Tteokbokki (Spicy Korean Rice Cakes)

Looking down at a bowl of tteokbokki garnished with sesame seeds and an egg.

Tteokbokki (Spicy Korean Rice Cakes)

Tteokbokki or spicy Korean rice cakes features soft and chewy rice cakes covered in an umami packed sweet and spicy sauce. This popular Korean street food are so easy to make and incredibly addicting!

Course Appetizer, Appetizer & Sides, Lunch & Dinner Recipes, Main Course, Snack

Cuisine Korean

Keyword cheese tteokbokki, homemade tteokbokki recipe, how to make tteokbokki, Korean rice cake, Korean rice cake recipe, Korean spicy rice cake, Korean tteokbokki, spicy rice cake, spicy tteokbokki, tteokbokki ingredients, tteokbokki sauce

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 538kcal

Author Megan

Equipment

Ingredients

1 lb tteokbokki tteok Korean rice cakes
3 sheets fish cake sliced into 2 inch pieces
2 stalk green onion sliced into 2 inch pieces

Tteokbokki Sauce

3 cup anchovy stock
3 tablespoon gochujang
2-3 teaspoon gochugaru depending on spice tolerance
2 tablespoon soy sauce
6-7 cloves garlic minced about 2 tablespoons
1 ½ tablespoon brown sugar packed
1 tablespoon honey

Garnish

1 teaspoon toasted sesame oil
1 stalk green onion thinly sliced
1 teaspoon toasted sesame seeds
2 boiled eggs soft or hardboiled

Instructions

Prepare the tteokbokki. If you have fresh tteokbokki, soak them in room temperature water. If you have frozen tteokbokki, soak the tteokbokki in warm water for about 10 minutes to soften. Then drain.
Mix the sauce. In a small mixing bowl, add gochujang, gochugaru, soy sauce, garlic, brown sugar, and honey. Mix to combine.
Cook the sauce. In a small pot over medium-high heat, bring the stock to a boil. Then mix in the sauce and bring it to a simmer.
Add tteokbokki. Once the sauce is simmering, add the drained tteokbokki and cook for 3-4 minutes or until the tteokbokki is softened.
Add fish cake. Next, turn the heat to low, add the fish cakes, and mix to combine. Continue to cook until the sauce thickens, about 5-10 more minutes depending on how reduced you want the sauce.
Add sesame oil. Turn off the heat and add the sesame oil and mix to combine.
Serve. To serve, scoop the tteokbokki into a small bowl, sprinkle on toasted sesame seeds, sliced boiled eggs, and sliced green onion. Enjoy!

Notes

Rinse fresh rice cakes or soak frozen cakes: If you are using fresh, refrigerated rice cakes, you will only need to lightly soak them in room-temperature water. If you are using frozen Korean rice cakes, make sure to soak them in warm water for about 10 minutes before cooking to soften them.
Use anchovy stock for the best flavor! Anchovy stock is the secret ingredient to creating the complex, depth, and flavor that is incredibly irresistible. If you have access to it, use it!
Taste and adjust: you will need to taste and adjust the tteokbokki sauce to your flavor preferences! If you prefer less spicy, use less gochugaru. If you want it to be slightly sweeter, add honey or brown sugar.
Serve immediately: spicy tteokbokki is best served immediately for the best texture and flavor.
Storage Instructions: You can store any leftover Korean tteokbokki in an airtight container in the refrigerator for up to 3 days.

Nutrition