Tteokbokki – Korea’s Addictive Spicy Rice Cakes

 

How to Make Tteokbokki – Korea’s Addictive Spicy Rice Cakes

Tteokbokki (떡볶이) is a beloved Korean comfort food featuring chewy rice cakes simmered in a fiery, sweet-savory gochujang-based sauce. It’s warm, spicy, and incredibly satisfying. This step-by-step guide will help even total beginners recreate the magic of Korean street food right at home!

🍘 What is Tteokbokki?

Tteokbokki is a spicy rice cake dish popular across Korea. It typically features cylinder-shaped rice cakes (tteok), fish cakes (eomuk), and scallions simmered in a rich sauce made of gochujang (Korean red pepper paste), gochugaru (chili flakes), soy sauce, and sugar. The result is a saucy, fiery dish with irresistible chewiness and depth of flavor. It’s eaten everywhere—from street carts to school cafeterias, and now, your kitchen!

🧄 Ingredients You’ll Need

  • 400g Korean rice cakes (tteok)
  • 150g Korean fish cakes (sliced, optional)
  • 2 cups water or anchovy-kelp broth
  • 1 piece dried kelp (dashima), optional
  • 2 tbsp gochujang (Korean red chili paste)
  • 1 tbsp gochugaru (Korean red chili flakes)
  • 1 tbsp soy sauce
  • 1 tbsp sugar
  • 1 tsp minced garlic
  • 1 boiled egg (optional topping)
  • 1 stalk green onion, chopped (for garnish)
  • 1 tsp sesame seeds (for garnish)

👨‍🍳 Step-by-Step Instructions (Beginner-Friendly)

  1. Soften the rice cakes
    If your rice cakes are refrigerated or frozen, soak them in warm water for 15–30 minutes before cooking. This prevents them from cracking or cooking unevenly. Once they become soft and pliable, drain and set aside.
  2. Make broth (optional but recommended)
    For a richer flavor, boil 2 cups of water with a piece of dried kelp (dashima) and 4–5 small dried anchovies for 10 minutes. Remove the solids and keep the broth. If you don’t have these, just use plain water.
  3. Create the sauce base
    In a saucepan, combine gochujang, gochugaru, soy sauce, sugar, and minced garlic with the broth. Stir well until all the ingredients dissolve. This spicy-sweet sauce is what gives tteokbokki its signature flavor.
  4. Add the rice cakes and bring to simmer
    Place the soaked rice cakes into the sauce. Use medium heat and let them simmer gently. Stir occasionally to keep them from sticking to the bottom. The sauce should bubble gently—not boil aggressively.
  5. Add fish cakes
    If using, slice the fish cakes into triangles or strips and add them into the pot after 5 minutes. Fold gently so that the fish cakes absorb the sauce without breaking apart.
  6. Simmer and reduce
    Continue simmering everything for another 10–15 minutes. The sauce will thicken and cling to the rice cakes. Stir every 2–3 minutes to prevent burning. If the sauce gets too thick, add a bit more water.
  7. Adjust seasoning
    Taste the sauce. If it's too spicy, add a bit more sugar. If it's too mild, add a little more gochugaru. This is where you can balance it to your liking.
  8. Add finishing touches
    Once the sauce is thick and the rice cakes are chewy but tender, turn off the heat. Garnish with chopped green onions, sesame seeds, and halved boiled egg (if using). For extra indulgence, top with shredded mozzarella and let it melt into the sauce.
  9. Serve immediately
    Tteokbokki tastes best hot and freshly made. Serve in shallow bowls and enjoy with chopsticks or a spoon!

💡 Cooking Tips

  • Stir often: The sauce thickens quickly and can burn at the bottom.
  • Soak tteok early: Pre-soaking saves cooking time and improves texture.
  • Customize: Add cheese, ramen noodles, or dumplings to make your own version.

🍽 Tteokbokki Variations

  • Rabokki: Add instant ramen noodles for a spicy noodle-rice cake combo.
  • Cheese Tteokbokki: Add mozzarella on top for a creamy, stretchy bite.
  • Rose Tteokbokki: Add milk or cream to the sauce for a pink, less spicy version.
  • Vegan version: Use vegetable broth and skip fish cakes and anchovy.

🧊 Storage & Reheating

Tteokbokki is best eaten fresh, but you can store leftovers in the refrigerator for up to 2 days. To reheat, place in a pan with a few tablespoons of water. Simmer slowly until warm and the sauce loosens. Avoid microwaving directly—it dries out the rice cakes.

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Love Korean food? Check out Kimbap, Bibimbap, or Kimchi Jjigae next!

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