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Easy Korean Spicy Rice Cakes

This recipe will show you the easiest way to make Korean spicy rice cakes (Tteokbokki)! Ready in 15 mins.

Easy Spicy Rice Cake Recipe | MyKoreanKitchen.com

Korean spicy rice cakes (Tteokbokki / Ddeokbokki, 떡볶이) is probably the most well-known Korean street food in Korea. You can see mini vans or carts that sell it on the street very easily.

There are many ways to make these spicy rice cakes, however today’s recipe is the most basic way of cooking it with minimalistic ingredients. So I want to call it “Easy Korean Spicy Rice Cakes!” But it’s still very delicious! I hope you like it!

Ingredients for Korean Spicy Rice Cakes (2 servings)

Easy Korean Spicy Rice Cakes Ingredients

Main

  • Garaetteok (Korean rice cakes) (300g, 10 ounces), separated (if you are using frozen or packaged rice cakes, separate them first then soak in warm water for 20 mins before cooking to soften.)
  • 2 fish cake sheets (105g, 3.7 ounces), sliced into medium size pieces
  • 1/2 medium onion (75g, 2.7 ounces), thinly sliced
  • 2 leaves of cabbage (145g, 5.1 ounces), sliced into medium size strips
  • 1 stalk of spring onion, chopped
  • Some cooking oil – I use rice bran oil
  • Some roasted sesame seeds to garnish

Tteokbokki Sauce (mix these in a bowl well)

  • 2 Tbsp Korean chili paste (Gochujang)
  • 2 Tbsp raw sugar
  • 1/2 tsp Korean chili powder (Gochugaru)
  • 1 tsp minced garlic
  • 1/3 cup water

*1 Tbsp = 15ml

**If you want to know more about Korean cooking ingredients, check my “30 essential Korean cooking ingredients list!”

How to Make Korean Spicy Rice Cakes

Making Easy Korean Spicy Rice Cakes

  1. Pre heat a wok/skillet on medium high heat until well heated. Add some cooking oil and the onion. Stir it until the onion softens.
  2. Add the cabbage and stir until it softens.
  3. Add the rice cakes, fish cakes and the seasoning sauce. Mix them well and stir until the rice cakes and fish cakes cook through (about 2 mins). Reduce the heat to low.
  4. Add the spring onion. Stir it quickly. Garnish with some sesame seeds and serve.

Easy Korean Spicy Rice Cakes | MyKoreanKitchen.com

Variations

Here are a few variations of spicy rice cake recipes you could try.

Love Korean food? Browse lots more Korean recipes from my easy Korean recipe collections. And subscribe to my newsletter and follow along on FacebookPinterest and Instagram for all of the latest updates.

Easy Spicy Rice Cake Recipe | MyKoreanKitchen.com

Easy Korean Spicy Rice Cakes

Korean spicy rice cake recipe
4.75 from 8 votes
Print Pin Rate Save
Course: Snacks
Cuisine: Korean
Keyword: spicy rice cakes
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
Servings: 2
Calories: 375kcal
Author: Sue | My Korean Kitchen

Ingredients

MAIN

  • 300 g rice cakes (10 ounces), separated (if you are using frozen or packaged rice cakes, separate them first then soak in warm water for 20 mins before cooking to soften.)
  • 2 fish cake sheets (105 g / 3.7 ounces), sliced into medium size pieces
  • 1/2 medium onion (75 g / 2.7 ounces), thinly sliced
  • 2 cabbage leaves (145 g / 5.1 ounces), sliced into medium size strips
  • 1 stalk spring onion chopped
  • Some cooking oil - I use rice bran oil
  • Some toasted sesame seeds to garnish

TTEOKBOKKI SAUCE (MIX THESE IN A BOWL WELL)

  • 2 Tbsp Korean chilli paste (Gochujang)
  • 2 Tbsp raw sugar
  • 1/2 tsp Korean chilli powder (Gochugaru)
  • 1 tsp minced garlic
  • 1/3 cup water

Instructions

  • Pre heat a wok/skillet on medium high heat until well heated. Add some cooking oil and the onion. Stir it until the onion softens.
  • Add the cabbage and stir until it softens.
  • Add the rice cakes, fish cakes and the seasoning sauce. Mix them well and stir until the rice cakes and fish cakes cook through (about 2 mins). Reduce the heat to low.
  • Add the spring onion. Stir it quickly. Garnish with some sesame seeds and serve.

