Tteokbokki (Spicy Rice Cakes)

Name: Tteokbokki (Spicy Rice Cakes)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 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 green onions, chopped; 1 boiled egg (optional); ½ cup fish cakes (optional)

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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.

Contents

Tteokbokki (Spicy Rice Cakes)Ingredients Directions Notes

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)

Recipe by RecipesVilla

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Ingredients

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 green onions, chopped
1 boiled egg (optional)
½ 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.

Oliver Bennett

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