Tteokbokki (Spicy Rice Cakes) is a popular Korean street food made with chewy rice cakes cooked in a bold, spicy, and slightly sweet chili sauce. This tteokbokki (spicy rice cakes) recipe combines Korean rice cakes with gochujang, garlic, and savory seasonings to create a comforting and flavorful dish. It is commonly enjoyed as a snack or quick meal in Korea.
Origin of Tteokbokki
Tteokbokki originated in Korea during the Joseon Dynasty. Early versions were made with soy sauce and were not spicy. After the introduction of chili peppers, the modern spicy version using gochujang became popular and is now a staple Korean street food.
Why It’s Loved
Tteokbokki (spicy rice cakes) is loved for its chewy texture and bold spicy flavor. The rich chili sauce coats the rice cakes perfectly, creating a satisfying dish that is both comforting and addictive.
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Tteokbokki (Spicy Rice Cakes)
2
servings10
minutes15
minutes300
kcalIngredients
2 cups Korean rice cakes (tteok)
2 cups water or anchovy broth
2 tbsp gochujang (Korean chili paste)
1 tbsp soy sauce
1 tbsp sugar
1 tsp garlic, minced
2 g reen onions, chopped
1 boiled egg (optional)
1/2 cup fish cakes (optional)
Directions
- Soak the rice cakes in warm water for 5–10 minutes if they are hard.
- In a pan, bring water or anchovy broth to a gentle boil.
- Add gochujang, soy sauce, sugar, and garlic and mix well.
- Add the rice cakes and cook while stirring.
- Add fish cakes if using.
- Simmer for about 8–10 minutes until the sauce thickens and the rice cakes become soft.
- Add boiled egg and chopped green onions.
- Stir well and serve hot.
Notes
- Serving Suggestion: Serve with Korean fried snacks like tempura or dumplings.
- Tip: Adjust the spice level by adding more or less gochujang.
- Storage: Best enjoyed fresh but can be refrigerated for up to 1 day and reheated with a little water.
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