Classic Tteokbokki (Korean Spicy Rice Cakes)

Tteokbokki, Korean spicy rice cakes, simmered in glossy red gochujang sauce in a skillet

Classic Tteokbokki (Korean Spicy Rice Cakes)

This classic tteokbokki is made the real Korean way — chewy rice cakes simmered in a spicy-sweet gochujang sauce with fish cakes, leeks, and a hint of umami from savory stock. Bold, comforting, and ready in under 30 minutes.

Course Lunch, Snack

Cuisine Korean

Diet Low Fat, Low Lactose

Keyword authentic tteokbokki recipe, bunshik tteokbokki, bunsik (Korean street food), gochujang tteokbokki, homemade tteokbokki sauce, how to make tteokbokki, korean spicy rice cakes, spicy Korean rice cakes, street-style tteokbokki, tteokbokki, tteokbokki recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Calories 485

Author Hyegyoung K. Ford

Ingredients

1 lb (450 g) rice cakes
2 sheets fish cake sliced large bite-size strips
1 (about 100 g) Asian leek or 3 green onions sliced
2-1/2 cup (600 ml) water
2 anchovy stock coins
3 tbsp (45 g) Korean chili paste (gochujang)
1 tbsp (7 g) Korean fine chili powder (goun-gochugaru) see note below
1 tbsp (15 ml) soy sauce
1-1/2 tbsp (20 g) light brown sugar
1-1/2 tsp (4 g) onion powder
1 tbsp (15 ml) Korean oligo syrup optional

Instructions

If using refrigerated or frozen rice cakes, soak them in warm water for 10 minutes until softened and separated. Drain and set aside.
In a deep skillet or shallow pot, combine water, Korean stock coins, gochujang, gochugaru, soy sauce, brown sugar, and onion powder. Stir well to dissolve the paste.
Bring the sauce to a gentle boil, add the rice cakes, and simmer over medium heat for 7–10 minutes, stirring often so they don’t stick. The sauce will begin to thicken as the rice cakes become soft and chewy.
Stir in the fish cakes and leeks. Continue to simmer over medium-low heat for 3–5 minutes until everything is coated and the sauce reaches your desired consistency. For that glossy look, drizzle a little Korean oligo syrup in the last minute of cooking. Serve immediately.

Video

Notes

Korean fine chili powder: If you only have coarse Korean chili flakes, blend them into a fine powder before using. In order to do so, use about 1/2 cup of Korean chili flakes to process in a blender. Use a desired amount for the recipe, and store the rest in the refrigerator for a later use.

Nutrition