Korean Tteokbokki is leading this year’s sweet & spicy gastro trend

I do not remember exactly when I fell in love with Asian cuisine, but I do know that today I look forward to it like a child looks forward to Čokolino. Anything that is sticky, stretchy, and comes in fiery spicy combinations is my thing. Favorite flavors? Sweet and sour sauces on almost everything, and those same flavor notes in just about everything else. That is why the fact that this year we are once again talking about the swicy trend, the sweet and spicy combination that is powerfully stepping onto the scene in 2026, makes me especially happy. So, sweet and spicy trend, welcome back.

The big fusion boom

Fusion cuisine has been around for some time, but this year it is experiencing a strong acceleration. This is happening because, as consumers and restaurant guests, we are constantly searching for surprises, for something that will delight us, satisfy our culinary curiosity, and take us somewhere we have never been before through its content. This year’s fusion boom is based on cultural understanding and thoughtful, bold flavor combinations that feel exciting and relevant at the same time. Generation Z has already proven its courage and readiness for bolder choices, while chefs are following this narrative and skillfully combining the best of different cuisines, Japanese and Italian ideas, the heat of Thai and Korean ingredients, and Mexican freshness in dialogue with European classics. Did someone mention Korean cuisine? It is arriving in a big way too, especially in Europe, where it still seems to lack a strong spotlight, but one dish is changing that.

Photo: Markus Winkler

What is Tteokbokki?

This year, sweet and spicy combinations are taking center stage in the gastro world, and Tteokbokki is leading the trend. This traditional Korean street food, usually prepared with rice cakes in a spicy sauce, has gained unusual variations, which is why it has become a global street food hit. Its success in the swicy realm is based on a perfectly balanced combination of sweet and spicy, and the possibilities for creative variations are numerous: with honey, even hot honey, caramel, exotic fruit, chili, or fusion sauces. Tteokbokki is a Korean classic, but also a cultural crossover, almost a symbol of innovative gastronomy.

Photo: Marcin Skalij

How to prepare Tteokbokki at home?

Preparing this Korean dish is quite simple; you just need to get your hands on some garaetteok, Korean rice cakes that most often come frozen. I found an interesting recipe by Joanne Lee Molinaro from Chicago, whose cookbook The Korean Vegan Cookbook became a big hit a few years ago. In her kitchen, Joanne Lee Molinaro sees Tteokbokki as an open format for creativity: rice cakes are paired with a creamy curry sauce and finished on skewers, in a gesture that connects Korean street food with global flavors. Her recipe awaits you below.

Tteokbokki skewers with curry sauce

Ingredients

For the curry paste:

• 2 tablespoons extra virgin olive oil
• 1/2 cup chopped onion
• 1/4 cup chopped red bell pepper
• 2 teaspoons ground cumin
• 1 1/2 teaspoons garam masala
• 1/4 teaspoon ground turmeric
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon gochujang, Korean chili paste
• 1 tablespoon light soy sauce

For the skewers:

• 1 tablespoon extra virgin olive oil
• 1/2 cup chopped red onion
• 2 tablespoons red bell peppers, sliced into strips
• 1 Korean green chili pepper or jalapeño, thinly sliced
• 482 g fresh or frozen garaetteok rice cakes
• 1 teaspoon maple syrup
• 1 cup vegetable stock

Method

• 1. Make the curry paste. In a large skillet, heat the olive oil over medium high heat until it begins to shimmer. Add the chopped onion, bell pepper, garlic, cashews, cumin, garam masala, turmeric, salt, and black pepper. Sauté the vegetables until the onion softens, about 2 to 3 minutes.
• Add the gochujang and stir until the vegetables are evenly coated. Add the soy sauce to deglaze the pan.
• Transfer the mixture to a blender and blend until it becomes a smooth paste. Add 1 to 2 tablespoons of water if needed to help it blend.
• 2. Prepare the skewers. In the same skillet, heat the olive oil over medium high heat. Add the chopped onion, bell pepper, and green chili pepper and sauté until the onion begins to darken, about 5 minutes.
• Add the rice cakes, curry paste, and maple syrup. Stir until all the rice cakes and vegetables are evenly coated with the paste.
• Add the vegetable stock and bring to a boil. Reduce the heat and cook until the rice cakes soften and the sauce thickens, 7 to 10 minutes. Let it cool slightly so it can be shaped by hand.
• 3. Grilling on skewers. Heat a grill pan or grill. Once the rice cakes are cool enough, thread 5 rice cakes onto each skewer.
• Place the skewers on a very hot grill pan or grill for 2 minutes on each side to get a nicely charred crust. Serve with the curry sauce and vegetables from the pan spooned over the skewers.