Tteokbokki
Tteokbokki is a beloved Korean street-food dish of chewy rice cakes simmered in a glossy, spicy-sweet gochujang sauce. This version includes fish cakes for savory depth, spring onions for freshness, and a touch of sesame for a warm, nutty finish.
Ingredients
Rice cakes and fish cakes
- 300 gKorean cylindrical rice cakes (tteok), fresh or thawed
- 120 gKorean fish cakes, sliced into bite-size pieces
Sauce and broth
- 350 mlwater
- 45 ggochujang
- 8 ggochugaru
- 10 mllight soy sauce
- 12 gsugar
- 8 ggarlic, finely minced
Aromatics and finish
- 40 gspring onions, cut into 4 cm lengths
- 5 mltoasted sesame oil
- 4 gtoasted sesame seeds
Instructions
- 1
If the rice cakes are firm or refrigerated, soak them in warm water for 10 minutes to soften slightly, then drain. Slice the fish cakes into bite-size pieces and cut the spring onions into 4 cm lengths. This quick prep helps the rice cakes cook evenly and keeps the fish cakes tender rather than overcooked.
- 2
In a wide pan or shallow pot, whisk together the water, gochujang, gochugaru, light soy sauce, sugar, and minced garlic until the paste is mostly dissolved. Mixing the sauce cold first prevents lumps and helps the seasoning distribute evenly.
- 3
Add the drained rice cakes to the pan and bring to a brisk simmer over medium heat. Cook for 5-6 minutes, stirring often so the rice cakes do not stick. As they heat through, they should become softer and more elastic.
- 4
Add the sliced fish cakes and continue to simmer for 4-5 minutes, stirring frequently, until the sauce thickens to a glossy, spoon-coating consistency and the rice cakes are tender but still pleasantly chewy. If the sauce reduces too fast before the rice cakes soften, add a small splash of water.
- 5
Stir in the spring onions and toasted sesame oil, then cook for 30-60 seconds just until the spring onions are slightly wilted but still bright. Taste and adjust with a touch more sugar or a spoonful of water if you want the balance milder or the sauce looser.
- 6
Transfer to bowls, sprinkle with toasted sesame seeds, and serve immediately while the rice cakes are hot and chewy. Tteokbokki thickens as it stands, so enjoy it right away for the best texture.
Nutrition per serving
Notes
- •For a classic street-food texture, use fresh tteok if available; frozen works well if fully thawed or briefly soaked.
- •A wide pan is better than a deep pot because the sauce reduces faster and coats the rice cakes more evenly.
- •If you prefer a milder version, reduce the gochugaru to 4 g; for a spicier version, increase it to 12 g.
- •This dish is best eaten immediately, as the rice cakes firm up on cooling.
Background
Tteokbokki evolved from earlier royal court rice cake dishes into the fiery red street-food version that became popular in Korea in the 20th century after gochujang-based seasoning grew widespread. Today it is one of Korea's most iconic snack dishes, commonly sold by street vendors and enjoyed as a comforting, affordable meal or late-night bite.
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