Tteokbokki (Spicy Rice Cakes)

The ultimate Korean street food. Sweet, spicy, and chewy!

Rice cakes

2 cups

Gochujang

3 tbsp

Gochugaru

1 tbsp

Soy Sauce

1 tbsp

Water or Broth

2.5 cups

Sugar

1 tbsp

Fish Cakes

2 sheets (sliced)

Green Onions

1 stalk (sliced)

Boiled Egg

1-2 pcs

🍯Chef's Secret Tip

Traditional Gochujang gives the thickest, richest fermented flavor.

1
If using rice paper, soak them in warm water, stack 3 sheets, and roll tight. Cut into bite-sized pieces.
2
In a pan, bring 2.5 cups of water to a boil with Gochujang, Gochugaru, and sugar.
3
Add the rice cakes (or rice paper rolls) and fish cakes to the sauce.
4
Simmer for 5-10 minutes until the sauce thickens and coats the cakes perfectly.
5
Garnish with sliced green onions and a boiled egg.

Q: Can I make it vegan?

A: Yes! Use vegetable broth instead of anchovy broth and skip the fish cakes or use fried tofu.

Q: What if I can't find Gochugaru?

A: A mix of Paprika for color and Cayenne pepper for heat is the best substitute.

Q: How do I store leftovers?

A: Reheat in a pan with a splash of water or broth to bring back the chewy texture.