Tteokbokki (Spicy Rice Cakes)

Name: Tteokbokki (Spicy Rice Cakes)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Ingredients: 400 g Rice cakes (tteokbokki tteok); 2 sheets Fish cakes (eomuk); 100 g Cabbage; 1 stalk Green onion; 2 Boiled eggs; 500 ml Water or anchovy stock; 2 tbsp Gochujang; 1 tbsp Gochugaru (chili powder); 1.5 tbsp Sugar; 1 tbsp Soy sauce; 0.5 tbsp Minced garlic; Toasted sesame

Chewy rice cakes simmered in a sweet-and-spicy gochujang sauce — Korea's most beloved street snack, served with fish cakes and boiled eggs.

Ingredients

2servings

Rice cakes (tteokbokki tteok)400 g
Fish cakes (eomuk) · 2–32 sheets
Cabbage · optional100 g
Green onion1 stalk
Boiled eggs · optional2
Water or anchovy stock500 ml
Sauce
Gochujang2 tbsp
Gochugaru (chili powder) · 0.5–1.5, to taste1 tbsp
Sugar · 1–2, to taste1.5 tbsp
Soy sauce1 tbsp
Minced garlic0.5 tbsp
Toasted sesame · a little

Steps

If the rice cakes are hard, soak them in warm water 10 minutes. Cut the fish cakes and cabbage bite-size; slice the green onion on the diagonal.
In a pot, stir the water (or anchovy stock) together with the sauce (gochujang, gochugaru, sugar, soy sauce, garlic).
Once it boils, add the rice cakes, fish cakes, and cabbage; simmer over medium heat.
⏲ 10 min
When the rice cakes soften and the sauce reduces to a glaze, add the green onion and boiled eggs and simmer 1–2 minutes more.
⏲ 2 min
Sprinkle with sesame and serve hot.

Tips & Variations

Variations

Rosé tteokbokki: Add milk or cream to mellow the heat into a rich, savory sauce.
Soupy tteokbokki: Use plenty of stock and add ramen noodles and dumplings, hot-pot style.
Jjajang tteokbokki: Swap gochujang for black-bean paste for a savory, nutty version.
Cheese tteokbokki: Pile mozzarella on at the end and let it melt.

Tips

If the rice cakes are hard, soak them first so they soften all the way through.
Anchovy-kelp stock gives a much deeper flavor than plain water.
Use corn syrup or oligosaccharide instead of sugar for a glossy finish.
If the sauce reduces too far the rice cakes turn gummy — stop while it’s still saucy.

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