Tteokbokki – Spicy Korean Rice Cakes

Tteokbokki - Korean rice cakes

5 from 15 reviews

A delicious and incendiary Korean rice cakes recipe. Add this spicy tteokbokki to your steady rotation at home!


  • 1 pound tteokbokki (Korean rice cakes)
  • 3 1/2 cups anchovy stock (or water)
  • 6 x 6 inch piece dried kelp
  • 3 tablespoons gochujang (Korean red chili paste)
  • 1 tablespoon gochugaru (Korean chili pepper flakes)
  • 1 tablespoon soy sauce
  • 1 tablespoon sugar
  • 4 ounces Korean fish cake, rinsed, patted dry and sliced into bite sized pieces
  • 1 teaspoon sesame oil
  • 3 scallions, chopped
  • Sesame seeds (optional)


  1. Soak rice cakes in water for 10-15 minutes (This step is for rice cakes that are hard. Skip this step if they are already soft).
  2. In a medium size pot over high heat, add anchovy stock and dried kelp and bring to a boil. Remove the kelp, lower the heat to low, and simmer for 10 minutes, uncovered.
  3. Stir in gochujang, gochugaru, soy sauce and sugar – and bring back to a boil.
  4. Add rice cakes and cook for 8-10 minute, stirring frequently until they are soft.
  5. Add fish cake and cook for 4 minutes, stirring frequently.
  6. Turn off the heat and stir in sesame oil. Add scallions, stir and transfer to a bowl. Sprinkle sesame seeds on top (optional) and serve.


Tteokbokki is best served immediately after cooking. While the spicy Korean rice cakes can be stored in the fridge for 2-3 days, they will naturally get hard when they cool down. Definitely better fresh!


Keywords: spicy, mochi, Asian

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