{"id":348342,"date":"2025-11-01T16:24:21","date_gmt":"2025-11-01T16:24:21","guid":{"rendered":"https:\/\/www.europesays.com\/us\/348342\/"},"modified":"2025-11-01T16:24:21","modified_gmt":"2025-11-01T16:24:21","slug":"cheesy-cabbage-tteokbokki-the-new-york-times","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/us\/348342\/","title":{"rendered":"Cheesy Cabbage Tteokbokki – The New York Times"},"content":{"rendered":"

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Cheesy Cabbage TteokbokkiA dish of royalty, tteokbokki consists of chewy Korean rice cakes (tteok) that are stir-fried (bokki) and slicked in a savory-sweet sauce.<\/p>\n

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My version of tteokbokki is savory, cheesy, crunchy. Tteok means \u201crice cake,\u201d and bokki means \u201cstir-fried.\u201d So these rice cakes have base flavor of butter-fried shallots. And I really like that because it lends a richness. I\u2019ve been writing about food for a while and kind of had this moment where I was like, \u201cWow, I don\u2019t have a tteokbokki recipe out there.\u201d So this is my take on tteokbokki. It\u2019s my platonic ideal of tteokbokki \u2014 exactly how I like it. So cabbage is really great when it\u2019s barely cooked. In here, it\u2019s barely steamed via the residual heat. I like to keep it crunchy. It\u2019s a nice accompaniment. Tteokbokki often has hard-boiled eggs in there. My version is soft-boiled eggs. They\u2019re super jammy. Those little cups of goldenness kind of ooze out over the dish.<\/p>\n<\/dd>\n<\/dl>\n

A dish of royalty, tteokbokki consists of chewy Korean rice cakes (tteok) that are stir-fried (bokki) and slicked in a savory-sweet sauce.<\/p>\n

By The New York Times Cooking<\/p>\n

November 1, 2025<\/p>\n","protected":false},"excerpt":{"rendered":"new video loaded: Cheesy Cabbage Tteokbokki transcript Back transcript Cheesy Cabbage TteokbokkiA dish of royalty, tteokbokki consists of…\n","protected":false},"author":3,"featured_media":348343,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5122],"tags":[5229,17382,405,403,5226,5225,5228,5227,11280,67,586,132,5230,68,2969],"class_list":{"0":"post-348342","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-new-york","8":"tag-america","9":"tag-cooking","10":"tag-new-york","11":"tag-new-york-city","12":"tag-newyork","13":"tag-newyorkcity","14":"tag-ny","15":"tag-nyc","16":"tag-rice","17":"tag-united-states","18":"tag-united-states-of-america","19":"tag-unitedstates","20":"tag-unitedstatesofamerica","21":"tag-us","22":"tag-usa"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@us\/115475373611750619","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/348342","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/comments?post=348342"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/348342\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media\/348343"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media?parent=348342"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/categories?post=348342"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/tags?post=348342"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}