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+ servings
korean rice cakes in an orange sauce

Tteokbokki Recipe (AKA Spicy Korean Rice Cakes)

Korean Rice Cakes (Tteokbokki) are an incredibly popular street food in Korea. Made with a sweet and spicy sauce, the rice cakes are chewy and addictively delicious......plus 100% super quick & easy to make in under 30 minutes!

Course Appetizer, Main Course
Cuisine Korean
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings
Calories 367kcal


  • Wok



  • 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.



  1. Soaking the rice cakes first helps to take out some of the starch and soften the rice cake before cooking;
  2. Make sure to stir the rice cakes regularly to prevent them from sticking while cooking;
  3. 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;
  4. Gochujang can be purchased in mild all the way to very hot. Buy according to your spice preference. 


Serving: 6oz. | Calories: 367kcal | Carbohydrates: 69g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 19mg | Sodium: 211mg | Potassium: 387mg | Fiber: 4g | Sugar: 5g | Vitamin A: 255IU | Vitamin C: 1.9mg | Calcium: 22mg | Iron: 1.6mg