Korean
⭐ Highly Rated
25 minmedium
KoreanSnack
Recipe Story
origins & traditionsTteokbokki is one of Korea's most iconic street foods, featuring cylindrical rice cakes cooked in a vibrant red sauce made from gochujang (Korean red chili paste). This dish perfectly balances spicy, sweet, and savory flavors while showcasing the unique chewy texture of Korean rice cakes. Originally a royal court dish made with soy sauce, the modern spicy version became popular in the 1950s and has remained a favorite ever since. The rice cakes soften as they simmer in the sauce, absorbing all the delicious flavors while maintaining their distinctive texture. This one-pot wonder is perfect as a snack or light meal, and can be customized with fish cakes, boiled eggs, vegetables, or noodles. The addictive combination of chewy rice cakes and fiery-sweet sauce makes this dish a must-try for anyone exploring Korean cuisine.
Instructions
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Soak the rice cakes in warm water for 10 minutes if using dried rice cakes. Fresh rice cakes can be used directly.
In a large skillet or shallow pot, combine water, soy sauce, gochujang, and honey to create the sauce base. Stir well to dissolve the gochujang completely.
Add the minced garlic and ginger to the sauce and bring to a boil over medium-high heat.
Once boiling, add the drained rice cakes and sliced onions to the pan. Stir gently to coat everything with the sauce.
Reduce heat to medium and simmer for 8-10 minutes, stirring occasionally to prevent sticking. The rice cakes should become soft and chewy.
Add the sliced bell peppers and continue cooking for another 3-4 minutes until the vegetables are tender-crisp.
If the sauce becomes too thick, add a splash of water. If too thin, continue simmering until it reaches desired consistency.
Drizzle with sesame oil and sprinkle with sesame seeds just before serving.
Garnish with sliced green onions if desired and serve hot.
Tteokbokki
4.5 (61)
Spicy Korean rice cakes simmered in a sweet and savory gochujang sauce, creating a deliciously chewy texture with a perfect balance of heat and umami. A beloved Korean street food that is easy to make at home.
easy
30 min
4 servings
Ingredients
0 of 8 checked
Main
- 1 pounds rice-white, Korean cylindrical rice cakes
Sauce
- 4 cloves garlic, minced
- 1 teaspoons ginger, minced
- 2 tablespoons soy-sauce
- 2 tablespoons honey
Vegetables
- 1 pieces onions, thinly sliced
- 1 pieces bell-peppers, sliced into strips
Finishing
- 1 teaspoons sesame-oil
Chef Tips
expert advice•For extra protein, add fish cakes, hard-boiled eggs, or thinly sliced beef.
•Adjust the spiciness by adding more or less gochujang according to your preference.
•If you can't find Korean rice cakes, some Asian markets carry frozen versions that work perfectly.
•The sauce should be thick enough to coat the rice cakes but not dry - add water gradually if needed.
•For a richer flavor, add a small amount of butter at the end.
•Leftover tteokbokki can be transformed into a delicious stir-fry the next day by reheating in a pan with a little oil.
•This dish pairs wonderfully with Korean fried chicken or kimbap for a complete Korean street food experience.
