Tteokbokki (spicy stir-fried rice cakes) is one of Korea’s most popular street foods. It features chewy cylinder rice cakes simmered in a savoury, sweet-and-spicy gochujang broth with fish cakes and boiled eggs.
What is Tteokbokki?
Tteokbokki (떡볶이) is one of South Korea’s most iconic street foods: chewy, cylinder-shaped rice cakes simmered in a rich, sweet, spicy odliil sauce.
Core Elements
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The Base (Garaetteok): White, tubular rice cakes made from non-glutinous rice flour. They are soft, dense, and uniquely chewy.
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The Sauce: A thick, vibrant red broth made from gochujang (Korean fermented red chilli paste), gochugaru (chilli flakes), soy sauce, sugar, and garlic, often built on an anchovy and kelp stock.
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Common Mix-Ins: Thin sheets of Korean fish cake (eomuk), scallions, hard-boiled eggs, and toasted sesame seeds.
Ingredients
Main Ingredients
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350g (3/4 lb) Korean rice cakes (tteokmyeon or garaetteok)
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100g (2 sheets) Korean fish cakes (eomuk), cut into triangular pieces
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2 cups Anchovy-kelp broth (or chicken/vegetable broth as a quick sub)
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2 Hard-boiled eggs (optional)
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2 stalks Green onions, chopped into 2-inch pieces
Sauce Mix
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2 tbsp Gochujang (Korean chilli paste)
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1 tbsp Gochugaru (Korean chilli flakes)
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1 tbsp soy sauce
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1.5 tbsp Sugar or corn syrup/rice syrup
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1 clove Garlic, minced
Frequently Asked Questions (FAQs)
What if my rice cakes are hard or frozen?
Always soak frozen or cold refrigerated rice cakes in warm water for 10 to 15 minutes before cooking. Adding rock-hard rice cakes straight to boiling sauce can cause them to crack or cook unevenly.
How do I make it less spicy?
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Reduce gochugaru to ½ tbsp or omit it entirely.
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Reduce gochujang to 1 tbsp and add 1 tbsp of tomato ketchup for a mild, kid-friendly sweet sauce.
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Add melted mozzarella cheese on top (Cheese Tteokbokki) to cut the heat.
Can I make this gluten-free?
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Rice Cakes: Most plain Korean cylinder rice cakes contain only rice and salt, but check the packaging for added wheat starch.
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Gochujang & Soy Sauce: Use certified gluten-free gochujang and gluten-free tamari/soy sauce.
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Fish Cakes: Standard fish cakes contain wheat flour. Omit them or substitute with fried tofu puffs or extra vegetables.
How do I store and reheat leftovers?
Store leftover tteokbokki in an airtight container in the fridge for up to 3 days.
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To Reheat: Heat in a small pan with a splash of water or broth over medium-low heat until the rice cakes soften up again. Avoid microwaving without added liquid, as the rice cakes will dry out and turn rubbery.
Tteokbokki Recipe
Ingredients
Method
- Prep the Rice Cakes
- If using refrigerated or frozen rice cakes, soak them in warm water for 10–15 minutes to soften. Drain before using.
- In a small bowl, combine the gochujang, gochugaru, soy sauce, sugar (or syrup), and minced garlic until smooth.
- Pour 2 cups of broth into a shallow pan or pot over medium-high heat. Stir in the sauce mixture until fully dissolved and bring to a boil.
- Add the drained rice cakes, fish cake pieces, and hard-boiled eggs. Reduce heat to medium and simmer for 8–10 minutes, stirring frequently so the rice cakes don’t stick to the bottom.
- Once the sauce thickens to a glossy consistency and the rice cakes are soft and chewy, fold in the green onions. Cook for another 1 minute. Garnish with toasted sesame seeds and serve hot.
