Tteokbokki is a delicious Korean snack made up of soft and chewy rice cakes that’s coated in a spicy and sweet glaze. Just like in the streets of Korea, this dish is incredibly easy to prepare by simply throwing everything into one pot!
Ingredients and Substitutions
*The Recipe Card below includes all the full measurements for these ingredients!
Rice Cakes: You can find these either fresh (best texture) or refrigerated/frozen. If using non-fresh, be sure to soak them for about 20 to 30 minutes to soften slightly prior to cooking.
Dashi: This will be our simmering liquid for the tteokbokki, giving it a deeply savory, umami taste. Feel free to use water, vegetable stock, chicken stock, or anchovy stock as quick replacements.
Gochujang, gochugaru, soy sauce, sugar, corn syrup, sesame oil: To make the peppery, spicy, lightly sweet sauce. Feel free to add more or less Korean chili flakes to preference according to how spicy you’d like this to be. Gochugaru can be substituted with crushed Chinese chili flakes. Corn syrup can be replaced with white sugar.
Instructions
*The Recipe Card below includes all the full detailed instructions!
Prepare the tteokbokki paste by mixing all the ingredients together until evenly combined.
Add the dashi and tteokbokki paste together. Bring this mixture to a light boil.
Once boiling, add in the rice cakes until softened.
Finally add in the fish cakes, cabbage, green onions, sesame oil, and boiled eggs. Enjoy!
FAQs (Frequently Asked Questions)?
Is this spicy?
Yes, this dish is normally fairly spicy, and depending on the location you go to, the spiciness can vary. You can always adjust the amount of gochujang and gochugaru in the recipe if you’d like!
Can I reheat this?
Yes, usually if I have tteokbokki leftover in the fridge, I’ll just place it directly into a sauce pan with a little bit of extra stock, stirring occasionally. You’ll want to let it simmer over medium heat for about 5 minutes, or until the rice cakes have softened up again.
Looking for more spicy recipes? Here’s a couple more from our recent chili oil series!:
- 10-Minute Chili Oil Noodles
- Mapo Tofu
- Chili Peanut Bok Choy
- Chili Garlic Sinangag (Filipino Fried Rice)
Tteokbokki (Korean spicy rice cakes)
Tteokbokki is a delicious Korean snack made up of soft and chewy rice cakes that’s coated in a spicy and sweet glaze. Just like in the streets of Korea, this dish is incredibly easy to prepare by simply throwing everything into one pot!
Keep the screen of your device on
Ingredients
400 g rice cakes (garaetteok), soaked for ~20 minutes in warm water if using from refrigerated or frozen
3 cups dashi (can be substituted with water, vegetable stock, or chicken stock)
1 teaspoon sesame oil
- Tteokbokki paste:
2.5 tablespoons Korean hot pepper paste (gochujang)
1 to 2 tablespoons fine Korean hot pepper flakes (gochugaru)
1 tablespoon soy sauce
1 tablespoon sugar
1 tbsp corn syrup (if omitting, can be substituted with an extra 1/2 tbsp sugar)
- Add-ins:
100 g Korean fish cakes (eomuk), cut into triangles
50 g cabbage, roughly chopped
2 hardboiled eggs, halved
1 green onion, chopped
Directions
- Prepare the tteokbokki paste by mixing all the ingredients together until evenly combined.
- Add the dashi and tteokbokki paste together in a pot or a deep pan. Mix thoroughly to combine until no clumps of paste are left. Bring this mixture to a simmer over medium heat.
- Once the mixture is simmering, add in the rice cakes and let simmer until slightly softened (depending on how fresh your rice cakes are, this might take anywhere between 5 to 10 minutes).
- Once the rice cakes have softened, add in the fish cakes, cabbage, and sesame oil. Increase the heat to medium-high and begin boiling the sauce to rapidly reduce the liquid.
- Continue to reduce the sauce until it’s lightly thickened and can coat the rice cakes. Garnish with green onion and top with the boiled eggs. Serve warm and enjoy!
Disclosure: Some links on this page are affiliate links, meaning that at no additional cost to you, we may receive compensation from purchases made through these links. As an Amazon Associate, I can earn from qualifying purchases.
){kind=link}
Pingback: Taiwanese Popcorn Chicken | Iankewks
Pingback: Vietnamese Pizza (Banh Trang Nuong) | Iankewks