Tteokbokki with red rice cake, fish cake, egg and spring onions
Korean Recipe

Tteokbokki

For Tteokbokki, rice cakes are cooked in a sauce made from Gochujang, Gochugaru, soy sauce, sugar and broth. The sauce thickens when cooking and wraps the rice cakes shiny.

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Total time 30 min
Calories 520 kcal
Servings 4 servings
Difficulty Easy
By the Published Updated Editorially approved

Why this recipe works

Tteokbokki with rice cake and Gochujang sauce

Tteokbokki should be soft, tough-elastic and strong seasoned. Fresh rice cakes come directly into the sauce, chilled or hard rice cakes are soaked in beforehand. The sauce must taste sweet, spicy and salty at the same time.

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Recipe

Tteokbokki

Tteokbokki is Korean street food with soft rice cake in a sweet-sharp Gochujang sauce. Fish cake, spring onions and boiled eggs make the pan filling.

Ingredients

4 servings

Method

  1. 1

    Prepare rice cake

    Soak hard or chilled rice cake in warm water for 10 to 15 minutes. Use fresh rice cake directly.

  2. 2

    Mix sauce

    Mix Gochujang, Gochugaru, soy sauce and sugar with broth or water in a pan.

  3. 3

    Cook

    Add rice cake and fish cake and simmer for 10 to 15 minutes until the sauce thickens.

  4. 4

    Flavouring

    Add spring onions and optionally eggs. Balance with sesame oil, sugar or soy sauce.

  5. 5

    Serving

    Sprinkle with sesame and serve immediately hot as long as the rice cakes are soft.

Kitchen know-how

Tips for Tteokbokki

Soak rice cake

Soak hard or chilled rice cakes before cooking to make them evenly soft.

Boil sauce

The sauce should thicken and stick shiny to the rice cake.

Adjust heat

Gochugaru determines the heat. First take less and later season.

Variations

How to adapt this recipe

Just before serving mozzarella, pour over the hot rice cakes and let them melt.

Leave out fish cake and instead use cabbage, tofu or more spring onions.

Nutrition per serving

520kcal
88.0 gCarbohydrates
14.0 gProtein
10.0 gFat

Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Tteokbokki

They were too dry or not cooked long enough. Soak chilled rice cakes in warm water before.

Tteokbokki is usually clearly sharp. The amount of Gochugaru can be reduced, Gochujang remains important for taste.

Yes, but rice cake becomes firmer when cooled down. Add some water when warmed up and heat gently.

Fish cake, cabbage, spring onions, eggs, ramen noodles or cheese are popular complements.

Keep cooking

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