Chef Ayush Tamang’s Tteokbokki: Korean Comfort with a Nepali Soul

Food And Drinks
The Buzz Nepal
November 14 , 2025

At Hanok Korean Restaurant, Chef Ayush Tamang brings the heart of Seoul straight to Kathmandu. With over five years of experience as a Korean chef, Ayush has mastered the art of blending authentic Korean flavors with the warmth and hospitality of Nepali home cooking. His dishes carry a sense of familiarity and comfort – and his signature Tteokbokki perfectly embodies that philosophy.

A Taste of Korea’s Favorite Street Food

Soft, chewy rice cakes simmered in a bold, spicy-sweet gochujang sauce – Tteokbokki is a beloved Korean classic enjoyed by food lovers worldwide. Simple, vibrant, and deeply satisfying, it’s the kind of dish anyone can recreate at home while still experiencing authentic Korean flavors.

Recipe: Tteokbokki (Serves 2–3)

Ingredients

Korean rice cakes (tteok) – 2 to 3 kg (readymade)
Gochujang (Korean red chili paste) – 4 tbsp
Sugar – 2 tsp (adjust to taste)
Korean chili flakes – as desired
Sesame oil – a few drops
Black pepper – a pinch
Salt – a pinch
Water – 1 liter (adjust for sauce consistency)

Optional add-ins for a richer version:
Boiled chicken, egg, or melted cheese.

Instructions

1. Prepare the Sauce

In a pan, combine water and gochujang over medium heat. Stir until the gochujang fully dissolves into the water.

2. Add the Seasoning

Mix in sugar, chili flakes, sesame oil, black pepper, and salt. Adjust the spice level to suit your preference.

3. Cook the Rice Cakes

Add the rice cakes to the sauce and simmer on low heat. Cook until the sauce thickens and the rice cakes become soft, chewy, and glossy.

4. Optional Add-Ins

For extra richness, add boiled chicken or eggs while simmering. A layer of melted cheese on top gives it a creamy, modern twist.

Serving Suggestion

Serve hot, garnished with sesame seeds or chopped scallions.
Enjoy it fresh – spicy, chewy, and bursting with flavor, just as Chef Ayush intended.