Tteokbokki (Spicy Rice Cakes)
A classic Korean street dish of chewy rice cakes and fish cake simmered in gochujang sauce. The sweet-spicy broth delivers deep umami.
Instructions
- 1
Rinse 300g rice cakes to remove excess starch, cut 150g fish cake into bite-size pieces, and slice 1/2 green onion.
- 2
In a pot, combine 500ml water with 2 tbsp gochujang, 1 tbsp gochugaru, 1 tbsp sugar, 1 tbsp soy sauce, and 1/2 tsp garlic; bring to a boil.
- 3
When the sauce boils, add rice cakes first and cook 4 minutes on medium heat, stirring to prevent sticking.
- 4
Add fish cake and simmer 3 more minutes until the sauce thickens.
- 5
Optionally add boiled eggs or ramen noodles and cook 1–2 more minutes.
- 6
Finish with green onion for 30 seconds, then serve immediately.
Tips
Nutrition (per serving)
Variations
Seafood Tteokbokki
Spicy rice cakes loaded with shrimp, squid, and mussels. The natural sweetness from the seafood balances the fiery gochujang sauce.
Cheese Tteokbokki
Classic spicy tteokbokki topped with a generous layer of melted mozzarella cheese. The gooey cheese mellows the heat and adds creamy richness.
Chewy Jjoldduk Tteokbokki
Tteokbokki made with extra-chewy jjoldduk instead of regular rice cakes. The bouncier texture pairs wonderfully with the sweet-spicy sauce.
Adjust Servings
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