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Classic Korean Tteokbokki (Spicy Rice Cakes)

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Glossy spicy Korean tteokbokki rice cakes with fish cake, scallions, and sesame in a black bowl.
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Tteokbokki is one of Korea’s most beloved comfort foods: chewy rice cakes simmered in a glossy gochujang sauce with fish cake and scallions.

A quick stock-based sauce gives the rice cakes plenty of flavor without a long simmer. Keep the heat moderate so the sauce thickens while the cakes stay springy.

If the rice cakes are refrigerated or frozen, soak them in warm water until flexible before adding them to the sauce.

Serving Suggestions

Serve hot with boiled eggs, roasted seaweed, or a crisp cucumber salad. It also makes a lively snack alongside cold barley tea.

A close-up serving of Korean tteokbokki with a rice cake lifted from the glossy spicy sauce.

Recipe Notes

Tteokbokki thickens as it cools. Loosen leftovers with a splash of water or stock while reheating and serve the same day for the best texture.

Glossy spicy Korean tteokbokki rice cakes with fish cake, scallions, and sesame in a black bowl.

Classic Korean Tteokbokki (Spicy Rice Cakes)

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Chewy Korean rice cakes and fish cake simmered in a glossy gochujang sauce with garlic and scallions.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Korean
Calories: 390
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Rice Cakes and Sauce
  • 1 lb Korean rice cakes softened if needed
  • 4 oz Korean fish cakes cut into ribbons
  • 3 cups water or light stock
  • 2 tbsp gochujang Korean red pepper paste
  • 1 tbsp gochugaru Korean chili flakes
  • 1 tbsp soy sauce
  • 1 tbsp granulated sugar
  • 2 cloves garlic minced
Garnish
  • 4 scallions scallions sliced
  • 1 tbsp sesame seeds toasted

Equipment

  • Large skillet
  • Small bowl
  • Wooden spoon
  • Tongs

Method
 

Make the sauce:
  1. Whisk the water or stock, gochujang, gochugaru, soy sauce, sugar, and garlic in a large skillet. Bring to a gentle simmer.
  2. Taste the sauce and adjust the sweetness or heat if needed.
Simmer:
  1. Add the rice cakes and fish cake. Simmer over medium heat for 12 to 15 minutes, stirring often, until the cakes are tender and the sauce is glossy and thick.
  2. If the sauce thickens too quickly, add a splash of water. If it is thin, simmer uncovered for another minute or two.
Finish and serve:
  1. Stir in half the scallions and transfer to serving bowls. Top with the remaining scallions and toasted sesame seeds.
  2. Serve hot while the rice cakes are springy and the sauce is warm.

Nutrition

Calories: 390kcalCarbohydrates: 70gProtein: 11gFat: 7gSaturated Fat: 1gCholesterol: 25mgSodium: 1180mgFiber: 3gSugar: 15g

Notes

  • Soak firm rice cakes in warm water before cooking.
  • Adjust gochugaru to control the heat without changing the sauce texture.
  • Serve immediately for the best chewy texture.

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