Tteokbokki is a popular Korean street food of chewy rice cakes tossed in a spicy red sauce made from fiery gochujang, a great snack or appetizer.
Tteokbokki Recipe (Spicy Korean Rice Cakes)
We're cooking up a batch of delicious Tteokbokki in the Chili Pepper Madness kitchen today, my spicy food loving friends! You're going to love these.
Tteokbokki is a popular Korean street food of spicy rice cakes tossed in a red pepper sauce made from fiery gochujang. The stir fried rice cakes are chewy and flavorful, perfect as a snack or as a light meal.
The rice cakes are made from glutinous flour, which brings the distinctive chewy texture to the dish.
Tteokbokki is easy to make at home once you acquire the ingredients, which you may need to source. I purchase the rice cakes, fish cakes, gochujang, and gochugaru at a local Asian market, but you can order them online if needed.
The recipe is also rather customizable. You can add other ingredients to serve it like ramen noodles, boiled eggs, or different types of proteins. This is more of an easy tteokbokki recipe.
Let's talk about how to make tteokbokki , shall we?
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Korean Rice Cakes. Use the cylindrical rice cakes, either frozen or fresh. I found mine in my local Asian store, but they are also sold at Amazon. See below.
- Korean Fish Cakes. Korean fish cakes, or eomuk, are a popular addition, but you can skip them if you can't find them.
- Water or Stock. Water if fine, but you'll get more flavor from either chicken stock, vegetable stock, anchovy stock, or dashi.
- Gochujang. Gochujang is a Korean hot pepper paste used in many dishes.
- Gochugaru. Gochugaru is Korean red pepper flakes. You can use other red chili flakes, if needed.
- Sugar. For a touch of sweetness.
- Soy Sauce.
- For Serving. Soft boiled eggs if desired, sesame seeds, extra chili flake.
How to Make Tteokbokki - the Recipe Method
Prep the Fish Cakes. Soak the fish cakes in water if using frozen to soften them. You can use fresh right away.
Make the Spicy Tteokbokki Sauce Base. Boil the stock, then stir in the spicy gochujang, gochugaru, sugar, garlic, soy sauce, and fish cakes.
Cook the Rice Cakes. Add the cylinder shaped rice cakes to the sauce and simmer until soft to your liking. The sauce will thicken up for you.
Boom! Done! Your tteokbokki is ready to serve. Easy enough to make, isn't it? Serve it as a flavorful side dish, or make an extra batch and serve it as your main.
Recipe Tips & Notes
- Tteokbokki is delicious without the fish cakes, though they do add texture and flavor. As an alternative, try other fish, or sliced mushrooms. You can also try it with sliced beef.
- Customize your dish with other ingredients. Popular additions include sesame oil, cabbage, bok choy, shiitake mushrooms, and hard boiled eggs. You can also serve them with noodles, like the popular Korean Rabokki dish, or like an Italian carbonara.
Leftover teokbokki will last up to 5 days in the refrigerator in a sealed container. You can easily warm them in a pot on the stovetop to enjoy them again.
Medium-Hot. You'll get a nice level of heat from the gochujang (Korean red pepper paste) and gochugaru (Korean chili flakes). Gochujang is made with varying levels of heat, so you can dial back on that heat by using a mild version.
You can also skip the chili flakes for milder, or add extra (and even hotter chili flakes) for a truly fiery version to your preference. You can also easily include fresh hot chilies.
That's it, my friends. I hope you enjoy this tteokbokki recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Tteokbokki Recipe (Spicy Korean Rice Cakes)
- 1 pound 16 ounces cylinder-shaped Korean rice cakes (if using frozen, soak in cold water for 1 hour – fresh can be used straight from the package)
- 4 ounces Korean fish cakes eomuk, cut into bite-sized pieces (optional – soaked if needed, check packaging for proper preparation)
- 2 cups water for more flavor, use chicken stock, vegetable stock, or dashi
- 1/3 cup gochujang Korean hot pepper paste
- 1 tablespoon gochugaru Korean red pepper flakes
- 1 tablespoon sugar
- 1 tablespoon minced garlic
- 1 tablespoon soy sauce
- For Serving. Soft boiled eggs if desired
- If using frozen rice cakes and/or fish cakes, soak for 10 minutes or longer (up to 1 hour) in cold water to soften.
- Bring the water or stock to a boil in a pot. Add the gochujang, gochugaru, sugar, garlic, soy sauce, and fish cakes. Stir to combine.
- Bring back to a boil, then add the rice cakes. Cook for 10 minutes, or until the rice cakes are soft but still chewy. The sauce should thicken enough to coat the rice noodles.
- Serve into bowls with optional soft boiled eggs and your favorite garnish (fresh chopped herbs or green onion, chili flakes).