Quick & Easy Tteokbokki (Spicy Korean Rice Cakes)
This beloved Korean street food is chewy, saucy, and irresistibly spicy-sweet. Made with pantry staples and ready in under 30 minutes, it's the perfect comfort food for a weeknight dinner or a fun snack.
Prep time10 min
Cook time20 min
Total time30 min
Servings2 servings
DifficultyEasy
Ingredients
- 350 g Korean rice cakes (tteok), fresh or frozen
- 2 sheets fish cake (odeng), sliced into triangles (about 100 g)
- 3 cups (720 ml) anchovy-kelp stock (or water with 1 tsp fish sauce)
- 3 tbsp gochujang (Korean red chili paste)
- 1.5 tbsp gochugaru (Korean red chili flakes), adjust to taste
- 1 tbsp soy sauce
- 1 tbsp sugar (or honey)
- 2 cloves garlic, minced
- 1 spring onion, sliced diagonally
- 1 tsp sesame oil (optional)
- 1 tsp sesame seeds (optional)
Instructions
- 1If using frozen rice cakes, soak in cold water for 10 minutes, then drain. If fresh, skip soaking.
- 2In a large skillet or wok, combine the stock (or water + fish sauce), gochujang, gochugaru, soy sauce, sugar, and garlic. Stir well and bring to a boil over medium-high heat.
- 3Add the rice cakes and fish cake slices. Stir gently to coat in the sauce. Reduce heat to medium and simmer for 8–10 minutes, stirring occasionally, until the sauce thickens and the rice cakes are tender and chewy.
- 4If the sauce becomes too thick, add a few tablespoons of water or stock to loosen it.
- 5Stir in the spring onion and cook for 1 minute more.
- 6Remove from heat and drizzle with sesame oil and sprinkle with sesame seeds if using. Serve hot.
Tips
- Use fresh Korean rice cakes if possible – they have the best chewy texture. Frozen ones work well too; just soak them in cold water for 10–15 minutes before cooking.
- Adjust the heat by reducing gochugaru for a milder version, or adding a teaspoon of gochujang extra for more kick.
- For a richer flavor, replace water with anchovy-kelp stock – you can make it by simmering a small dried anchovy and kelp packet in water for 10 minutes.
- Serve immediately, as the sauce will thicken as it cools. If making ahead, add a splash of water when reheating.
