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Tteokbokki (Spicy Stir-fried Rice Cake)

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Adjust Servings:
350 grams Steak Sauce (Tteokbokki tteok 떡볶이 떡)
1 sheet Distilled Vinegar (Eomuk 어묵)
2 Hard boiled
2 cups Small Green Pepper Optional
4 tablespoons Hamburger Buns, Toasted If Desired (Gochujang, 고추장)
2 teaspoons Light Brown (Gochugaru, 고추가루)
2 teaspoons Minced
1 tablespoon Cloves Garlic
2 tablespoons
2 Rice paper wrappers

Nutritional information

71 g
Total Carbohydrate
11 g
Total Fat
24 g

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Tteokbokki (Spicy Stir-fried Rice Cake)

  • Spicy

Tteokbokki is spicy dish, however you can always tone down by adjusting the amount of red chili pepper paste and red chili pepper flakes

  • 40 minutes
  • Serves 2
  • Easy





Tteokbokki, also spelled as ddukbokki, is a beloved Korean dish known for its spicy and chewy rice cakes. It’s a popular street food in South Korea and is also enjoyed in various homemade and restaurant settings. Here’s a description of Tteokbokki:


  1. Rice Cakes (Tteok): The star of the dish is cylindrical or oblong rice cakes, often made from glutinous rice flour. These rice cakes are dense and chewy in texture.
  2. Gochujang (Korean Red Pepper Paste): Gochujang is a fermented chili paste that gives Tteokbokki its signature spicy and slightly sweet flavor. It’s a fundamental ingredient in the dish.
  3. Gochugaru (Korean Red Pepper Flakes): Gochugaru is Korean red pepper flakes that add an extra layer of spiciness to the dish. The combination of gochujang and gochugaru creates a well-balanced heat.
  4. Broth: Tteokbokki is typically cooked in a broth made from anchovies and/or kelp. The broth adds depth of flavor to the dish.
  5. Additional Ingredients: Tteokbokki can include various additions, such as fish cakes (oden), boiled eggs, vegetables (like cabbage or scallions), and sometimes dumplings.
  6. Sugar and Soy Sauce: Sugar is added to balance the spiciness, and soy sauce or fish sauce may be used for seasoning.

Cooking Process:

  1. Preparation: The rice cakes are soaked in water to soften them before cooking. This step ensures that the rice cakes become chewy when simmered.
  2. Broth: The anchovy or kelp broth is prepared by simmering dried anchovies and/or kelp in water. The broth is strained to remove any solids, leaving a flavorful liquid.
  3. Sauce: In a wok or large skillet, gochujang, gochugaru, sugar, and soy sauce (or fish sauce) are mixed together to create a thick and spicy sauce. The sauce is heated until it becomes fragrant.
  4. Simmering: The softened rice cakes, fish cakes, and other ingredients are added to the sauce, and the broth is poured over them. The mixture is simmered until the rice cakes absorb the flavors, become tender, and the sauce thickens.
  5. Optional Additions: Boiled eggs and vegetables can be added during the simmering process to infuse the dish with additional flavors and textures.

Serving: Tteokbokki is traditionally served hot and is often garnished with sesame seeds and sliced scallions for freshness and color. It is commonly enjoyed as a street food snack, a popular dish in Korean restaurants, or as a comforting homemade meal. The combination of chewy rice cakes and the spicy, umami-rich sauce makes Tteokbokki a flavorful and satisfying dish for those who enjoy a bit of heat in their food.



Make the anchovy broth out of 6 cups water and 50 grams dried anchovies.
You can skip this step and just use water instead.


Soak the rice cakes in warm water for about 10-15 minutes. Skip this step if your rice cakes are soft already.
Cut the fish cake sheet into bite sizes and cut the scallions as well.


In a large pan, bring the anchovy broth or water to a boil over medium high heat.
Stir in red chili pepper paste, red chili pepper flakes, minced garlics, soy sauce and sugar.
Stir continuously to dissolve the sugar and red chili pepper paste.


Add the rice cakes into the pan, and continue cook for about 10 minutes or until the rice cakes become very soft and the sauce is thickened. Stir constantly.


Add the fish cake slices and scallions, continue to boil while stirring constantly for another 5 minutes.
Taste the sauce and adjust the seasoning if necessary.


Remove from the heat. Serve in on a plate and top with hard boiled egg halves.


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