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Spicy Korean rice cakes (tteokbokki) is made with gochujang and served on a platter with toothpicks.

Classic Tteokbokki: 20-Minute Korean Spicy Rice Cakes

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Make classic Tteokbokki in 20 minutes with this easy Korean spicy rice cake recipe! Perfect for all skill levels, and savor authentic street food flavors at home.
Course Lunch, Snack
Cuisine Korean
Diet Low Fat, Low Lactose
Keyword anchovy stock, Korean chili paste, korean rice cake, korean street food, rice cake, spicy Korean rice cakes, street food, tteokbokki
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Calories 493
Author Holly Ford

Ingredients

For anchovy stock

Instructions

  • Soak rice cakes in a bowl of water for 10 minutes.
  • Meanwhile make the anchovy stock. Combine dried anchovies, sea kelp, and water in a pot. Bring to a gentle boil and simmer for 4-5 minutes. Discard the anchovy and sea kelp and reserve 2-1/2 cups of stock. Save the rest of stock for a later use.
  • In a large skillet, combine anchovy stock, chili paste, chili powder (if using), syrup, and soy sauce; mix well.
  • Drain the rice cakes from the soaking water and add to the stock mixture. Add the fish cake and leek slices. Bring them to boil over medium-high heat. Reduce the heat to low and simmer until the rice cakes are tender and the sauce has thickened; about 5-7 minutes. Serve immediately

Notes

Korean chili flakes: If you only have coarse Korean chili flakes instead of fine powder. You can use a blender to process the Korean chili flakes into very smooth powder. 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

Calories: 493kcal | Carbohydrates: 105g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 338mg | Potassium: 420mg | Fiber: 6g | Sugar: 11g | Vitamin A: 966IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 3mg