Tteokbokki is a highly popular Korean street food and a delicious comfort food. You can make it at home with this easy tteokbokki recipe. The spicy, slightly sweet, and chewy rice cakes are simply addictive!
Literally translated as “stir-fried rice cake, ” tteokbokki (떡볶이) is a beloved Korean rice cake dish with many variations and a rich history. It’s also spelled ddukbokki, ddeokbokki, dukbokki or topokki. This spicy rice cake dish is enormously popular as a street food and also often enjoyed at home.
Unlike gungjung tteokbokki, which has been around for hundreds of years, the red spicy tteokbokki has a relatively short history. It was developed in 1953, the year the Korean War ended, by a woman named Ma Bok-rim in the Sindang-dong neighborhood in Seoul. The chewy rice cake in a spicy gochujang sauce instantly became popular as an affordable comfort snack.
Tteokbokki: Simmered Korean Rice Cake In Spicy Sauce
By the time I was growing up as a child, this spicy rice cake dish had become quite popular as a street food. The tteokbokki I grew up with was in its classic form without all the add-ins you see today. I have fond memories of eating it from street carts or market stalls as an after-school snack.
Tteokbokki is made with a type of rice cake called garaetteok (가래떡), a cylinder-shaped white rice cake made with short grain rice. The thick type is sliced into thin oval shapes for making tteokguk (rice cake soup), while thinner, shorter rice cakes are used for making tteokbokki, hence the name tteokbokki tteok (떡볶이떡). You can use either one for this recipe, but the thick type needs to be cut thinner and shorter for this recipe.
You can find these rice cakes freshly made, refrigerated, or frozen at Korean markets. They come in various shapes and sizes. Needless to say, locally made fresh ones are the best ones to use if available. Otherwise, use refrigerated (or frozen) ones.
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Tteokbokki has continued to evolve over time. Today, people add all sorts of other ingredients such as ramyun noodles, dumplings, boiled eggs, hot dogs, seafood and even cheese.
Anchovy broth is typically used for a depth of flavor, but you can simply use water if you like. The main seasoning ingredients are:
Sometimes, gochugaru (고추가루, Korean red chili pepper flakes) is added for extra spiciness. It increases the heat level without altering the saltiness and sweetness. For the sweetness, you can simply use sugar or your other sugar substitutes. Koreans often also use syrup (e.g., oligo syrup) to add a sheen to the dish.
Roasted Rice Cakes & Korean Red Dragon Sauce (for Ctb5: Momofuku)
In this tteokbokki recipe, I’ve provided another combination of gochujang and gochugaru you can try if you like a clean tasting sauce with extra spiciness.
Instead of anchovy broth, use water or vegetable broth for vegetarian or vegan tteokbokki. Simply omit the fish cake, or substitute it with fried tofu pockets called yubu. Some mushrooms will be nice as well.
1. You can find tteokbokki rice cakes fresh, refrigerated, or frozen at Korean markets. Use locally made fresh rice cakes if available. Otherwise, use refrigerated or frozen ones, in the order of preference.
Sweet & Mild Spicy Tteokbokki Cup Rice Cake 🌶️
2. Another combination you can try: 2 tablespoons gochujang, 2 tablespoons finely ground gochugaru, and 1.5 tablespoons soy sauce. Everything else stays the same. This gives a cleaner-tasting sauce with extra spiciness.
3. Finely ground gochugaru works better with this recipe. You can grind your regular gochugaru in a spice grinder or run it through a sieve to obtain fine gochugaru.
4. Tteokbokki doesn't reheat well in the microwave. Reheat any leftovers, along with a little bit of broth or water, in a small pan over low heat.
Easy Tteokbokki (spicy Korean Rice Cakes)
This is an update of the tteokbokki recipe that was originally posted in March 2012. I’ve updated it here with more information, new photos, and minor changes to the recipe.We use cookies and other tracking technologies to improve your browsing experience on our site, show personalized content and targeted ads, analyze site traffic, and understand where our audiences come from. To learn more or opt-out, read our Cookie Policy. Please also read our Privacy Notice and Terms of Use, which became effective December 20, 2019.
, a place for ’s editors to reveal their recommendations and pro dining tips — sometimes thoughtful, sometimes weird, but always someone’s go-to move.
