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.
Korean Fish Cake Side Dish
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.
Paint Your Own Korean Rice Cake
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.
Creamy Rose Tteokbokki Recipe (korean Rice Cakes)
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.
Classic Tteokbokki: 20 Minute Korean Spicy Rice Cakes
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.
Amazon.com: Korean Rice Cake Tteokbokki Stick Gluten Free Non Gmo Vegan Stick Type Pre Sliced 떡볶이 Tteokbokki Rice Cake Pasta Individually Packages 200g X 3 Packs (600g)
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.Korean fish cake is called eomuk (어묵) or odeng (오뎅), so Korean fish cake stir fry is called Eomuk Bokkeum, 어묵볶음 or Odeng Bokkeum, 오뎅볶음.
Korean fish cake is very cheap and making side dishes with it is also easy and quick. For these reasons, lots of Korean restaurants commonlyserve this as a complimentary side dish.
My mom also used to make this at least once a week. As with many Korean side dishes, she often made it in a big batch, so it lasted us for a few days (like 5 to 6 days) in the fridge.
Tteokbokki (spicy Stir Fried Rice Cakes)
But, I prefer making enough to last 2 to 3 days as it gets less tasty as time goes by, in my opinion. Also, if you eat too much of the same side dish for too long, you can get sick of it. Lol. (At least, that’s how I feel about it.)
You can make fish cake side dish spicy or non-spicy too. Obviously, the non-spicy version is particularly popular amongst kids, but I love them both! They have different tastes and merits.
Korean fish cake side dish is typically made with rectangular fish cake sheets, but you can also make them with other shaped fish cakes. Just thinly slice them so that it’s easy to bite and also so the sauce penetrates well during cooking.
Tteokbokki (korean Rice Cakes) Recipe
You can easily get Korean fish cake from a Korean grocery store. You can also try using oden from a Japanese grocery store too.
Anyway, I hope you enjoy making Korean fish cake side dish! Also, let us know, whether you prefer the spicy version or non-spicy version below. I’m interested!
PS. If you like this recipe, you might also like to try Korean fish cake soup and Korean spicy rice cake recipe.
Easy Korean Stir Fried Rice Cakes (ganjang Tteokbeoki)
*You don’t have to follow the exact color and / or combination of the vegetables. As long as the total weight of the vegetables is net 60 g / 2 ounces, that’s fine.
** Other popularvegetables alternative – carrots and zucchini (Note that these take longer to cook through than bell peppers / capsicum and onion)
Korean Fish Cake Side Dish Sauce – Choose betweenoption 1 and 2 Option 1. Korean fish cakesauce (Mix these together in a bowl)
Korean Stir Fried Fish Cake (eomuk Bokkeum)
2. Add all the vegetables and stir them until they are lightly wilted (about 1 min).Add the fish cake and stir it for about 2 minutes.
*You don’t have to follow the exact color and / or combination the vegetables. As long as the total weight of the vegetables is net 60 g / 2 ounces, that’s fine.
Calories: 233 kcal | Carbohydrates: 8 g | Protein: 1 g | Fat: 2 g | Sodium: 504 mg | Potassium: 19 mg | Sugar: 6 g | Vitamin A: 195 IU | Vitamin C: 24.3 mg | Iron: 0.2 mg
Easy Tteokbokki (spicy Korean Rice Cakes)
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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I'm Sue, the author/cook/photographer behind My Korean Kitchen. Here I talk all about my love and passion for Korean food and Korean fusion food.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!
Gireum Tteokbokki Recipe
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.
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.
Tteokbokki (korean Rice Cakes In Gochujang Sauce)
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
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