Tteokbokki (Korean Spicy Rice Cakes)

Tteokbokki is one of the most beloved Korean street food dishes, featuring chewy rice cakes smothered in a sweet, spicy, and savory gochujang sauce. This easy homemade version comes together in about 25 minutes and tastes even better than what you would find at a street stall in Seoul. Once you try making it at home, you will never go back.

Why You will Love This Recipe

Ready in just 25 minutes with minimal prep work

The perfect balance of sweet, spicy, and umami flavors

Incredibly chewy and satisfying rice cake texture

Easy to customize with your favorite add-ins like boiled eggs or cheese

An affordable and comforting meal the whole family can enjoy

Recipe Details

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 3 servings

Ingredients

1 pound Korean rice cakes (tteok), cylindrical type

4 cups water or anchovy-kelp stock for deeper flavor

3 tablespoons gochujang (Korean red pepper paste)

1 tablespoon gochugaru (Korean red pepper flakes)

2 tablespoons soy sauce

1 tablespoon sugar

1 tablespoon rice syrup or corn syrup

2 teaspoons minced garlic

4 sheets Korean fish cakes (eomuk), cut into triangles

3 green onions, cut into 2-inch pieces

Optional Add-Ins

2 hard-boiled eggs, peeled

1 cup shredded mozzarella cheese

Roasted sesame seeds for garnish

Instructions

If your rice cakes are frozen or stuck together, soak them in warm water for about 10 minutes until they separate easily. If using fresh or refrigerated rice cakes that are already soft, you can skip this step.

In a large, deep skillet or pot, bring the 4 cups of water or anchovy-kelp stock to a boil over medium-high heat. Whisk in the gochujang, gochugaru, soy sauce, sugar, rice syrup, and minced garlic until the sauce is fully combined and smooth.

Add the rice cakes to the boiling sauce and cook for about 8 to 10 minutes, stirring frequently to prevent sticking. The rice cakes should become soft and chewy while the sauce thickens and coats them evenly.

Add the fish cake triangles and continue cooking for another 3 to 4 minutes, stirring gently so everything is well coated in the sauce. If using hard-boiled eggs, add them now so they can absorb some of the spicy sauce.

Toss in the green onion pieces during the last minute of cooking. The sauce should be thick and glossy, clinging to the rice cakes beautifully. If it gets too thick, add a splash of water to loosen it.

Transfer to a serving dish and garnish with sesame seeds. For the cheese version, place the tteokbokki in an oven-safe dish, top with shredded mozzarella, and broil for 2 to 3 minutes until bubbly and golden. Serve immediately while hot.

Kelvin Tips

Use anchovy-kelp stock instead of water for a much deeper, more authentic flavor. You can make it by simmering a handful of dried anchovies and a piece of dried kelp in water for 15 minutes, then straining.

hey should be soft and chewy with a slight bounce when you bite into them. Start checking around the 8-minute mark.

Adjust the heat level by increasing or decreasing the gochugaru. The gochujang provides the base flavor, while the gochugaru controls how spicy it gets.

Leftover tteokbokki can be stored in the fridge for up to 2 days. The rice cakes will harden as they cool, but they soften right back up when reheated with a splash of water in a pan.

For a richer, more indulgent version, stir in a tablespoon of unsalted butter at the very end. It rounds out the spice and adds a velvety finish to the sauce.

Nutrition Facts (per serving)

Calories: 410

Protein: 12g

Fat: 4g

Carbohydrates: 82g

Fiber: 3g

Sodium: 1150mg