Tteokbokki Recipe (Korean Spicy Rice Cakes) Recipe
If you’re craving the ultimate comfort food with the perfect blend of spicy, savory, and chewy, this Tteokbokki Recipe (Korean Spicy Rice Cakes) absolutely delivers! These irresistible rice cakes simmer in a luscious, fiery sauce until every piece soaks up mouthwatering flavor. Whether you’re new to Korean street food or a longtime fan, making tteokbokki at home is delightfully easy and incredibly rewarding — every bite is packed with bold, unforgettable taste.
Ingredients You’ll Need
Gathering the right ingredients is the secret to making this Tteokbokki Recipe (Korean Spicy Rice Cakes) shine. Each item in your shopping basket isn’t just a basic add-on: it’s an essential element contributing either chewy texture, rich umami, or a flash of color to every bite. Let’s break down what you’ll need:
- Rice cakes (400g, preferably fresh): Opt for fresh if possible—they’re extra chewy and soak up flavor, but frozen works with a quick soak in warm water.
- Spring onions (3 pieces, whites chopped & greens cut into long sticks): Bring mild sharpness and a pop of color to the dish.
- Vegetable stock (2 cups): A flavorful base that carries all the savory, spicy flavors and keeps things perfectly saucy.
- Gochujang (¼ cup, Korean red pepper paste): The heart of the signature spicy-sweet sauce—don’t substitute this!
- Gochugaru (1 tbsp, Korean red pepper powder): Add that unmistakable smokiness and vivid color.
- Garlic (4 tbsp, finely chopped): Provides aromatic depth and a tiny punch of heat.
- Tomato ketchup (2 tbsp): Gives a tangy sweetness and balances the spices.
- Sugar (1 tbsp): Rounds out the chili heat with a subtle, gentle sweetness.
- Soy sauce (2 tsp): Adds salty, umami undertones to the sauce.
- Toasted sesame seeds (1 tsp): Sprinkle on top for nutty crunch and visual flair.
- Toasted sesame oil (2 tsp): A must for that classic, irresistible sesame aroma at the finish.
- Spring onions (1 piece, finely chopped): Reserve for a fresh garnish that lifts the whole dish.
How to Make Tteokbokki Recipe (Korean Spicy Rice Cakes)
Step 1: Prepare Your Rice Cakes
If you’re using fresh rice cakes, you’re already good to go! Just separate them and have them ready. For frozen rice cakes, make sure to thaw and soak them in warm water for about 15 minutes before cooking. This extra step revives their chewy texture and ensures they absorb all that luscious sauce later.
Step 2: Make the Flavorful Sauce
In a medium bowl, combine the gochujang, gochugaru, finely chopped garlic, tomato ketchup, sugar, and soy sauce. Mix until everything is beautifully blended. This vibrant, spice-packed mixture is the secret behind the bold flavor in the Tteokbokki Recipe (Korean Spicy Rice Cakes), so take a moment to inhale the rich aroma!
Step 3: Simmer the Stock and Rice Cakes
Pour your vegetable stock into a large pot and bring it to a lively boil. Add the chopped spring onion whites first—it infuses the base with extra flavor. Once the broth is bubbling, carefully introduce your rice cakes. Stir gently, and let them cook for about two minutes to start softening and soaking up the broth.
Step 4: Combine and Thicken the Sauce
Next, add your prepared sauce mixture to the simmering pot. Stir it well so that the sauce hugs every rice cake. Allow this to come to a boil, then let it cook for 5 to 10 minutes. You’ll notice the sauce thickening into a glossy, spicy coating. As it simmers, toss in the green spring onion strips. These cook briefly, staying fresh and vibrant while flavoring the dish.
Step 5: Finishing Touches
When your sauce has thickened and the rice cakes are delectably tender, sprinkle in the toasted sesame seeds and finely chopped spring onions. Finish with a generous drizzle of toasted sesame oil. These last additions bring a nutty aroma and bright bite that make each serving of Tteokbokki Recipe (Korean Spicy Rice Cakes) irresistible.
How to Serve Tteokbokki Recipe (Korean Spicy Rice Cakes)
Garnishes
A hearty shower of toasted sesame seeds and a scattering of fresh chopped spring onions on top always make your Tteokbokki Recipe (Korean Spicy Rice Cakes) pop. Not only do they give a burst of color and crunch, but they also highlight the deep flavors of the dish. If you like, add a swirl of extra sesame oil or some finely sliced chilies for even more pizzazz.
Side Dishes
This fiery main deserves simple, cooling sides—think crisp sheets of gim (roasted seaweed), crunchy pickled radish, or a bowl of mild cucumber kimchi. These extras help balance the heat and make your meal feel complete. A runny fried egg on top is a dreamy option for a more comforting twist.
