Traditional

From: https://www.maangchi.com/recipe/tteokbokki

  • 1 pound of cylinder shaped rice cake (tteok), bought or homemade. (Use a little more if you’re not adding hard boiled eggs and fish cakes)
  • 4 cups of water
  • 7 large size dried anchovies, with heads and intestines removed
  • 6 x 8 inch dried kelp
  • ⅓ cup hot pepper paste (gochujang)
  • 1 TBSP. gochugaru
  • 1 TBSP. sugar
  • 3 green onions (scallions), cut into 3 inch long pieces
  • 2 hard boiled eggs, shelled (optional)
  • ½ pound fish cakes (optional)

Vegetarian/Vegan

From https://frommybowl.com/vegan-tteokbokki/:

  • 590 ml low-sodium vegetable broth (homemade or store-bought)
  • 3 green onions, roughly chopped; white and green parts separated
  • 1/4 head napa cabbage, thinly sliced
  • 2 carrots, peeled and sliced
  • 1 TBSP. minced garlic (3 to 5 cloves)
  • 2–3 TBSP. gochujang (Korean red pepper paste)
  • 1 TBSP. gochugaru (Korean red pepper flakes; optional)
  • 2 TBSP. low-sodium tamari or soy sauce
  • 1 teaspoon cane or coconut sugar
  • 4 ounces shiitake mushrooms, chopped into bite-sized pieces
  • 16 ounces (450 g) Korean rice cakes (thawed if frozen)
  • 1 1/2 tsp. toasted sesame oil (optional)
  • sesame seeds, for garnish (optional)