The Dave Chang Show Tteokbokki Three Ways and Soft-Chewy Texture
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Jan 15, 2026 Discover the art of making tteokbokki three delicious ways, blending Korean street food traditions with modern techniques. Dave shares his early experiences with this dish and its alcoholic associations as late-night food. He dives into the soft-chewy texture he adores and hopes to popularize in America. From saucing techniques to the ingenious street-serving methods, the conversation explores the heartfelt memories tied to food and the relatable 'broke chef' days filled with culinary experimentation and family meals.
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Childhood Rice-Cake Memory
- Dave Chang recalls watching his mother’s rice-cake machine turn cooked rice into dough and making desserts with it as a child.
- He describes his grandfather pan-frying mochi-like rice cakes and eating them with soy sauce, a formative food memory.
First Tteokbokki Experience In Korea
- Dave describes his first tteokbokki experience in Korea at roadside stalls with plastic-lined bowls and spicy gochujang sauce after arriving from the airport.
- He remembers it as classic drunk/late-night street food often eaten with eggs, fish cakes, and ramen.
Griddled Rice Cakes Opened Doors
- Dave realized griddling rice cakes and adding gochujang plus ramen broth created a dish that resonated with diners and sparked wider adoption.
- He credits that preparation for opening Americans’ appreciation of chewy rice-cake textures in restaurants.
