Spicy Korean Rice Cake (Tteobokki)

No ratings yet
Recipe IndexJump to Recipe

This post may contain affiliate links. Please read my privacy policy.

Spicy Korean Rice Cake (Tteokbokki) is one of the most popular street food in Korea. It's an easy and quick homemade recipe that yields a heat, sweet, and umami flavor that no one can resist.

Spicy Korean rice cake, aka tteokbokki served in a shallow white plate with sesame seeds sprinkled on top.
Want to Save This Recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Spicy Korean Rice Cake (Tteobokki) Recipe

Spicy Korean rice cake, also known as tteokbokki, is a beloved and iconic dish in Korean cuisine that tantalizes the taste buds with its fiery flavor and chewy texture.

Tteokbokki features cylindrical rice cakes bathed in a vibrant and rich red sauce. The sauce is the soul of the dish, made primarily from gochujang, a fermented red chili paste that delivers a distinct spicy kick. It’s combined with other ingredients like sugar and Korean chili powder, creating a complex and addictive flavor.


Why This Recipe Works

Homemade rice cake covered in a red hot sauce served with egg in a bowl.

It’s an easy homemade recipe to make with only a few simple ingredients. It brings a delicious and comfortable meal to the table, for lunch or dinner, in less than 30 minutes.

It’s a perfect recipe for Korean food lovers. The spicy kick from the gochujang is balanced with sweetness from sugar. This combination creates a complex and well-rounded taste that keeps the dish exciting and enjoyable.

It’s also a versatile recipe that allows you to add additional ingredients such as vegetables (cabbage), fish cakes, boiled eggs, dumplings, and ramen. These additions not only add nutritional value, but also introduce different textures and flavors, making the dish more interesting and customizable to personal preferences.


Recipe Ingredients

Ingredients for spicy Korean rice cake, tteokbokki recipe.

This mouthwatering spicy Korean rice cake (tteobokki) recipe calls for only a few ingredients below.

  • Dried kelp
  • Dried anchovies
  • Water
  • Green onion, scallion
  • Hard boiled eggs
  • Fish cakes
  • Sesame seeds

Tasty gochujang red sauce:

  • Gochujang- Korean red chili paste
  • Gochugaru- Korean chili flakes
  • Sugar

How To Make Spicy Korean Rice Cake (Tteobokki)

This authentic tteobokki dish is easy and quick to prepare, and the final result rivals the one sold on the street venue in Korea.

First, make a decent soup base by boiling dried kelp and dried anchovies in water. Let the soup boil for 15 minutes to get all the flavor from the ingredients. Drain out dried kelp and dried anchovies, and keep the soup to cook rice with other ingredients.

Two pieces of dried kelp boiling in water in a pot.

Next, mix well gochujang, gochugaru, and sugar in a small bowl. Add rice cake, green onion, hard boiled eggs, and fish cake to the pan. Stir in the red sauce and let it cook for 15 to 20 minutes until the rice cakes are soft and the soup has reduced and thickened.

Rice cake, boiled eggs,and fish cakes cooked with mixed gochujang sauce in the pan.

Finally, dish out and serve immediately with sesame seeds on top.


Cooking Tips

For the most flavorful and authentic spicy Korean rice cake (Tteobokki), please follow my tips below.

  • If using frozen rice cakes, or the rice cakes are too hard and dry, soak them in water for about 15-20 minutes before cooking. This will help soften them and improve their texture. 
  • Adjust the heat level according to your preference. If you like it spicier, you can increase the amount of gochujang or chili powder. Conversely, if you prefer a milder flavor, reduce the amount of spice.
  • Enhance the flavor and texture of your tteokbokki by adding vegetables like green onions, cabbage, or carrots.

Frequently Asked Questions

How long should I boil the dried kelp and anchovies?

To extract the flavors from the dried kelp and anchovies, you typically need to boil them for about 10-15 minutes. This boiling process helps create a flavorful broth or stock as the kelp and anchovies release their essence into the water.

Remember, the boiling time can be adjusted slightly based on personal preference. If you desire a stronger seafood flavor, you can extend the boiling time a bit longer. However, be cautious not to overboil the ingredients, as it may lead to an overly fishy taste.

