If there’s one Korean street food everyone should try at least once, it’s tteokbokki. This spicy, sweet, and chewy rice cake dish is comforting, addictive, and surprisingly easy to make at home. Whether you’ve had it before or are trying it for the first time, this recipe will guide you step-by-step so you can enjoy it in your own kitchen.
Ingredients
Here’s what you’ll need:
- 1 pound (450g) tteok (Korean rice cakes)
- 3 cups water or anchovy broth
- 2 tablespoons gochujang (Korean red chili paste)
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 1 tablespoon sugar
- 1 tablespoon soy sauce
- 2 cloves garlic, minced
- 1 boiled egg (optional)
- Fish cakes, cut into bite-sized pieces
- Green onions, chopped
- Sesame seeds (optional)
💡 Tip: If your rice cakes are refrigerated or frozen, soak them in warm water for 10–15 minutes to soften.
Instructions
- Make the broth: In a deep pan or pot, add water or anchovy broth. Bring it to a gentle boil.
- Add the sauce: Stir in gochujang, gochugaru, sugar, soy sauce, and garlic. Mix until the sauce is smooth and starts to simmer.
- Add rice cakes and fish cakes: Carefully add the softened rice cakes and fish cakes to the sauce. Stir gently so they don’t stick together.
- Simmer: Let everything cook for 10–15 minutes, stirring occasionally. The sauce will thicken and the rice cakes will become soft and chewy.
- Add toppings: Turn off the heat and add chopped green onions and boiled egg halves. Sprinkle sesame seeds on top if desired.
How to Enjoy
Tteokbokki is best enjoyed hot and fresh! Serve it as a snack, light meal, or pair it with Korean fried chicken or kimbap for a full Korean street food feast.
Tteokbokki isn’t just a dish—it’s a childhood memory for many Koreans, a late-night snack for students, and a must-try experience for food lovers everywhere. With this simple recipe, you can bring a little taste of Korea to your own table.
Have you tried tteokbokki before? Let us know how it turned out in the comments below!