This easy Korean tteokbokki recipe features spicy rice cakes simmered in a flavorful umami sauce, creating the ultimate comfort meal.
My love for tteokbokki started years ago in a small Korean restaurant in Flagstaff, Arizona. My husband and I were out to dinner with friends from Myanmar and Malaysia, sharing dishes family-style across a crowded table. That day, I fell in love with Korean food, the piping hot stews, galbi, kimchi, and colorful banchan, all of which contribute to the fondness of the memory.
One dish in particular stopped me in my tracks. It was red with the most unexpected, chewy texture. The rice cakes were unlike anything I’d had before. They stuck in my mind with no way to try it again, all because I didn’t have the foresight to ask my friends the name of the plate.
I made it my mission to track it down, learn everything I could, and recreate it at home. Friends, this easy tteokbokki recipe is the product of my long and rewarding journey.
What Is Tteokbokki?
Tteokbokki (also spelled dukbokki) is a delicious dish that combines garaetteok (long, cylindrical rice cakes), gochujang (Korean fermented chili paste), gochugaru (Korean chili flakes), and an anchovy- and kelp-flavored broth. The name tteokbokki literally means “stir-fried rice cake,” but the meal actually features rice cakes simmered in a sauce rather than fried. While I love my quick and easy recipe, check out Maangchi for a more traditional approach with anchovy stock.
Key Ingredients
Chewy rice cakes are ready in about 30 minutes. Here’s what you need to recreate the popular Korean street food in your own kitchen.
- Rice Cakes (Garaetteok): Chewy rice cakes soften as they simmer, developing a subtle sweetness that balances the spice. Fresh rice cakes are ideal, but refrigerated or frozen work just fine. Just soak them in water before using them in the dish.
- Broth: Traditionally, tteokbokki simmers in a stock made from dried anchovies and kelp. To keep things simple, I use dashi powder or Hondashi powder along with chicken Better than Bouillon (or chicken broth) to create a flavorful, umami-rich base.
- Gochujang: Gochujang is a Korean pepper paste that gives the dish its signature flavor. It’s made from red pepper powder, sticky rice, fermented soybean paste, and salt, giving it a sweet-and-spicy flavor that’s hard to replicate.
- Gochugaru: These Korean chili flakes add both heat and a subtle smokiness. Check the label before using; they are available in mild, medium, or hot so that you can adjust to your preference.
- Soy Sauce: Boost the dish’s flavor with a splash of soy sauce.
- Sugar: Sugar balances the heat and helps the broth reduce into a glossy, thick tteokbokki sauce that clings to the rice cakes.
- Scallions: The white parts of the scallions (or green onions) cook in the broth along with the tteok, and the scallion greens are the perfect way to garnish the meal.
Additions and Substitutions
- Adjust the spice level. The heat comes from both gochujang and gochugaru. For a milder version, reduce each slightly and add a touch more sugar to balance the sauce.
- Variations of tteokbokki. Once you’ve mastered the classic version, it’s easy to switch things up.
- Cheesy Tteokbokki: Sprinkle shredded mozzarella over the top at the end of cooking, cover, and let it melt into the sauce.
- Rabokki: Add instant ramen noodles during the last few minutes of cooking.
- Rose Tteokbokki: Stir in a splash of heavy cream to create a slightly milder, creamy sauce.
- Experiment with mix-ins. Include shredded cabbage, boiled eggs, or Korean fish cakes.
How to Make Tteokbokki
The full recipe with measurements is in the recipe card below.
Step 1: Soak frozen or packaged rice cakes in hot water for 10 minutes. Drain them through a colander and set them aside. Skip this step if using fresh rice cakes.
Step 2: Bring water, Hondashi powder, and Better than Bouillon to a boil in a saucepan over medium-high heat. Lower the heat and simmer uncovered for 8–10 minutes.
Step 3: Combine gochujang, gochugaru, soy sauce, and sugar in a small bowl, then stir the mixture into the broth.
Step 4: Add the rice cakes and scallion whites to the broth. Simmer over low to medium heat for 15 minutes, stirring occasionally, until the sauce thickens.
How do I know when the rice cakes are done cooking?
Check the consistency of the rice cakes. If they’re still firm after about 15 minutes, simmer a few minutes longer—but don’t overcook, or they’ll turn mushy.
Expert Tips
- Soak the rice cakes. If you’re using frozen or refrigerated rice cakes, soak them in cold water for about 30 minutes before cooking; this will help them to soften and ensure even cooking.
