Korean Rice Cake Fish

Pinterent Maret 01, 2024 Comment

Tteokbokki is one of the most popular Korean street foods in Korea. Among other things, today’s recipe is made with Korean rice cakes, Korean fish cakes, Korean soup stock / dashi stock and gochujang (Korean chili paste)!

It’s super delicious, umami rich and highly addictive! So much so that even if your tummy is full, you will still have some room for these spicy rice cakes! 😉

Is definitely one of my favorite foods. It has all the elements to be liked. The texture, the sauce and the easiness! ❤️

Hot And Spicy Rice Cake (tteokbokki) Recipe By Maangchi

Also, it comes in almost endless variations. As an example, I already shared four other tteokbokki recipes on my website. So here they are in case you need more choices!

In my mind, today’s recipe is prepared in a more traditional way. When I say traditional, many Koreans make tteokbokki this way. Using Korean soup stock / dashi stock.

And, don’t worry. It’s very easy to make it as well. Here’s my guide to how to make Korean soup stock. This super versatile stock can be made ahead of time. It can also be frozen too. So after all, traditional tteokbokki is just as easy and quick to make! Also, note – you can make a soup stock with these pre-packagedingredients too. Just boil with water.

Easy Tteokbokki (korean Spicy Rice Cake)

One thing I really like about today’s recipe is thatit’s saucy. I know some people don’t like this style but I do! So if you cooked other dishes (e.g. pan fried Korean dumplings or Korean style tempura) along with this tteokbokki, you can dip them into the sauce and eat them.

Wondering what’s the whole point of this? Well, nothing really. It’s just how Koreans like to eat Tteokbokki. With lots of pan fried / deep fried dishes! When these are mingled with tteokbokki sauce, they just taste even better!

1. Soak the rice cakes in warm water for 10 minutes. (If you are using fresh rice cakes that are already tender, feel free to skip this step. However, if you are using packaged rice cakes from the fridge, it is recommended to soak them to enhance their moisture level before proceeding with the recipe.)

Rabokki Recipe, Korea's Spicy Rice Cake Noodle Dish

2. Boil the soup stock in a shallow pot over medium high heat and dissolve the tteokbokki sauce by stirring it with a spatula. Once the seasoned stock is boiling, add the rice cakes, fish cakes and onion. Boil them a further 3 to 5 mins until the rice cakes are fully cooked. Then, to thicken the sauce and to deepen the flavor, simmer it over low heat for a further 2 to 4 mins.

Leftover tteokbokki can be refrigerated for a day or two. When reheating, add some spare soup stock or water. Though it won’t be as saucy as the first time.

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Tteokbokki: Simmered Korean Rice Cake In Spicy Sauce

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Samjin Amook Tteokbokki Fish Cake & Rice Cakes Philippines

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Tteokbokki (korean Spicy Rice Cakes) With Fish Cak

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.Have you tried Korean Spicy Rice Cake called Tteokbokki? It’s all in one power street food I call it! The extra spicy and sweet sauce is a perfect base for the crunchy cabbage, savory fish cake and chewy rice cakes! This one pot meal comes together so quick and easy you will be quite surprised! And the best part is, it’s totally sharable!! I will show you how to create this delicious Korean street food in a jiffy! Let’s fire up some taste buds!

Tteokbokki is typically made with rice cake that resembles a long tube/cylinder. They can be bought freshly made room temperature or premade ones that’s in the fridge section. It’s one of the most popular Korean street food of all times and can be eaten as a snack or as a small meal. The sauce is thick, red colored and made with spicy gochujang and gochugaru with hint of sweetness.

The rectangular fish cake sheets are typically used for Tteokbokki. They are available in the freezer section and comes in a pack of about 20 sheets. They last forever in the freezer! You can also use different types of fish cakes. Some are round shaped, colorful and mixed with veggies etc. I like to swoosh my frozen fish cakes in boiling hot water to get rid of excess ice and freezer flavor. This is a trick many Koreans use. I also heard that it can get rid of the oily taste/flavor from the fish cake.

Soupy Tteokbokki (spicy Braised Rice Cake)

Yes, there are variations to tteokbokki. You can also find the non-spicy version called Gungjung tteobokki. I have also heard of Jjajang tteokbokki, Cheese and Rose tteokbokki. I plan to make some in the future, so be sure to check back!

Yes there are few more variations of Tteokbokki on my site. There’s a non spicy version as well as spicy versions, so be sure to check them out! See list below:

Did you like this recipe? How did it turn out? Rate this recipe and comment below! You can also tag me in your creations on Instagram @

What The Heck Is The Fish Cake & Rice Cake?

Have you tried Korean Spicy Rice Cake called Tteokbokki? It's sweet, savory, spicy and chewy all in one! This one pot meal comes together so quick and easy you will be quite surprised! And the best part is, it's totally sharable!! I will show you how to create this delicious Korean street food in a jiffy! Let's fire up some taste buds!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.

Korean Tteokbokki Recipe: Spicy And Chewy Rice Cakes

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.

Simple Spicy Korean Stir Fried Rice Cakes (tteokbokki) — Vicky Pham

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 stir to combine.

Tteokbokki sauce is made of Korean red pepper paste (gochujang), Korean red pepper flakes (gochugaru), sugar, soy sauce, and garlic. It's traditionally combined with anchovy stock to create a flavorful base for rice cakes, but water or other stock can be used.