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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

If your rice cakes are premade and refrigerated, submerge them in a large, warm water bath for at least 20 minutes or until they’re slightly softened. Set this aside and start the next step. If your rice cakes are made fresh and are soft to the touch, you do not need this extra step.

Make the stock. In a large saucepan, add all stock ingredients and bring to a boil on medium-high heat, then lower to a simmer (or medium-low) for 10 minutes. After simmering, strain and discard the ingredients, leaving only a clear stock. Pour the stock back into the saucepan.

In a small bowl, combine all the seasoning ingredients and stir until incorporated. Add the seasoning into the saucepan and stir to combine.

For refrigerated rice cakes: After the rice cakes have finished soaking, completely drain the water.

Add the rice cakes and fish cakes to the saucepot. Use tongs to stir the rice and fish cakes, so they’re covered with the seasoning.

Bring the heat to medium. Stir occasionally, so the rice cakes don’t stick to the bottom of the pan. Continue to cook for 15 minutes or until the liquid has thickened to a maple syrup consistency. The rice and fish cakes should be softened, and the sauce should be shiny.

Turn off the heat and add the sliced big green onion and hard-boiled eggs. Let sit for two minutes to allow the green onions and eggs to warm.

Sprinkle with sesame seeds and serve.

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