Tteokbokki is Korean street food in its purest form: chewy rice cakes bathed in a glossy, sweet-spicy red sauce that stains your lips and keeps you coming back for more. The rice cakes have a unique, springy texture—dense and bouncy, somewhere between gnocchi and mochi—that soaks up the sauce as they soften. It’s a staple at street carts across Seoul for good reason.
For a deeper, more savory sauce, this recipe uses an anchovy-and-kelp stock base. Dissolving the gochujang into the warm stock before adding the rice cakes ensures the sauce is smooth and evenly coats each piece, avoiding clumps of paste.
A balance of sugar and corn syrup (or honey) creates the lacquered, clingy finish that characterizes great tteokbokki. Add sliced fish cakes near the end so they warm through without becoming rubbery. Hard-boiled eggs are traditional and recommended: they soak up the sauce and temper the heat. Finish with plenty of sliced green onions and toasted sesame seeds and serve immediately while the rice cakes are still soft and stretchy.
How to Make Tteokbokki: Korean Spicy Rice Cakes
Prepare the Rice Cakes and Make the Sauce
If using dried rice cakes, soak them in warm water for about twenty minutes, then drain.
In a wide skillet, combine the anchovy or kelp stock, gochujang, gochugaru, soy sauce, sugar, corn syrup (or honey), and minced garlic.
Stir until the gochujang is fully dissolved and the sauce is smooth, then bring the mixture to a boil over medium-high heat.
Cook the Rice Cakes Until Soft and Glossy
Add the rice cakes to the boiling sauce and cook over medium-high heat, stirring frequently, for 8 to 10 minutes. The rice cakes are ready when they are tender and chewy and the sauce has reduced to a glossy glaze that clings to each piece.
Stir often to prevent sticking and to ensure every piece gets evenly coated.
Add Fish Cakes and Serve Hot
Stir in the sliced fish cakes and green onion pieces and cook for another two minutes, just until heated through. The fish cakes absorb the sauce and contribute a savory, springy texture.
Serve immediately in shallow bowls with hard-boiled eggs and a sprinkle of toasted sesame seeds. Tteokbokki is best eaten hot, while the rice cakes remain soft and elastic.
Tteokbokki: Korean Spicy Rice Cakes
4.8 from 4 reviews
- Author: Hanah Choi
- Total Time: 25 minutes
- Yield: 3 servings
Description
Tteokbokki is a beloved Korean street snack made from chewy rice cakes simmered in a sweet-spicy gochujang sauce that becomes glossy and addictive. The texture of the rice cakes is uniquely springy, and the sauce balances heat, sweetness, and umami. Fish cakes and boiled eggs are traditional accompaniments that complement the dish.
Ingredients
- 1 lb Korean rice cakes (tteok), soaked if dried
- 2 cups anchovy or kelp stock (or water)
- 3 tablespoons gochujang
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 tablespoon corn syrup or honey
- 2 cloves garlic, minced
- 4 ounces Korean fish cakes, sliced
- 2 green onions, cut into 2-inch pieces
- 2 hard-boiled eggs, peeled
- 1 teaspoon toasted sesame seeds
Instructions
- If using dried rice cakes, soak them in warm water for 20 minutes, then drain.
- In a wide skillet, combine the stock, gochujang, gochugaru, soy sauce, sugar, corn syrup (or honey), and garlic. Stir until the gochujang dissolves, then bring to a boil.
- Add the rice cakes and cook over medium-high heat, stirring frequently, for 8 to 10 minutes, until the rice cakes are soft and the sauce has thickened into a glossy glaze.
- Add the fish cakes and green onions and cook 2 more minutes until heated through.
- Serve immediately in bowls with hard-boiled eggs and toasted sesame seeds. Enjoy while hot.
Notes
- Fresh rice cakes from a Korean market offer the best texture; frozen rice cakes work well if thawed first.
- The sauce will reduce and thicken as the rice cakes cook. If it becomes too thick, add a splash of water to loosen it.
- Eat tteokbokki right away — the rice cakes firm up as they cool, and the ideal texture is warm and stretchy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 16 g
- Sodium: 920 mg
- Fat: 4 g
- Carbohydrates: 72 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 125 mg
Frequently Asked Questions
Where can I buy Korean rice cakes?
Korean markets and many Asian grocery stores sell fresh or frozen rice cakes in the refrigerated or freezer section. They are also available from online Korean grocery retailers.
How spicy is tteokbokki?
Tteokbokki has a moderate heat from gochujang and gochugaru. It’s flavorful rather than overwhelmingly hot; reduce the gochugaru or use less gochujang if you prefer milder spice. Sweeteners balance the heat.
Can I add other ingredients to tteokbokki?
Yes. Common extras are hard-boiled eggs, Korean fish cakes, dumplings, scallions, cabbage, ramen noodles, or melted cheese for a richer finish.
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