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Tteokbokki Recipe

The BEST Tteokbokki Recipe you'll ever taste! The soft, cylinder rice cakes are simmered in a spicy sauce with just a hint of sweetness. It's an addictive Korean street food that's so easy to make at home and very versatile. We promise this recipe will not disappoint!

Prep Time
10 mins
Cook Time
10 mins
soaking time
30 mins
Total Time
1 hr 12 mins
Servings: 4
Calories: 434 kcal
Course: Appetizer , Snacks , Dinner
Cuisine: Korean

Ingredients

anchovy stock
  • 4 cups water
  • 8 large dried anchovies, cleaned
  • 1 6"x 6" dashima (or kelp)
  • 1 garlic clove
  • 2 ounces sliced Korean radish (or daikon)
tteokbokki
  • 1 pound cylinder rice cakes
  • 1/3 cup gochujang (Korean hot pepper paste)
  • 2 tablespoons sugar
  • 2 teaspoons gochugaru (Korean hot pepper flakes)
  • 1 tablespoon minced garlic 
  • 1/2 pound pre-fried, flat fish cakes cut into small triangles or strips
  • 2 green onions cut into 2" pieces
  • 1 teaspoon toasted sesame seeds

Instructions

anchovy stock
    Cup of Yum
  1.  In a pot combine water, anchovies, dashima, garlic clove, and radish. Simmer for 20 minutes.
  2.  Strain anchovies, dashima, garlic, and radish from the pan.
tteokbokki
  1. Soak rice cakes in water for 30 minutes (unless using fresh).
  2. Add pepper paste, pepper flakes, sugar, and garlic to broth and stir together.
  3.  Drain rice cakes and add to spicy broth.
  4. Stir everything together and bring to a simmer over medium heat, stirring occasionally.
  5. Continue to simmer for 10 to 12 minutes or until liquid has thickened and rice cakes are soft.
  6. Stir in green onions and fish cake. Continue to simmer for 5 minutes.
  7. Remove from heat and top with sesame seeds. Serve.

Notes

  • Reheating Instructions
  • Tteokbokki is truly the best eaten freshly made, but if you happen to have any leftovers you can store them in an airtight container in the refrigerator for up to a day.
  • When you're ready to reheat them, transfer the tteokbokki to a skillet, cover and simmer over medium-low heat, stirring occasionally (so the sauce doesn't burn). Once the rice cakes have softened through, remove them from the heat and enjoy.
  • Tips and Tricks for Success
  • Unless you're using fresh rice cakes, it's important to soak them in water so they soften and really absorb some of the spicy sauce as they simmer.
  • If your rice cakes aren't soft enough, you can stir in a small amount of water or more stock and continue to simmer for a few more minutes.
  • Make and use anchovy stock for best results. It adds the subtle umami flavor to the dish that I think is the very best!

Nutrition Information

Calories 434kcal (22%) Carbohydrates 82g (27%) Protein 14g (28%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 3g Monounsaturated Fat 1g Trans Fat 0.1g Cholesterol 59mg (20%) Sodium 621mg (26%) Potassium 296mg (8%) Fiber 1g (4%) Sugar 11g (22%) Vitamin A 406IU (8%) Vitamin C 9mg (10%) Calcium 63mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 434

% Daily Value*

Calories 434kcal 22%
Carbohydrates 82g 27%
Protein 14g 28%
Fat 5g 8%
Saturated Fat 1g 5%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 1g 5%
Trans Fat 0.1g 5%
Cholesterol 59mg 20%
Sodium 621mg 26%
Potassium 296mg 6%
Fiber 1g 4%
Sugar 11g 22%
Vitamin A 406IU 8%
Vitamin C 9mg 10%
Calcium 63mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.