Tteokbokki (Spicy Korean Rice Cakes) – A Fiery Street Food Favorite

Craving something spicy, chewy, and incredibly satisfying? Meet Tteokbokki — Korea’s iconic street food made with chewy rice cakes (tteok) simmered in a bold and spicy-sweet gochujang sauce. It’s warm, comforting, and loaded with umami, making it a must-try for any lover of Korean cuisine.

In this blog post, I’ll show you how to make authentic Tteokbokki at home with simple ingredients and clear instructions. And if you’re looking to complement your spice cabinet with premium Indian flavors, don’t forget to check out indianspicecart.com.

What is Tteokbokki?

Tteokbokki (떡볶이) translates to “stir-fried rice cakes.” It’s a popular Korean street food dish made with cylindrical rice cakes, gochujang (Korean red chili paste), and often accompanied by fish cakes, boiled eggs, or scallions. The dish is spicy, savory, slightly sweet, and incredibly addictive.

Tteokbokki (Spicy Korean Rice Cakes)

Perfect as a snack, light meal, or even a party dish Tteokbokki has become a global favorite.

Ingredients You’ll Need:

For 2 servings:

• 1½ cups Korean rice cakes (tteok) – fresh or frozen

• 2½ cups water

• 1 sheet fish cake, sliced (optional)

• 2 boiled eggs (optional)

• 1 stalk scallion, chopped

• 1 tbsp sesame oil (for finishing)

• 1 tsp toasted sesame seeds (for garnish)

  
  

For the Sauce:

• 2 tbsp gochujang (Korean red chili paste)

• 1 tsp gochugaru (Korean chili flakes, optional for extra heat)

• 1 tbsp soy sauce

• 1½ tsp sugar

• 1 tsp minced garlic

• ½ tsp salt (adjust to taste)

• ½ tsp black pepper

• ½ tsp vegetable oil

How to Make Tteokbokki (Step-by-Step):

1. Prep the Rice Cakes:

If you’re using frozen rice cakes, soak them in warm water for 10–15 minutes to soften.

2. Make the Sauce Base:

In a pan, heat a little oil and add minced garlic. Sauté for 30 seconds, then add gochujang, soy sauce, sugar, salt, and black pepper. Mix well over low heat until smooth and bubbling.

3. Add Water and Simmer:

Pour in 2½ cups of water and bring to a boil. Stir the sauce to fully dissolve it into the broth.

4. Add the Rice Cakes:

Add the softened tteok to the pan. Let it cook over medium heat for 8–10 minutes, stirring occasionally to prevent sticking. The sauce will begin to thicken and coat the rice cakes beautifully.

5. Add Fish Cake and Scallions (Optional):

Stir in sliced fish cakes and chopped scallions. Simmer for another 2–3 minutes.

6. Finish and Garnish:

Once the sauce is thick and glossy, drizzle with sesame oil. Top with boiled eggs, sesame seeds, and a few extra scallions if desired.

Serving Suggestions:

Tteokbokki is best enjoyed hot and fresh. Serve it as:

• A fiery snack for spice lovers

• A side dish with Korean BBQ or fried chicken

• A base for creative fusion dishes (Tteokbokki cheese bake, anyone?)

Looking to add your own twist? Try adding ramen noodles to make Rabokki — the ultimate comfort bowl!

Tips & Variations:

• Cheese Tteokbokki: Add shredded mozzarella during the last minute and let it melt for a creamy finish.

• Seafood Tteokbokki: Toss in shrimp or squid for a flavor boost.

• Spice Control: Adjust the gochujang and gochugaru amounts to match your spice preference.

• Ingredient Alert: Can’t find Korean ingredients locally? Try mixing Indian red chili powder with a bit of honey and soy sauce as a substitute — and explore spice blends at indianspicecart.com to create fusion flavors!

Tteokbokki is a fiery, flavorful Korean dish that’s surprisingly easy to make at home. The chewy texture of rice cakes paired with the bold, umami-packed sauce makes every bite unforgettable. Whether you’re new to Korean cuisine or already a fan, this recipe is a guaranteed hit.

Give it a try, and let me know how it turns out! And if you’re experimenting with international flavors, don’t forget to stock up on premium Indian spices from indianspicecart.com to elevate every meal.