Easy Korean Tteokbokki – Spicy Rice Cakes
Tteokbokki (떡볶이) is Korea’s most iconic street food—chewy rice cakes simmered in a bold, spicy-sweet gochujang sauce with fish cake and green onions. Learn to make this classic comfort dish in just 30 minutes at home!
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