Can I make tteokbokki ahead of time?

Yes, you can make the tteokbokki ahead of time and reheat it just before serving. There are a few tips you may need to pay attention to when making the tteokbokki in front of time.
First, slightly undercooked the rice cake while cooking the tteokbokki, so it won’t be too soft and mushy after reheating.

Next, allow the cooked tteokbokki to cool down to room temperature before storing it in an airtight container. Place it in the refrigerator promptly and keep it chilled until you’re ready to reheat and serve.
Last but not least, if the tteokbokki sauce is too thick after chilling, you may add a little water or broth when reheating to loosen up the texture.

How many calories per serving?

This recipe has 191 calories per serving.

Chewy, cylindrical rice cake in spicy gochujang sauce with boiled eggs and fish cakes.

What To Serve With Spicy Korean Rice Cake

For an easy and wholesome Korean dinner, I recommend the following recipes:

I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on FacebookPinterest, and Instagram for new updates.

Freshly baked cod fillet with seasonings crust on a plate, garnished with lemon slices and herbs.
5 Secrets to 20-Minute Dinners
FREE EMAIL BONUS: How would it feel to have dinner DONE in 20 minutes? I’ll show you how!
Please enable JavaScript in your browser to complete this form.
No ratings yet

Spicy Korean Rice Cake (Tteokbokki)

Spicy Korean Rice Cake (tteokbokki) is one of the most popular street food in Korea. It's and easy and quick homemade recipe that yields a heat, sweet, and umami flavor that no one can resist.
Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 3 people
Want to Save This Recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Ingredients  

  • 2 pieces dried kelp
  • 4 large dried anchovies, with heads and intestines removed
  • 4 cups water
  • 3 tablespoons gochujang (Korean hot pepper paste)
  • 1 tablespoon Gochugaru (Korean chili flakes)
  • 2 tablespoons sugar
  • 1 lb (500 grams) Korean rice cake
  • 2 stalks green onion, cut into 3 inches long pieces
  • 2 boiled eggs, peeled
  • 4 pieces fish cakes
  • 1 teaspoon sesame seeds, for serving

Instructions 

  • Add dried kelp, dried anchovies, and 4 cups of water to a frying pan or shallow pot. Bring to a boil and cook over medium heat for 15 minutes without covering the pot.
  • Meanwhile, combine gochujang, Korean chili flakes, and sugar in a small bowl. Set aside.
  • After 15 minutes of boiling, remove the kelp and anchovies from the pan. Then, add the rice cakes, green onions, boiled eggs, and fish cakes to the pan. Add the prepared sauce and stir gently with a spatula until it is dissolved in the soup.
  • Bring the mixture to a boil, then let it simmer for 10 to 15 minutes, or until the rice cakes are soft and cooked through. Stir occasionally to prevent the rice cakes from sticking to the bottom.
  • Once the rice cakes are soft and the soup has reduced by half and thickened, turn off the heat. Serve immediately, sprinkled with sesame seeds on top.

Video

Notes

Recipe Source: Maangchi
  • If using frozen rice cakes, or the rice cakes are too hard and dry, soak them in water for about 15-20 minutes before cooking. This will help soften them and improve their texture. 
  • Adjust the heat level according to your preference. If you like it spicier, you can increase the amount of gochujang or chili powder. Conversely, if you prefer a milder flavor, reduce the amount of spice.
  • Enhance the flavor and texture of your tteokbokki by adding vegetables like green onions, cabbage, or carrots.

Nutrition

Serving: 3people, Calories: 191kcal, Carbohydrates: 95g, Protein: 15g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 146mg, Sodium: 438mg, Potassium: 208mg, Fiber: 2g, Sugar: 10g, Vitamin A: 1079IU, Vitamin C: 4mg, Calcium: 64mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Please rate and comment below!

About Bee Yinn Low

Bee Yinn Low is a cookbook author and a recipe developer specializing in easy, quick and delicious home cooking. Her work has earned her numerous accolades, including TV appearances, live cooking demos, radio interviews, and press mentions in the United States and Asia.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating