Spicy Korean Tteokbokki Rice Cakes Recipe

If you’ve ever wandered into a bustling Korean street market or a cozy little restaurant craving something bold, chewy, and downright addictive, then you’re going to fall head over heels for my Spicy Korean Tteokbokki Rice Cakes Recipe. I absolutely love how this dish combines tender rice cakes with a rich, spicy, and slightly sweet sauce that just hugs every bite. When I first tried making tteokbokki at home, I was amazed by how easily it came together and how well it satisfied those fiery cravings. Stick with me, and I’ll share everything you need to nail this fan-freaking-tastic Korean street food right in your own kitchen.

this Recipe

Ingredients You’ll Need

Getting the right ingredients is half the joy of making Spicy Korean Tteokbokki Rice Cakes Recipe. Each element contributes a key flavor or texture, so sourcing fresh rice cakes and authentic Korean staples really pays off. I recommend checking your local Asian market or ordering online for the best quality tteok (rice cakes) and gochujang paste.

• Anchovy stock or dashi: I love this for the deep umami that makes the sauce sing — but chicken stock or even water works in a pinch.
• Korean rice cakes: This is the star ingredient. Choose oval-shaped “garaetteok” rice cakes for that perfect chewy bite.
• Korean fish cakes: Adds a delightful texture contrast and extra savory flavor to balance the spice.
• Soy sauce: For saltiness and depth in the sauce.
• Sugar or sweetener: I often use a mix of brown sugar and honey rice syrup — sweetness is key to balancing the heat.
• Gochugaru (Korean chili powder): Adds smoky heat; feel free to adjust to your spice comfort level.
• Minced garlic: Because garlic just makes everything better!
• Gochujang (Korean chili paste): This paste is the backbone of that famous fiery sauce.
• Green onion (optional): A fresh garnish that adds color and a mild bite.

Variations

I love experimenting with this recipe depending on the season or my mood. You’ll find that once you get comfortable, you can easily tweak the heat or add your favorite goodies to make it your own.

• Add boiled eggs: I discovered that halved boiled eggs soak up the sauce beautifully, making the dish more hearty and satisfying.
• Include veggies: Try adding cabbage or carrots for a fresh crunch and added nutrition.
• Make it vegan: Swap anchovy stock for vegetable broth, skip the fish cakes, and double down on mushrooms or tofu for protein.
• Vary the sweetness: If you prefer a less sweet sauce, cut the sugar by half — my family likes it right in the middle!

How to Make Spicy Korean Tteokbokki Rice Cakes Recipe

Step 1: Prepare Your Ingredients

First things first — if your rice cakes are frozen, take them out and soak in warm water for about 10 minutes. This softens them up so they’ll cook evenly and get that signature chewy texture. While you’re at it, mix up the sauce ingredients in a small bowl. This makes things easier when you cook because the sauce is ready to go.

Step 2: Heat the Base and Combine

Pour your anchovy stock (or stock alternative) into a large pan and bring it to a boil over medium heat. Then add the soaked rice cakes and pour in your sauce mixture. Give it a good stir to make sure everything starts mingling. This is when your kitchen begins to fill with that wonderful spicy aroma that makes your mouth water.

Step 3: Cook Until Thick and Chewy

Keep stirring every few minutes and let the sauce reduce for about 10 minutes — you’ll notice it thickening and coating each rice cake beautifully. Once the sauce looks glossy and syrupy, drop in the fish cakes, stir, and cook for another 2 minutes until everything’s heated through. That’s it — time to grab your chopsticks!

How to Serve Spicy Korean Tteokbokki Rice Cakes Recipe

Garnishes

I regularly top my tteokbokki with thinly sliced green onions for a pop of freshness and color. Sometimes, I sprinkle toasted sesame seeds for a subtle nuttiness that pairs wonderfully with the spicy sauce. These little touches make the dish look restaurant-worthy and taste even better.

Side Dishes

My favorite sides with this are simple and crunchy. Cucumber kimchi or a crisp cabbage salad cut through the heat nicely. If you want heartier options, serve it with a bowl of steamed rice or a mild, cooling egg roll omelette to balance the spice.

