Chewy rice cakes in a sweet-spicy gochujang sauce
Tteokbokki
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Servings
3
About 4 cups
Difficulty
Easy
Cost
Budget
$
Recipe at a Glance
Addictively chewy Korean rice cakes simmered in a sweet, spicy, glossy gochujang sauce with fish cakes and hard-boiled eggs. Korea's most popular street food.
Cuisine: Korean
Category: Main Course, Snack
Difficulty: Easy
Cost: $
Dietary: Dairy-Free
Quick Summary
30 min total time|3 servings|Easy difficulty
Addictively chewy Korean rice cakes simmered in a sweet, spicy, glossy gochujang sauce with fish cakes and hard-boiled eggs. Korea's most popular street food.
KoreanDairy-Free
Sarah Chen
(Updated )
Tteokbokki is Korea's most iconic street food — chewy, bouncy cylinders of rice cake swimming in a fiery, sweet-spicy sauce that is utterly addictive. Walk through any Korean market or night market and the scent of simmering gochujang and the sight of glossy red rice cakes will draw you in.
The charm of tteokbokki lies in its contrasts. The rice cakes have a unique bouncy, chewy texture that is unlike any Western food. The sauce is simultaneously sweet, spicy, and deeply savory. Fish cakes add a soft, almost spongy texture, and hard-boiled eggs provide a rich counterpoint.
This is the kind of snack that you start eating and cannot stop.
Ingredients
- 400g Korean rice cakes (tteok), soaked if frozen
- 150g Korean fish cakes (eomuk), cut into pieces
- 2 hard-boiled eggs
- 2 cups anchovy-kelp stock or water
- 2 tbsp gochujang
- 1 tbsp gochugaru
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp corn syrup or honey
- 2 cloves garlic, minced
- 2 green onions, cut into 2-inch pieces
Instructions
- 1
If using frozen rice cakes, soak in warm water for 10 minutes until pliable.
- 2
Bring anchovy-kelp stock to a boil in a wide pan or shallow pot.
- 3
Add gochujang, gochugaru, soy sauce, sugar, corn syrup, and garlic. Stir until the sauce is smooth.
- 4
Add rice cakes. Cook over medium-high heat for 8-10 minutes, stirring frequently, until the rice cakes are soft and chewy and the sauce thickens.
- 5
Add fish cake pieces and hard-boiled eggs. Cook for 3-4 more minutes.
- 6
Add green onions. Stir to coat everything in the glossy sauce.
- 7
Serve immediately while hot — rice cakes harden as they cool.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Arrange on a platter for easy sharing at your next gathering
Substitutions
Korean rice cakesNo real substitute
The chewy rice cake texture is the point of the dish; nothing replicates it
Anchovy-kelp stockChicken broth or water plus 1 tsp soy sauce
Less traditional umami but functional
Fish cakesFried tofu puffs or extra vegetables
For vegetarian; add extra tofu for protein
Tips & Storage
Pro Tips
Fresh or freshly thawed rice cakes give the best chewy texture. Dried rice cakes need longer soaking.
Stir frequently as the sauce thickens to prevent sticking and burning.
The sauce should be glossy and thick enough to coat the rice cakes — not watery.
Tteokbokki must be eaten hot. The rice cakes harden significantly as they cool.
Storage
Best eaten immediately. If storing, refrigerate for up to 1 day. The rice cakes will harden.
Reheating
Reheat in a pan with a splash of water over medium heat. Stir until the sauce reconstitutes and the rice cakes soften again, about 5 minutes.
Nutrition Facts
Per serving (1.3 cups) · 3 servings
Calories380
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein12g
Carbohydrates68g
Fat6g
Fiber2g
Sugar14g
Sodium880mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Where can I buy Korean rice cakes?
- Find them in the refrigerated or frozen section of Asian grocery stores. They are typically labeled as tteok or garaetteok. Available online as well.
- Why are my rice cakes too hard?
- They either were not soaked long enough (if frozen/dried) or they cooled down. Tteokbokki must be eaten while hot for the best chewy texture.
- Can I make this without fish cakes?
- Yes — add extra rice cakes, tofu, or vegetables. The sauce is the star, so the dish works with many additions.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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