Tteokbokki Meets Fried Chicken

In Korea, tteokbokki and fried chicken naturally coexist, often appearing together at casual chicken joints in a spread of chicken, beer and comforting sides. That pairing is increasingly finding its way onto U.S. menus, where chefs are leaning into the contrast between crispy and chewy textures. At Bespokí Bowl, a Korean restaurant in Troy, N.Y., the Korean Popcorn Chicken Tteokbokki features crispy popcorn chicken in a spicy Korean sauce over the chewy rice cakes, creating a dish that balances crunch, chew and heat in every bite.

A more classic interpretation appears at Bonchon, where tteokbokki is offered as an accompanying side to the Korean chain’s signature fried chicken. Rice cakes and fish cakes are simmered with onions and scallions in Bonchon’s hot sauce, then topped with mozzarella and vegetable potstickers. Across these examples, tteokbokki becomes a textural bridge, anchoring protein-forward menus while adding warmth, sauce and chew.