Make chewy, spicy Korean rice cakes at home with this easy tteokbokki recipe! Tteokbokki (ddeokbokki, topokki, or 떡볶이) is Korea’s favorite street food snack—soft rice cakes simmered in a fiery-sweet gochujang sauce. Learn how to make authentic tteokbokki at home in under 30 minutes with simple ingredients!
What is Tteokbokki?
Tteokbokki (떡볶이) literally means “stir-fried rice cakes.” It’s one of Korea’s most beloved comfort foods—spicy, slightly sweet, and utterly addictive. Traditionally sold by street vendors and in snack bars (pojangmacha), tteokbokki features chewy cylindrical rice cakes bathed in a bold gochujang (Korean chili paste) sauce. Fish cakes, hard-boiled eggs, and green onions round out this iconic dish.
Tteokbokki’s roots stretch back to royal Joseon cuisine, where it was once made without spice and flavored with soy sauce. Today’s vibrant red version gained popularity in the 1950s with the post-war spread of gochujang. Tteokbokki evolved into a national favorite, beloved by students and late-night diners. Variations include rose tteokbokki (creamy), cheese tteokbokki, and rabokki (with ramen noodles). It’s a dish that’s both nostalgic and dynamic—a true reflection of Korean culinary ingenuity.
Why You’ll Love This Recipe
Tteokbokki is the ultimate Korean street food—bold, spicy, sweet, and savory in every bite. The texture of the rice cakes is chewy and satisfying, while the sauce coats everything in a luscious glaze. Best of all, it’s incredibly fast to make and perfect for weeknight cravings or a snackable Korean food feast at home.
INGREDIENTS FOR TTEOKBOKKI
Main Ingredients:
- Korean cylindrical rice cakes (tteok), fresh or frozen
- Korean fish cakes (eomuk), sliced into strips
- Green onions, chopped
- Hard-boiled eggs (optional)
Seasonings:
- Gochujang (Korean fermented chili paste)
- Gochugaru (Korean red chili flakes)
- Soy sauce
- Sugar
- Garlic, minced
- Sesame oil (optional)
Broth Base:
- Dried anchovy and kelp stock (or mushroom stock for vegetarian)
- Water
HOW TO MAKE KOREAN SPICY TTEOKBOKKI
- Prepare the rice cakes: If using refrigerated or frozen rice cakes, soak them in warm water for 10–15 minutes to soften.
- Make the broth: In a medium pot, add water with dried anchovies and kelp. Boil for 10 minutes, then remove solids.
- Mix the sauce: In a small bowl, combine gochujang, gochugaru, soy sauce, sugar, and minced garlic.
- Simmer everything: Add the sauce to the broth and stir until fully dissolved. Add softened rice cakes and bring to a boil.
- Add toppings: Stir in fish cakes, green onions, and optional hard-boiled eggs. Simmer for 10–15 minutes, until sauce thickens and rice cakes are chewy.
- Serve: Remove from heat. Garnish with sesame oil and extra green onions if desired. Serve hot.
DIETARY INFORMATION
- Vegetarian: Not by default, but can easily be made vegetarian by omitting fish cakes and using a vegetarian dashi or mushroom broth.
- Vegan: Use vegan fish cake alternatives or skip entirely.
- Gluten-Free: Use gluten-free gochujang and tamari in place of soy sauce.
- Low-Calorie Option: Reduce sugar and omit eggs or fish cake.
Easy Korean Tteokbokki – Spicy Rice Cakes
Ingredients
- 1 lb Korean cylindrical rice cakes tteok, fresh or thawed
- 3 cups water
- 4-5 dried anchovies + 1 piece kelp or use 3 cups mushroom broth
- 3 tbsp gochujang
- 1 tbsp gochugaru adjust to taste
- 1 tbsp soy sauce
- 1½ tbsp sugar
- 2 garlic cloves minced
- 2 sheets Korean fish cake sliced (omit for vegan)
- 2 green onions chopped
- 2 hard-boiled eggs optional
- 1 tsp sesame oil optional
Instructions
- Soak refrigerated or frozen rice cakes in warm water for 10–15 minutes.
- In a medium saucepan, add 3 cups water, dried anchovies, and kelp. Boil for 10 minutes. Remove solids.
- Mix gochujang, gochugaru, soy sauce, sugar, and garlic in a small bowl.
- Add sauce mixture to the broth and stir to dissolve.
- Add soaked rice cakes and bring to a boil.
- Add fish cakes, green onions, and optional hard-boiled eggs. Simmer 10–15 minutes, stirring occasionally, until sauce thickens and rice cakes are tender.
- Drizzle with sesame oil before serving if desired.
Notes
Nutrition Facts (Per Serving)
- Calories: 395 kcal (20% DV)
- Carbohydrates: 68g (25% DV)
- Protein: 9g (18% DV)
- Fat: 9g (12% DV)
- Saturated Fat: 1.5g (8% DV)
- Cholesterol: 75mg (25% DV)
- Sodium: 880mg (38% DV)
- Fiber: 2g (8% DV)
- Sugar: 10g
Recipe Tips
- Make Ahead: You can prepare the anchovy broth in advance and store in the fridge for up to 3 days.
- Storage: Leftover tteokbokki will thicken as it cools. Store in an airtight container for up to 2 days and reheat with a splash of water.
- Spice Level: Adjust the gochugaru and sugar balance depending on your heat preference.
- Substitutions: Use mushrooms or kombu for vegetarian broth. Omit fish cakes and eggs for vegan version. Use gluten-free soy sauce and gochujang for GF option.
- Add-ins: Try adding ramen noodles, cabbage, or mozzarella cheese for a fusion twist.
Serving Ideas
- Serve tteokbokki with Korean pickled radish (danmuji) to cut the heat.
- Pair with kimbap, Korean fried chicken, or a simple kimchi pancake (kimchi jeon).
- Top with shredded cheese and broil for cheesy tteokbokki.
- Serve as part of a Korean snack night with mandu (dumplings) and soju.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @wokwithsam on Instagram and hashtag it #wokwithsam.
