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    Home > Blog > Asian Inspired > Tteokbokki (Korean Spicy Rice Cakes)

    Tteokbokki (Korean Spicy Rice Cakes)

    by Jenny Park · Published: Mar 12, 2023

    Jump to Recipe
    The BEST Tteokbokki Recipe you'll ever taste! The soft, cylinder rice cakes are simmered in a spicy sauce with just a hint of sweetness. It's an addictive Korean street food that's so easy to make at home and very versatile. We promise this recipe will not disappoint!
    Tteokbokki recipe on a platter.
    Tteokbokki recipe on a platter.
    Tteokbokki recipe on a platter.
    Tteokbokki recipe on a platter.
    Tteokbokki recipe served with toothpicks.
    Tteokbokki recipe on a platter.
    Tteokbokki recipe on a platter.

    I LOVE Tteokbokki so much and our tteokbokki recipe couldn’t be easier to make. The rice cakes are simmered in a rich, spicy sauce that they soak up as they soften. Not only are the flavors and texture incredible, but it will leave you totally satisfied.

    I love enjoying this comforting Korean bar food with an iced cold beer. I also love mixing it up by adding ramen noodles to a batch, some shredded mozzarella cheese to the top and even a hard boiled egg. If you’ve never had tteokbokki before, you’re in for a huge treat!

    What is Tteokbokki

    Tteokbokki, literally translated to “stir-fried rice cake” is a delicious Korean dish with a long, rich history! Although this spicy version is the most popular version eaten today, the original version of tteokbokki was not spicy at all!

    Tteokbokki was created the Joseon dynasty, and was a soy sauce based rice cake dish that was strictly reserved for royalty. Today tteokbokki is a common Korean dish that can be found at many casual (bar food oriented) restaurants and street food vendors.

    How to Make Tteokbokki

    Ingredients

    Process

    Anchovy broth to make Tteokbokki.

    ANCHOVY STOCK

    1.  In a pot combine water, anchovies, dashima, garlic clove, and radish. Simmer for 20 minutes.
    2.  Strain anchovies, dashima, garlic, and radish from the pan.
    Anchovy broth to make tteokbokki.
    Broth for Korean spicy rice cakes.

    TTEOKBOKKI

    Tteokbokki recipe ingredients laid out.
    1. Soak rice cakes in water for 30 minutes (unless using fresh).
    2. Add pepper paste, pepper flakes, sugar, and garlic to broth and stir together.
    Rice cakes soaked in water.
    Tteokbokki sauce simmering in a pot.
    1.  Drain rice cakes and add to spicy broth.Stir everything together and bring to a simmer over medium heat, stirring occasionally. Continue to simmer for 10 to 12 minutes or until liquid has thickened and rice cakes are soft.
    2. Stir in green onions and fish cake. Continue to simmer for 5 minutes.
    Tteokbokki recipe with rice cakes in a pot.
    Tteokbokki recipe with fish cakes and green onion added in a pot.
    1. Remove from heat and top with sesame seeds. Serve.
    Tteokbokki served on a platter with sesame seeds on top.

    Reheating Instructions

    Tteokbokki is truly the best eaten freshly made, but if you happen to have any leftovers you can store them in an airtight container in the refrigerator for up to a day.

    When you’re ready to reheat them, transfer the tteokbokki to a skillet, cover and simmer over medium-low heat, stirring occasionally (so the sauce doesn’t burn). Once the rice cakes have softened through, remove them from the heat and enjoy.

    Tteokbokki, Korean rice cakes, recipe on a platter being served.

    Tips and Tricks for Success

    • Unless you’re using fresh rice cakes, it’s important to soak them in water so they soften and really absorb some of the spicy sauce as they simmer.
    • If your rice cakes aren’t soft enough, you can stir in a small amount of water or more stock and continue to simmer for a few more minutes.
    • Make and use anchovy stock for best results. It adds the subtle umami flavor to the dish that I think is the very best!