Creative Ways to Present

For special occasions, I like arranging the tteokbokki in shallow bowls topped with a mixture of sliced boiled eggs, scallions, and a drizzle of mayo or creamy sauce to mellow the heat. It’s fun to serve it family-style with chopsticks and plenty of napkins—trust me, it turns dinner into a party.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers — which doesn’t happen often in my house — store them in an airtight container in the fridge for up to 2 days. When you reheat, add a splash of water or broth to loosen the sauce and revive the rice cakes’ softness.

Freezing

Freezing isn’t my first choice because rice cakes tend to change texture after thawing, getting a little hard or rubbery. But if you want to prep in advance, freeze the cooked rice cakes and sauce separately in airtight containers, then defrost gently in the fridge before reheating.

Reheating

To reheat, I warm the tteokbokki in a pan over medium-low heat with a bit of water or stock to loosen the sauce. Stir gently and keep an eye so it doesn’t stick or dry out — this method brings back that lovely chewy texture almost like freshly made.

FAQs

Final Thoughts

This Spicy Korean Tteokbokki Rice Cakes Recipe holds a special place in my heart because it’s so simple yet packs layers of flavor and comforting texture. I used to struggle with making tteokbokki at home until I discovered the trick of anchovy stock and soaking my rice cakes — since then, it’s been a hit every time. I hope you’ll enjoy this recipe as much as my family and I do and that it brings a little bit of Korean street-food magic to your kitchen. Go ahead, dive in, and savor every spicy, sweet bite!

Spicy Korean Tteokbokki Rice Cakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 146 reviews

• Author: Hannah
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Korean

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Description

Easy Tteokbokki is a classic spicy Korean street food made with chewy rice cakes, savory fish cakes, and a flavorful, spicy-sweet sauce. This recipe uses anchovy stock or chicken stock as a base for a rich umami flavor, combined with gochujang and gochugaru to give it authentic Korean heat. Perfect for a quick and satisfying meal, it comes together in just 20 minutes.

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Ingredients

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Main Ingredients

• 3 cups anchovy stock dashi, unsalted chicken stock, or water
• 1 lb (450g) Korean rice cakes
• 2–3 sheets Korean fish cakes, defrosted and cut into bite-sized pieces
• Green onion, optional for garnish

Tteokbokki Sauce

• 2 tbsp soy sauce
• 2 tbsp sugar (or 1 tbsp for reduced sweetness)
• 1 tbsp Gochugaru (Korean chili powder), adjust to desired heat level
• 2 cloves garlic, minced
• 2 tbsp honey rice syrup, oligo syrup, or your choice of liquid sweetener
• 3 tbsp Gochujang (Korean red chili paste)

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Instructions

1. Prepare the Sauce: In a small bowl, combine soy sauce, sugar, gochugaru, minced garlic, honey rice syrup, and gochujang. Mix well to create a smooth, balanced spicy-sweet sauce.
2. Defrost Rice Cakes: If your Korean rice cakes are frozen, soak them in warm water for about 10 minutes to soften them before cooking. This ensures an even cook and chewy texture.
3. Boil the Stock: Pour 3 cups of anchovy stock, dashi, unsalted chicken stock, or water into a large pan. Bring it to a boil over medium heat, creating the flavorful base for your tteokbokki.
4. Cook Rice Cakes with Sauce: Add the softened rice cakes along with the prepared sauce into the boiling stock. Stir frequently and let it cook for about 10 minutes, allowing the sauce to reduce and thicken while the rice cakes become tender and chewy.
5. Add Fish Cakes: Once the sauce has thickened and rice cakes are soft, add the defrosted, cut fish cakes to the pan. Cook together for an additional 2 minutes to heat through and absorb flavors.
6. Garnish and Serve: Remove from heat. Optionally, garnish with sliced green onions for a fresh and colorful finish. Serve immediately to enjoy the perfect chewy texture of the rice cakes.

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Notes

• Using anchovy stock or dashi base adds a deep umami flavor that enhances the overall dish compared to plain water or chicken stock.
• Tteokbokki is best enjoyed fresh and hot. The rice cakes will harden as they cool, so serve immediately after cooking.
• You can adjust the heat level by varying the amount of gochugaru and gochujang based on your spice preference.
• If you prefer less sweetness, reduce the sugar or honey syrup amounts accordingly.

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Nutrition

• Serving Size: 1 serving (approximately 1/2 of the recipe)
• Calories: 400 kcal
• Sugar: 15 g
• Sodium: 1200 mg
• Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 80 g
• Fiber: 2 g
• Protein: 8 g
• Cholesterol: 15 mg