Tteokbokki (Spicy Korean Rice Cakes)

3 spice levels · street-food classic

Tteokbokki (Spicy Korean Rice Cakes)

25 minEasyServes 2Spice: Medium (adjustable)

Ingredients

tteok — Korean rice cakes for tteokbokki (떡볶이 떡)300g (0.66 lb)H-Mart
eomuk — Korean fish cake sheets (어묵)2 sheetsH-Mart
green onion1 stalkAny store
boiled eggs2Any store
anchovy stock ★ key to the flavor (멸치 육수)2 cups (480ml)H-Mart

Sauce

gochujang1.5 TbspEither
gochugaru — Korean chili flakes (고춧가루)1 TbspH-Mart
sugar1.5 TbspAny store
soy sauce1 tspAny store

Steps

1

Soak frozen rice cakes in lukewarm water for 20 minutes. Bring the stock to a boil and stir in all the sauce ingredients.

~5 min

Watch out: Skip the soak and the rice cakes only cook on the outside.

2

Add the rice cakes and simmer over medium heat, stirring, for 8-10 minutes.

~10 min

Why: The starch from the rice cakes is what thickens the sauce — stir often so nothing sticks and the sauce turns glossy.

3

Add the fish cake and green onion, cook 3 minutes, then top with the boiled eggs to finish.

~4 min

Watch out: Cut back on the sugar and it's just spicy with no flavor — gochujang to sugar at 1:1 or sweeter is the balance point.

Tips

  • —

    Melt mozzarella on top of the mild version and it becomes a kid-favorite menu item.

  • —

    Leftover sauce + rice + crushed seaweed + sesame oil = sauce fried rice — a community-verified classic.

Storage

The rice cakes swell, so it's best eaten the same day — make 'exactly 2 servings' the app default.