Tteokbokki is hands down one of the most popular Korean dishes—right up there with bibimbap and bulgogi.
It’s a Korean classic that you’ll see in almost every K-drama or movie, and that’s because it’s our #1 go-to snack in Korea.
Oh, and it’s also the #1 street food—spicy, sweet, and totally addictive!
📺 Watch How to Make This Tteokbokki
🛒 Ingredients You’ll Need
- 22 oz Korean rice cake
- 4 cups Korean ultimate stock or chicken stock
- 3 tbsp gochujang, Korean red pepper paste
- 3 tbsp soy sauce
- 3 tbsp sugar
- 1 tsp gochugaru, Korean red pepper flakes, optional
- 6 oz fish cake
- 2 hard-boiled eggs
- 2 green onions, sliced
- sesame seeds
- pan fried mandu (dumplings), optional
Let’s get started and make some delicious tteokbokki! 🔥🍽️
In a medium-sized mixing bowl, fill with warm water and add the rice cakes. Let them soak for about 20 minutes.
Meanwhile, in a medium pot, combine Korean ultimate stock, gochujang, soy sauce, and sugar. Bring it to a boil over medium-high heat.
Korean ultimate stock is packed with deep flavor from ingredients like onion, garlic, peppercorns, dried shiitake mushrooms, green onions, dried anchovies, and seaweed.
It’s my top choice for this recipe, so be sure to check out my stock recipe!
But if you’re short on time, chicken stock works as a great substitute too.
Drain the soaked rice cakes and add them to the boiling sauce along with the fish cake.
Continue cooking over medium-high heat for about 10 minutes, stirring frequently.
Rice cakes tend to stick to the bottom of the pan when cooked in sauce or broth, so keep an eye on it and stir often!
Add gochugaru, Korean red pepper flakes if you want more kick. It’s definitely optional.
When the sauce has thickened, add the boiled eggs and green onions. Toss everything together gently.
Serve immediately and garnish with sesame seeds.
Serve tteokbokki with fried dumplings, if you like! Enjoy!
Tteokbokki
- Total Time: 35 mins
- Yield: 4
Ingredients
- 22 oz Korean rice cake
- 4 cups Korean ultimate stock or chicken stock
- 3 tbsp gochujang, Korean red pepper paste
- 3 tbsp soy sauce
- 3 tbsp sugar
- 1 tsp gochugaru, Korean red pepper flakes, optional
- 6 oz fish cake
- 2 hard-boiled eggs
- 2 green onions, sliced
- sesame seeds
- pan fried mandu (dumplings), optional
Instructions
- In a medium-sized mixing bowl, fill with warm water and add the rice cakes. Soak for 20 minutes.
- Meanwhile, in a pot, combine the stock, gochujang, soy sauce, and sugar. Bring it to a boil over medium-high heat.
- Drain the soaked rice cakes and add them to the boiling sauce along with the fish cakes. Cook for about 10 minutes over medium-high heat, stirring frequently to prevent sticking. (Rice cakes tend to stick to the bottom when cooked in sauce, so don’t skip the stirring!)
- Once the sauce has thickened, toss in the boiled eggs and green onions. Stir to combine.
- Serve immediately and garnish with sesame seeds.
Optional: Pair with crispy fried dumplings for the ultimate comfort meal. Enjoy!
- Prep Time: 20 mins
- Cook Time: 15 mins
32 comments
Hi Seonkyoung!
I’m so glad you made it to Korea!
While you’re there you must try the cheese tteokbokki at Samsung Everland. Soooo good. I know it sounds weird but it’s really delicious, like spicy mac n cheese. Been trying to duplicate it here in the states.
Have fun!
Andy
I will try! I’ve noticed that spicy food with cheese is very trendy thing in Korea. Just had spicy chicken with cheese today! lol
Hi Seonkyoung!
I’m one of your followers here in the Philippines, this tteokbokki is one of my fave recipe. My kids love it too. I hope you could make CHEESY SPICY TTEOKBOKKI too. It’s very trending here in the PH. Hope to here from you ?? Happy cooking
OMG! Sindang-dong Tteokbokki sounds so yummy that I’m drooling on my keyboard. I don’t have black bean paste or kimmari yet, but when I get it, I will make this delicious recipe. Thank you.
