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The Ultimate Tteokbokki Recipe: How to Make Authentic Korean Spicy Rice Cakes at Home

White bowl of Korean spicy tteokbokki topped with sesame seeds and chopped scallions, placed on dark wood with a striped napkin
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Learn how to make delicious Korean tteokbokki, a popular spicy rice cake dish with savory fish cakes and a rich chili sauce, ready in just 20 minutes.

Ingredients

Scale

Main Ingredients:

  • 12 ounces Korean rice cakes, separated

  • 5.3 ounces Korean fish cakes, rinsed with hot water and cut into bite-size pieces

  • 2 cups Korean soup stock (made with dried kelp and dried anchovies)

  • 2 ounces onion, thinly sliced

Tteokbokki Sauce (Mix together):

  • 3 tablespoons Korean chili paste (gochujang)

  • 1 1/2 tablespoons raw sugar

  • 1 tablespoon soy sauce

  • 1 teaspoon minced garlic

  • 1 teaspoon Korean chili flakes (gochugaru)

Garnish:

  • 1 teaspoon toasted sesame seeds

  • 1 teaspoon sesame oil

  • 1 stalk green onion, finely chopped

Instructions

 

  • Soak the rice cakes in warm water for 10 minutes if using refrigerated or packaged rice cakes. Skip this step if using fresh, soft rice cakes.

  • In a shallow pot, bring the Korean soup stock to a boil over medium-high heat. Stir in the tteokbokki sauce ingredients until dissolved.

  • Add the soaked rice cakes, fish cakes, and sliced onion to the pot. Boil for 3 to 5 minutes until the rice cakes are fully cooked and tender.

  • Lower the heat and simmer for another 2 to 4 minutes to thicken the sauce and enhance the flavors.

  • Stir in the sesame oil, toasted sesame seeds, and chopped green onion. Mix quickly and serve immediately while warm.

Nutrition

Find it online: https://www.joyliciousrecipes.com/authentic-spicy-korean-tteokbokki-recipe/