12-inch)
- spoon for stirring
- cutting board
- knife
- serving bowls
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