Tteokbokki (떡볶이) is a beloved Korean street food known for its chewy rice cakes smothered in a spicy, savory, and slightly sweet gochujang-based sauce. This dish is a perfect balance of heat and umami, making it a must-try for spice lovers and Korean food enthusiasts.
In this recipe, we’ll guide you through how to make authentic tteokbokki at home with simple ingredients . Whether you’re new to Korean cuisine or a long-time fan, this step-by-step guide will help you recreate this flavorful dish in your kitchen.
What Is Tteokbokki?
Tteokbokki, also spelled ddukbokki or topokki, translates to “stir-fried rice cakes.” It consists of cylindrical Korean rice cakes (tteok) cooked in a spicy gochujang-based sauce. Often enjoyed as a street snack, it’s commonly found in markets and restaurants throughout South Korea.
Traditionally, tteokbokki was royal cuisine, made with a soy sauce base. The modern red, spicy version became popular in the mid-20th century and remains a Korean favorite today.
Ingredients for Authentic Tteokbokki
To make the perfect tteokbokki, you’ll need:
Main Ingredients
- 1 lb (16 oz) Korean rice cakes (tteok) – Fresh or frozen
- 4 cups water
- 1 piece (4 inches) dried kelp (kombu)
- 3 dried anchovies (optional, for depth of flavor)
- 1/2 onion, sliced
- 2 green onions, chopped
- 1 boiled egg (optional, for topping)
- 1/2 cup fish cakes, sliced (optional, but highly recommended)
Tteokbokki Sauce
- 3 tbsp gochujang (Korean red chili paste)
- 1 tbsp gochugaru (Korean red pepper flakes, adjust for spice level)
- 2 tbsp soy sauce
- 1 tbsp sugar (or honey for a natural sweetness)
- 1 tsp minced garlic
- 1 tsp sesame oil
- 1/2 tsp salt (or to taste)
Step-by-Step Instructions
1. Prepare the Rice Cakes
If using fresh rice cakes, rinse them with warm water and set them aside. If using frozen rice cakes, soak them in warm water for 10–15 minutes until they soften.
2. Make the Broth
In a large pot, add 4 cups of water, dried kelp, dried anchovies (if using), and onion slices. Bring to a boil, then simmer for 10 minutes. Remove the kelp and anchovies, leaving the flavorful broth.
3. Make the Sauce
In a small bowl, mix gochujang, gochugaru, soy sauce, sugar, minced garlic, and sesame oil until combined.
4. Cook the Tteokbokki
- Add the sauce into the pot of broth, stirring to dissolve.
- Bring to a simmer, then add the rice cakes and fish cakes.
- Stir continuously for 8–10 minutes until the sauce thickens and the rice cakes become soft and chewy.
5. Final Touches
- Add chopped green onions and stir for another minute.
- If using, place a boiled egg on top before serving.
Tips for the Best Tteokbokki
✅ Adjust the spice level – Reduce gochugaru for a milder taste or increase it for extra heat.
✅ Balance the flavors – Add more sugar if it’s too spicy or more soy sauce if it’s too sweet.
✅ Make it extra creamy – Stir in mozzarella cheese at the end for a cheesy tteokbokki twist.
✅ Pair with sides – Serve with kimchi, pickled radish, or Korean fried chicken for a complete meal.
Frequently Asked Questions
1. Can I make tteokbokki vegetarian?
Yes! Simply skip the anchovies and fish cakes and use a vegetable broth instead.
2. Where can I buy Korean rice cakes?
You can find them in the frozen or refrigerated section of Asian grocery stores or order them online.
3. Can I store leftovers?
Tteokbokki is best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days. Reheat with a little water to restore the sauce’s consistency.
Final Thoughts
Tteokbokki is a spicy, chewy, and addictive dish that brings the flavors of Korean street food straight to your kitchen. Whether you’re making it for a snack, a meal, or a gathering, this homemade recipe will impress anyone who loves bold and fiery flavors.
Give this recipe a try and let us know how it turned out! Tag us on social media with your homemade tteokbokki photos. Happy cooking! 🔥🍜
