Korean Tteokbokki Pancake Pie

Korean Tteokbokki Pancake Pie
Chef Brainy
What Started it all:
Tteobokki pancakepie

This recipe is a fun twist on the classic Korean dish, tteokbokki. It’s a delicious and easy-to-make dish that’s perfect for feeding a crowd. The combination of chewy tteokbokki rice cakes and savory pancake batter creates a unique and flavorful pie that’s sure to be a hit at any gathering.


  • 2 cups tteokbokki rice cakes
  • 1 cup all-purpose flour
  • 1 cup water
  • 1 egg
  • 1/2 cup chopped scallions
  • 1/2 cup chopped kimchi
  • 1/4 cup gochujang (Korean red chili paste)
  • 2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 1 tablespoon sesame oil
  • Vegetable oil for frying


  1. In a large mixing bowl, combine the all-purpose flour, water, and egg to make the pancake batter. Mix until smooth.
  2. Add the chopped scallions, kimchi, gochujang, soy sauce, sugar, and sesame oil to the pancake batter. Stir until well combined.
  3. Gently fold in the tteokbokki rice cakes, making sure they are evenly coated with the batter.
  4. In a large non-stick skillet, heat a thin layer of vegetable oil over medium heat.
  5. Pour the tteokbokki pancake batter into the skillet, spreading it out evenly to form a pancake shape.
  6. Cook the pancake for 3-4 minutes on each side, or until golden brown and crispy.
  7. Once both sides are cooked, transfer the pancake pie to a serving plate and let it cool for a few minutes.
  8. Cut the tteokbokki pancake pie into wedges and serve it warm with additional kimchi and a side of gochujang for dipping.

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