Perfectly Grilled Tteokbokki on the Arteflame Grill
Tteokbokki is a popular Korean street food dish made of chewy rice cakes simmered in a spicy, savory sauce. While traditionally cooked in a pot, this version brings an incredible twist by grilling the tteok (rice cakes) on the Arteflame grill. This adds a delightful charred flavor to the rice cakes while keeping them soft and chewy on the inside. Paired with a smoky, spicy sauce and fresh veggies, this grilled tteokbokki will be a hit at any outdoor gathering.
Ingredients
- 500g Korean tteok (rice cakes), soaked in water for 10 minutes if frozen
- 2 tbsp butter (for grilling)
- 1/2 lb fish cakes, sliced into strips
- 1/2 cup gochujang (Korean red chili paste)
- 2 tbsp gochugaru (Korean chili flakes) (optional for extra heat)
- 3 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp honey or rice syrup
- 3 cloves garlic, minced
- 1/2 medium onion, sliced thin
- 1 cup cabbage, roughly chopped
- 2 green onions, chopped
- 1 hard-boiled egg (optional)
- 2 cups water or dashi stock
- Sesame seeds and chopped green onions (for garnish)
Instructions
1. Prepare the Arteflame Grill
Start by firing up the grill. Soak three paper napkins in vegetable oil and place them at the bottom of the grill. Stack firewood over the napkins and light them up. Let the grill heat up for about 20 minutes. The flat cooktop griddle will have varying heat zones, with the hottest area closer to the center.
2. Prepare the Tteokbokki Sauce
While the grill is heating up, combine gochujang, gochugaru, soy sauce, sugar, honey, and minced garlic in a bowl. Mix well until the sauce is smooth and set aside.
3. Grill the Rice Cakes
Once the grill is ready, melt butter on the flat cooktop griddle. Place the soaked tteok (rice cakes) near the center of the grill to give them a nice char, turning occasionally for even grilling. This should take about 5-7 minutes until they are golden brown and slightly crispy on the outside, but still soft and chewy on the inside.
4. Cook the Fish Cakes and Vegetables
Move the grilled rice cakes to the outer, cooler section of the griddle. Add the sliced fish cakes, onions, and cabbage closer to the middle, grilling for about 3-4 minutes until the vegetables soften slightly and the fish cakes develop some color.
5. Combine and Simmer
Slide the grilled rice cakes, fish cakes, and vegetables together into a pile on the griddle. Pour the tteokbokki sauce mixture and water (or dashi stock) over the top. Let it simmer gently on the outer section of the grill where the heat is lower. Stir occasionally for 5-10 minutes until the sauce thickens and coats the rice cakes and vegetables.
6. Serve
Once the sauce has thickened to your liking, transfer the tteokbokki to a serving platter. Garnish with sesame seeds, chopped green onions, and, if you like, a halved hard-boiled egg on top for added flavor.
Tips for Grilling Tteokbokki
- Keep the rice cakes moving while grilling to avoid them sticking to the flat cooktop. Butter will help give them a beautiful golden crust.
- Adjust heat zones: Move ingredients around the grill to control cooking speed, with vegetables and delicate ingredients placed further out from the center.
- Don’t overcook the sauce. Once it thickens, remove the dish from the grill to prevent the sauce from burning.
Conclusion
Grilling tteokbokki on the Arteflame adds a whole new dimension to this beloved Korean dish. The combination of smoky flavors from the grill with the bold, spicy sauce makes this version irresistible. Whether you're hosting a backyard BBQ or just cooking for family, this recipe is sure to impress.
Recipe Variations
1. Cheesy Grilled Tteokbokki
Add mozzarella cheese during the last 2 minutes of grilling and let it melt over the rice cakes for a creamy finish.
2. Seafood Tteokbokki
Replace fish cakes with shrimp and calamari for a seafood twist, grilling them before mixing into the sauce.
3. Sweet and Spicy Tteokbokki
Add pineapple chunks and red bell peppers to bring out a balance of sweet and spicy flavors.
4. Vegan Grilled Tteokbokki
Substitute fish cakes with tofu and use vegetable broth for a fully plant-based version.
5. Beef Bulgogi Tteokbokki
Top the dish with grilled strips of marinated bulgogi beef for a heartier, protein-packed version.
Best Pairings
- Kimchi: The tangy spiciness of fermented kimchi is a perfect side.
- Japchae: Korean stir-fried glass noodles add a sweet, savory balance.
- Grilled Vegetables: Keep it light and healthy with simple grilled zucchini or mushrooms on the Arteflame.
