Crispy Tteokbokki Balls (Tteokbol): A Popular Korean Street Food Recipe

Make Popular Korean Snack ‘Tteokbol’ at Home

Crispy Tteokbokki Balls (Tteokbol): A Popular Korean Street Food Recipe

These are crispy fried tteokbokki rice cakes coated in a delightful sauce that is spicy, sweet, and tangy, creating a perfect balance with the chewy rice cakes. Enjoy this popular street food favorite in the comfort of your own home!

Recipe Info

  • Category : Dessert
  • Ingredient Category : Rice
  • Occasion : Snack
  • Cooking : Deep-fry
  • Servings : 1 serving
  • Cooking Time : Within 15 minutes
  • Difficulty : Beginner

Rice Cake Balls Ingredients

  • 3 handfuls of tteokbokki rice cakes (approx. 200-250g)
  • 2 Tbsp potato starch
  • 1/2 cup frying flour (approx. 50g)
  • 80-90ml water
  • Frying oil, as needed

Sauce Ingredients

  • 1.5 Tbsp tomato ketchup
  • 1 Tbsp spicy chili sauce (can substitute with gochujang or hot sauce)
  • 1 Tbsp oligosaccharide (or corn syrup)
  • 1 Tbsp cooking wine (mirin)

Cooking Instructions

Step 1

First, let’s prepare the delicious sauce for your tteokbol. In a small saucepan, combine tomato ketchup (1.5 Tbsp), spicy chili sauce (1 Tbsp), oligosaccharide (1 Tbsp), and cooking wine (1 Tbsp). Gently simmer over low heat. If you don’t have spicy chili sauce, you can substitute with gochujang or your favorite hot sauce, adjusting the amount to your preference for spiciness. Once the sauce thickens slightly, remove from heat and let it cool.

Step 1

Step 2

Now, prepare the star of the dish: the rice cakes. Rinse the tteokbokki rice cakes under cold water to separate them. If the rice cakes are long, cut them in half to a more manageable size. Toss the rice cakes with potato starch (2 Tbsp) to evenly coat each piece. This step helps the batter adhere better and ensures a crispier finish.

Step 2

Step 3

Time to make the batter for frying! In a bowl, combine the frying flour (1/2 cup) with water (80-90ml). Mix lightly with chopsticks until just combined. Avoid overmixing; a few streaks of dry flour are perfectly fine. Overmixing can lead to a thick, heavy coating. The batter should be thick enough to coat the rice cakes lightly but not too thick.

Step 3

Step 4

Heat your frying oil to about 170-180°C (340-355°F). You can test the temperature by dropping a small amount of batter into the oil; it should sizzle and float to the surface immediately. Dip the prepared rice cakes into the batter, ensuring they are well-coated, and carefully add them to the hot oil. Fry in small batches to prevent the oil temperature from dropping, which can make the tteokbol soggy. Fry for about 2-3 minutes, or until golden brown and crispy.

Step 4

Step 5

Once golden and crispy, remove the fried rice cakes from the oil and place them on a wire rack set over a plate lined with paper towels. This allows excess oil to drain off, maintaining their delightful crispiness.

Step 5

Step 6

Finally, arrange the drained tteokbol on a serving plate. Drizzle generously with the prepared spicy-sweet sauce. For an extra touch, you can sprinkle some sesame seeds or chopped parsley. Your homemade tteokbol is now ready to be enjoyed! This is a perfect snack for kids or a delicious accompaniment to drinks.

Step 6



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