Notes

1 Tbsp = 15ml

Nutrition Info (per serving)

Calories: 375kcal | Carbohydrates: 76g | Protein: 9g | Fat: 3g | Cholesterol: 9mg | Sodium: 373mg | Potassium: 127mg | Sugar: 16g | Vitamin A: 165IU | Vitamin C: 7.2mg | Calcium: 14mg | Iron: 0.3mg

The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Tried this recipe?I love hearing how you went with my recipes! Rate this recipe with a comment below and tag me on Instagram @MyKoreanKitchen.

Written by: Sue

Last Updated:

Welcome to my Korean kitchen! I’m so happy that you're here. I am Sue, the creator behind My Korean Kitchen (since 2006). I love good food and simplifying recipes. Here you will find my best and family approved recipes. Thanks for stopping by!

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74 Comments
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Beverley
February 24, 2022 11:29 am

I just made this for dinner and I loved it! The recipe is easy to follow and super tasty! Even the kids (12 and 16) loved it! Thanks!

TQ
December 31, 2021 4:26 am

This was a delicious recipe. As a vegetarian, I omitted the fish cakes, but added sliced, fried tofu equivalent, and a little shredded nori for the flavour. I will definitely make this again.

Mary
February 8, 2021 3:54 am

The conversion from grams to ounces fore fish cakes is incorrect. 300 gms = ~10 ounces

H
May 8, 2020 2:53 am

Just tried this & I omitted gochugaru & basically all the vegetables except garlic. Not very spicy, flavourful & super easy to make. Absolutely perfect for me. Will be making these regularly from now on!

Mari
June 16, 2020 2:23 pm
Reply to  H

Hi from Singapore! Just made this and it was real easy and quick! I think I accidentally made a flaming hot version cos it’s really spicy Haha. But it still tastes good and I think I’ll cook my own tteokbokki from now on. Thanks for the recipe!

Dedunu
September 4, 2019 11:22 pm

Is tteobokki vegetarian?

MarkE
July 31, 2019 11:30 am

Question: I have fresh rice cakes, but they seem a bit firm (I’ve never cooked with them, so have no idea of what is the optimal texture), should I soak in hot water? Thanks!

Yerin
May 12, 2019 12:23 pm

Hi. What do I do if I didn’t have the gochugaru? Will the tteokboki sauce taste different?

Alice
December 14, 2016 7:21 am

Hi! First of all I’d like to congratulate for your wonderful site 🙂
I’d really like to eat this but I can’t find neither fish cakes nor kochugaru 🙁
I don’t like things too spicy so maybe if I don’t use kochugaru is not a problem for the taste but fish cakes.. Do you think it will be still ok?

Alice
December 15, 2016 8:12 am
Reply to  Sue

Thank you very much 🙂 _I’ll try my best 🙂

Maria
November 2, 2016 4:09 pm

I just made this as a midnight snack. It’s great. I used sunflower oil since it’s the only neutral oil I had at home and honey instead of sugar (I try not to eat sugar if I can) and it was really good. I also skipped the gochugaru since my gochujang is super spicy and I wanted to be able to sleep after. I like how much sauce you accounted for. I always find that there’s too much sauce in the restaurant versions of this dish. Yours was perfect. I also like that yours had more fishcake to ddukkboki ratio than the restaurant versions. Or at least the Toronto, Canadian versions, since that’s all I have to compare it to. I’m lucky I live close to the largest of two Koreatowns in my city.

Still waiting on the kakkdugi final taste test. I decided not to worry about the garlic. From the initial taste, it was pretty good. I do think that the garlic adds a really nice layer of flavour and will include it next time but I’m not so upset with this one that I’d throw it out. I also think that next time I’d like to try asian pear instead of apple in that recipe for a lighter flavour. What do you think?

Michelle
February 17, 2016 1:21 am

So, I made this this morning for breakfast and I love how quick and easy it was. I subbed soy sheets for the fish cakes and cabbage and it was great. Thank you!

Gerardo
February 16, 2016 9:44 am

I made this dishes yesterday for snack, and my 13 yr. old daugther as soon as she saw it the grin on her face is priceless. She ask me to cook it again for the next day so she can have a snack when she get back home from school. Even my wife loves it too.

Ayumi
October 18, 2015 12:02 am

Hi! This looks so good… 🙂
I wanted to ask you, do you know the japanese rice cake called “mochi”? I was wondering if mochi and the rice cakes of your recipe are similar..(mochi is made with glutinous rice).

I wanted to try ddeokbokki, but here korean food is not very common.

Thank you! ^_^

January 4, 2015 12:36 pm

I made this tonight for dinner and my yobo was so happy! Thanks for the great recipe!

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