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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


  • 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


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

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Easy Spicy Rice Cake Recipe | MyKoreanKitchen.com

Easy Korean Spicy Rice Cakes

Korean spicy rice cake recipe
4.72 from 7 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



  • 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


  • 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


  • 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.


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:

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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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72 thoughts on “Easy Korean Spicy Rice Cakes”

    • Thanks for pointing out my typo! I meant 0.7 pounds (for rice cakes), but I will update this to ounce to be consistent with the rest of ingredients. 🙂

  1. 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!

    • 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!

    • Not sure if you’re talking about this recipe or tteokbokki in general, this recipe isn’t vegetarian because it includes fish cakes. You can certainly omit it, but tteokbokki without fish cakes aren’t the same in my book. 🙂

      Also, something to note is many tteokbokki recipes (including my other version https://mykoreankitchen.com/tteokbokki-spicy-rice-cakes/) are made with Korean soup stock. My version in particular includes anchovy as one of soup stock ingredients. If you omit this, along with fish cakes, you can make it as vegetarian.
      Hope this helps!

  2. 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!

    • When you press the rice cakes with your finger tip, does it bounce back? If so, you don’t need to soak. It is fresh (as in less than 2 days old fresh). Also, if you have to soak, use warm water, not hot water. Hope this helps.

  3. 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?

  4. 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?

    • Hi Maria, So good to hear that you enjoyed my rice cake recipe! I hope you were able to sleep well after eating this. 🙂

      For kkakdugi recipe, I think asian pear is a good idea as well. I’m not sure whether it would give lighter flavour than apple (because I didn’t think apple was heavy tasting anyway. Lol) But I know some people use 50% apple and 50% pear as well. It all depends on personal preference. Some people even don’t add neither of fruit. But I think having apple or asian pear is good. It gives natural sweet flavour and Kkakdugi tastes extra nicer because of that.

  5. 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!

    • For breakfast? 🙂 I don’t think I’ve ever made this for my breakfast. But sounds lovely! Yes, this recipe is real quick & easy version. There is also more complicated version as well. I’m planning to share it some time this year.

  6. 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.

  7. 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! ^_^

  8. Hey Sue,

    Just tried your recipe 🙂 First time making Tteokbokki (yay!) and it turned out really well- I really love your recipe! Thanks for sharing! 😀


  9. I have seen these in my local Korean supermarket but had no idea how to cook them. I#m going to try this recipe as it doesn’ look too complicated.

  10. Hi, I taste this dish in the neighbor church for Saint Degun Kim Day´s and I fall in love for Ddeokbokki. Thanks for sharing with all this recipe.

    • You can find rice cakes in Mu Gung Hwa Korean supermarket in Jakarta. Find the address at google.com. I’ve seen at least 2 Mu Gung Hwa’s in South Jakarta.

  11. My first experience in eating Korean food starts from kimchi. Since then, we never, never eat without them. From then on, I tried so many kinds and even other Korean menus are always available on our table. This rice stick cake is one our best menu as the kids really craved for them, We use them as snack or while viewing on television. The sweet/spicy taste can really make you urge for more. Since rice cake stick is not available< I was able to get the recipe for this, and I made them myself. Really a great help since they are available in our internet. Thanks to the people concerned. You are such a great help.

  12. I loved the look of the food and i really want to try to cook korean food but it is so diffcult to find the ingredients nessecery for the recipes … can anyone tell me where to buy korean ingredient in EGYPT??? thanks

  13. I am a chinese. I love to eat Korean food and Korean Cake. It is very famous around where I live, but very expensive. I want to ask a question not related to Rice Cake, I hope you don’t mind. Do you have any Korean Green Tea, Mocha & Sweet potatoes cake recipes? I am dying for it. Please help me out. Appreciated.