Tteokbokki — chewy, plump rice cakes, swimming in a pool of spicy, tangy sauce with fish cakes — is one of my favorite dishes, bringing me a sense of comfort and childhood memories. But, the more I eat tteokbokki, the more I realize its sauce — slightly thick yet glossy, coating all the rice cakes beautifully — is similar to pasta sauces like vodka sauce, or tomato sauce, or any cream-based pasta sauce (or anything that’s so saucy that you can eat it without the pasta, just with a spoon). That led to a lightbulb moment: Why don’t I treat rice cakes like pasta? As an experiment, I tossed rice cakes into some leftover ragu. The starch from the rice cakes naturally thickened the sauce, similar to how pasta water would bring noodles and sauce together. And the result was immaculate: The rice cakes kept their bouncy, chewy texture, and even absorbed extra flavors from the sauce.
Cj Dadam Rice Cake (topokki) Stir Fry Sauce 150g
Restaurant chefs have been doing this for a while, but ever since my own Italian-Korean mashup, incorporating rice cakes into pasta sauce has become my go-to move. There are two types of rice cakes: ones made with wheat flour, called mil-tteok, and ones made with rice flour, called ssal-tteok. (Mil-tteok will mostly be found in the freezer, and ssal-tteok will be in the fridge section). I recommend using mil-tteok for saucier pasta recipes, such as arrabiata, vodka, and ragu, since the texture of mil-tteok will remain chewy and not overdone no matter how long you cook them.
You can play with different shapes for a saucy rice cake “pasta, ” too: Some are cylindrical, others pre-sliced and coin-shaped. Another popular shape is called joraengi tteok, which looks like a tiny snowman, with two spheres attached to each other. I personally prefer cylindrical shapes when tossing with pasta sauce, just because they are similar in length and design to penne and rigatoni.
Rice cakes also work great with oil-based pasta: Take spaghetti aglio e olio, in which cooked strands are tossed in flavorful, garlicky olive oil. This simple, classic pasta doesn’t take too long to put together with a few ingredients, but the rice cake version has an extra layer of texture: The rice cakes are lightly fried in the pan to golden-brown and crispy.
Korean Food: Dukboki
Since oil-based pasta already requires a copious amount of olive oil, aglio e olio tteokbokki is a fuss-free, one-pan recipe. Once the rice cakes are crispy on both sides, add your garlic and crushed red pepper flakes. Instead of starchy pasta water, just add tap water, and the starch from the rice cakes will help thicken. The rice-flour ssal-tteok is ideal for oil-based pasta since it creates a crispy texture when pan-fried. If using ssal-tteok with sauce, be sure not to overcook, since it can become mushy. Also, coin-shaped rice cakes have more surface area than cylindrical ones, making them more suitable for oil-based recipes.
One of my favorite rice cake and pasta combinations lately is crispy rice cakes with pesto. Quickly toast them in the pan, and toss with pesto and a generous amount of Parmesan. It’s so good that even an Italian nonna will approve — but really, the possibilities here are endless.
P.S.: For an inverse of this move — pasta served with a creamy, Korean-inspired sauce — check out Joy Cho’s recipe for creamy tomato gochujang pasta.
Pan Fried Tteokbokki (떡볶이)
The girls are taking over New York City and now Los Angeles, too. Here’s where to eat if you want to follow along.This easy tteokbokki is made of Korean rice cakes stir fried in a sweet and spicy gochujang sauce! Add ramen noodles, cheese, fish cakes, or eggs to level up your tteokbokki!
Tteokbokki (떡볶이) is a popular Korean street food made of soft, chewy rice cakes cooked in a sweet and spicy sauce made of Korean red pepper paste, also called gochujang.
Tteokbokki, also spelled ddukbokki or ddeokbokki, literally translates to 'stir fried rice cakes' in Korean. It's made with a specific kind of rice cake called garae-tteok, which is a long cylinder shaped rice cake that's cut into long pieces.
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There's many variations to tteokbokki including the sauce and various additions. The sauce can range from soupy to dry and additions can include fish cakes (eomuk), hard boiled eggs, ramen noodles, dumplings (mandu), vegetables, and even cheese.
You can make this a vegetarian or vegan tteokbokki by omiting the fish cakes, anchovy stock, and eggs. Substituting the stock with water or vegetable stock and add vegetables like cabbage and carrots.
You can buy rice cakes to make tteokbokki in the refrigerated section or frozen section of Korean grocery stores or most Asian stores. They will come sealed in a vacuum packed container.
Tteokbokki Or Topokki, Korean Street Food, Spicy Rice Cakes In Red Pepper Gochujang Sauce, Shot From The Top With A Place For Text Stock Photo
Rice cakes will get hard when refrigerated and cold. Microwave leftovers for 1 minute or until the rice cakes get soft and tender. Add 1 tablespoon of water if needed and
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