Classic Tteokbokki (Street-Style Korean Spicy Rice Cakes)

Recreate Korea’s most beloved street snack at home! This classic tteokbokki recipe brings the real flavor of Korea — chewy rice cakes simmered in a glossy gochujang sauce layered with fine gochugaru, brown sugar, and savory stock. Quick, satisfying, and perfect for weeknight cravings or a cozy Korean-style meal.

After school, my friends and I would huddle around a bubbling pot of tteokbokki (떡볶이), the spicy Korean rice cakes sold at street stalls and market corners. We’d grab our disposable chopsticks and wait for those chewy rice cakes to soak up the fiery red sauce — pure happiness: simple, satisfying, and unforgettable.

If you love Korean street foods as much as I do, check out my Korean Street Foods Roundup — you’ll find all my favorite market snacks there!

Today, there are countless versions of tteokbokki — from creamy Rose Tteokbokki to pan-fried Gireum Tteokbokki with gochugaru, and even the soy-based Gungjung Tteokbokki for those who prefer a non-spicy version.

I love them all, but nothing replaces the classic gochujang version that I grew up with. I’ve spent years chasing that exact flavor from my childhood, testing countless combinations until I finally landed on one that comes incredibly close.

The Flavor Trick That Makes This Tteokbokki Stand Out

Every Korean home cook and street vendor has their own take on tteokbokki, but mine stays true to the classic bunshik style — chewy rice cakes simmered in a glossy red gochujang sauce with fish cakes and Korean leeks.

What makes my version a little different is how I build the flavor.

• I use fine gochugaru (Korean chili powder) instead of coarse — It creates a smoother texture and rich scarlet color that clings perfectly to each rice cake.
• A small pinch of onion powder adds a layer of savory depth you don’t get from just gochujang and sugar alone.
• A touch of brown sugar replaces white for deeper caramel sweetness, while a pinch of onion powder adds savory depth you don’t get from gochujang alone.

And here’s a detail many people overlook — the real Korean tteokbokki always starts with anchovy stock (myulchi yuksu) as the base. Trust me, it doesn’t taste fishy at all. It just adds an incredible layer of umami that brings the sauce to life.

Tteokbokki should never be overly sweet — the right balance of spicy, sweet, a hint of tang, and subtle umami makes it irresistible. When all those flavors come together in that sticky red sauce, it’s heaven for anyone who grew up with a Korean palate… even if some people still don’t quite love the chewy rice cake texture (and that’s okay, LOL).

Key Ingredients for Authentic Tteokbokki

You don’t need many ingredients for great tteokbokki — these few essentials give it that unmistakably Korean street-food flavor.

Rice cakes (tteok, 떡): Use garaetteok — the long, cylinder-shaped rice cakes made specifically for tteokbokki. You can find them fresh or vacuum-sealed at most Korean grocery stores, and often in the refrigerated section of larger Asian markets.

Fish cakes (eomuk, 어묵): Go for thin, flat fish cake sheets. They’re light, slightly chewy, and soak up the sauce beautifully. Cut them into triangles or strips, just like you’d find at a bunshikjip (Korean snack shop).

Korean leek (daepa, 대파): Thicker and more aromatic than Western green onions, Korean leeks add a mild sweetness when simmered in the sauce. If you can’t find them, use a bunch of large green onions as the next best thing.

Korean stock coin: My go-to shortcut when I don’t have time to make anchovy broth from scratch. Just drop a coin into the skillet with water, gochujang, and gochugaru — it melts right in, creating a deep, savory base in minutes. It’s fast, convenient, and still gives you that rich yuksu flavor that’s essential for real Korean tteokbokki (and no, it doesn’t taste fishy — just deliciously balanced).

Tteokbokki sauce: The heart of this dish is the sauce — a simple yet balanced mix of gochujang (Korean red chili paste) and gochugaru (Korean chili flakes). I use fine-grind gochugaru for a smooth texture and that beautiful scarlet sheen that clings perfectly to the rice cakes.

Step-by-Step: How to Make Tteokbokki

You can find full measurements and detailed instructions in the recipe card below

Prepare rice cakes and fish cakes. If your rice cakes are refrigerated or frozen, soak them in warm water for about 10 minutes to soften and loosen the texture. For the fish cakes, cut them into large bite-sized triangles (or any shape you like).

Simmer the sauce and rice cakes together. Add water, your stock coins, gochujang, gochugaru, brown sugar, and onion powder to a deep skillet or shallow pot. Bring it to a gentle simmer, then add the rice cakes. Cook until they turn soft and chewy, stirring often so they don’t stick to the bottom.

Add the fish cakes and leeks. Once the sauce begins to thicken, stir in your fish cakes and sliced Korean leeks. Let everything simmer for a few more minutes so the flavors meld beautifully, stirring occasionally.

Adjust the sauce to your liking — slightly soupy for the classic Korean street style (my personal favorite) or thicker and glaze-like if you prefer a heartier version. Remember, the sauce will continue to thicken a bit as it cools.

Finishing touch: For a glossy finish, drizzle a little Korean rice syrup called oligo syrup at the end. It’s optional, but it gives your tteokbokki that irresistible restaurant sheen.

Serving Tip

Tteokbokki is delicious on its own, but in Korea it’s often paired with Gimmari, crispy fried seaweed rolls, dipped right into that red sauce. The chewy rice cakes and crunchy seaweed rolls make an irresistible duo.

You can also enjoy it with hard boiled egg, mandu (dumplings) or kimbap for a full bunshik experience. However you serve it, once you fall for tteokbokki, the craving tends to come back often!

This recipe was originally posted in April 2010. I’ve updated the recipe with a few changes, new photos, and more information.