Easy Tteokbokki Recipe (Korean Spicy Rice Cakes)

Tteokbokki is a spicy, savory Korean street food made with chewy rice cakes simmered in a bold gochujang-based sauce. It’s comforting, satisfying, and easy to make at home with just a handful of ingredients. Perfect as a snack, side, or quick meal.

I first discovered Tteokbokki years ago when one of my best friends, who is Korean, introduced me to it. I was immediately hooked on the chewy rice cakes and that signature spicy-sweet sauce. It quickly became a staple in my kitchen, and I spent years trying to get the heat and comfort just right at home.

After all that time refining my own version, my wife and I finally made it to Seoul to try the real thing. Eating it at a busy street stall together was a game changer. It confirmed that while the flavors are bold, you don’t need a complicated process to make it taste incredible. This recipe stays true to the authentic version we fell in love with in South Korea.

We streamlined everything to make it easy for any home cook. By using a few pantry staples and a simple simmering method, you can bring the taste of Seoul street food right to your table.

What are the key ingredients to make Tteokbokki?

Name: Tteokbokki (Korean Stir-Fried Rice Cakes)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 2 cups or 350g rice cakes; 1 cup or 150g fish cakes (optional); 2 cups soup stock (Korean anchovy-kelp broth or Hondashi or water for ease, see note); ¼ medium onion (sliced thin); 2 ½ tablespoons gochujang; 1 ½ tablespoons sugar; 1 tablespoon soy sauce; 2 garlic cloves (finely minced or crushed); 1 teaspoon gochugaru; 1 green onion (chopped and white and green parts separated); 1 teaspoon sesame oil; 1 teaspoon sesame seeds (for garnish)

THE MAIN COMPONENTS:

RICE CAKES: These are the star of the show. Look for “Garae-tteok” (cylindrical rice cakes) in the refrigerated or frozen section of your local Asian market.
FISH CAKES: These add a savory, salty element and a different chewy texture. They are usually sold in thin sheets that you can easily slice into triangles or bite-sized pieces.
SOUP STOCK: Use an anchovy-kelp broth or Hondashi for a quick umami-rich base. Plain water works in a pinch, but the stock adds much more depth.

SEASONING & SAUCE:

GOCHUJANG: This fermented Korean chili paste is the essential ingredient. It provides the signature thick, spicy, and slightly sweet base for the sauce.
GOCHUGARU: These Korean chili flakes add a vibrant red color and an extra layer of smoky heat without making the sauce too thick.
SOY SAUCE & SUGAR: These balance the spice with saltiness and sweetness, creating that perfectly rounded flavor typical of Korean street food.
AROMATICS: Sliced onions and garlic are simmered directly in the sauce to provide a sweet, savory foundation.

THE FINISH:

TOASTED SESAME OIL: Stirred in at the very end to add a nutty aroma.
GARNISH: Fresh green onions and sesame seeds provide a hit of brightness and crunch just before serving.

Step-by-Step Instructions

Prep the Rice Cakes

If your rice cakes are frozen or quite firm from the fridge, soak them in warm water for about 10 minutes. This ensures they cook evenly and maintain a soft, chewy texture.

Mix the Sauce

In a small bowl, whisk together the gochujang, sugar, soy sauce, garlic, and gochugaru. Mixing this beforehand ensures the sugar dissolves and the spices are evenly distributed.

Boil the Base

Bring your soup stock to a boil in a shallow pot or large skillet over medium-high heat. Once it reaches a rolling boil, stir in your prepared sauce mixture until it is fully dissolved into the liquid.

Simmer and Thicken

Add the soaked rice cakes, fish cakes, and onions to the pot. Stir well to combine. Let the mixture boil for 3 to 5 minutes until the rice cakes are soft.

Reduce for Texture

Lower the heat to a simmer for another 2 to 4 minutes. As the starch from the rice cakes releases, the sauce will thicken into a rich glaze.

Garnish and Serve

Once the sauce has reached your desired thickness, stir in the sesame oil. Top with the green onions and sesame seeds. Serve immediately while the rice cakes are at their chewiest.

VEGAN & VEGETARIAN SWAPS

The signature chewy texture and spicy-sweet flavor of Tteokbokki are easy to maintain by making these simple adjustments to the protein and broth.

PLANT-BASED BROTH: Replace the anchovy-kelp broth or Hondashi with a rich vegetable stock or a shiitake mushroom broth. For a more traditional flavor profile, simmer a large piece of dried kelp (dashima) in water for 15 minutes to create a savory, vegan base.
FISH CAKE ALTERNATIVES: Omit the fish cakes and replace them with fried tofu pouches (yubu), firm tofu, or thickly sliced king oyster mushrooms. These options provide a similar satisfying chew and soak up the spicy sauce beautifully.
SAUCE CHECK: Ensure your Gochujang is vegan-friendly, as some commercial brands occasionally contain small amounts of honey or beef extract. Most standard tubs are naturally plant-based, but a quick label check is always a good idea.

Storage & Reheating

Tteokbokki is best enjoyed fresh because rice cakes tend to harden as they cool. If you have leftovers, store them in an airtight container in the fridge for up to two days. To reheat, place the leftovers in a pan with a splash of water or broth and simmer over low heat. Stir gently until the sauce thins out and the rice cakes become soft and chewy again. Avoid the microwave if possible, as it can make the rice cakes rubbery.