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Tteokbokki (Korean Spicy Rice Cakes) – Street Food Comfort

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

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

Equipment

  • Large pot or deep pan
  • Wooden spoon or spatula
  • Knife & cutting board
  • Small bowls for prepping ingredients

Method
 

Step 1 – Prepare the Rice Cakes
  1. If using refrigerated or frozen tteok, soak them in warm water for 10 minutes to soften.
Step 2 – Make the Sauce Base
  1. In a large pot, add chicken stock (or anchovy stock), soy sauce, gochujang, gochugaru, sugar, and garlic.
  2. Stir well and bring to a simmer.
Step 3 – Cook the Rice Cakes
  1. Add the rice cakes to the simmering sauce.
  2. Cook for 10–12 minutes, stirring frequently so they don’t stick to the bottom.
Step 4 – Add Fish Cakes & Scallions
  1. Stir in fish cakes and scallions.
  2. Cook another 3–4 minutes until sauce thickens and coats everything.
Step 5 – Finish & Serve
  1. Add soft-boiled eggs to the pot.
  2. Garnish with sesame seeds and extra scallions before serving hot.

Notes

🧊 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.