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Tteokbokki (Korean Spicy Rice Cakes) – 2 Servings

Tteokbokki is one of Korea’s most beloved street foods — soft, chewy rice cakes simmered in a spicy, sweet, and savory gochujang sauce. This 2-serving recipe brings the perfect balance of heat and flavor, made with fish cakes, cabbage, and green onion for extra texture and taste. Simple, comforting, and ready in under 20 minutes — it’s the ultimate Korean comfort food you can easily make at home.is one of Korea’s most beloved street foods. Soft, chewy rice cakes simmered in a spicy, sweet, and savoury gochujang sauce. This 2-serving recipe brings the perfect balance of heat and flavour, made with fish cakes, cabbage, and green onion for extra texture and taste. Simple, comforting, and ready in under 20 minutes. It’s the ultimate Korean comfort food you can easily make at home.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 people
Course: Main Course
Cuisine: korean
Calories: 1027
Ingredients Method Notes

Ingredients
  

Ingredients
  • 200 g Rice cakes (tteokbokki tteok ) soak in warm water for 10 minutes if hard
  • 2 sheets Fish cakes cut into 3 x 4cm pieces
  • 130 g Cabbage cut into bite-sized pieces (about 3–4 cm)
  • 50 g Green onion cut into 5 cm stick-shaped pieces
  • 2–3 Boiled eggs
  • 500 ml Water
Sauce (Mix in a bowl beforehand)
  • 2 tablespoons Gochujang Korean red chili paste
  • 1 tablespoon Gochugaru Korean chili flakes
  • 2 tablespoons Sugar
  • 2 tablespoons Soy sauce
  • 0.5 tablespoon Dashida (beef stock powder ) or curry powder 1 tbsp
  • A pinch of black pepper

Method
 

Prepare the rice cakes.
  1. If the rice cakes are firm, soak them in warm water for about 10 minutes to soften.
Make the sauce
  1. In a small bowl, mix gochujang, gochugaru, sugar, soy sauce, dashida (or curry powder), and pepper.
Prepare the ingredients
  1. Fish cakes:cut into 4 × 5 cm rectangles.
  2. Cabbage: cut into 3–4 cm bite-sized pieces.
  3. Green onion: Cut into 5 cm long stick-like pieces.
  4. In a medium pot, pour 600 ml of water and add the sauce.
  5. Bring it to a boil over medium heat, stirring well to dissolve the gochujang completely.
  6. Once the broth starts boiling, add the rice cakes and cook for 3–4 minutes until they start to soften.
  7. Add the fish cakes and cabbage, and cook for another 5 minutes, stirring occasionally to prevent the rice cakes from sticking to the bottom.
  8. When the sauce thickens slightly, add the green onion and boiled eggs.
  9. Simmer for 1–2 more minutes, then taste and adjust seasoning with soy sauce or sugar if needed.
Serve & Enjoy
  1. Turn off the heat and let it sit for 1–2 minutes — this helps the sauce soak into the rice cakes.
  2. Optional: top with mozzarella cheese for a cheesy version

Notes

Extra Cooking Tips for Perfect Tteokbokki

  1. Use anchovy broth instead of plain water.
    Replace the 600 ml of water with anchovy–kelp broth for a deeper, more authentic Korean street food flavour.
  2. Control the sauce consistency.
    • If you prefer soupy tteokbokki, add a bit more water (50–100 ml).
    • For thicker, stickier sauce, simmer longer on low heat near the end.
  3. Add a spicy kick
    Mix in a little Korean chilli oil or a few slices of fresh chilli pepper if you like it extra hot 🔥.
  4. Balance the sweetness
    Korean tteokbokki often leans sweet. Adjust sugar (or use corn syrup or honey) depending on your taste.
  5. Prevent rice cakes from sticking.
    Stir frequently while cooking , especially in the first few minutes and make sure the sauce stays simmering, not boiling too hard.
  6. Customise your add-ins
    • Add ramyeon noodles for rabokki 🍜
    • Add cheese, fish balls, or dumplings for variety.
    • Or toss in shredded mozzarella just before serving for a creamy twist.
  7. Soak leftover rice cakes before reheating.
    If you have leftovers, soak the rice cakes in hot water for 5 minutes, then reheat with a splash of water, they’ll turn soft again instead of hard or dry.