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Korean Street-Style Tteokbokki with Wonton Skewers

Korean Street-Style Tteokbokki with Wonton Skewers

  1. If using refrigerated, pre-packaged rice cakes, soak in cold water for at least 20 minutes.
  2. In a large pot, add all of the broth ingredients and bring to a boil. Reduce heat to medium-high and boil uncovered for 5 minutes. Remove the kelp and continue to boil for 15 minutes. Strain into a large bowl and discard solids.
  3. While the broth is cooking, prepare the wonton skewers. Pan-fry bibigo™ Mini Wontons Pork & Vegetable according to package directions. Thread 3 wontons onto each skewer and set aside.
  4. In a deep pan, add 4½ cup of the anchovy broth, bibigo™ Go-Chu-Jang Hot & Sweet Sauce, gochugaru, soy sauce, garlic, sugar, and rice syrup. Stir to dissolve.
  5. Add the rice cakes and bring to a boil over medium-high heat. Cook for 7-8 minutes, stirring frequently.
  6. Add the fish cakes and continue to cook until the rice cakes are soft but still chewy, about 5-6 minutes, stirring frequently. The sauce will thicken as it cools. Add more broth if the sauce has reduced too much. Taste and adjust seasoning as needed.
  7. Before turning off the heat, dip the wonton skewers in tteokbokki sauce, turning to coat all sides.
  8. Serve directly from the pan or transfer tteokbokki to a large platter and place skewers on the side. Garnish with sesame seeds.

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