Tteokbokki: the perfect Korean dish if you want to try Asian cuisine!

published on 19 March, 2026 at 11:25
INGREDIENTS
For the rice dumplings
210g (1 3/4 cups) glutinous rice flour
160ml (2/3 cup) water
 
For the sauce:
350ml (1 1/2 cups) water
1 piece of kombu seaweed
25g (2 tbsp) sugar
15g chili paste
30g (2 tbsp) soy sauce
 
For garnishing:
Sesame seeds
Spring onion
1 hard-boiled egg
 
METHOD
1. In a bowl, combine the glutinous rice flour and water. Knead until a smooth, non-sticky dough forms (add more water or flour if needed).
2. Divide the dough into 2 parts and roll each into a long rope about 0.5 cm thick on a floured surface. Cut into 4 cm pieces (dumplings).
3. Bring a large pot of water to a boil. Add the rice dumplings and boil for 2 minutes, until they float. Drain well.
4. In a saucepan, add the water and the piece of kombu seaweed. Cook for a few minutes, then remove the kombu.
5. Add the sugar, chili paste, and soy sauce. Bring to a boil, then simmer for a few minutes to infuse the flavors.
6. Add the boiled dumplings to the sauce. Cook over medium heat, stirring occasionally, until the sauce thickens and coats the dumplings.
7. Serve on a dish and garnish with sesame seeds, chopped spring onion, and sliced hard-boiled egg. Serve and enjoy.
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