If you’ve ever walked the streets of Seoul or scrolled through Korean food videos online, chances are you’ve seen tteokbokki — those chewy, spicy, and slightly sweet rice cakes coated in a vibrant red sauce. Tteokbokki is one of Korea’s most loved comfort foods, combining chewy rice cakes with bold flavors. The best part? You can easily make it at home with simple ingredients.
Let’s dive into how to make tteokbokki rice cake the authentic way, along with a few tips to customize it to your taste.
What Is Tteokbokki?
Tteokbokki is a traditional Korean street food made from garaetteok, a type of cylindrical rice cake, cooked in a spicy gochujang (Korean chili paste) sauce. It’s often enjoyed as a snack or quick meal, famous for its chewy texture and fiery flavor.
Originally, tteokbokki wasn’t spicy at all — it was made with soy sauce and beef. But in the 1950s, the addition of gochujang transformed it into the iconic red dish we know today.
Ingredients You’ll Need
Here’s what you need to make a traditional batch of tteokbokki at home:
- 1 pound (450g) Korean rice cakes (tteok)
- 3 cups water (or anchovy broth for extra flavor)
- 3 tablespoons gochujang (Korean chili paste)
- 1 tablespoon gochugaru (Korean chili flakes) – optional for extra heat
- 1 tablespoon sugar
- 1 tablespoon soy sauce
- 2 cloves garlic (minced)
- 1 green onion (chopped)
- 1 boiled egg (optional but traditional)
- 1 sheet fish cake (cut into strips)
- 1 teaspoon sesame oil
- Sesame seeds (for garnish)
How to Make Tteokbokki Rice Cake
Step 1: Soften the Rice Cakes
If your rice cakes are frozen or refrigerated, soak them in warm water for 10–15 minutes until they’re soft and chewy again.
Step 2: Prepare the Sauce
In a medium pot, add water or broth, then stir in gochujang, sugar, soy sauce, gochugaru, and minced garlic. Mix until everything dissolves evenly.
Step 3: Simmer the Sauce
Bring the mixture to a boil over medium-high heat. Once it starts bubbling, reduce to medium and let it simmer for 5 minutes. This helps the flavors blend together beautifully.
Step 4: Add Rice Cakes and Fish Cake
Add your softened rice cakes and fish cake to the pot. Stir gently so that every piece gets coated in the red sauce. Let it simmer for about 10–12 minutes, stirring occasionally to prevent sticking.
Step 5: Adjust the Texture
The sauce should thicken as it cooks. If it’s too watery, simmer for a few more minutes. If it becomes too thick, add a splash of water or broth.
Step 6: Add Final Touches
Once the sauce is perfectly thick and glossy, drizzle with sesame oil, sprinkle sesame seeds, and add chopped green onions.
Serve hot with a boiled egg on top — just like how it’s done at Korean street stalls!
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Tips for the Best Tteokbokki
- Use Korean ingredients: Authentic gochujang and rice cakes make a huge difference in flavor.
- Customize the spice: You can tone down the heat by adding more sugar or reduce gochugaru.
- Add-ons: Try adding ramen noodles, cabbage, or mozzarella cheese for a richer taste.
- Make it vegan: Skip the fish cake and use vegetable broth instead.
Nutritional Information (Approx. per serving)
- Calories: 350–400
- Protein: 8g
- Carbohydrates: 60g
- Fat: 6g
Why You’ll Love This Recipe
Tteokbokki rice cake is not just about spice — it’s about balance. The chewy texture of the rice cakes, the sweet and spicy sauce, and the warmth of every bite make it comfort food at its finest. Plus, it’s incredibly easy to make in under 30 minutes.
Whether you’re cooking for yourself, family, or friends, this dish is sure to impress anyone who loves bold, savory flavors.
FAQs About Tteokbokki Rice Cake
Q1: What kind of rice cakes should I use?
Use garaetteok, the long, cylinder-shaped Korean rice cakes. Avoid sliced or flat versions for authentic texture.
Q2: Can I use gochujang alternatives?
Not really — gochujang is essential for that rich, spicy-sweet flavor. But in a pinch, you can mix chili paste with sugar and soy sauce.
Q3: How do I make tteokbokki less spicy?
Reduce the amount of gochujang and skip gochugaru. You can also add honey or ketchup for a milder flavor.
Q4: Can I store leftovers?
Yes. Keep it in an airtight container in the fridge for up to 2 days. Reheat in a pan with a splash of water to loosen the sauce.
Q5: Is tteokbokki gluten-free?
It can be — just make sure your gochujang and soy sauce are gluten-free.
Final Thoughts
Tteokbokki rice cake is a dish that truly brings Korean street food to your kitchen. It’s spicy, chewy, comforting, and deeply satisfying. Whether you enjoy it as a snack, lunch, or dinner, this recipe will give you that authentic Seoul street flavor at home.
So next time you crave something bold and cozy, skip the takeout grab your rice cakes, stir up that red sauce, and enjoy a bowl of homemade tteokbokki rice cake.
