Korean Tteokbokki 🤝 New York Bacon, Egg & Cheese (with Esther Choi)

The bold, spicy, chewy magic of classic Korean tteokbokki with the iconic New York bacon, egg & cheese. @choibites’s BEC Tteokbokki is the perfect mash‑up of places Esther loves — Korea and New York — all in one pan 🗽🫶🇰🇷

Watch the full episode of #CookingWithChoi with Esther Choi now!

Get the recipe for BEC Tteokbokki 👇

BEC Tteokbokki
Recipe courtesy of Esther Choi
Level: Easy
Total: 30 min
Active: 30 min
Yield: 4 to 6 servings

Ingredients

1 pound cylindrical Korean rice cakes
1/2 pound thick-cut bacon, cut into 1/2-inch slices
4 cloves garlic, minced
2 dashi stock coins
2 tablespoons fine gochugaru
1/4 cup gochujang
3 tablespoons sugar
2 tablespoons soy sauce
2 tablespoons fish sauce
2 tablespoons mirin
4 ounces fish cakes, sliced into triangles (about 6 pieces per sheet)
1/2 small head green cabbage, cut into 1 1/2-inch squares
4 scallions, cut into 1-inch pieces
4 slices American cheese
1/2 cup shredded mozzarella
4 hard-boiled large eggs, cut into quarters

Directions

Rinse the rice cakes. Set aside.

Place the bacon in a cold large braiser and cook over medium heat until crispy and the fat is rendered, about 5 minutes. Remove the bacon from the pan with a slotted spoon and set aside.

In the same pan with the bacon fat, cook the garlic over medium heat for just a minute to toast it. Add the rinsed rice cakes, 5 cups water, dashi stock coins, gochugaru, gochujang, sugar, soy sauce, fish sauce and mirin. Bring to a boil, lower the heat to simmer and add the fish cakes, cabbage and scallions. Cook until the rice cakes are tender and the sauce thickens, 3 to 5 minutes. Add the American cheese and mozzarella and stir to melt them into the sauce. Remove from the heat and top with the crispy bacon and the quartered hard-boiled eggs.

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