Korean Tteokbokki Noodles
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 6
About this dish
Tteok-bokkeum-myeon stir-fries udon noodles and cylindrical rice cakes together in a gochujang-based sauce that is both spicy and slightly sweet.
Read more
The two main components offer contrasting textures - stretchy rice cakes and springy noodles - coated in the same thick, red sauce. Fish cake and boiled eggs are common additions. The dish takes about 25 minutes from start to plate, with most of the work being chopping ingredients and stirring everything in a single pan. It is a staple of Korean street-food culture.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Separate any stuck tteokbokki rice cakes and cut the fish cake into bite-size pieces.
Keep the udon noodles aside until the last moment, then loosen them gently so they do not clump in the pan.
- 2Control
Pour water into a wide pan and add 3 tablespoons gochujang, 1 tablespoon sugar, and 1 tablespoon soy sauce.
Heat over medium heat while stirring until the sauce dissolves smoothly and turns evenly red.
- 3Control
When the seasoned liquid starts bubbling, add the rice cakes and fish cake first.
Keep the heat at medium and simmer for about 5 minutes, until the rice cakes soften and the fish cake takes on the red color.
- 4Prep
Add the 2 servings of udon noodles last and separate them slowly with chopsticks or tongs.
Do not raise the heat too high; stir for about 2 minutes so the noodles loosen without breaking.
- 5Control
If the sauce looks thin, reduce it for another 3 to 4 minutes over medium-low heat.
Scrape around the edges and bottom as you stir so the sauce coats the rice cakes and noodles without scorching.
- 6Finish
Turn off the heat when the sauce clings thickly to a spoon and the rice cakes are soft through the center.
Serve immediately while hot, before the udon absorbs too much sauce and loses its springy texture.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Tteok-bokkeum-myeon stir-fries springy udon and chewy rice cakes in a spicy gochujang sauce.
- Finish cue
- Turn off the heat when the sauce clings thickly to a spoon and the rice cakes are soft through the center.
- Avoid this
- Keep the udon noodles aside until the last moment, then loosen them gently so they do not clump in the pan.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
25min, 6 ingredients
Category median
35min, 9 ingredients
Based on 233 recipes
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