This recipe will show you the easiest way to make Korean spicy rice cakes (Tteokbokki)! Ready in 15 mins.
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)
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
- 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.
Variations
Here are a few variations of spicy rice cake recipes you could try.
- Tteokbokki
- Rabokki (Ramen + Tteokbokki)
- Tteok Kkochi (rice cake skewers)
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Easy Korean Spicy Rice Cakes
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
Nutrition Info (per serving)
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.
