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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":428,"serveWith":436,"variations":438,"ingredients":448,"instructions":505,"pronunciation":529,"substitutions":530,"slug":543,"title":544,"shortTitle":545,"nativeName":546,"romanized":543,"countrySlug":547,"baseServings":431,"prepMinutes":429,"cookMinutes":548,"restMinutes":434,"difficulty":549,"course":550,"diet":553,"mainIngredients":555,"images":556,"keywords":566,"publishedAt":571,"updatedAt":571,"authorSlug":572,"summary":573,"localeSlug":543,"alternates":574},[394,397,400,403,406],{"answer":395,"question":396},"They went into the pan straight from the fridge or freezer without soaking. Refrigerated tteok firms up considerably and needs 20 to 30 minutes in cold water to rehydrate before it will cook evenly. Freshly made rice cakes, sold soft at Korean bakeries, can go straight in.","Why are my rice cakes hard in the middle?",{"answer":398,"question":399},"Ssaltteok is made from rice flour and is denser, chewier and slower to absorb sauce; mil-tteok contains wheat flour and is softer, lighter and soaks up more flavour. Most street carts in Korea use the wheat version, while home cooks and packaged brands more often sell the rice one. Both are correct, and preference is a genuine point of disagreement.","What is the difference between rice-flour and wheat-flour tteok?",{"answer":401,"question":402},"Cut or omit the gochugaru chile flakes but keep the full amount of gochujang, which supplies most of the colour, sweetness and fermented depth. You can also add a splash of milk or a spoonful of cream at the end, which is the basis of the popular rose tteokbokki and tames the heat without watering the sauce down.","How do I make it less spicy without ruining it?",{"answer":404,"question":405},"Either too much liquid to start with, or the heat was too low for the rice cake starch to thicken it. The broth should barely cover the rice cakes at the start and reduce by roughly half. Keep it at a proper bubble and stir occasionally; if it is still thin at the end, raise the heat and let it boil hard for two or three minutes.","My sauce is watery. What went wrong?",{"answer":407,"question":408},"Yes. Replace the anchovy broth with a kelp and dried shiitake stock, leave out the fish cake, and add vegetables such as cabbage and onion for sweetness. Check the gochujang label, since a few brands are fine but some contain no animal products at all while others vary — the paste itself is normally just chile, rice, soybean and salt.","Can I make tteokbokki vegetarian?",[410,411,412,413,414,415],"Soak refrigerated or frozen rice cakes in cold water for 20–30 minutes before cooking. Straight from the fridge they stay hard in the centre no matter how long they simmer.","Keep the sauce at an active bubble, not a gentle simmer. The starch coming off the rice cakes is what thickens it, and that only happens with real heat.","Stir every couple of minutes. Rice cakes sink and weld themselves to the bottom of the pan given half a chance.","Pull the pan off the heat while the sauce still looks slightly loose — it thickens noticeably in the two minutes before it reaches the table.","A tablespoon of sugar or rice syrup is not optional seasoning; the sweetness is structural, and without it the gochujang tastes raw and harsh.","Eat it immediately. Tteokbokki that sits for half an hour turns dense and the sauce sets into glue around the cakes.","🌶️","Tteokbokki