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Easy Tteokbokki (Spicy Korean Rice Cakes) – 15 Minute Recipe

 Make authentic Tteokbokki at home in 15 minutes. Chewy Korean rice cakes simmered in a sweet and spicy Gochujang sauce with fish cakes. The ultimate comfort food.

Introduction

If you are looking for the ultimate Korean comfort food, look no further than Tteokbokki (떑볢이). These chewy, cylindrical rice cakes are world-famous for their addictive texture—soft like mozzarella but chewy like mochi. They are simmered in a thick, fiery red sauce made from Gochujang (chili paste) and Gochugaru (chili flakes). This version is the classic "street food style" you’d find at a Pojangmacha (street stall) in Seoul: sweet, spicy, and savory.

Ingredients

The Base

  • 1 lb (450g) Korean Rice Cakes (Garaetteok) - fresh or frozen

  • 2 sheets of Korean Fish Cake (Eomuk), cut into triangles

  • 2 cups Anchovy Broth (or water with dashi powder)

  • 2 Green Onions, chopped (save some for garnish)

The Sauce (Seasoning)

  • 3 tbsp Gochujang (Korean Chili Paste)

  • 1 tbsp Gochugaru (Korean Chili Flakes) - Adjust for heat

  • 2 tbsp Sugar (or 1 tbsp Sugar + 1 tbsp Corn Syrup for gloss)

  • 1 tbsp Soy Sauce

  • 1 tsp Minced Garlic

Optional Add-ins

  • Hard-boiled eggs

  • Mozzarella cheese (for a mild, cheesy version)

Instructions

  1. Prep the Rice Cakes: If using frozen rice cakes, soak them in warm water for 10 minutes to soften. If fresh, just rinse them quickly.

  2. Make the Broth: In a large wok or shallow pan, pour in the anchovy broth (or water). Add the sauce ingredients (Gochujang, Gochugaru, sugar, soy sauce, garlic). Whisk well until the paste dissolves. Bring to a boil.

  3. Simmer: Add the rice cakes. Cook on medium-high heat for about 8–10 minutes. Stir frequently so the cakes don't stick to the bottom.

  4. Add Fish Cakes: Once the sauce has reduced slightly and the rice cakes are softened, add the fish cakes and the white parts of the green onions. Simmer for another 2–3 minutes.

  5. Thicken & Serve: The sauce should now be thick and glossy, clinging to the rice cakes. If it's too runny, simmer longer. Turn off the heat. Garnish with the green parts of the green onion and sesame seeds. Serve immediately while chewy





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