Authentic Spicy Korean Rice Cakes (Tteokbokki)
Spicy Tteokbokki
Soft, chewy rice cakes in a sweet and spicy gochujang sauce. A classic Korean street food favorite.
Nutrition (per serving)
Tteokbokki is the ultimate Korean soul food. If you've ever walked through the bustling streets of Seoul, you've surely smelled that irresistible sweet and spicy aroma wafting from the bright red street carts. It is all about the texture—those cylindrical rice cakes, known as garae-tteok, are wonderfully chewy and soak up the thick, savory sauce like a dream. Whether it's a rainy afternoon or a late-night snack with friends, a steaming bowl of these rice cakes always hits the spot.
This recipe strikes the perfect balance between the sharp heat of gochugaru and the deep, fermented sweetness of gochujang. We are adding classic fish cakes and a hard-boiled egg to make it a more complete and satisfying meal. Don't worry if you are sensitive to heat; you can easily adjust the amount of chili flakes to suit your palate. It is surprisingly simple to whip up at home, and once you start eating, those bouncy rice cakes are almost impossible to put down!
Ingredients
- Cylindrical Korean rice cakes:1 lb
- Anchovy broth or water:2.5 cups
- Korean fish cakes (thin sheets):4 oz
- Gochujang (Korean chili paste):3 tbsp
- Gochugaru (Korean chili flakes):1 tbsp
- Granulated sugar:1 tbsp
- Soy sauce:1 tbsp
- Garlic, minced:1 tsp
- Green onions, chopped:2 pieces
- Hard-boiled eggs:2 pieces
- Toasted sesame seeds:1 tsp
Instructions
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If your rice cakes are frozen or very firm, soak them in a bowl of warm water for about 15 minutes to soften them, then drain.
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In a large, shallow skillet or pan, add the broth (or water), gochujang, gochugaru, sugar, soy sauce, and minced garlic.
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Bring the mixture to a boil over medium-high heat, stirring constantly to ensure the chili paste is completely dissolved.
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Add the rice cakes to the bubbling sauce. Reduce the heat to medium and simmer for 8 to 10 minutes.
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Stir frequently during the simmering process to prevent the rice cakes from sticking to the bottom of the pan.
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Cut the fish cakes into bite-sized squares or triangles. Add them to the pan along with the chopped green onions and boiled eggs.
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Continue to simmer for another 4 to 5 minutes until the sauce has thickened and become glossy, coating the rice cakes perfectly.
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Taste the sauce and adjust the sugar or soy sauce if needed. Transfer to a bowl and garnish with toasted sesame seeds before serving.
Tips & Notes
- For the most authentic flavor, use dried anchovy and kelp broth instead of plain water.
- If you prefer a milder version, reduce the gochugaru (chili flakes) or add a slice of American cheese on top at the end to make it creamy.
- Don't overcook the fish cakes; they only need a few minutes to heat through and absorb the sauce.
