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250 grams
3 tablespoons Thai fish sauce
Diced tomatoes
small pieces
Kidney beans

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  • Vegan
  • Medium




Tteokbokki, also known as ddeokbokki or topokki, is a popular Korean street food and snack that features chewy rice cakes simmered in a spicy and slightly sweet gochujang (Korean red chili paste) sauce. It’s a beloved comfort food and a staple in Korean cuisine. Here’s how to make Tteokbokki:


  • Rice Cakes (Tteok): Tteokbokki is made with cylindrical or oval-shaped rice cakes, which are available in various sizes. You can use fresh or frozen rice cakes.
  • Gochujang: Gochujang is a fermented red chili paste that provides the spicy and savory base for the sauce. Adjust the amount to your desired level of spiciness.
  • Soy Sauce: Soy sauce adds saltiness and depth of flavor to the sauce.
  • Sugar: Sugar balances the spiciness and adds a touch of sweetness.
  • Garlic: Minced garlic enhances the overall flavor of the dish.
  • Water or Broth: You’ll need water or a flavorful broth as the liquid base for the sauce.
  • Optional Ingredients: You can customize your Tteokbokki by adding ingredients like fish cakes (oden), boiled eggs, scallions, sliced cabbage, or even instant ramen noodles.


Here’s how to make Tteokbokki:

  1. Prepare the Sauce: In a large, deep pan or a wok, combine gochujang, soy sauce, sugar, minced garlic, and water (or broth). Stir well to dissolve the gochujang and create a smooth sauce.
  2. Simmer the Sauce: Place the pan over medium heat and bring the sauce to a simmer. Let it cook for a few minutes, stirring constantly, until it thickens slightly.
  3. Add Rice Cakes: Add the rice cakes to the simmering sauce. If you’re using frozen rice cakes, you may need to briefly soak them in warm water to soften them before adding them to the pan.
  4. Simmer: Continue to simmer the rice cakes in the sauce, stirring occasionally, until they become tender and chewy. This usually takes about 10-15 minutes. If the sauce thickens too much, you can add more water or broth to achieve your desired consistency.
  5. Optional Ingredients: If you’re adding other ingredients like fish cakes or boiled eggs, add them to the pan and let them simmer with the rice cakes until heated through.
  6. Serve: Once the rice cakes are tender and the sauce is flavorful, transfer the Tteokbokki to a serving dish. Garnish with sliced scallions for a fresh flavor and presentation.

Tteokbokki is typically served hot and enjoyed as a snack or a side dish. It’s known for its delightful combination of spicy, sweet, and savory flavors, as well as its satisfying chewy texture. It’s a beloved comfort food in Korea and is enjoyed by people of all ages.




5 cloves of garlic
2 tablespoons of gochujang
2 red onions
2 pieces of chili
2 tablespoons of sugar
pepper powder to taste
salt to taste
right amount of oil



1 spring onion, finely chopped
1 hard boiled egg
1 teaspoon sesame oil
enough toasted sesame
odeng to taste (can be replaced with fish balls)
Mix tapioca flour, rice flour, and salt. Stir well while pouring hot water little by little until the dough can be kneaded by hand.
Knead the tteok dough, make it like a cylinder with a thickness of about 1 cm. After that, cut into 2 finger segments.
Boil the tteok dough in water that has been given a little cooking oil so it doesn't stick. When it boils and the tteok floats, remove from the pot. Drain the water and set aside.
Puree the garlic, shallots, and cayenne pepper, then stir-fry in a little cooking oil until fragrant. Enter the gochujang paste, add a little water, sugar, salt, and pepper, then stir until smooth.
Enter the tteok and odeng / fish balls, then stir until smooth while pouring the sesame oil.
tteokbokki on a plate. Sprinkle with toasted sesame and spring onions. Split a hard-boiled egg in half, then place it on the side.


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