    Tteokbokki Variations

    • Stir some cooked ramen noodles to the mixture before serving.
    • Add some shredded mozzarella cheese to the top of the dish, in the last two minutes of simmering.
    • Add a couple peeled, boiled eggs to the dish in the last couple minutes of simmering.
    • Swap the fish cakes out for mini sausages, sliced spam, or cut up hot dogs.
    • Although I highly recommend making and using anchovy stock, if you don’t want to make your own you can use store-bought (or homemade) chicken, beef or vegetable stock.

    More Delicious Korean Recipes You Will Love

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      Korean Beef Bulgogi
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      Kimchi Fried Rice
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      Galbi Jjim
    • Korean cheese corn baked in a pan with spoon next to dipped chips and melted cheese, part of our Thanksgiving appetizers collection.
      Korean Corn Cheese
    Tteokbokki recipe served with toothpicks.

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    Tteokbokki recipe on a platter.

    Tteokbokki Recipe

    5 from 3 votes
    PRINT RECIPE Pin Recipe
    The BEST Tteokbokki Recipe you'll ever taste! The soft, cylinder rice cakes are simmered in a spicy sauce with just a hint of sweetness. It's an addictive Korean street food that's so easy to make at home and very versatile. We promise this recipe will not disappoint!
    RECIPE BY Teri & Jenny
    Prep Time: 10 mins
    Cook Time: 32 mins
    soaking time: 30 mins
    Total Time: 1 hr 12 mins
    Servings: 4

      INGREDIENTS  

    anchovy stock

    • 4 cups water
    • 8 large dried anchovies, cleaned
    • 1 6"x 6" dashima (or kelp)
    • 1 garlic clove
    • 2 ounces sliced Korean radish (or daikon)

    tteokbokki

    • 1 pound cylinder rice cakes
    • 1/3 cup gochujang (korean hot pepper paste)
    • 2 tablespoons sugar
    • 2 teaspoons gochugaru (Korean hot pepper flakes)
    • 1 tablespoon minced garlic
    • 1/2 pound pre-fried, flat fish cakes cut into small triangles or strips
    • 2 green onions cut into 2" pieces
    • 1 teaspoon toasted sesame seeds

      INSTRUCTIONS  

    anchovy stock

    •  In a pot combine water, anchovies, dashima, garlic clove, and radish. Simmer for 20 minutes.
    •  Strain anchovies, dashima, garlic, and radish from the pan.

    tteokbokki

    • Soak rice cakes in water for 30 minutes (unless using fresh).
    • Add pepper paste, pepper flakes, sugar, and garlic to broth and stir together.
    •  Drain rice cakes and add to spicy broth.
    • Stir everything together and bring to a simmer over medium heat, stirring occasionally.
    • Continue to simmer for 10 to 12 minutes or until liquid has thickened and rice cakes are soft.
    • Stir in green onions and fish cake. Continue to simmer for 5 minutes.
    • Remove from heat and top with sesame seeds. Serve.

      NOTES  

    Reheating Instructions
    Tteokbokki is truly the best eaten freshly made, but if you happen to have any leftovers you can store them in an airtight container in the refrigerator for up to a day.
    When you’re ready to reheat them, transfer the tteokbokki to a skillet, cover and simmer over medium-low heat, stirring occasionally (so the sauce doesn’t burn). Once the rice cakes have softened through, remove them from the heat and enjoy.
    Tips and Tricks for Success
    • Unless you’re using fresh rice cakes, it’s important to soak them in water so they soften and really absorb some of the spicy sauce as they simmer.
    • If your rice cakes aren’t soft enough, you can stir in a small amount of water or more stock and continue to simmer for a few more minutes.
    • Make and use anchovy stock for best results. It adds the subtle umami flavor to the dish that I think is the very best!
    Calories: 434kcal Carbohydrates: 82g Protein: 14g Fat: 5g Saturated Fat: 1g Polyunsaturated Fat: 3g Monounsaturated Fat: 1g Trans Fat: 0.1g Cholesterol: 59mg Sodium: 621mg Potassium: 296mg Fiber: 1g Sugar: 11g Vitamin A: 406IU Vitamin C: 9mg Calcium: 63mg Iron: 2mg
    CUISINE: korean
    KEYWORD: korean bar food, korean spicy rice cakes
    COURSE: Appetizer, dinner, Snack

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    March 12, 2023 / Leave a Comment

    About Jenny Park

    Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY

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