While more traditional takes on the dish (like Korean Bapsang’s recipe) maintain the chewy and smooth consistency of the rice cakes and green cabbage, other variations like to add a different texture to the mix. Bon Appétit’s version, for example, sears the rice cakes to add some crispiness and uses bok choy for an added crunch. The great thing about tteokbokki is its versatility in what you can add or take away to make it all your own.
In this collection of recipes from Food & Wine, you can find a marinade from chef Eunjo Park that lends itself to tteokbokki, as well as a multitude of other tasty Korean dishes. The soy and pineapple marinade is used for a more natural and tangier sweetness in the base, with honey added toward the end of the tteokbokki recipe. Some ginger and scallions are included in the mix for even more flavor, too. Basically, when it comes to this Korean comfort food, the world is your oyster — er… anchovy.