Name: Tteokbokki Spicy Rice Cakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 lb Korean rice cakes (cylindrical); 2 sheets Korean fish cakes (sheets); 3 cups Anchovy broth (or water); 3 tbsp Gochujang (Korean red chili paste); 1 tbsp Gochugaru (Korean red chili flakes); 1 tbsp Granulated sugar; 1 tbsp Soy sauce; 1 tbsp Minced garlic; 2 stalks Green onions, sliced; 2 pieces Hard-boiled eggs, halved

"Transport your taste buds to the streets of Seoul with this authentic Tteokbokki recipe. Chewy cylindrical rice cakes and savory fish cakes are simmered in a vibrant, spicy, and slightly sweet gochujang sauce for the ultimate comfort food."

1 Ingredients

Qty	Item
1 lb 450 g	Korean rice cakes (cylindrical)
2 sheets 100 g	Korean fish cakes (sheets)
3 cups 720 ml	Anchovy broth (or water)
3 tbsp 45 ml	Gochujang (Korean red chili paste)
1 tbsp 15 g	Gochugaru (Korean red chili flakes)
1 tbsp 15 g	Granulated sugar
1 tbsp 15 ml	Soy sauce
1 tbsp 15 g	Minced garlic
2 stalks 2 pcs	Green onions, sliced
2 pieces 2 pcs	Hard-boiled eggs, halved

2 Instructions

Soak the rice cakes in cold water for about 10 minutes to soften them if they are refrigerated or frozen.

In a large shallow pan or wok, combine the anchovy broth, gochujang, gochugaru, sugar, and soy sauce. Bring to a boil over medium-high heat, stirring to dissolve the paste.

Add the rice cakes to the boiling sauce. Reduce heat to medium and simmer for 8-10 minutes, stirring occasionally so they do not stick to the bottom.

Cut the fish cakes into bite-sized pieces and add them to the pan along with the minced garlic. Continue to simmer for another 5 minutes until the sauce has thickened and the rice cakes are soft and chewy.

Toss in the sliced green onions and halved hard-boiled eggs. Stir gently for 1-2 minutes until everything is well coated.

Remove from heat and serve immediately while hot. Garnish with sesame seeds if desired.

·
For a deeper umami flavor, use a homemade broth made from dried anchovies and dried kelp.
·
If the sauce gets too thick before the rice cakes are tender, add a splash more broth or water.
·
Control the heat level by adjusting the amount of gochugaru (chili flakes) used.
·
Chewier rice cakes result from higher rice content; look for 100% rice versions for the best texture.

? Frequently Asked Questions

What if I can't find anchovy broth?

You can substitute with dashi, chicken broth, or even plain water, though the traditional flavor comes from anchovy broth.

Can I add cheese to this?

Yes, adding a layer of mozzarella on top and melting it creates a popular variation called Cheese Tteokbokki.

How do I store leftovers?

Store in an airtight container for up to 2 days. Reheat on the stove with a little extra water to loosen the sauce as the rice cakes absorb liquid over time.

Are rice cakes gluten-free?

Most pure rice cakes are, but always check the packaging as some contain wheat starch. Note that traditional gochujang and soy sauce often contain gluten.

→ Keep Cooking

See All Asian

Next Recipe

Bibim Guksu Cold Spicy Noodles

Bibim Guksu is a vibrant Korean dish featuring thin wheat noodles tossed in a bold, spicy, and tangy gochujang sauce. Topped with crunchy vegetables and a boiled egg, it's the ultimate refreshing meal for hot summer days.

Cook Bibim Guksu Cold Spicy Noodles