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Tteokbokki Recipe

Easy Tteokbokki Recipe

This authentic tteokbokki recipe brings Korea's most beloved street food to your kitchen in just 20 minutes. Chewy rice cakes swim in a glossy, spicy-sweet gochujang sauce that's absolutely addictive. Perfect for beginners and seasoned Korean food lovers alike.
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Prep Time 10 minutes
Cook Time 10 minutes
Soaking Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Appetizer, Snack
Cuisine: Korean
Calories: 381
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 350 g Korean rice cakes separated, soaked if refrigerated
  • 150 g Korean fish cakes rinsed and cut into bite-size pieces
  • 2 cups Korean soup stock dried kelp and anchovy stock
  • 60 g onion thinly sliced
Tteokbokki Sauce
  • 3 tablespoons gochujang Korean chili paste
  • 1.5 tablespoons raw sugar
  • 1 tablespoon soy sauce
  • 1 teaspoon minced garlic fresh preferred
  • 1 teaspoon gochugaru Korean chili flakes
Garnish
  • 1 teaspoon toasted sesame seeds
  • 1 teaspoon sesame oil
  • 1 stalk green onion finely chopped

Equipment

  • Shallow pot or wide pan
  • Mixing Bowl
  • Wooden Spatula

Method
 

  1. Soak the rice cakes in warm water for 10 minutes if using refrigerated ones. Fresh rice cakes can skip this step.
  2. In a small bowl, mix together gochujang, sugar, soy sauce, minced garlic, and gochugaru until smooth to create the tteokbokki sauce.
  3. Heat the Korean soup stock in a shallow pot over medium-high heat until boiling.
  4. Add the sauce mixture to the boiling stock and stir with a spatula until completely dissolved.
  5. 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.
  6. Reduce heat to low and simmer for 2-4 minutes to thicken the sauce and deepen the flavors.
  7. Add sesame oil, toasted sesame seeds, and chopped green onion. Stir quickly and serve immediately while hot.

Notes

Storage: Leftover tteokbokki can be refrigerated for up to 2 days. Add water or stock when reheating to restore sauciness.
Tips: Don't overcook rice cakes as they become mushy. Use a wide, shallow pan for proper sauce reduction. Taste and adjust spice level with more gochujang or sweetness with sugar.
Variations: Try cheese tteokbokki by adding mozzarella, or rabokki by including instant ramen noodles.