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5.0 from 51 votes

Tteokbokki - Spicy Korean Rice Cakes

This Tteokbokki recipe is the BEST recipe that tastes just like the street food you get in Korea. Full of flavors but simple to make.

Prep Time
10 mins
Cook Time
10 mins
Total Time
22 mins
Servings: 2
Calories: 1230 kcal
Course: Side Dish , Snacks
Cuisine: Korean

Ingredients

  • 2 cups Tteokbokki Rice Cakes Tteokbokki tteok (1 cup = 6 oz)
  • 2 Tbsp Gochujang (red chili paste)
  • 4 tsp sugar
  • 2 tsp soy sauce jin ganjang
  • 1.5 cups kelp broth or water or anchovy broth
  • 1/4 tsp garlic powder Substitute fresh chopped garlic just double the amount of powder
  • sesame seeds sprinkling (optional)
  • sesame oil swirl (optional)

Instructions

    Cup of Yum
  1. Make Kelp broth - soak dried kelp (Dasima) or Kombu in hot water for at least 10 min. Substituting with plain water is OK but won't be as flavorful.
  2. Prepare Rice Cakes - If you have fresh or refrigerated rice cakes then just pull them apart so they are all separated. If your tteok/dduk is frozen, defrost by soaking it in cold water for a few minutes and then drain.
  3. Pour kelp broth (or water) into a pan. Add tteok (rice cakes) from 2 and turn heat on medium high and bring to boil.
  4. Add Tteokbokki Sauce - you can premix the sauce in a bowl first or you can just add Gochujang, sugar, soy sauce, garlic powder or chopped garlic directly and mix in the pan. Optionally, add fish cakes cut into strips.
  5. Once it starts to boil, lower heat to simmer and let it reduce for 10-13 min depending on how thick you want the sauce to be. The picture below shows after I simmered for 12min with some gochugaru (red chili powder) sprinkled for extra spicy kick!
  6. Sprinkle some chopped green onions, sesame seeds and a swirl of sesame oil (which I forgot in the video..oops!). ENJOY!!

Notes

  • How to Store Leftovers - store leftover tteokbokki in the fridge up to 3-4 days.
  • How to Reheat Tteokbokki - you can reheat in the microwave with a splash of water added OR you can reheat in a pan on medium heat with 3-4 Tbs of water added until the tteok becomes soft.
  • Topping Ideas - BOILED EGG is a very popular topping that adds protein to Tteokbokki. You can also top with Mozzarella cheese, Ramen noodles and dumplings. And Japchae (cellophane) noodles!
  • Make it GLUTEN FREE - use GF gochujang and soy sauce to make it Vegan and Gluten Free.

Nutrition Information

Serving 2g Calories 1230kcal (62%) Carbohydrates 276g (92%) Protein 22g (44%) Fat 13g (20%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Sodium 1708mg (71%) Potassium 134mg (4%) Fiber 10g (40%) Sugar 20g (40%) Vitamin A 65IU (1%) Vitamin C 5mg (6%) Calcium 17mg (2%) Iron 0.5mg (3%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 1230

% Daily Value*

Serving 2g
Calories 1230kcal 62%
Carbohydrates 276g 92%
Protein 22g 44%
Fat 13g 20%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Sodium 1708mg 71%
Potassium 134mg 3%
Fiber 10g 40%
Sugar 20g 40%
Vitamin A 65IU 1%
Vitamin C 5mg 6%
Calcium 17mg 2%
Iron 0.5mg 3%

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