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Tteokbokki (Korean Spicy Rice Cakes)

Name: Tteokbokki (Korean Spicy Rice Cakes)
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Ingredients: Stock:; 6 medium dried anchovies; 6 1×1" kombu pieces; 1 small yellow onion cut into quarters; 4 c filtered water; Seasoning:; 3 tbsp gochujang; 1 tbsp rice syrup; 1 tbsp soy sauce; 1 tbsp minced garlic; 2 tsp gochugaru; Fillings:; 1 lb rice cakes preferably fresh and soft; ¼ lb fish cakes sliced into triangles; 1 big green onion (or 3 regular scallions) cut into 2-inch pieces; 2 large boiled eggs optional; sesame seeds

Prep Time

Cook Time

30m

Total Time

35m

This Tteokbokki recipe combines soft rice cakes, fish cakes, and a spicy, savory gochujang-based seasoning. The broth is made from dried anchovies, kombu, and yellow onions, resulting in a rich and flavorful dish. With the addition of green onions and optional boiled eggs, it's a delicious and satisfying Korean street food favorite.

Beer Food

Street Food

Tteokbokki (Korean Spicy Rice Cakes) Image

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Recipe Options

Ingredients

Servings: 4

Scale:

Scale

0.25

0.5

6 medium dried anchovies

6 1×1" kombu pieces

1 small yellow onion cut into quarters

1 tbsp minced garlic

1 lb rice cakes preferably fresh and soft

¼ lb fish cakes sliced into triangles

1 big green onion (or 3 regular scallions) cut into 2-inch pieces

2 large boiled eggs optional

Tteokbokki (Korean Spicy Rice Cakes)

Ingredients

Stock

Seasoning

Fillings

Steps

Nutrition Facts

Tteokbokki (Korean Spicy Rice Cakes)

Ingredients

Stock

Seasoning

Fillings

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts