Tteokbokki Recipe (How to make Korean Spicy rice cake)

If you’ve ever wandered the streets of Seoul—or scrolled long enough through K-food TikTok—you’ve probably seen bubbling pans of bright red, chewy goodness. That’s tteokbokki, Korea’s favorite street food. It’s spicy, savory, just a tiny bit sweet, and all about that signature chewy texture that keeps you going back for more.

Tteokbokki (떡볶이) is made with tteok (Korean rice cakes), gochujang (Korean chili paste), and often extras like fish cakes, boiled eggs, or scallions. It’s comfort food with a kick, and while it looks fiery, the heat level can be totally adjusted depending on your vibe.

And the best part? It comes together in under 30 minutes, with only one pan and very few ingredients. Whether you're cooking for a cozy night in, late-night snack cravings, or trying to impress your K-drama-watching friends—tteokbokki is your answer.

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Ingredients (serves 2–3):

• Korean rice cakes (tteok) – 300g (fresh or soaked if frozen)

• Korean fish cakes – 100g, sliced (optional but traditional)

• Water or anchovy broth – 2 cups (480ml)

• Gochujang (Korean chili paste) – 2 tbsp

• Gochugaru (Korean chili flakes) – 1 tbsp (adjust to taste)

• Soy sauce – 1 tbsp

• Sugar – 1 tbsp

• Garlic – 2 cloves, minced

• Green onion – 2, chopped (white and green parts separated)

• Boiled eggs – 2, peeled (optional)

• Sesame seeds – for garnish

• Sesame oil – a drizzle, for serving

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Step-by-Step Instructions:

1. Prep your ingredients (5 minutes):
If using frozen rice cakes, soak them in warm water for 10–15 minutes to soften. Slice your fish cakes, boil your eggs, and chop your green onions—set aside the white and green parts separately.

2. Make the sauce (2 minutes):
In a small bowl, mix together gochujang, gochugaru, soy sauce, sugar, and minced garlic. Set it aside—you’ll add this once the broth is hot.

3. Simmer the broth (2–3 minutes):
In a large, deep skillet or pan, bring the water (or anchovy broth, for added depth) to a gentle simmer. Add the sauce mix and the white parts of the green onion. Stir until the sauce is fully dissolved and the broth turns a rich red color.

4. Add rice cakes and simmer (8–10 minutes):
Add the rice cakes to the sauce and stir gently to keep them from sticking. Simmer on medium heat, stirring occasionally, until the sauce thickens and the rice cakes become soft and chewy.

5. Add extras (2–3 minutes):
Stir in the sliced fish cakes and boiled eggs, if using. Cook for a few more minutes until everything is coated and heated through. Taste and adjust spiciness or sweetness as needed.

6. Finish and serve:
Turn off the heat. Drizzle a bit of sesame oil, sprinkle with sesame seeds, and top with chopped green onion. Serve hot—preferably with a cold drink nearby!

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Pro Tip:

Tteokbokki thickens as it cools, so don’t over-reduce the sauce on the stove. Want it creamier? Add a splash of milk or cheese for a rosé tteokbokki twist. And if your rice cakes seem too firm—let them soak longer before cooking or simmer them just a few extra minutes with the lid on.