Spicy Korean Tteokbokki Recipe (Korean Rice Cakes) to Explore

Steaming hot and bursting with flavor, these tteokbokki rice cakes pack a punch of Korean street food magic.

Chewy rice cake cylinders dance in a vibrant, fiery red sauce that tingles your taste buds.

Gochujang brings an addictive heat that makes this dish impossible to resist.

Perfectly balanced between spicy and sweet, the sauce coats each rice cake with a glossy, mouthwatering finish.

Restaurants across seoul serve this iconic street snack, but you can easily recreate the experience at home.

Simple ingredients transform into an extraordinary meal that connects you to Korean culinary traditions.

Dive into this recipe and unleash a world of spicy, comforting deliciousness.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Calories: 400 kcal

Servings: 1

What’s In Tteokbokki Spicy Korean Rice Cakes

• Rice Cakes: Chewy Korean staple that provides the signature texture and bite, choose fresh or frozen for best results.
• Fish Cakes: Adds savory depth and protein, look for Korean-style fish cakes for authentic flavor.

• Gochujang: Thick, fermented red pepper paste that delivers intense spicy and sweet notes, select premium Korean brands.
• Gochugaru: Coarse Korean red pepper flakes that build complex heat, opt for bright red, fragrant variety.
• Soy Sauce: Brings umami and depth, pick naturally brewed version for richer taste.
• Sugar: Balances spiciness and adds glossy finish, use white or brown for slight variation.
• Garlic: Aromatic base that enhances overall flavor, fresh cloves provide best punch.
• Sesame Oil: Provides nutty undertone, choose cold-pressed Korean sesame oil for authentic taste.

• Green Onions: Adds fresh, sharp brightness and visual appeal, select crisp, bright green stalks.
• Sesame Seeds: Provides subtle crunch and nutty essence, toast lightly for enhanced flavor.
• Boiled Egg: Optional protein boost that complements spicy sauce, use soft or hard-boiled as preferred.
• Dried Kelp: Creates deeply savory broth foundation, select high-quality, whole dried kelp sheets.

Tools You’ll Need For Tteokbokki Spicy Korean Rice Cakes

• Large Pan or Pot: Essential for creating the savory broth and cooking the rice cakes.
• Small Bowl: Perfect for mixing the spicy sauce ingredients into a smooth, flavorful paste.
• Cutting Board: Needed for chopping green onions and preparing any additional garnishes.
• Sharp Knife: Great for slicing green onions and boiled eggs with precision.
• Wooden Spoon or Spatula: Ideal for stirring the rice cakes and sauce while cooking.
• Measuring Spoons: Helpful for accurately portioning sauce ingredients.
• Colander or Strainer: Useful for draining soaked rice cakes.

How To Cook Tteokbokki Spicy Korean Rice Cakes

• Rice Cake Warm-Up

Grab your rice cakes and give them a cozy bath in warm water. Let them relax and soften up for a few minutes before their spicy adventure begins.

• Flavor Foundation

Create a delicious liquid base by simmering water with a touch of ocean-inspired kelp. This secret weapon builds depth in your dish, creating a magical backdrop for the rice cakes.

• Spicy Sauce Explosion

Whip up a fiery blend of Korean red pepper paste, mixing in aromatic seasonings that’ll make your taste buds dance. The sauce is where the real excitement happens.

• Cooking Transformation

Toss the softened rice cakes into your simmering liquid, then introduce the spicy sauce. Let everything mingle and get to know each other, stirring occasionally. Watch as the sauce transforms and clings to each rice cake, creating a glossy, vibrant coating.

• Final Flourish

Sprinkle some green onions for a fresh kick and finish with a shower of sesame seeds. Serve immediately while the rice cakes are at their most tender and delicious. Optional boiled egg adds a creamy companion to this street food classic.

Tteokbokki Spicy Korean Rice Cakes Cooking Tips

• Rice Cake Softening Trick: Soak frozen or hard rice cakes in warm water for 10 minutes to ensure they're perfectly tender and chewy without becoming mushy.
• Broth Boost: Use homemade anchovy broth instead of water for a deeper, more authentic Korean flavor that elevates the entire dish's complexity.
• Spice Level Control: Adjust the heat by modifying gochugaru and gochujang quantities – less for mild, more for fiery hot tteokbokki that'll make your taste buds dance.
• Vegetarian Twist: Replace fish cakes with firm tofu cubes or mushrooms to create a plant-based version that maintains the dish's rich, spicy essence without losing traditional texture.
• Quick Meal Hack: Prepare the spicy sauce in advance and store in the refrigerator for up to a week, allowing you to whip up tteokbokki in minutes whenever a Korean street food craving hits.

