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Tteokbokki are an incredibly popular street food in Korea. Made with a sweet and spicy sauce, the Korean rice cakes are chewy and addictively delicious...…plus 100% super quick & easy to make in under 30 minutes!
This Tetokbokki recipe (or Korean rice cakes) is one of those must-make recipes (much like this incredible rabokki). I don't care if you've never heard of them before, it's time to get learning.
The sauce is deliciously sweet and spicy, made with spicy Korean chili paste, soy sauce, rice vinegar and other seasoning. The rice cakes are soft but chewy, and sooooo addictive once you try them.
And if you're a gochujang fan like we are, you MUST try this amazing gochujang chicken.
I dare you to not fall in love with this Tteokbokki. This is seriously the ultimate late night snack food too. If you're into that kind of thing.
Jump to:
What is Tteokbokki?
Tteokbokki, or spicy Korean rice cakes, is a popular Korean street food of rice cakes stir fried with a gochujang sauce (spicy fermented chili sauce). They are chewy, spicy and just addictively delicious.
Tteokbokki roughly translates to "stir fried rice cake."
And while we're on the subject of Korean street food, you for sure need to try these Korean sweet potatoes (they're caramely and spicy and SO GOOD) and also these Hotteok (sweet Korean pancakes filled with brown sugar, spices and walnuts).
The Ingredients
The rice cakes are made with pounded rice that is shaped into cylinders (or other shapes as you will find at the market). You can find them at your local Asian grocery store, or buy rice cakes online.
**Note I have used both the cylindrical and flat rice cakes for this recipe. Both work great and the instructions are the same.
Fish cake is typically ground up fish pressed together with sugar, potato starch and vegetables. You should be able to find it at your local Asian market, usually in the refrigerated or frozen food section. If not, you can leave the fish cake out.
Dashi powder is a stock base made from dried kelp and is used often in Korean and Japanese cooking. Buy Dashi powder.
Gochujang is a fermented Korean chili paste. Ranges from mild to very hot spice level. It adds heat a smokiness to a dish. Learn a little more about gochujang and how to cook with it in this article from The Kitchn. Buy Gochujang.
Gochugaru is Korean chili flakes. These have some spice, but are mostly just sweet and smoky. Buy Gochugaru. (affiliate link)
The remaining ingredients are listed in the recipe card at the bottom of the post.
If you want to learn a little bit more about read about the basic Korean ingredients you need to start cooking Korean cuisine.
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Why This Recipe Works
- The rice cakes have the perfect amount of chewiness to make them totally addictive;
- The sauce is sweet, spicy and tangy - like the sauce on these Pork Bulgogi Tacos or these Korean Cauliflower Wings.
- The spice level can be adjusted depending on the spiciness of the gochujang you purchase.
Step By Step Instructions
Step 1: Soak the rice cakes in warm water for 10-15 minutes. This help get some of the starch out. Drain them.
Step 2: Bring the water and dashi powder to a boil in a wok or a dutch oven.
Step 3: While your broth comes to a simmer, combine the gochujang, gochugaru, coconut sugar, soy sauce, onion and garlic in a bowl and mix.
Step 4: When the broth starts to simmer, add the sauce mixture to the wok (or pot) and bring back to a simmer.
Step 5: Add the rice cakes and fish cakes and bring back to a simmer.
Step 6: Simmer, stirring often, until sauce is thickened, about 5-10 minutes. If you don't stir often, the rice cakes tend to stick.
Remove from heat, drizzle with sesame oil and garnish with green onion.
Variations
- Add in chopped cabbage and/or shredded carrots to the stir fry;
- You can also substitute anchovy stock for the dashi broth if you can find it. Traditional preparation use anchovy stock.
- Top your tteokbokki with a fried or poached egg for extra richness (I LOVE doing this!);
Expert Tips
- Soaking the rice cakes first helps to take out some of the starch and soften the rice cake before cooking;
- Make sure to stir the rice cakes regularly to prevent them from sticking while cooking;
- If you can't find the fish cake, you can leave it out. However, it does add a wonderful flavor to the recipe, so if you can find it I highly recommend using it;
- Gochujang can be purchased in mild all the way to very hot versions. Buy according to your spice preference.
Learn how to season a wok!
How to Make Vegan Tteokbokki
To make this recipe vegan, omit the the fish cake and substitute the dashi powder and water with either just the water or a vegetable broth.
Frequently Asked Questions
Korean rice cakes are typically made from a combination of rice flour and tapioca starch. The tapioca starch is what gives the rice cakes that nice chewy texture.
On their own, Korean rice cakes just taste like plain white rice and have a bit of a chewy bite to them (thanks to the tapioca starch mentioned above). We dress them up with tteokbokki sauce to make this delicious recipe!
Leftover Korean rice cakes can be stored in the fridge for up to 3 days. However, note they are not very good left over. The rice cakes become mushy. They are edible, but the nice chewy bite of the rice cake starts to disintegrate.
I do not recommend freezing Korean rice cakes.
More Favorite Korean Recipes
Create a Korean feast with these other favorite Korean recipes:
- Kimchi Fried Rice;
- Marinated Korean Beef;
- Korean Beef Nachos with Wonton Chips;
- Korean Baby Back Ribs;
- Sweet Korean Pancakes;
- Browse ALL the Korean Recipes!
Did you make this Korean Rice Cake recipe? Leave a comment below and let me know how they turned out!
This recipe was originally published in May 2018. It has been updated for content and photos.
