How to Make the Perfect Tteokbokki Recipe at Home!

Tteokbokki: The Spicy, Chewy Korean Dish You’ll Crave!

Tteokbokki is a beloved Korean dish known for its chewy rice cakes bathed in a rich, spicy-sweet gochujang-based sauce. Originally a royal court delicacy, it has since evolved into a street food favorite enjoyed by people of all ages. The key to its signature flavor lies in the spicy, umami-packed broth, which pairs perfectly with add-ins like fish cakes, hard-boiled eggs, and even melted mozzarella cheese. Whether you prefer soft and gooey rice cakes or firm and chewy, tteokbokki is a comforting, flavorful dish that’s easy to prepare and impossible to resist.

Why You’ll Love This Recipe

Tteokbokki is highly customizable, making it a versatile dish that can be adapted to suit different tastes. Combining heat from the gochujang, subtle sweetness, and savory depth creates an irresistible flavor balance. The chewy texture of the rice cakes adds a satisfying bite, while optional ingredients like fish cakes, eggs, and cheese elevate the dish even further. It’s a perfect comfort food, great for sharing with friends and family, or a quick street food-style snack. Its affordability and ease of preparation make it an excellent choice for any occasion.

Ingredients

Main Ingredients

• 350g (12 oz) Korean rice cakes (tteok)
• 150g (5.3 oz) fish cakes, rinsed in hot water and cut into bite-size pieces
• 2 cups Korean soup stock (made with dried kelp and anchovies)
• 60g (2 oz) thinly sliced onion

Sauce Ingredients

• 3 tbsp gochujang (Korean chili paste)
• 1 ½ tbsp raw sugar
• 1 tbsp soy sauce
• 1 tsp minced garlic
• 1 tsp gochujang (Korean chili flakes)
• 1 tsp sesame oil
• 1 tsp toasted sesame seeds

Stock Ingredients (for the broth)

• 4 cups water
• 7 large dried anchovies (heads and intestines removed)
• 6 x 8-inch pieces of dried kelp

Garnish & Optional Additions

• 3 green onions (scallions), cut into 3-inch pieces
• 1 cup grated mozzarella cheese (optional)
• 2 hard-boiled eggs (optional for extra richness)
• Additional sugar (if you prefer a slightly sweeter sauce)

Instructions

Step 1: Prepare the Rice Cakes

1. If using frozen rice cakes, soak them in warm water for about 10 minutes to soften.
2. Drain and set aside while you prepare the sauce.

Step 2: Make the Anchovy Broth

1. Combine 4 cups of water, dried anchovies, and kelp in a medium pot.
2. Bring to a boil over medium-high heat, then reduce to a simmer for 15 minutes.
3. Remove the anchovies and kelp, leaving behind a flavorful broth.

Step 3: Prepare the Spicy Sauce

1. Add gochujang, soy sauce, sugar, garlic, and gochugaru in the same pot with the broth.
2. Stir well to combine and bring the mixture to a gentle boil.

Step 4: Cook the Tteokbokki

1. Add the softened rice cakes and sliced onions to the pot.
2. Stir to coat them evenly in the sauce, then add fish cakes and green onions.
3. Simmer for 8-10 minutes, stirring occasionally, until the sauce thickens and the rice cakes become soft and chewy.

Step 5: Add Toppings & Serve

1. If using, add hard-boiled eggs and grated mozzarella cheese on top. Cover the pot for 1-2 minutes until the cheese melts.
2. Drizzle with sesame oil and sprinkle with toasted sesame seeds before serving.
3. Enjoy hot with kimchi, pickled radish, or ramen noodles for an extra indulgent meal!

Storage & Reheating Tips

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Reheating: Warm on the stovetop over low heat, adding a splash of water to loosen the sauce. Alternatively, microwave in short intervals, stirring in between.

Tteokbokki is more than just a dish—it’s a cultural experience that brings people together over bold flavors and comforting textures. Whether you enjoy it spicy, cheesy, or loaded with extra toppings, this recipe lets you recreate the magic of Korean street food right at home. Happy cooking!😊🔥

Tteokbokki Recipe: (FAQs)  

1. Can I make tteokbokki less spicy?

Yes! To reduce the heat, use less gochugaru (Korean chili flakes) or gochujang (Korean chili paste). You can also add more sugar or a splash of milk to mellow out the spiciness while keeping the rich flavor intact.