Serving Up Tteokbokki Spicy Korean Rice Cakes Right

• Street Food Picnic Platter: Create a vibrant Korean street food experience by serving tteokbokki alongside crispy Korean fried chicken, kimchi, and pickled radishes for a fun shared meal.
• Comforting Side Companion: Pair the spicy rice cakes with steamed white rice or crispy tempura to balance the heat and create a satisfying, well-rounded dinner plate.
• Protein Boost Option: Top the tteokbokki with grilled shrimp, sliced bulgogi beef, or soft tofu cubes to transform this dish into a more substantial and protein-rich main course.
• Brunch Twist Delight: Serve the tteokbokki with a sunny-side-up egg and fresh cucumber slices for a unique weekend brunch that brings Korean flavors to your morning table.

Store Tteokbokki Spicy Korean Rice Cakes With Ease

• Refrigeration Strategy: Tightly seal leftover tteokbokki in an airtight container and store in the refrigerator for up to 3 days. Cool the dish completely before sealing to prevent moisture buildup.
• Quick Reheating Tip: Warm gently in a pan with a splash of water or broth to restore moisture and prevent rice cakes from becoming tough. Stir consistently while reheating to maintain sauce consistency.
• Freezing Recommendation: Not ideal for freezing due to rice cakes' delicate texture. Fresh preparation ensures best taste and texture when enjoying this Korean street food classic.
• Batch Preparation Hack: Make sauce mixture in advance and store in a sealed jar in the refrigerator for up to one week. Having sauce ready allows faster meal preparation when craving this spicy delicacy.

Mouthwatering Tteokbokki Recipe

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4.6 from 22 reviews

• Total Time: 25 minutes
• Yield: 1 1x

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Description

Korean street food delight tteokbokki offers a fiery, chewy experience of rice cakes simmered in gochujang sauce. Spicy, savory flavors will transport you directly to Seoul’s bustling culinary scenes.

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Ingredients

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• 1 lb (450g) Korean rice cakes (tteok, cylindrical)
• 2 tbsps (30 ml) gochujang (Korean red chili paste)
• 1 tbsp (15 ml) gochugaru (Korean red chili flakes, adjust to taste)
• 3 cups (720 ml) water (or anchovy broth for authentic flavor)
• 1 tbsp (15 ml) soy sauce
• 1 tbsp (15 ml) sugar (or honey)
• ½ tsp (2.5 ml) sesame oil
• 2 green onions, sliced
• ½ cup (120 ml) fish cakes (sliced, optional)
• 1 hard-boiled egg (optional, for serving)
• 1 tsp (5 ml) sesame seeds (for garnish)
• 1 tsp (5 ml) garlic, minced
• 1 sheet dried kelp (optional, for extra umami)

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Instructions

1. Rice Cake Preparation: Submerge frozen rice cakes in warm water for 10 minutes to soften, then drain thoroughly, ensuring they’re primed for cooking.
2. Flavor Foundation: Simmer water or anchovy stock, steeping dried kelp for 5 minutes to extract rich, umami essence before removing from liquid.
3. Sauce Crafting: Whisk gochujang, gochugaru, soy sauce, sugar, minced garlic, and sesame oil into a glossy, fiery sauce that will transform the dish’s flavor profile.
4. Cooking Fusion: Introduce softened rice cakes and fish cakes into the simmering broth, pouring the spicy sauce over the ingredients. Stir carefully to ensure even coating, allowing the mixture to reduce for 8-10 minutes until the sauce becomes a thick, clinging glaze and rice cakes reach optimal tenderness.
5. Final Flourish: Sprinkle chopped green onions into the bubbling mixture during the last moments of cooking, then transfer to a serving dish. Garnish with toasted sesame seeds and optionally crown with a halved boiled egg for added visual and culinary excitement.

Notes

• Soften Rice Cakes Perfectly: Warm water helps restore soft, pillowy texture of frozen or hardened rice cakes. Avoid boiling water as it can make rice cakes mushy and break apart easily.
• Balance Spice Levels: Adjust gochujang and gochugaru quantities to match personal heat tolerance. Start with less spicy ingredients and gradually increase for desired intensity.
• Control Sauce Consistency: Watch sauce reduction carefully during cooking. Stir continuously to prevent burning and achieve a glossy, clingy texture that coats rice cakes evenly.
• Customize for Dietary Needs: Replace fish cakes with tofu for vegetarian version. Use gluten-free soy sauce for celiac-friendly adaptation. Low-sodium alternatives work well for health-conscious individuals.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Snacks, Dinner
• Method: Simmering
• Cuisine: Korean

Nutrition

• Serving Size: 1
• Calories: 400
• Sugar: 8 g
• Sodium: 600 mg
• Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 80 g
• Fiber: 2 g
• Protein: 8 g
• Cholesterol: 70 mg