is a pan of thick, chewy rice cakes cooked in a sweet-hot gochujang sauce built on anchovy and kelp broth, usually with sheets of fish cake and a boiled egg or two dropped in. The texture is the reason it exists: the rice cakes are dense and bouncy, almost resistant, and they take on the sauce without softening into paste. The flavour hits sweet before hot, then leaves a slow burn that builds over the bowl. It cooks in twenty minutes from a handful of ingredients, and it is the single most eaten snack food in South Korea, sold from carts, market stalls and dedicated shops on every commercial street.","The original tteokbokki was not spicy and was not street food. Court records from the Joseon period describe gungjung tteokbokki, a soy-seasoned dish of rice cakes stir-fried with beef and vegetables — dark brown, savoury, sesame-scented, and closer to japchae than to what carts sell today. That version still exists and is served in traditional restaurants, but it is a minority taste.\n\nThe red version is a twentieth-century invention, and it is generally credited to Sindang-dong in Seoul in the 1950s, where a vendor named Ma Bok-lim is said to have combined rice cakes with gochujang and started selling them from a market stall. Whether or not the attribution is exact, the timing fits: gochujang-based street snacks spread quickly in postwar Seoul, cheap wheat flour supplied by American aid made a softer and cheaper rice cake possible, and Sindang-dong grew into an entire alley of tteokbokki shops that still operates as Tteokbokki Town. Those shops popularised the tabletop pan version, where a wide shallow pot of sauce, rice cakes, noodles, dumplings and boiled eggs simmers in front of you and gets topped up as you eat.\n\nTteokbokki now functions as Korea's default after-school food, late-night food and comfort food, with a matching set of conventions: it is eaten with twigim, battered deep-fried vegetables and seafood that are dunked into the sauce, and with sundae, blood sausage, from the same cart. Franchises compete on heat levels advertised in numbered tiers, and the truly punishing ones have a small cult following. Two rice cakes are used: ssaltteok, made from rice flour, denser and chewier, and mil-tteok, made with wheat flour, softer and more absorbent — the wheat one is what most street carts use, and people have firm opinions about which is correct.","Tteokbokki is best eaten straight from the pan and does not keep well: refrigerated, the rice cakes harden and the sauce sets into a solid mass. If you must store it, keep it for no more than a day and reheat in a pan with a generous splash of water or broth over medium heat, stirring until the cakes soften back and the sauce loosens — never in the microwave, which makes them rubbery at the edges and cold in the middle. Uncooked rice cakes freeze for three months; thaw and soak before use.",[421,422,423,424],"Uses a real anchovy and kelp broth rather than water, which is the difference between a sauce with depth and one that tastes only of chile paste.","Balances gochujang with gochugaru so the sauce is red and hot without turning claggy from paste alone.","Explains how to get the glossy, clinging sauce texture rather than a thin red soup or a sticky lump.","Ready in about 20 minutes with a shopping list of five core items, most of which keep for months.",[426,427],"Wide shallow pan or shallow saucepan","Sieve for straining the