Making Korea's Favorite Spicy Rice Cake at Home with the Tteokbokki Recipe

Introduction

What Is Tteokbokki?

Tteokbokki (떡볶이), also known as spicy Korean rice cakes, is one of Korea’s most beloved street food dishes. It features chewy rice cakes simmered in a flavorful, spicy-sweet sauce made with gochujang (Korean red chili paste). This iconic comfort food is known for its bold flavors, hearty texture, and satisfying heat.

In this article, you’ll learn a step-by-step tteokbokki recipe that you can easily recreate at home—whether you’re new to Korean cooking or a seasoned home chef.

Ingredients for Authentic Tteokbokki

Before diving into the recipe, gather these key ingredients. Many are available through the internet or via Asian shops.

Essential Ingredients:

300g Korean rice cakes (tteok) – cylindrical or oval-shaped
4 cups water or anchovy-kelp broth – traditional broth adds depth of flavor
2 tbsp gochujang (Korean chili paste) – the star ingredient
One tablespoon of Korean chili flakes, or gochugaru, for added spiciness (optional)
1 tbsp soy sauce
1 tbsp sugar
2 cloves garlic, minced
1 boiled egg (optional) – classic street food style
Slice one sheet of eomuk (fish cake) to provide savory depth.
1 green onion, chopped – for garnish

Optional Add-Ins:

Ramen noodles (Rabokki variation)
Cabbage or sliced onions
Mozzarella cheese
Sesame seeds

Step-by-Step Tteokbokki Recipe

Step 1: Soften the Rice Cakes

If your tteok is tteokbokki refrigerated or frozen, soak it in warm water for 10–15 minutes to soften before cooking.

Step 2: Make the Broth

In a medium saucepan, add 4 cups of water or anchovy-kelp broth and bring it to a light boil.

Optional: For traditional flavor, simmer 5 dried anchovies and a piece of dried kelp in the water for 10 minutes, then remove them.

Step 3: Add Seasonings

Add the gochujang, sugar, soy sauce, minced garlic, and gochugaru and stir. Stir until completely dissolved in the broth.

Step 4: Cook the Tteok

Add the softened rice cakes and fish cake slices. Let them simmer on medium heat for 10–15 minutes, stirring occasionally to prevent sticking. The sauce should thicken, and the rice cakes should become tender and chewy.

Step 5: Add Garnishes

After the sauce thickens to your preferred consistency, switch off the heat. Add the sliced onion greens, the boiled eggs, and any desired cheese or sesame seeds.

Serving Suggestions

Tteokbokki is best served hot and fresh. It pairs well with:

Kimchi for a fermented tang
Kimbap (Korean rice rolls) for a filling meal
Pickled radish to balance the spice
Korean fried chicken for a party combo

Tteokbokki Variations to Try

Rabokki: A fusion of tteokbokki and ramen noodles—extra comforting and filling.
Cheese Tteokbokki: Add a layer of mozzarella cheese on top and broil until bubbly.
Rose Tteokbokki: Add cream or milk to the sauce for a milder, creamy version.

Tips for the Perfect Tteokbokki

Don’t overcook the rice cakes – they should be chewy, not mushy.
Adjust the heat level by modifying gochujang and gochugaru quantities.
To keep the rice cakes from sticking to the bottom, use a non-stick pan.
Let it rest for a few minutes before serving—the sauce will thicken more as it cools.

Conclusion: Make Tteokbokki at Home with Confidence

With this easy and authentic tteokbokki recipe, you can bring the flavors of Korean street food right into your kitchen. Whether you're preparing it as a late-night snack, a party dish, or a comforting meal, tteokbokki delivers spicy, savory satisfaction every time.