- Maintain a gentle simmer. A steady simmer allows the starch from the rice cakes to naturally thicken the sauce while giving the tteok its bouncy texture.
If you enjoy tteokbokki, try one of these Korean-inspired recipes!
Serving Suggestions
In Korea, you will find tteokbokki served with tempura veggies, kimbap, and sundae, but I love it with tasty banchan, a simple cucumber salad, or dumplings.
What To Do With Leftovers
- Refrigerate: Store leftovers in an airtight container in the fridge for 1-2 days.
- Reheat: Leftovers are still good, but tteokbokki hardens once refrigerated. Just revive them with a splash of water, and gently reheat on the stovetop for the best results.
- Repurpose: Add leftover rice cakes to ramen or stew.
Frequently Asked Questions
Where can I buy rice cakes?
Look for rice cakes at your local Asian or Korean markets. You can find them freshly made and frozen. I live near an H-mart, a popular Korean chain, and they always have them on hand. Another place to look is Whole Foods.
Is tteokbokki spicy?
Everyone handles spice differently, but traditionally, this dish does bring some heat. If you prefer it milder, simply reduce the amount of gochujang and skip the gochugaru altogether. You’ll still get plenty of flavor without the extra heat.
How are rice cakes made?
Traditional rice cakes begin with short-grain white rice that’s soaked, then stone-ground into a fine, moist flour.
The flour is steamed until it forms a dense, dough-like mass. While still hot, the rice is pounded repeatedly to develop its elasticity and smooth texture. It is rolled into long cylinders and typically cut into 2–3 inch pieces.
It can also be thinly sliced for tteokguk, the rice cake soup eaten on the Lunar New Year.
More International Dinner Ideas:
Tteokbokki
- 1 bag rice cakes, cylinder-shaped
- 4 cups water
- 4 teaspoons Hondashi powder
- 1 teaspoon chicken Better than Bouillon
- 2 tablespoons fish sauce
- 7 scallions, whites, and greens separated; whites cut into 2-inch pieces, and greens thinly sliced
- ¼ cup gochujang
- 1 tablespoon gochugaru
- 1 tablespoon soy sauce
- 1 teaspoon granulated white sugar
- Soak frozen or packaged rice cakes in hot water for 10 minutes. Drain them through a colander and set them aside. Skip this step if using fresh rice cakes.
- Bring water, Hondashi powder, and Better than Bouillon to a boil in a saucepan over medium-high heat. Lower the heat and simmer uncovered for 8–10 minutes.
- Combine gochujang, gochugaru, soy sauce, and sugar in a small bowl, then stir the mixture into the broth.
- Add the rice cakes and scallion whites to the broth. Simmer over low to medium heat for 15 minutes, stirring occasionally, until the sauce thickens.Tip: Check the consistency of the rice cakes. If they’re still firm after about 15 minutes, simmer a few minutes longer—but don’t overcook, or they’ll turn mushy.
- Soak the rice cakes. If you’re using frozen or refrigerated rice cakes, soak them in cold water for about 30 minutes before cooking; this will help them to soften and ensure even cooking.
- Maintain a gentle simmer. A steady simmer allows the starch from the rice cakes to naturally thicken the sauce while giving the tteok its bouncy texture.
Sarah Hernandez
Thursday 16th of February 2023
I tried this tteokbokki recipe and it was amazing! The sauce was the perfect balance of sweet and spicy, and the rice cakes were perfectly chewy. It's a new favorite in our house. Thank you for sharing
Giangi
Monday 23rd of May 2022
I just now started enjoying Korean food, not that many great restaurants in my area. Love your in-depth explanation, thank you. It makes my journey to make it easier.
Tressa - Jamil Ghar Team
Monday 23rd of May 2022
I love that you're trying your hand at making Korean cuisine; you'll have to let me know once you've made it.
fede
Monday 23rd of May 2022
I never had homemade Tteokbokki, this was super delicious and easy to make.
Tressa Jamil
Sunday 12th of June 2022
I am so glad you could try it for the first time!
Olga
Monday 23rd of May 2022
Looks so so good! I bet this is delicious! Thanks for sharing this recipe!
Tressa Jamil
Sunday 12th of June 2022
Thank you, be sure to let us know what you think when you've made it.
Elizabeth
Monday 23rd of May 2022
This was super flavorful. I loved how easy it was too. Definitely will make again.
Tressa - Jamil Ghar Team
Monday 23rd of May 2022
I am glad you enjoyed it! Thanks for taking a moment to comment.