Dinner

Spicy Korean Tteokbokki Recipe with Vegetables and Eggs Recipe

Name: Spicy Korean Tteokbokki Recipe with Vegetables and Eggs Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Korean
Ingredients: 300 g rice cakes (tteok); 2 cups water; 2 cups anchovy or beef broth; 150 g fish cakes, sliced; 1 cup cabbage, thinly sliced; 1 cup carrots, julienned; 2 stalks green onions, chopped; 1/2 cup gochujang (Korean red chili paste); 2 tbsp soy sauce; 2 tbsp sugar; 2 cloves garlic, minced; 1 tbsp sesame oil; Toasted sesame seeds, for garnish; Hard-boiled eggs, sliced (optional, for garnish)

ByLila Prescott September 18, 2026September 18, 2026

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Introduction

Tteokbokki is a beloved Korean street food known for its chewy rice cakes drenched in a spicy, savory sauce. This recipe offers a perfect balance of heat, sweetness, and texture, making it a comforting dish to enjoy any time.

A white bowl filled with thick, cylindrical rice cakes covered in a glossy, reddish-orange spicy sauce, giving a shiny and slightly oily appearance. On top, two halves of a boiled egg reveal a bright yellow yolk surrounded by firm white. The dish is sprinkled with white sesame seeds and chopped green onions, adding small pops of white and green. The bowl rests on a white marbled surface, and the background is softly blurred. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

300 g rice cakes (tteok)
2 cups water

2 cups anchovy or beef broth
150 g fish cakes (sliced)

1/2 cup gochujang (Korean red chili paste)
2 tbsp soy sauce

2 tbsp sugar
2 cloves garlic (minced)
1 cup cabbage (thinly sliced)

1 cup carrots (julienned)
2 stalks green onions (chopped)
1 tbsp sesame oil

Toasted sesame seeds (for garnish)
Hard-boiled eggs (sliced, for garnish)

Instructions

Step 1: In a large pot, bring the water and broth to a boil.

Step 2: Add the rice cakes and fish cakes to the pot and cook for about 5 minutes until the rice cakes are softened.
Step 3: In a small bowl, mix together the gochujang, soy sauce, sugar, and minced garlic to make the sauce.
Step 4: Add the sauce to the pot along with the cabbage, carrots, and green onions. Cook for another 5 to 7 minutes until the vegetables are tender.

Step 5: Stir in the sesame oil and remove the pot from heat.
Step 6: Serve hot, garnished with toasted sesame seeds and sliced hard-boiled eggs if desired.

Tips & Variations

For a richer broth, use homemade anchovy and kelp stock instead of store-bought broth.

Add ramen noodles or boiled instant noodles towards the end for a heartier meal.
Adjust the amount of gochujang to control the spice level according to your taste.
Vegetarian version: replace fish cakes and broth with vegetable broth and tofu slices.

Storage

Store leftover tteokbokki in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat with a splash of water or broth to loosen the sauce. It’s best enjoyed fresh as rice cakes can harden after refrigeration.

How to Serve

A white bowl filled with glossy, cylindrical rice cakes coated in a thick, shiny red sauce piled up to the top. The rice cakes have a slightly sticky texture and are scattered with white sesame seeds and small chopped green onions for contrast. On top of the rice cakes lay two halves of a boiled egg, showing off bright yellow yolks surrounded by smooth white edges. The background is a white marbled surface with soft-focus kitchen items behind, giving a fresh and clean look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen rice cakes for tteokbokki?

Yes, frozen rice cakes can be used. Just soak them in warm water for 10 to 15 minutes before cooking to soften.

How spicy is tteokbokki?

The spice level depends on the amount of gochujang used. It typically has a moderate heat but can be adjusted to mild or very spicy based on preference.