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Tteokbokki Burger (Bokki Bun)

Imagine Korean tteokbokki became a fast food burger! A burger with crispy tteok buns, spicy fish cake patty and crispy carrot and scallion twigim!
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Prep Time 40 minutes
Cook Time 35 minutes
Resting time 30 minutes
Total Time 1 hour 45 minutes
Servings: 2 burgers
Course: Main Course
Cuisine: Asian Fusion
Ingredients Method Video

Ingredients
  

Tteok Buns
  • 60 g rice flour
  • 60 g glutinous rice flour
  • 30 g tapioca starch or potato starch
  • 140 –160g hot water adjust as needed
  • Pinch of salt
  • 2 –3 tbsp cooking oil for pan frying
Fish Cake Patty
  • 3 sheets Korean fish cakes eomuk
  • 1 egg
  • 2 tbsp cornstarch
  • 2 tbsp cooking oil for pan frying
Carrot and Scallion Twigim
  • 1 carrot julienned (~80g)
  • 1 handful scallions julienned
  • 20 g cornstarch
  • 75 g plain flour
  • 150 g ice water
  • Pinch of salt
  • 2-3 tbsp cooking oil for pan frying
Tteokbokki Sauce
  • 1.5 tbsp gochujang Korean pepper paste
  • 2-3 tbsp sugar adjust to taste
  • 1 tsp soy sauce
  • 1 tsp fish sauce
  • 1 tsp chicken bouillon powder
  • 1 cup 240g water

Method
 

Make the tteok buns
  1. In a large mixing bowl, combine rice flour, glutinous rice flour, tapioca starch and salt.
  2. Add about 120g of the hot water and stir using a fork.
  3. Gradually add the remaining hot water while mixing until a dough forms.
  4. Once cool enough to handle, knead with your hands. The dough should feel soft and slightly tacky, similar to playdough.
  5. If the dough feels dry, add 1 tbsp hot water at a time until it comes together. If too wet, add 1 tbsp rice flour at a time.
  6. Knead for 8–10 minutes until smooth.
  7. Cover with plastic wrap and rest for 30 minutes.
  8. Divide into 4 equal pieces. Roll into balls, then flatten into thick discs.
  9. Bring a pot of water to a boil. Cook the discs until they float (about 2–3 minutes).
  10. Transfer immediately into ice water for 30 seconds. Drain well and place on baking paper to prevent sticking.
  11. Heat oil in a non-stick pan over medium heat. Lightly sear both sides for 2–3 minutes per side until slightly golden. Set aside.
Make the tteokbokki sauce
  1. In a small pot, combine gochujang, sugar, soy sauce, fish sauce, chicken bouillon and water.
  2. Bring to a gentle boil, then reduce to medium heat.
  3. Simmer for 6–8 minutes until slightly thickened and glossy.
  4. If needed, add a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) and simmer until thickened. Set aside.
Make the fish cake patty
  1. Roughly chop the fish cake sheets.
  2. Add fish cakes, egg and cornstarch into a food processor.
  3. Blend until a thick, sticky paste forms (1–2 minutes).
  4. Divide into 2 portions and shape into round patties with lightly oiled hands.
  5. Chill for 15 minutes in the fridge to help them firm up.
  6. Heat oil in a pan over medium heat.
  7. Cook patties for 3–4 minutes per side, until lightly golden and firm.
  8. Brush tteokbokki sauce over the patties while warm.
Make the carrot and scallion twigim
  1. In a bowl, combine julienned carrots and scallions.
  2. Add salt and cornstarch. Mix well and let sit for 20 minutes in the fridge.
  3. Add flour and toss to coat.
  4. Pour in ice water and gently mix with a fork until just combined. The batter should be slightly thick.
  5. Heat oil in a pan over medium low heat.
  6. Scoop about 2 tbsp of batter per patty, keeping a similar size to the fish cake patty.
  7. Cook for 3-4 minutes per side until golden brown and crispy.
Assemble the burger
  1. Place one tteok bun on the bottom.
  2. Add a carrot and scallion twigim patty.
  3. Add the fish cake patty coated in tteokbokki sauce.
  4. Top with the remaining tteok bun.
  5. Optional: Serve with extra tteokbokki sauce on the side for dipping.

Video