broth",{"fat":429,"carbs":430,"fiber":431,"sugar":432,"sodium":433,"protein":434,"calories":435,"estimated":8},10,101,4,15,1480,20,590,[437],"Twigim — battered deep-fried squid, sweet potato and seaweed rolls — for dipping into the leftover sauce, exactly as the carts serve it.",[439,442,445],{"name":440,"description":441},"Gungjung tteokbokki","The older court version: no chile at all, rice cakes stir-fried with beef, mushrooms and vegetables in soy sauce and sesame oil. Dark, savoury and gentle.",{"name":443,"description":444},"Rose tteokbokki","Cream and milk stirred into the gochujang sauce for a pink, mellow, much less aggressive version. A recent restaurant trend that has become genuinely mainstream.",{"name":446,"description":447},"Rabokki","A block of instant ramyeon noodles added in the last three minutes so they cook in the sauce. Standard at snack bars and the usual way to stretch a portion.",[449,454,459,463,467,472,475,478,481,485,489,492,495,499,503],{"qty":450,"name":451,"unit":452,"group":453},600,"tteok (cylinder rice cakes), soaked in cold water","g","Main",{"qty":432,"ref":455,"name":456,"unit":457,"group":458},"anchovies","large dried anchovies, heads and guts removed","piece","Broth",{"qty":460,"ref":461,"name":462,"unit":457,"group":458},1,"kombu","postcard-size piece of dried kelp",{"qty":464,"name":465,"unit":466,"group":458,"noScale":8},900,"water","ml",{"qty":468,"name":469,"unit":470,"group":471},3,"gochujang","tbsp","Sauce",{"qty":473,"name":474,"unit":470,"group":471},1.5,"gochugaru (Korean chile flakes)",{"qty":476,"name":477,"unit":470,"group":471},2,"sugar, or rice syrup",{"qty":460,"ref":479,"name":480,"unit":470,"group":471},"soy-sauce","soy sauce",{"qty":468,"ref":482,"name":483,"unit":484,"group":471},"garlic","garlic, finely grated","clove",{"qty":486,"name":487,"unit":452,"group":488},200,"Korean fish cake sheets, cut into triangles","Add-ins",{"qty":431,"ref":490,"name":491,"unit":457,"group":488},"eggs","eggs, hard-boiled and peeled",{"qty":486,"ref":493,"name":494,"unit":452,"group":488,"optional":8},"cabbage","green cabbage, in wide strips",{"qty":468,"ref":496,"name":497,"unit":457,"group":498},"scallions","spring onions, in 5 cm lengths","To finish",{"qty":460,"ref":500,"name":501,"unit":502,"group":498},"sesame-oil","toasted sesame oil","tsp",{"qty":460,"name":504,"unit":470,"group":498},"toasted sesame seeds",[506,510,514,517,521,526],{"text":507,"title":508,"timerSeconds":509},"Cover the rice cakes with cold water and leave them for 20–30 minutes, until they feel pliable rather than rigid when you bend one. Drain them just before cooking and separate any that are stuck together.","Soak the rice cakes",1800,{"tip":511,"text":512,"title":513,"timerSeconds":464},"Removing the anchovy heads and guts is what stops the stock turning bitter.","Put the dried anchovies, kelp and water in a wide pan and bring to a gentle boil. Pull the kelp out after 5 minutes, before it starts to go slimy, then simmer the anchovies for another 10 minutes and strain. The broth should smell clean and briny, not fishy.","Make the anchovy broth",{"text":515,"title":516},"Return the strained broth to the pan and whisk in the gochujang, gochugaru, sugar, soy sauce and grated garlic until no lumps of paste remain. Bring it to a boil over medium-high heat.","Build the sauce",{"text":518,"title":519,"timerSeconds":520},"Add the drained rice cakes and the cabbage and boil hard for 8–10 minutes, stirring every couple of minutes so nothing sticks. The cakes will swell, turn