2. What can I substitute for fish cakes?

If you don’t have fish cakes or prefer not to use them, try adding tofu, mushrooms, sliced sausage, or shrimp for a different take on tteokbokki.

3. Can I use store-bought broth instead of making anchovy broth?

Yes! While homemade anchovy broth adds depth, you can substitute it with chicken, vegetable stock, or plain water. However, try using Korean dashi powder as a quick alternative for the most authentic taste.

4. How do I prevent rice cakes from getting too complicated or chewy?

If your rice cakes are too hard, soak them in warm water for 10-15 minutes before cooking. If they’ve become chewy after refrigeration, reheat them in a pan with water to soften them up.

5. Can I make tteokbokki ahead of time?

Yes, but it’s best enjoyed fresh. Store the rice cakes and sauce separately in the fridge if making ahead. When ready to serve, reheat them with extra broth or water to maintain the perfect texture.

tteokbokki recipe

Alisha

Tteokbokki is a beloved Korean dish made of chewy rice cakes in a spicy, slightly sweet broth, with origins in the royal palace that evolved into a street food staple. Its iconic flavor and texture, paired with mozzarella or hard-boiled eggs, make it a satisfying and versatile meal enjoyed by many.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Main Dish or Snack

Cuisine Korean

Servings 4 people

Calories 1525 kcal

Equipment

• Large Pot (for cooking rice cakes and sauce)
• Shallow Pot (for making anchovy broth)
• Small Bowl (for mixing gochugaru, hot pepper paste, and sugar)
• Wooden Spoon (for stirring)
• Serving Bowl (for serving)
• Grater (optional, for grating mozzarella)

Ingredients

  

• Main Ingredients
• 350 g 12 ounces Korean rice cakes
• 150 g 5.3 ounces fish cakes, rinsed in hot water and cut into bite-size pieces
• 2 cups of Korean soup stock made with dried kelp and dried anchovy stock
• 60 g 2 ounces of thinly sliced onion
• Sauce Ingredients
• 3 Tbsp of gochujang Korean chili paste
• 1 ½ Tbsp of raw sugar
• 1 Tbsp of soy sauce
• 1 tsp of minced garlic
• 1 tsp of gochugaru Korean chili flakes
• sesame oil
• toasted sesame seeds
• Additional Ingredients
• 1 pound of cylinder-shaped rice cakes tteok, fresh, frozen, bought, or homemade
• 4 cups of water
• 7 large dried anchovies with heads and intestines removed
• 6 x 8 inches of dried kelp
• hot pepper paste
• Korean hot pepper flakes
• sugar for extra flavor
• Garnish and Optional Additions
• 3 green onions scallions, cut into 3-inch long pieces
• 1 cup of grated mozzarella cheese
• 2 hard-boiled eggs optional, for extra richness

Instructions

 

• Thawing and Preparing the Rice Cakes
• Soak rice cakes in warm water for 10 minutes.
• Heat a large pot with chili paste, soy sauce, sesame oil, and sugar.
• Bring the mixture to a boil, add soaked rice cakes, and coat them in the sauce.
• Simmer for 3-5 minutes, stirring occasionally.
• Preparing the Anchovy Broth and Spicy Mixture
• Boil dried anchovies and kelp in water for 15 minutes, then remove.
• Mix gochugaru, hot pepper paste, and sugar in a small bowl.
• Add spicy mix to the broth with green onion and fish cakes or eggs.
• Simmer until the sauce thickens and reduces to 2 ½ cups.
• Serving and Storing
• Transfer rice cakes to a serving bowl, topping with mozzarella cheese, sesame seeds, and green onion.
• Store leftovers in an airtight container; reheat before serving.
• Serve with kimchi, pickled radish, ramen noodles, or a refreshing drink.

Notes

Tteokbokki is highly customizable: You can add fish cakes, hard-boiled eggs, or even ramen noodles.

If you're not a fan of spicy food, reduce the amount of gochugaru and gochujang.

The cheese topping is optional, but it adds a creamy touch to balance the spicyness.

This recipe can be served with traditional Korean side dishes like kimchi or pickled radish.

 

Nutrition Values:

Protein: Approx. 40-45 g (with fish cakes, eggs, and mozzarella)

Carbohydrates: Approx. 220-240 g (from rice cakes and sugar)

Fat: Approx. 45-50 g (mainly from sesame oil and mozzarella)

Fiber: Approx. 6-8 g (from rice cakes and vegetables)

Sodium: High (due to soy sauce, gochujang, and fish cakes)

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