Can’t get enough of Sindang-dong tteokbokki!! I like with extra noodles and lots of danmooji on the side~ >.< Don't forget to make the fried rice at the end, you know that's the best part of all!!
i hope you make videos with Jacob similar to what you made when you moved to California. I think those were your best videos. I have only seen one picture of Jacob so far. I know he was at the cooking school but no pictures.
That is my suggestion. Hope to see some family pictures as well.
Can i buy the broth at a store instead of making it?
Store doesn’t sell this type of broth(not even Korean market). But you can buy powder/liquid extract to make the broth. http://amzn.to/1LfqRS7 something like this would help. 🙂
I made this last night, but I bought anchovy dashida at the Korean mart and used that instead. I also doubled the recipe for the sauce because I was cooking 500g worth of ddeok. After adding the 1 tbsp of soy sauce though, I noticed the colour looked a lot darker than it should be – so instead of adding 2 tbsp I only added 1. The end result was the ddeokboggi still tasted a tiny bit salty! I used regular Chinese soy sauce, could that be why? Or perhaps I added too much dashida (the instructions for how much to use isn’t very clear)? 🙁
If it’s not dark soy, it should be fine to use for this recipe and it will darken it immediately. I don’t know how you used dashda(I assume that it’s powder one), but I mentioned and wrote on the recipe, the stock should be 1 1/4 cup and cook it 8 to 10 minutes or until thicken. Hope this helped!
I was looking at the ingredient and in kinda confused on what ultimate korean stock is? I clicked on it but I’m confused. Could you elaborate this for me?
It’s like all purpose stock that you can use for any Korean cooking/recipes. We have many different kinds, but this one works almost most of my Korean recipes that call “stock/broth”. Thinking like chicken stock in American cooking. 🙂
hey! so i really want to cook topokki because it’s my favorite since freshmen college. but since i’m from the philippines, some ingredients would be hard to get, like the soy sauce. can i use an ordinary soy sauce instead? like the dark one? ?
If it’s regular soy sauce it’s fine to use it.
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Love from Nagaland, India?
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Made this and I love it it’s amazing!! So fun to eat! Love the texture of the rice cake. This makes a little too much for me. Rice cake is very filling haha. How can I save and reheat the left overs. Is that possible or should it only be fresh?
Hi. I bought some fresh rice cakes from a korean store. Do I still need to boil them? it seems already soft…
If it’s soft, you don’t need to boil or it
Your recipes are easy to follow! Thank you for them! :)))
hi, i want to ask a question, does toppoki that is sold is foodstreet, contain any meat? i’am vegetarian but ok with seafoo… so im curious does toppoki contain pork or any othe meat. thankyu…
*seafood
It normally made with seafood broth. But if you’re eating from a restaurant or street vendor, the best way is just ask them if there is any meat products in it. Because some vendors use meat seasoning too.
Daebakk??
Hello, I am very interested in making this recipe but I wanted to know if I could use store bought seafood broth instead of broth listed above?
I recommend you to use chicken stock instead! 🙂
Hi I want to make this but I don’t like fish cakes. Since I won’t be adding it do I still wait 3-4 minutes?
Not really, just simmer until the flavors blends well!
Hi seonkyong! Was about to make this today and got my frozen rice cakes from the freezer. Saw the 2017.7.28 expiry date stamped on the pack which is July 28, 2017. It’s already August 21, 2017 so it’s almost a month since it ‘ expired ‘. Can’t I use it anymore? Pls help me I feel so bad. Thankyou!
Please do not use expired ingredients, even though it was frozen! Rice cake is one of the ingredients that has lots of chance that it could go bad quickly.
What do you do if you have a already store bought sauce? Do you just put it on the rice cakes after it finish soaking in the water?
My family & I love this recipe so much! Thank you for sharing ?
But I cheated on the stock though hehehe… As it is quite difficult to get some halal ingredients to make my own stock here. Hence, I just use half cube of anchovy stock & half cube of vegetable stock and mix them with water according to the recipe. It tasted good too!
Just a question. Recently, my son requested for Rabbokki. So I used the same recipe except an additional ramen noodle. It tasted good too. But I would prefer to have slightly more gravy/soup to the final product. What will you recommend I should add more? Thank you in advanced!