Tteokbokki (Spicy Korean Rice Cakes)

Written By Editor in Chef - Brian

Tteokbokki — 떡볶이 is more than just a snack—it’s comfort in a bowl. Born in Korean street stalls, it’s the kind of spicy, chewy, saucy dish that sticks in your memory and keeps you coming back. Whether you’re curled up on the couch, hosting a K-drama night, or just in need of a late-night flavor bomb—this one delivers.

Some people toss in ramen noodles (rabokki), cheese, or dumplings. Others keep it classic. Either way, it’s meant to be messy, shareable, and totally addictive.

Ingredients

  • 1 lb (450g) Korean rice cakes (tteok) – oval or cylinder-shaped

  • 4 cups water

  • 1 sheet dried kelp (dashima) – about 4x5 inches

  • 4–5 pieces fish cakes, cut into bite-sized pieces

  • 1 medium onion, sliced

  • 2 green onions, chopped

  • 1–2 boiled eggs (optional but recommended)

Sauce:

  • 3 tablespoons gochujang (Korean red chili paste)

  • 1 tablespoon gochugaru (Korean red pepper flakes)

  • 1 tablespoon soy sauce

  • 1 tablespoon sugar

  • 1 teaspoon minced garlic

Instructions:

1. Soak the Rice Cakes. If your rice cakes are refrigerated or frozen, soak them in warm water for about 10–15 minutes to soften.

2. Make the Broth. In a wide pan or shallow pot, add 4 cups of water and the dried kelp. Bring it to a boil, then remove the kelp after about 5 minutes. This builds a subtle umami base without overpowering the sauce.

3. Build the Flavor. Add all the sauce ingredients to the broth—gochujang, gochugaru, soy sauce, sugar, and garlic. Stir well until fully dissolved and evenly mixed.

4. Add Everything In. Drop in the rice cakes, sliced onion, and fish cakes. Stir occasionally and let it simmer over medium heat for about 10–15 minutes, or until the sauce thickens and the rice cakes turn chewy and soft.

5. Finish with Green Onions. Add chopped green onions and boiled eggs during the last few minutes. Let them soak in the spicy sauce before serving.

Pro Tips: Want to level up your tteokbokki? Try tossing in ramen noodles (aka rabokki), melty cheese, Korean sausages, or even dumplings. It turns a snack into a full-on comfort meal—and yes, it’s as good as it sounds.

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Kitchen Tools We Recommend

  • Lodge 10.25-Inch Cast Iron Skillet: Ideal for simmering your tteokbokki to saucy perfection.
    Buy on Amazon

  • Hiware Extra Large Bamboo Cutting Board: A solid board for prepping onions, fish cakes, and more.
    Buy on Amazon

  • Global 8-Inch Chef’s Knife: Sharp and precise—perfect for slicing green onions and fish cake strips.
    Buy on Amazon

  • Pyrex Smart Essentials Mixing Bowls (Set of 3): Great for prepping your gochujang sauce or soaking rice cakes.
    Buy on Amazon

  • Spring Chef Measuring Spoons (Magnetic Set): Makes measuring out gochujang, soy sauce, and sugar a breeze.
    Buy on Amazon

Ingredients We Recommend

  • Sempio Gochujang (Korean Red Chili Paste): Adds bold heat and rich flavor to your sauce.
    Buy on Amazon

  • Taekyung Gochugaru (Korean Chili Flakes): The essential smoky-spicy kick for authentic tteokbokki.
    Buy on Amazon

  • Assi Korean Rice Cakes (Tteok), 1 lb Pack: Fresh, chewy, and perfect for this dish.
    Buy on Amazon

  • Ottogi Korean Fish Cake Sheets: Thin, savory slices that soak up sauce like a dream.
    Buy on Amazon

  • Yamaki Dried Kelp (Dashima): For making that delicious base broth.
    Buy on Amazon

Insight on Tteokbokki

Tteokbokki’s been spicing up Korean streets for decades—but its story actually starts way earlier. The dish we know today, with chewy rice cakes swimming in spicy gochujang sauce, is a modern twist on something way more traditional.

Originally, tteokbokki was royal court food. Back in the Joseon Dynasty, it was called gungjung tteokbokki, and instead of being spicy, it was savory—made with soy sauce, beef, and vegetables. Definitely more refined… and way less fiery.

Fast forward to the 1950s, when gochujang (Korean red chili paste) entered the scene. That’s when a Seoul street vendor decided to give the old recipe a spicy upgrade—and boom, modern tteokbokki was born. It was cheap, delicious, and totally addictive, quickly becoming a go-to street snack.

These days, tteokbokki comes in tons of variations—cheesy, creamy, loaded with ramen or dumplings (rabokki anyone?)—but the OG spicy version still reigns supreme. Whether you’re grabbing it from a food stall or making it at home, one thing’s for sure: it’s impossible to stop at just one bite.

Editor in Chef - Brian
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