I first tried tteokbokki from a street vendor in Seoul’s Myeongdong district, and it was a revelation. Chewy rice cakes swimming in this glossy, spicy-sweet sauce that was simultaneously fiery and addictive. I watched the vendor stir the massive pan, the sauce bubbling and coating every piece perfectly. When I took my first bite, the heat hit immediately, followed by sweetness, then that incredible chewy texture of the rice cakes. I went back three times that week. Now I make it at home whenever I’m craving that perfect balance of spicy, sweet, and chewy that only tteokbokki can deliver.
Quick Overview
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Servings: 6
- Difficulty: Easy
Why You’ll Love This Tteokbokki
- Iconic Korean street food—authentic flavors you’d find in Seoul’s food stalls
- Perfect texture—chewy rice cakes in glossy, spicy-sweet sauce
- Addictively spicy—gochugaru and gochujang create that signature Korean heat
- Quick and easy—ready in 35 minutes from start to finish
- Customizable heat level—adjust the spice to your preference
- Comfort food at its best—satisfying, warming, and incredibly flavorful
Ingredients
Main Ingredients
- 1 lb Korean rice cakes (tteok) – Fresh or frozen; soak if using dried
- 4 cups water or anchovy broth – Anchovy broth adds depth but water works
- 3 tablespoons gochujang (Korean red pepper paste) – Essential for authentic flavor
- 1 tablespoon gochugaru (Korean red pepper flakes) – Adds heat and color
- 2 tablespoons sugar – Balances the spice with sweetness
- 2 tablespoons soy sauce – Adds umami depth
- 3 cloves garlic, minced – Fresh garlic is essential
- 2 green onions, cut into 2-inch pieces – For garnish and flavor
- 1 cup fish cakes, sliced – Optional but traditional
- 2 hard-boiled eggs, halved – Classic topping
- 1 tablespoon sesame oil – For finishing
- Sesame seeds for garnish – Adds nutty flavor and visual appeal
Instructions
Step 1: Prepare the Rice Cakes
If using frozen rice cakes, soak them in warm water for 10 minutes to soften. If using dried rice cakes, soak for at least 30 minutes. Fresh rice cakes can be used directly.
Step 2: Make the Sauce Base
In a large pan or wok, combine the water (or anchovy broth), gochujang, gochugaru, sugar, soy sauce, and minced garlic. Stir well to dissolve the gochujang completely. Bring to a boil over medium-high heat.
Step 3: Add the Rice Cakes
Once the sauce is boiling, add the drained rice cakes. Stir to coat them evenly with the sauce. Cook for 8-10 minutes, stirring occasionally, until the rice cakes are soft and chewy.
Step 4: Add Fish Cakes and Green Onions
Add the sliced fish cakes and green onion pieces. Continue cooking for another 3-5 minutes until the sauce has thickened and become glossy. The sauce should coat the rice cakes beautifully.
Step 5: Finish and Serve
Remove from heat and drizzle with sesame oil. Transfer to a serving plate and top with hard-boiled egg halves. Sprinkle with sesame seeds and serve immediately while hot.
Expert Tips
- Don’t skip soaking—properly softened rice cakes cook evenly and have the best texture
- Stir frequently—rice cakes can stick to the pan; keep them moving
- Adjust the heat—start with less gochugaru if you’re sensitive to spice; you can always add more
- Watch the sauce—it should be thick and glossy, not watery; cook longer if needed
- Serve immediately—tteokbokki is best enjoyed hot; the rice cakes can harden as they cool
- Use quality gochujang—the brand matters; Korean brands like Chung Jung One or CJ are best
What to Serve With Tteokbokki
- Korean fried chicken—the classic pairing for a complete Korean street food experience
- Kimchi—adds tangy, fermented contrast to the sweet-spicy sauce
- Pickled radish (danmuji)—refreshing and cuts through the richness
- Korean fish cakes (eomuk)—already included in the recipe but can serve more on the side
- Cold beer or soju—traditional Korean beverages that pair perfectly with spicy food
Frequently Asked Questions
Where can I buy Korean rice cakes?
Korean rice cakes (tteok) are available at Korean grocery stores or Asian supermarkets. You can find them fresh, frozen, or dried. Fresh and frozen are easiest to work with.
Can I make this less spicy?
Yes! Reduce the gochugaru to 1 teaspoon or omit it entirely. You can also use less gochujang and add more sugar to balance the flavors. The dish will still be delicious, just milder.
What can I substitute for gochujang?
There’s no perfect substitute for gochujang’s unique fermented flavor, but in a pinch, you can mix sriracha with a bit of miso paste and sugar. The flavor won’t be authentic, but it will still be tasty.
Can I add other ingredients?
Absolutely! Common additions include cabbage, carrots, ramen noodles, cheese (yes, cheese!), or boiled dumplings. Tteokbokki is very versatile and welcomes additions.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. The rice cakes will harden when cold. Reheat gently with a splash of water to soften them again.
Recipe Card
Street Style Tteokbokki Recipe (Korean Spicy Rice Cakes)
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 6
Difficulty: Easy
Ingredients:
- 1 lb Korean rice cakes (tteok)
- 4 cups water or anchovy broth
- 3 tablespoons gochujang
- 1 tablespoon gochugaru
- 2 tablespoons sugar
- 2 tablespoons soy sauce
- 3 cloves garlic, minced
- 2 green onions, cut into 2-inch pieces
- 1 cup fish cakes, sliced (optional)
- 2 hard-boiled eggs, halved
- 1 tablespoon sesame oil
- Sesame seeds for garnish
Instructions:
- Soak frozen rice cakes in warm water for 10 minutes (30 minutes if dried). Drain.
- In large pan, combine water, gochujang, gochugaru, sugar, soy sauce, and garlic. Bring to boil.
- Add rice cakes, stir to coat. Cook 8-10 minutes until soft and chewy, stirring occasionally.
- Add fish cakes and green onions. Cook 3-5 minutes until sauce is thick and glossy.
- Remove from heat, drizzle with sesame oil. Top with eggs and sesame seeds. Serve immediately.