Recipe
Tteokbokki Recipe (AKA Spicy Korean Rice Cakes)
Ingredients
- 16 ounces Korean Rice Cakes (flat or cylindrical)
- 8 ounces fish cake
- ½ onion, chopped
- 2 cups water
- 2 teaspoons dashi powder
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons coconut sugar
- 1 tablespoon soy sauce
- 3 garlic cloves, minced
- 1 teaspoon gochugaru (Korean chili flakes)
- 1 teaspoon sesame oil
- green onion (garnish)
- sesame seeds (garnish)
Instructions
- Soak the rice cakes in warm water for 10-15 minutes. Drain.
- Bring water and dashi powder to a boil in a wok or a large saucepan.
- While the water is coming to a boil, combine the gochujang, gochugaru, coconut sugar, soy sauce, onion and garlic in a bowl.
- When the broth comes to a boil, add the sauce and mix to combine.
- Bring back to a simmer.
- Add the rice cakes and fish cakes. Bring to a simmer. Simmer until sauce has thickened and coats the rice cakes, stirring often. This should take about 5-10 minutes.
- Remove from heat and drizzle with sesame oil.
- Garnish with green onions and sesame seeds and serve.
Expert Tips:
- Soaking the rice cakes first helps to take out some of the starch and soften the rice cake before cooking;
- Make sure to stir the rice cakes regularly to prevent them from sticking while cooking;
- If you can't find the fish cake, you can leave it out. However, it does add a wonderful flavor to the recipe, so if you can find it I highly recommend using it;
- Gochujang can be purchased in mild all the way to very hot. Buy according to your spice preference.
Jocelyn (Grandbaby Cakes)
The flavors of this are amazing!
Danielle
Thanks so much 🙂
Sara
Made these tonight. They were awesome! So much flavor, and not too complicated! The sauce is everything in my opinion!
Danielle
So glad you liked it Sara!
SHANIKA
This Rice Cake Recipe looks so good! I love how easy this is! Perfect dinner option!
Danielle
Thanks!
Byron E Thomas
I just ate rice cakes this past weekend. I absolutely love Korean food! My daughter is learning to cook, which means my kitchen is always a mess! She made rice cakes, but not quite like this. I'm going to print your recipe and give it to her so that she can try again. I don't remember her soaking them at all to be honest!
Danielle
Rice cakes are just the best!! I hope your daughter gets a chance to try making these 🙂
Cheese Curd In Paradise
This looks amazing! That sauce looks so smooth and full of flavor. I had not tried something like this before, but it was so delicious and I can see why it is a popular thing to get in Korea!
Danielle
Thanks Ashley!
Harriet
I love the idea of this recipe. Do you think thin strips of beef can be used instead of the fish cake?
Danielle
I don't think it would quite give it the same flavor. I would recommend maybe pork or chicken, or just leave the meat out entirely. If you try it with beef, let me know how it turns out!
Disha Shengale
what an amazing recipe! i wish somebody could cook this for me, because i am not much into cooking and stuff
anyways thanks alot! 😉
Danielle
LOL thanks Disha! Hope you find someone to cook it for you 🙂
Sapana
I love rice cakes and now I’m so excited to make them at home!
Danielle
I was very excited once I learned how easy it was!
Irina
I have never heard about rice cakes, but they sound intriguing to try! Bookmaking for later. Surely, will try to make!
Danielle
I had them the first time a few years ago and was completely addicted!
Sharon
I always love having recipes for making some favorites I've had or want to try at home and this is yet another one to add to the collection.
Danielle
Hope youget a chance to try it Sharon!
Elaine
𝑭𝒂𝒏𝒕𝒂𝒔𝒕𝒊𝒄 𝒓𝒆𝒄𝒊𝒑𝒆 that links the stories of my friends with the expectations that I had of Korean rice cakes. I have a chance to compare them now! 𝗚𝗿𝗲𝗮𝘁 𝘁𝗶𝗽 about soaking the rice cakes first - so helpful.
Danielle
Thanks Elaine! I'm glad it could be helpful 🙂
Patty at Spoonabilities
I have never tried these before! I am loving all the flavors. Yummy!
Danielle
They are so yummy!
Lisa Huff
Loving all the interesting flavors! Bet it's way better than takeout!
Danielle
Totally!
Kelly Anthony
Sweet and spicy is my jam and I'm excited to try something new. I'm thinking of planning our next girls night to be Korean street food theme.
Danielle
That sounds like such a fun night!
D
What do you do with the 1/2 onion?
Danielle
Oh gosh, I can't believe I left that out. It goes in with the garlic and the sauce. I updated the recipe to show where it goes. Sorry about that!
Marvellina|What To Cook Today
I'm with you! Tteobokki is highly addicting!!! and the fact that it's so easy to whip up makes it even better
Danielle
It's literally one of my favorite things.
Gloria
I love experimenting with flavours and recipes from different cuisines. This looks delicious and I can't wait to make it. Love the textures and spices.
Danielle
Thanks Gloria. You definitely should try them! I hope you like it 🙂
Edyta at Innocent Delight
I never heard of these cakes. I really would like to try them. I need to get some soon and make your recipe. It looks amazing
Danielle
You totally should try it! They are delicious. But be careful, they are addictive too 🙂
ali randall
I have never tried korean rice cakes but wished you lived next door. I think this looks delicious and would knock at your door if you were making these. YUM!
Danielle
LOL! They totally are delicious. Thanks Ali!
Linda
Ever since traveling to China and Taiwan to work over the last ten years or so I've come to love Korean food. I've actually never tried to make it at home but this recipe sounds easy and oh so delicious. Now all I have to find is an Asian market nearby.
Danielle
It's totally easy to make and the rice cakes are so chewy and delicious! It's one of my new favorite foods. I hope you get a chance to try it!