from chalky white to glossy red, and start giving off starch that visibly thickens the liquid.","Cook the rice cakes",540,{"tip":522,"text":523,"title":524,"timerSeconds":525},"Stop while it still looks a touch loose — it tightens noticeably off the heat.","Stir in the fish cake triangles and nestle in the boiled eggs, then continue boiling for 4–5 minutes until the sauce coats the back of a spoon and clings to each rice cake rather than pooling around them.","Add fish cake and eggs",270,{"text":527,"title":528},"Take the pan off the heat, stir through the spring onions and sesame oil, scatter with sesame seeds and serve straight from the pan while the sauce is still hot and glossy. Halve the eggs so the yolks catch some sauce.","Finish and serve","DUCK-bo-kee",[531,535,539],{"note":532,"swap":533,"original":534},"Workable at short notice. Dried anchovies and kombu keep for a year in a cupboard and take ten minutes to turn into stock, so it is worth making properly when you can.","Water plus a teaspoon of fish sauce and a pinch of sugar","Anchovy and kelp broth",{"note":536,"swap":537,"original":538},"Fish cake is standard but not essential. Frozen mandu dropped in for the last five minutes is a common shop variation.","Sliced dumplings, boiled eggs, or nothing at all","Korean fish cake (eomuk)",{"note":540,"swap":541,"original":542},"Miso plus chile flakes and sugar gives a spicy savoury sauce but not tteokbokki. Gochujang is sold in every Asian grocer and keeps a year refrigerated.","There is no honest substitute","Gochujang","tteokbokki","Tteokbokki (Chewy Korean Rice Cakes in Spicy Sauce)","Tteokbokki","떡볶이","south-korea",25,"easy",[551,552],"street-food","snack",[554],"dairy-free",[455,461,490,496,482],[557,560,562,564],{"alt":558,"src":559},"Pan of tteokbokki with cylinder rice cakes in thick red sauce, fish cake triangles, boiled eggs and spring onions","\u002Fimages\u002Frecipes\u002Ftteokbokki\u002Fhero.jpg",{"alt":558,"src":561},"\u002Fimages\u002Frecipes\u002Ftteokbokki\u002Fhero-16x9.jpg",{"alt":558,"src":563},"\u002Fimages\u002Frecipes\u002Ftteokbokki\u002Fhero-1x1.jpg",{"alt":558,"src":565},"\u002Fimages\u002Frecipes\u002Ftteokbokki\u002Fhero-4x3.jpg",[543,567,568,469,569,570,552],"rice cakes","korean street food","spicy","anchovy broth","2026-08-19","dishroute-kitchen","Cylinder rice cakes simmered in anchovy broth with gochujang until the sauce turns thick and glossy, with fish cake and boiled eggs — Korea's definitive street snack.",{"en":575},"\u002Frecipe\u002Ftteokbokki",{"items":577,"total":429,"page":460,"limit":843,"hasMore":844},[578,610,640,668,697,730,756,781,809,833],{"slug":579,"title":580,"shortTitle":581,"nativeName":582,"romanized":579,"countrySlug":547,"region":583,"baseServings":431,"prepMinutes":584,"cookMinutes":584,"difficulty":549,"course":585,"diet":587,"mainIngredients":588,"images":594,"keywords":604,"publishedAt":571,"updatedAt":571,"authorSlug":572},"bibimbap","Bibimbap (Korean Mixed Rice Bowl with Namul and Gochujang)","Bibimbap","비빔밥","Jeonju",30,[586],"main",[554],[589,590,591,490,592,593],"rice","spinach","carrot","ground-beef","mushrooms",[595,598,600,602],{"alt":596,"src":597},"Bibimbap bowl with rice under wedges of spinach, carrot, mushrooms and beef around a fried egg with gochujang sauce","\u002Fimages\u002Frecipes\u002Fbibimbap\u002Fhero.jpg",{"alt":596,"src":599},"\u002Fimages\u002Frecipes\u002Fbibimbap\u002Fhero-16x9.jpg",{"alt":596,"src":601},"\u002Fimages\u002Frecipes\u002Fbibimbap\u002Fhero-1x1.jpg",{"alt":596,"src":603},"\u002Fimages\u002Frecipes\u002Fbibimbap\u002Fhero-4x3.jpg",[579,605,469,606,607,608,609],"korean