Creative Ways to Present
Turn your Tteokbokki Recipe (Korean Spicy Rice Cakes) into a true showstopper by serving in a sizzling cast iron pan or arranging it family-style on a big platter with toothpicks for an interactive dinner. Try portioning into small bowls for easy sharing at a party, or tuck it into a bento box for a spicy on-the-go treat. Don’t be afraid to get playful and make it your own!
Make Ahead and Storage
Storing Leftovers
Let any leftovers cool completely, then transfer them to an airtight container. They’ll stay delicious in the refrigerator for up to 3 days. The rice cakes will continue to soak up flavor, turning every bite into a spicy-sweet treat.
Freezing
If you’d like to store your Tteokbokki Recipe (Korean Spicy Rice Cakes) for longer, transfer cooled portions to freezer-safe containers or bags. They keep well for 1-2 months. Just keep in mind the rice cakes may lose a bit of their signature chewiness after thawing, but the flavor remains bold!
Reheating
Gently reheat in a saucepan over medium heat, adding a splash of water or stock to loosen the sauce if needed. Stir occasionally until warmed through. For a quick fix, you can microwave in short bursts—cover loosely and stir partway to ensure even reheating.
FAQs
Can I use regular rice cakes if I can’t find Korean ones?
Only Korean tteok (rice cakes) deliver the right chew and soak up the sauce just right, but if you’re in a pinch, try to find cylindrical Asian rice cakes rather than the flat ones used in mochi. The texture won’t be exactly the same, but you’ll still have something deliciously satisfying!
Is gochujang very spicy?
Gochujang has a kick, but the heat is well-rounded and mellowed by a bit of sweetness in the paste. This Tteokbokki Recipe (Korean Spicy Rice Cakes) is certainly spicy, but you can always adjust the gochujang and gochugaru to your own spice preference.
Can I make this recipe vegetarian or vegan?
Absolutely! This recipe is already vegetarian, thanks to vegetable stock. Just double-check that your gochujang doesn’t contain any seafood products. You’ll have a hearty, plant-friendly dish that makes everyone happy.
Why are my rice cakes too soft or too hard?
Fresh rice cakes tend to cook up perfectly with just a few minutes. If using frozen, always soak well before cooking. Overcooking can make them gooey, while undercooking leaves them too dense. Follow the timing closely for that perfect chewiness every time!
Can I add protein or veggies?
Definitely! Fish cakes, boiled eggs, cabbage, or even tofu are all classic add-ins for Tteokbokki Recipe (Korean Spicy Rice Cakes). This dish is endlessly customizable, so toss in your favorites and make it your signature version.
Final Thoughts
I can’t say enough about how fun and satisfying it is to make your own Tteokbokki Recipe (Korean Spicy Rice Cakes) at home. The vibrant colors, the spicy-sweet sauce, and that irresistibly chewy texture are a guaranteed crowd-pleaser. Give it a try—you might just find yourself making it on repeat!
Print
Tteokbokki Recipe (Korean Spicy Rice Cakes) Recipe
- Total Time: 35 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
This Tteokbokki recipe is a classic Korean dish featuring spicy rice cakes cooked in a flavorful sauce. It’s a popular street food in Korea and is easy to make at home.
Ingredients
Rice Cakes:
- 400 grams fresh rice cakes
Spring Onions:
- 3 spring onions (whites chopped & greens cut into long sticks)
Veg Stock:
- 2 cups vegetable stock
Sauce:
- 1/4 cup Gochujang (Korean red pepper paste)
- 1 tbsp Gochugaru (Korean red pepper powder)
- 4 tbsp garlic (finely chopped)
- 2 tbsp tomato ketchup
- 1 tbsp sugar
- 2 tsp soy sauce
- 1 tsp toasted sesame seeds
- 2 tsp toasted sesame oil
Instructions
- Prepare Rice Cakes: If using fresh rice cakes, add directly to stock. If frozen, thaw and soak in warm water for 15 mins.
- Mix Sauce: Combine all sauce ingredients, set aside.
- Cook: Boil stock with spring onion whites, add rice cakes, cook for 2 mins. Add sauce, boil until thickened (5-10 mins). Add green onions, cook a few more mins.
- Finish: Add sesame seeds, chopped spring onions, and sesame oil.
Notes
- You can adjust the spice level by adding more or less Gochugaru.
- For a richer flavor, you can add seafood or fish cakes to the dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Tteokbokki, Korean, Spicy, Rice Cakes, Gochujang, Street Food
