{"id":25278,"date":"2025-11-01T16:54:12","date_gmt":"2025-11-01T16:54:12","guid":{"rendered":"https:\/\/www.newsbeep.com\/us-ny\/25278\/"},"modified":"2025-11-01T16:54:12","modified_gmt":"2025-11-01T16:54:12","slug":"cheesy-cabbage-tteokbokki-the-new-york-times","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/us-ny\/25278\/","title":{"rendered":"Cheesy Cabbage Tteokbokki &#8211; The New York Times"},"content":{"rendered":"<p aria-live=\"assertive\" class=\"css-1dv1kvn\">new video loaded: Cheesy Cabbage Tteokbokki<\/p>\n<p>transcript<\/p>\n<p>Back<\/p>\n<p class=\"css-1nng8z9\">transcript<\/p>\n<p>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<p class=\"css-8hvvyd\">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<p><img decoding=\"async\" src=\"https:\/\/www.newsbeep.com\/us-ny\/wp-content\/uploads\/2025\/11\/28visualUploader-96252-cover-jumbo.jpg\" data-testid=\"betamax-poster\"   fetchpriority=\"high\" class=\"_poster_9lakg_19\"\/>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<p>By The New York Times Cooking<\/p>\n<p>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&hellip;\n","protected":false},"author":2,"featured_media":25279,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[9868,9,11,10,6963],"class_list":{"0":"post-25278","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-new-york","8":"tag-cooking","9":"tag-new-york","10":"tag-new-york-headlines","11":"tag-new-york-news","12":"tag-rice"},"_links":{"self":[{"href":"https:\/\/www.newsbeep.com\/us-ny\/wp-json\/wp\/v2\/posts\/25278","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.newsbeep.com\/us-ny\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.newsbeep.com\/us-ny\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ny\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ny\/wp-json\/wp\/v2\/comments?post=25278"}],"version-history":[{"count":0,"href":"https:\/\/www.newsbeep.com\/us-ny\/wp-json\/wp\/v2\/posts\/25278\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ny\/wp-json\/wp\/v2\/media\/25279"}],"wp:attachment":[{"href":"https:\/\/www.newsbeep.com\/us-ny\/wp-json\/wp\/v2\/media?parent=25278"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ny\/wp-json\/wp\/v2\/categories?post=25278"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ny\/wp-json\/wp\/v2\/tags?post=25278"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}