This authentic tteokbokki recipe will help you make Korea’s most beloved street food at home in just 20 minutes.
As someone who’s been cooking Korean food for over 10 years, I can tell you that tteokbokki (spicy rice cakes) is pure comfort food magic.
The chewy rice cakes swimming in that glossy, spicy-sweet sauce never fail to satisfy.
I’ve taught this recipe to hundreds of students in my cooking classes, and it’s always their favorite.
The combination of gochujang’s deep heat, tender rice cakes, and savory fish cakes creates an irresistible dish that’s both simple and addictive.
What Makes Great Tteokbokki
Korean street vendors have perfected this dish over generations. Here’s what separates amazing tteokbokki from mediocre versions:
- Fresh rice cakes – They should be chewy but not tough
- Proper sauce balance – Sweet, spicy, and umami in harmony
- Quality gochujang – This Korean chili paste is non-negotiable
- Good stock base – Anchovy and kelp stock adds incredible depth
Essential Tteokbokki Ingredients
Korean rice cakes form the heart of this dish. Here are the key components you’ll need:
1. Main Ingredients:
- 350g Korean rice cakes – Look for cylindrical shaped ones
- 150g Korean fish cakes – Adds protein and savory flavor
- 2 cups Korean soup stock – Made from dried kelp and anchovies
- 60g onion – Thinly sliced for sweetness
2. Tteokbokki Sauce:
- 3 tablespoons gochujang – Korean fermented chili paste
- 1.5 tablespoons sugar – Balances the heat
- 1 tablespoon soy sauce – Adds umami depth
- 1 teaspoon minced garlic – Fresh is best
- 1 teaspoon gochugaru – Korean chili flakes for extra heat
3. Garnish:
- 1 teaspoon sesame oil – For that nutty finish
- 1 teaspoon toasted sesame seeds – Adds crunch
- 1 green onion – Finely chopped for freshness
Step-by-Step Instructions
Making spicy rice cakes is surprisingly straightforward. Follow these simple steps:
1. Preparation Steps:
- Soak the rice cakes in warm water for 10 minutes if using refrigerated ones
- Mix the sauce ingredients in a small bowl until smooth
- Slice the onion thinly and cut fish cakes into bite-sized pieces
- Prepare your garnishes by chopping green onions and measuring sesame seeds
2. Cooking Process:
- Heat the soup stock in a shallow pan over medium-high heat
- Add the sauce mixture and stir until completely dissolved
- Add rice cakes, fish cakes, and onion once the stock is boiling
- Boil for 3-5 minutes until rice cakes are tender and heated through
- Simmer on low heat for 2-4 minutes to thicken the sauce
- Add final touches with sesame oil, seeds, and green onions
Pro Tips for Perfect Tteokbokki
After years of making this Korean street food, I’ve learned these secrets:
- Don’t overcook the rice cakes – They should be chewy, not mushy
- Taste and adjust – Add more gochujang for heat or sugar for sweetness
- Use a wide, shallow pan – This helps the sauce reduce properly
- Save some stock – Keep extra for reheating leftovers later
Popular Tteokbokki Variations
Korean cooks love to customize their spicy rice cakes. Try these popular versions:
- Cheese tteokbokki – Add mozzarella for creamy richness
- Rabokki – Mix in instant ramen noodles for extra texture
- Rose tteokbokki – Add cream and milk for a milder, pink sauce
- Seafood tteokbokki – Include squid or shrimp for more protein
Serving and Storage Tips
This Korean comfort food is best enjoyed fresh and hot. Here’s how to serve it properly:
Serving Suggestions:
- Eat immediately while the sauce is still bubbling
- Pair with Korean fried chicken for the ultimate street food combo
- Serve with pickled radish to cut through the richness
- Add hard-boiled eggs for extra protein
Storage Guidelines:
- Refrigerate leftovers for up to 2 days maximum
- Add water or stock when reheating to restore sauciness
- Don’t freeze – rice cakes become tough when frozen
Why This Recipe Works
I’ve tested countless tteokbokki recipes over the years, and this version consistently delivers restaurant-quality results. Here’s what makes it special:
- Uses proper Korean soup stock – Creates deeper, more complex flavor than water-based versions
- Perfect sauce ratio – Balanced sweet-spicy combination that keeps you coming back
- Proper simmering technique – Allows the sauce to thicken and flavors to develop fully
- Restaurant-quality results – Tastes like the best street vendors in Seoul
- Tested formula – Refined through years of teaching cooking classes
- Authentic flavor profile – Matches traditional Korean street food standards
This reliable Korean recipe has become my go-to comfort food when I need something warm and satisfying.
Whether you’re new to Korean cooking or already love Korean food, this tteokbokki will become your new obsession.
Easy Tteokbokki Recipe
Ingredients
Equipment
Method
- Soak the rice cakes in warm water for 10 minutes if using refrigerated ones. Fresh rice cakes can skip this step.
- In a small bowl, mix together gochujang, sugar, soy sauce, minced garlic, and gochugaru until smooth to create the tteokbokki sauce.
- Heat the Korean soup stock in a shallow pot over medium-high heat until boiling.
- Add the sauce mixture to the boiling stock and stir with a spatula until completely dissolved.
- Add the drained rice cakes, fish cakes, and sliced onion to the pot. Boil for 3-5 minutes until rice cakes are tender and heated through.
- Reduce heat to low and simmer for 2-4 minutes to thicken the sauce and deepen the flavors.
- Add sesame oil, toasted sesame seeds, and chopped green onion. Stir quickly and serve immediately while hot.