Chewy rice cakes, a spicy sweet sauce, and about 20 minutes. A Korean street food classic made at home.
Tteokbokki
- 400 g tteok (Korean rice cakes)
- 2 fish cakes, sliced, optional
- 2 tbsp gochujang
- 1 tbsp gochugaru
- 1 tbsp soy sauce
- 1 tbsp sugar
- 300 ml water or anchovy stock
- 2 spring onions, sliced
- 1 tsp sesame oil, to finish
- If the rice cakes are hard or frozen, soak them in warm water for 10 minutes to soften.
- Bring the water or stock to a simmer in a wide pan. Whisk in the gochujang, gochugaru, soy sauce and sugar.
- Add the rice cakes and fish cakes, if using. Simmer for 10 to 12 minutes, stirring often, until the sauce thickens and clings to the rice cakes.
- Scatter with spring onions, drizzle with sesame oil, and serve straight from the pan.
What is tteokbokki?
Tteokbokki is a Korean street food of chewy cylinder rice cakes simmered in a sweet and spicy sauce made with gochujang and gochugaru. Fish cakes, boiled eggs and spring onion are common additions.
It is sold from street carts across Korea and is a favourite after school snack. The sauce is thick, glossy and bright red, with a gentle sweetness that balances the heat.
Ingredient notes and UK swaps
- Rice cakes (tteok): cylinder shaped garae tteok, sold chilled or frozen in Korean grocers. Soak hard or frozen ones in warm water for 20 minutes first.
- Fish cakes (eomuk): sold frozen in flat sheets. Cut into triangles or strips.
- Stock: anchovy and kelp stock is traditional. Water with a little dashi powder or chicken stock works.
- Sauce: gochujang, gochugaru, soy sauce, sugar and garlic.
Serving and storing
Serve hot, straight from the pan. Tteokbokki is best eaten fresh, as the rice cakes turn hard in the fridge. To reheat leftovers, simmer them in a little water until soft again.
Tips for the best tteokbokki
- Stir often once the rice cakes go in, since the sauce is thick and can catch on the bottom of the pan.
- Soak hard or frozen rice cakes first, or they will stay tough in the middle.
- Add a splash more water if the sauce reduces too far before the rice cakes are fully soft.
Getting the rice cakes properly soft
If using refrigerated or frozen rice cakes, soak them in warm water for 10 to 20 minutes before cooking, skipping this step is the most common reason homemade tteokbokki turns out with hard, chewy centres rather than fully soft rice cakes.
Frequently asked questions
Where do I find tteok?
Korean grocers stock it fresh, frozen or vacuum packed. It is usually in the chilled or frozen section rather than the dry goods aisle.
Is tteokbokki very spicy?
Medium, and adjustable. Reduce the gochugaru for a milder version, or add extra for more heat.
Can I add cheese to tteokbokki?
Yes. Melting a slice of mozzarella or cheddar over the top is a popular modern twist in Korea.
