🇰🇷 South Korea · Food
Tteokbokki (Spicy Rice Cakes)
By eatmundo · July 9, 2026
Tteokbokki is an iconic Korean street food, featuring chewy cylindrical rice cakes bathed in a vibrant, sweet, and fiery gochujang sauce. Often accompanied by fish cakes and boiled eggs, this irresistibly addictive dish delivers a delightful kick with every bite.
Ingredients
check them off as you prepareHow to Make It
- 1
If your 400g cylindrical garae-tteok (rice cakes) are hard or frozen, soak them in warm water for 10-15 minutes to soften. If they're fresh and soft, a quick rinse under cold water is all they need. This ensures they'll cook evenly.
- 2
In a large pan or wok (approx. 30cm diameter) over medium heat, combine 3 tbsp gochujang, 1 tbsp gochugaru, 2 cloves minced garlic, 1 tbsp sugar, and 1 tbsp soy sauce. Add 400ml anchovy broth (or water) and stir until the paste dissolves into a smooth, vibrant red sauce. Take a moment to appreciate the promising aroma.
- 3
Bring the sauce to a gentle boil, then reduce the heat to medium-low. Let it simmer for 3-5 minutes, allowing it to thicken slightly and develop a deeper, more robust flavor. It should smell intensely savory and spicy.
- 4
Add the softened rice cakes and 150g sliced fish cakes to the simmering sauce. Stir gently to ensure all the ingredients are well coated in the delicious sauce. Don't worry if it seems a bit liquidy now, it will thicken.
- 5
Continue to cook for 7-10 minutes, stirring occasionally to prevent the rice cakes from sticking to the bottom of the pan. The rice cakes should become wonderfully soft and chewy, and the sauce should thicken considerably, clinging beautifully to every piece. If it gets too thick, add a splash more broth or water.
- 6
Stir in 1 chopped green onion and any optional additions like halved boiled eggs. Give it a final gentle stir. Garnish with a sprinkle of 1 tsp sesame seeds just before serving hot.
- 7
Serve your Tteokbokki immediately! This dish is best enjoyed fresh off the stove, allowing you to savor the perfect blend of spice, sweetness, and chewiness. Get ready for an explosion of flavors!
Frequently Asked Questions
What type of rice cakes are best for Tteokbokki?+
Use cylindrical Korean rice cakes (garae-tteok), either fresh or frozen. If using frozen, soak them in warm water for 10-20 minutes before cooking to soften them and prevent cracking.
How do I know when the tteokbokki rice cakes are perfectly cooked?+
The rice cakes are perfectly cooked when they are soft and chewy throughout, but not mushy. They should have expanded slightly and absorbed the sauce's flavor, usually taking about 5-8 minutes of simmering.
How can I make my Tteokbokki less spicy without losing flavor?+
To reduce spiciness, use less gochugaru (chili powder) or a milder gochujang. You can also add a touch more sugar or a splash of milk/cream at the end to balance the heat.
Can I substitute anchovy broth in Tteokbokki, and if so, with what?+
Yes, you can substitute anchovy broth with dashi (kelp and bonito broth) for a similar umami depth, or use vegetable broth for a vegetarian option. In a pinch, water combined with a bit of soy sauce or a dash of fish sauce can also work.
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