Authentic Korean Tteokbokki

Authentic Korean Tteokbokki 🌶️ | Sweet, Spicy & Chewy Rice Cakes

Authentic Korean Tteokbokki is a popular Korean street-food dish made with soft, chewy rice cakes cooked in a rich, sweet, spicy, and savoury gochujang sauce. Fish cakes, boiled eggs, and spring onions make it a comforting and satisfying meal or snack.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2–3

Ingredients

For the Tteokbokki

  • 400 g Korean cylinder-shaped rice cakes

  • 2 sheets Korean fish cake

  • 2 boiled eggs, peeled

  • 500 ml anchovy stock, vegetable stock, or water

  • ½ small onion, thinly sliced

  • 2 spring onions, cut into short pieces

  • ½ small cabbage, roughly chopped, optional

  • 1 teaspoon toasted sesame seeds, for garnish

For the Spicy Tteokbokki Sauce

  • 2 tablespoons Korean gochujang

  • 1 tablespoon Korean gochugaru

  • 1 tablespoon soy sauce

  • 1½ tablespoons sugar

  • 1 tablespoon corn syrup, honey, or extra sugar

  • 1 teaspoon minced garlic

  • ½ teaspoon sesame oil, optional

Instructions

  1. Prepare the rice cakes.
    Separate the rice cakes if they are stuck together. When using refrigerated or firm rice cakes, soak them in warm water for 10–15 minutes, then drain.

  2. Prepare the fish cakes.
    Cut the fish cake sheets into rectangles, triangles, or bite-sized pieces.

  3. Make the sauce.
    In a small bowl, combine the gochujang, gochugaru, soy sauce, sugar, corn syrup or honey, and minced garlic. Mix until smooth.

  4. Heat the stock.
    Pour the anchovy stock, vegetable stock, or water into a wide saucepan or deep frying pan. Bring it to a gentle boil.

  5. Add the spicy sauce.
    Add the prepared sauce to the hot stock and stir until the gochujang is completely dissolved.

  6. Add the rice cakes.
    Place the drained rice cakes into the sauce. Cook over medium heat for approximately 5 minutes, stirring regularly.

  7. Add the vegetables.
    Add the sliced onion and cabbage, if using. Continue cooking for another 3–4 minutes.

  8. Add the fish cakes and eggs.
    Add the fish cake pieces and boiled eggs. Stir gently so everything becomes coated in the sauce.

  9. Simmer until thick.
    Continue simmering uncovered for 7–10 minutes, stirring frequently, until the rice cakes are soft and chewy and the sauce becomes thick and glossy.

  10. Add the spring onions.
    Stir in most of the spring onions and cook for another minute.

  11. Finish the dish.
    Add the sesame oil, if using, and gently stir. Remove the pan from the heat.

  12. Serve.
    Transfer the tteokbokki to a serving bowl. Garnish with the remaining spring onions and toasted sesame seeds. Serve immediately while hot.

Optional Anchovy Stock

For a more traditional flavour, add the following ingredients to a saucepan:

  • 600 ml water

  • 6–8 dried anchovies, cleaned

  • 1 small piece dried kelp

Simmer gently for 10 minutes. Remove the anchovies and kelp before using the stock.

Optional Additions

You can add:

  • Korean ramen noodles

  • Mozzarella cheese

  • Mini sausages

  • Dumplings

  • Hard-boiled eggs

  • Extra fish cakes

  • Mushrooms

  • Cabbage

  • Fried tofu

When adding ramen noodles, include a little extra stock because the noodles will absorb some of the sauce.

Kift’s Tips

  • Soak firm rice cakes before cooking so they soften evenly.

  • Stir frequently to prevent the rice cakes from sticking to the bottom of the pan.

  • Add more gochugaru for extra heat or reduce it for a milder flavour.

  • The sauce will continue to thicken as it cools, so do not reduce it too much.

  • Add a small amount of stock or water if the sauce becomes too thick.

  • Anchovy stock gives tteokbokki a deeper and more authentic flavour.

  • Corn syrup creates a glossy street food style sauce, but honey or sugar also works.

  • Add mozzarella cheese on top for creamy cheese tteokbokki.

  • Serve immediately because the rice cakes become firmer as they cool.

Storage Instructions

Tteokbokki is best enjoyed immediately while the rice cakes are soft and chewy.

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Reheat gently in a saucepan over medium-low heat. Add several tablespoons of water or stock to loosen the sauce and soften the rice cakes.

Stir frequently while reheating and serve as soon as it becomes thoroughly hot.

Freezing is not recommended because the rice cakes may become hard or lose their chewy texture.

Watch the Recipe Video

See how Kift makes this delicious Authentic Korean Tteokbokki step by step:

YouTube:https://www.youtube.com/shorts/B-kEmsI6n1g

Cook With Kift — Bringing delicious Asian flavours to your kitchen.

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