rice bowl","namul","mixed rice","jeonju","dolsot",{"slug":611,"title":612,"shortTitle":613,"nativeName":614,"romanized":613,"countrySlug":547,"region":615,"baseServings":431,"prepMinutes":548,"cookMinutes":616,"restMinutes":617,"difficulty":549,"course":618,"diet":619,"mainIngredients":621,"images":623,"keywords":633,"publishedAt":639,"updatedAt":639,"authorSlug":572},"bulgogi","Bulgogi (Korean Soy-Pear Marinated Beef)","Bulgogi","불고기","Seoul & Gyeonggi",12,240,[586],[554,620],"nut-free",[622,479,482,500],"beef-chuck",[624,627,629,631],{"alt":625,"src":626},"Caramelized bulgogi beef with scallions and sesame seeds served over rice","\u002Fimages\u002Frecipes\u002Fbulgogi\u002Fhero.jpg",{"alt":625,"src":628},"\u002Fimages\u002Frecipes\u002Fbulgogi\u002Fhero-16x9.jpg",{"alt":625,"src":630},"\u002Fimages\u002Frecipes\u002Fbulgogi\u002Fhero-1x1.jpg",{"alt":625,"src":632},"\u002Fimages\u002Frecipes\u002Fbulgogi\u002Fhero-4x3.jpg",[611,634,635,636,637,638],"korean beef","korean barbecue","soy pear marinade","fire meat","ribeye","2026-08-18",{"slug":641,"title":642,"shortTitle":643,"nativeName":644,"romanized":641,"countrySlug":547,"region":645,"baseServings":431,"prepMinutes":548,"cookMinutes":548,"restMinutes":646,"difficulty":647,"course":648,"diet":649,"mainIngredients":650,"images":653,"keywords":663,"publishedAt":571,"updatedAt":571,"authorSlug":572},"dakgalbi","Dakgalbi (Chuncheon Spicy Stir-Fried Chicken)","Dakgalbi","닭갈비","Chuncheon, Gangwon",120,"medium",[586],[554],[651,493,652,482,496],"chicken","onion",[654,657,659,661],{"alt":655,"src":656},"Wide griddle of red dakgalbi with glazed chicken thigh pieces, cabbage, sweet potato slices and rice cakes","\u002Fimages\u002Frecipes\u002Fdakgalbi\u002Fhero.jpg",{"alt":655,"src":658},"\u002Fimages\u002Frecipes\u002Fdakgalbi\u002Fhero-16x9.jpg",{"alt":655,"src":660},"\u002Fimages\u002Frecipes\u002Fdakgalbi\u002Fhero-1x1.jpg",{"alt":655,"src":662},"\u002Fimages\u002Frecipes\u002Fdakgalbi\u002Fhero-4x3.jpg",[641,664,665,469,666,567,667],"spicy chicken","chuncheon","korean stir fry","griddle",{"slug":669,"title":670,"shortTitle":671,"nativeName":672,"romanized":671,"countrySlug":547,"region":673,"baseServings":431,"prepMinutes":674,"cookMinutes":548,"restMinutes":432,"difficulty":647,"course":675,"diet":676,"mainIngredients":677,"images":680,"keywords":690,"publishedAt":571,"updatedAt":571,"authorSlug":572},"gimbap","Gimbap (Korean Seaweed Rice Rolls, Not Sushi)","Gimbap","김밥","Nationwide",40,[552,551],[554],[678,679,500,591,590,490],"short-grain-rice","nori",[681,684,686,688],{"alt":682,"src":683},"Sliced Korean gimbap rounds showing egg, spinach, carrot, yellow radish and beef inside a seaweed and rice ring","\u002Fimages\u002Frecipes\u002Fgimbap\u002Fhero.jpg",{"alt":682,"src":685},"\u002Fimages\u002Frecipes\u002Fgimbap\u002Fhero-16x9.jpg",{"alt":682,"src":687},"\u002Fimages\u002Frecipes\u002Fgimbap\u002Fhero-1x1.jpg",{"alt":682,"src":689},"\u002Fimages\u002Frecipes\u002Fgimbap\u002Fhero-4x3.jpg",[669,691,692,693,694,695,696],"kimbap","korean seaweed rice roll","danmuji","sesame oil rice","picnic food","not sushi",{"slug":698,"title":699,"shortTitle":700,"nativeName":701,"romanized":700,"countrySlug":547,"region":673,"baseServings":431,"prepMinutes":548,"cookMinutes":434,"restMinutes":702,"difficulty":647,"course":703,"diet":705,"mainIngredients":708,"images":714,"keywords":724,"publishedAt":571,"updatedAt":571,"authorSlug":572},"hotteok","Hotteok (Korean Syrup-Filled Griddle Pancake)","Hotteok","호떡",90,[704,551],"dessert",[706,707,554],"vegetarian","vegan",[709,710,711,712,713],"flour","brown-sugar","cinnamon","yeast","walnuts",[715,718,720,722],{"alt":716,"src":717},"Golden Korean hotteok pancake torn open with dark cinnamon sugar syrup and chopped nuts running out","\u002Fimages\u002Frecipes\u002Fhotteok\u002Fhero.jpg",{"alt":716,"src":719},"\u002Fimages\u002Frecipes\u002Fhotteok\u002Fhero-16x9.jpg",{"alt":716,"src":721},"\u002Fimages\u002Frecipes\u002Fhotteok\u002Fhero-1x1.jpg",{"alt":716,"src":723},"\u002Fimages\u002Frecipes\u002Fhotteok\u002Fhero-4x3.jpg",[698,568,725,726,727,728,729],"sweet pancake","brown sugar filling","winter snack","ssiat hotteok","yeasted dough",{"slug":731,"title":732,"shortTitle":733,"nativeName":734,"romanized":731,"countrySlug":547,"baseServings":431,"prepMinutes":584,"cookMinutes":548,"difficulty":647,"course":735,"diet":737,"mainIngredients":738,"images":739,"keywords":749,"publishedAt":571,"updatedAt":571,"authorSlug":572},"japchae","Japchae (Korean Sweet Potato Glass Noodles with Vegetables)","Japchae","잡채",[736,586],"side",[554],[590,591,593,652,479,490],[740,743,745,747],{"alt":741,"src":742},"Platter of japchae glass noodles tossed with spinach, carrot matchsticks, mushrooms, beef strips and egg ribbons","\u002Fimages\u002Frecipes\u002Fjapchae\u002Fhero.jpg",{"alt":741,"src":744},"\u002Fimages\u002Frecipes\u002Fjapchae\u002Fhero-16x9.jpg",{"alt":741,"src":746},"\u002Fimages\u002Frecipes\u002Fjapchae\u002Fhero-1x1.jpg",{"alt":741,"src":748},"\u002Fimages\u002Frecipes\u002Fjapchae\u002Fhero-4x3.jpg",[731,750,751,752,753,754,755],"glass noodles","sweet potato noodles","korean side dish","dangmyeon","sesame","banchan",{"slug":757,"title":758,"shortTitle":759,"nativeName":760,"romanized":761,"countrySlug":547,"baseServings":476,"prepMinutes":429,"cookMinutes":432,"difficulty":549,"course":762,"diet":763,"mainIngredients":764,"images":765,"keywords":775,"publishedAt":639,"updatedAt":639,"authorSlug":572},"kimchi-fried-rice","Kimchi Fried Rice (Kimchi Bokkeumbap)","Kimchi Fried Rice","김치볶음밥","Kimchi bokkeumbap",[586],[620],[589,490,496,500],[766,769,771,773],{"alt":767,"src":768},"Kimchi fried rice in a bowl topped with a runny fried egg, sesame seeds and seaweed","\u002Fimages\u002Frecipes\u002Fkimchi-fried-rice\u002Fhero.jpg",{"alt":767,"src":770},"\u002Fimages\u002Frecipes\u002Fkimchi-fried-rice\u002Fhero-16x9.jpg",{"alt":767,"src":772},"\u002Fimages\u002Frecipes\u002Fkimchi-fried-rice\u002Fhero-1x1.jpg",{"alt":767,"src":774},"\u002Fimages\u002Frecipes\u002Fkimchi-fried-rice\u002Fhero-4x3.jpg",[776,777,778,779,780,469],"kimchi fried rice","kimchi bokkeumbap","korean rice","leftover rice","fried egg",{"slug":782,"title":783,"shortTitle":784,"nativeName":785,"romanized":786,"countrySlug":547,"baseServings":431,"prepMinutes":429,"cookMinutes":584,"difficulty":549,"course":787,"diet":789,"mainIngredients":790,"images":793,"keywords":803,"publishedAt":571,"updatedAt":571,"authorSlug":572},"kimchi-jjigae","Kimchi Jjigae (Sour Kimchi and Pork Belly Stew)","Kimchi Jjigae","김치찌개","kimchi jjigae",[788,586],"soup",[554],[791,792,652,496,482],"pork-belly","tofu",[794,797,799,801],{"alt":795,"src":796},"Bubbling red kimchi jjigae in an earthenware pot with pork belly slices, tofu slabs and spring 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