🎉 Introduction
Tteokbokki is a beloved Korean street food dish made with chewy cylindrical rice cakes (tteok), stir-fried fish cakes, and a rich, fiery-sweet sauce. Vendors across Seoul serve it piping hot from steaming pans, but it’s surprisingly easy to make at home with a few pantry staples.
This version keeps things authentic with gochujang (Korean red chili paste) and gochugaru (chili flakes), balanced with sugar and soy sauce for a perfectly spicy-sweet kick. Finished with scallions, sesame seeds, and optional boiled eggs, it’s hearty enough for a meal and perfect for sharing.
🧰 Equipment Needed
- Large pot or deep pan
- Wooden spoon or spatula
- Knife & cutting board
- Small bowls for prepping ingredients
🛒 Ingredients
🍢 Protein & Seafood:
- 1 sheet fish cakes, cut into bite-sized strips
🍲 Broth:
- 3 cups chicken stock (or anchovy stock for traditional flavor)
🧄 Fruits & Vegetables:
- 2 cloves garlic, minced
- 3 scallions, cut into wedges
🥚 Fresh Produce:
- 3 soft-boiled eggs
🥫 Condiments & Pastes:
- 2 tbsp soy sauce
- 3 tbsp gochujang (Korean chili paste)
🌶️ Spices & Seasonings:
- 1 tbsp gochugaru (Korean chili flakes)
- 1 tbsp sugar
- 1 tsp sesame seeds, for garnish
🥘 Other:
- 12 oz tteokbokki rice cakes (cylindrical Korean rice cakes)
👩🍳 Directions
Step 1 – Prepare the Rice Cakes
- If using refrigerated or frozen tteok, soak them in warm water for 10 minutes to soften.
Step 2 – Make the Sauce Base
2. In a large pot, add chicken stock (or anchovy stock), soy sauce, gochujang, gochugaru, sugar, and garlic.
3. Stir well and bring to a simmer.
Step 3 – Cook the Rice Cakes
4. Add the rice cakes to the simmering sauce.
5. Cook for 10–12 minutes, stirring frequently so they don’t stick to the bottom.
Step 4 – Add Fish Cakes & Scallions
6. Stir in fish cakes and scallions.
7. Cook another 3–4 minutes until sauce thickens and coats everything.
Step 5 – Finish & Serve
8. Add soft-boiled eggs to the pot.
9. Garnish with sesame seeds and extra scallions before serving hot.
🍽️ Servings & Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
🧊 Storage & Reheating
- Refrigerator: Store leftovers up to 3 days in an airtight container.
- Reheating: Warm in a skillet with a splash of stock or water until saucy again.
- Freezer: Not recommended (rice cakes lose texture).
🥄 Variations
- Rose Tteokbokki: Add cream or milk for a milder, creamy version.
- Cheese Tteokbokki: Melt mozzarella over the top for stretchy, cheesy goodness.
- Seafood Tteokbokki: Add mussels, squid, or shrimp for extra protein.
- Vegetarian: Skip fish cakes and use veggie stock instead of chicken stock.
❓ 10 FAQs
- What are tteokbokki rice cakes?
Cylindrical chewy rice cakes made from glutinous rice flour, used in Korean cooking. - Where can I buy tteokbokki rice cakes?
At Korean or Asian grocery stores, usually refrigerated or frozen. - Do I need anchovy stock?
Traditional, but chicken or vegetable stock works too. - How spicy is tteokbokki?
Medium to hot — adjust gochugaru for spice level. - Can I make it less spicy?
Yes, reduce gochugaru and add more sugar or a splash of honey. - What type of fish cakes are used?
Korean fish cakes (eomuk), usually flat sheets cut into strips. - Do I have to add eggs?
No, but they add richness and are commonly served with tteokbokki. - How do I know when the rice cakes are done?
When they’re soft, chewy, and coated in thick sauce. - Can I use ramen noodles in this dish?
Yes — that version is called rabokki (ramen + tteokbokki). - What toppings go well with tteokbokki?
Sesame seeds, scallions, cheese, or even crispy seaweed.
🏁 Conclusion
This Tteokbokki recipe brings the flavors of Korean street food straight to your kitchen. Chewy rice cakes, savory fish cakes, and a bold gochujang sauce come together for the ultimate comfort food. It’s quick, customizable, and sure to be a crowd-pleaser whether you love it spicy or cheesy.
Tteokbokki (Korean Spicy Rice Cakes) – Street Food Comfort
Ingredients
Equipment
Method
- If using refrigerated or frozen tteok, soak them in warm water for 10 minutes to soften.
- In a large pot, add chicken stock (or anchovy stock), soy sauce, gochujang, gochugaru, sugar, and garlic.
- Stir well and bring to a simmer.
- Add the rice cakes to the simmering sauce.
- Cook for 10–12 minutes, stirring frequently so they don’t stick to the bottom.
- Stir in fish cakes and scallions.
- Cook another 3–4 minutes until sauce thickens and coats everything.
- Add soft-boiled eggs to the pot.
- Garnish with sesame seeds and extra scallions before serving hot.
Notes
Cylindrical chewy rice cakes made from glutinous rice flour, used in Korean cooking. Where can I buy tteokbokki rice cakes?
At Korean or Asian grocery stores, usually refrigerated or frozen. Do I need anchovy stock?
Traditional, but chicken or vegetable stock works too. How spicy is tteokbokki?
Medium to hot — adjust gochugaru for spice level. Can I make it less spicy?
Yes, reduce gochugaru and add more sugar or a splash of honey. What type of fish cakes are used?
Korean fish cakes (eomuk), usually flat sheets cut into strips. Do I have to add eggs?
No, but they add richness and are commonly served with tteokbokki. How do I know when the rice cakes are done?
When they’re soft, chewy, and coated in thick sauce. Can I use ramen noodles in this dish?
Yes — that version is called rabokki (ramen + tteokbokki). What toppings go well with tteokbokki?
Sesame seeds, scallions, cheese, or even crispy seaweed. 🏁 Conclusion
This Tteokbokki recipe brings the flavors of Korean street food straight to your kitchen. Chewy rice cakes, savory fish cakes, and a bold gochujang sauce come together for the ultimate comfort food. It’s quick, customizable, and sure to be a crowd-pleaser whether you love it spicy or cheesy.
