Tteokbokki Recipe (Spicy Korean Rice Cakes)

5 from 1 rating

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.

Prep Time10

Cook Time10

Course: Appetizer, Snack

Cuisine: Korean

Keyword: gochugaru, gochujang

Servings:

Calories: 343kcal

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).

Nutritional information estimated without soft boiled eggs.