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

Tteokbokki

For Tteokbokki, rice cakes are cooked in a sauce made from gochujang, gochugaru, soy sauce, sugar and broth, which thickens when boiled and shines on the rice cakes.

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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 strongly seasoned. Fresh rice cakes are added directly to the sauce, chilled or hard rice cakes are soaked in advance. The sauce must taste sweet, hot and salty at the same time.

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Recipe

Tteokbokki

Tteokbokki is Korean street food with soft rice cakes in a sweet and hot gochujang sauce. Fish pie, spring onions and boiled eggs make the pan filling.

Ingredients

4 servings

Method

  1. 1

    Prepare rice cakes

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

  2. 2

    Stir in sauce

    Mix gochujang, gochugaru, soy sauce and sugar with stock or water in a pan.

  3. 3

    Simmer

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

  4. 4

    Season to taste

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

  5. 5

    Serve

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

Kitchen know-how

Tips for Tteokbokki

soaking rice cakes

Soak hard or chilled rice cakes before cooking so that they are evenly soft.

Boil down sauce

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

Adjust heat

Gochugaru determines the pungency. First take less and later add more seasoning.

Variations

How to adapt this recipe

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

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

Nutrition per serving

520kcal
88.0 gCarbohydrates
14.0 gProtein
10.0 gFat

Values are estimates 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.

Tteokbokki is usually clearly hot. Gochugaru can be reduced, gochujang remains important for taste.

Yes, but rice cakes will become firmer when cooled. Add some water when heated and heat gently.

Fish pie, cabbage, spring onions, eggs, ramen noodles or cheese are popular additions.

Keep cooking

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