Korean Spicy Rice Cakes (Gochujang Braised Chewy Tteok with Fish Cake)
Tteokbokki is Korea's signature street-food dish, made by simmering cylindrical rice cakes and flat fish cake in a sauce of gochujang, gochugaru, sugar, and soy sauce. As the broth reduces, starch from the rice cakes thickens the liquid into a glossy, clinging glaze that coats every piece. The fish cake absorbs the surrounding spice while contributing its own subtle seafood depth to the pot. A scattering of green onion added at the last moment introduces a bright, herbal note that cuts through the sweet heat.
Adjust Servings
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.
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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.
More Recipes
Korean Ramen Tteokbokki (Spicy Rice Cake and Ramen Noodle Stir-Fry)
A sauce of gochujang, red pepper flakes, soy sauce, and sugar is dissolved in water and brought to a boil, then rice cakes are cooked for five minutes before ramen noodles and fish cake are added for three more minutes. The ramen noodles absorb the spicy tteokbokki sauce, producing a more concentrated flavor than tteokbokki alone, and the dish is finished with green onion and halved boiled eggs once the broth has thickened. Adding half a packet of ramen seasoning powder boosts the overall umami.
Korean Soupy Tteokbokki (Rice Cakes in Spicy Gochujang Broth)
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Korean Rosé Cup Tteokbokki
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