  14. Hi Everyone,

    Someone said that this came out a little sweet. I will tell you that the gochujang has some sugar or sweetener in it already. Usually to dense out the sweet you use soy sauce. However, if it was to sweet do not add as much sugar. Taste the sauce before adding. Also, like all peppers the hot pepper powder can be hot sometimes or not so hot, so that could have also been your problem. To make it more spicy my mom adds jalopeans to hers (she’s korean).

  15. WOW!!!i just made it today and it is really taste delicioussss!!!frankly i am on diet now….but this food make me want it more and more hahahhahahahaha…..is really goood!!!!!!!!!!!!!

  16. hi, thanx so much for the recipe..my friends and i are crazy bout korean stuffs^^ so we cant wait to try the recipe..however, is there anyone who can help by giving the information on where could we find the rice cakes (ddeokbbokki) here in indonesia?? could we find it in korean supermarkets? can i get the info bout those kind of supermarket, like the address etc?
    thankyou so much for the help..i’d really appreciate it..^^

    • Maybe you could find it at shopping center nearby toll gate from Lippo Karawaci to Jakarta. There is a big korean supermarket. And also you can find a lot of korean restaurants and the owner also korean. ..

  17. I finally found a rice cake recipe (other than the sweet potato version I’ve tried several times)!

    The chili powder and cabbage seems like you’re making instant kimchi… yknow? Would subsituting kimchi for both ingredients would do the trick? But if that’s how they make it in Korea, than that’s how I’ll eat it 🙂

  18. Thanks for the recipe. I am Malaysian Chinese and I enjoy eating all kinds of food. Just bought a packet of wet rice cakes and was looking high and low for a recipe so was i glad when i found this one. Also bought a packet of soy bean paste and another that looks like chili paste. unfortunately all are in korean since i bought it from a korean supermarket. anyway i am going to try out your recipe. hope it will turn out ok. BTW i visited korea 3 years ago and it was winter so we had lots of steamy hot stuff and barbecue. loved the chicken ginseng soup too!

  19. Hi! I was wondering where you can buy the rice cakes and fish cakes. I look everywhere but there isn’t any. Does local store usually have them?

  20. When we visited Seoul last year, we tried deokbokki, which is spicy stir fried rice cakes. The ones in Seoul that we tried were spicy and yet sweet and we didn’t really like it very much. It was nice, but I won’t eat a whole plate of it!

    When shopping at Sol Mart on Sunday, we bought a packet of instant deokbokki. You just had to add water and cook. It was nice but at SGD$7.30 a packet, just a tad expensive. What to do, we have to make our own if we want to have it regularly!
    I found your recipe and asked my mom if she’d try making it. She said okay and I bought Gochujang sauce, a packet of rice cakes and chili powder from Sol Mart.

    Mom tried the recipe yesterday and I am posting the result here:


    Mom tweaked the recipe a bit by adding button mushrooms and kimchi and more chili powder. It was very very nice! I think the main reason was that my mom’s version is a lot more spicier than what we had in Seoul.

    I love the ones my mom made and I will ask her to make them again really soon!

  21. Hi! I tried your receipe today and followed the proportion of the ingredients u recommended and my Ddeokbokki turns out sweet and not spicy at all.Is this how it is to be tasted like? No offence,only curious. =)

  22. hi! i am indonesian i live in a small city. its hard for me to find some korean fresh rice cake n fish cake to make ddeokbokee (rice cake in hot sauce) .coz i am really like to eat ddeakbokee (rice cake in hot sauce).. so can u tell me how to make the fresh rice cake n fish cake.
    i can find other things but for these two things abit hard for me..

    thanks looking forward for ur information

  23. Hi, i am from Chile, and a log time ago I make this recipe whit a friend, we thought that it wouldn’t be so spicy but in the end whit a lot of food made, we ate a little and it was so spicy that we can’t eat, but my father love spicy food and in the end they eat all the food whit my mother, was really funny, anyway we make the recipe whithout the gochunjang and its very good, that’s all, I just want to tell you my experience whit this food, because we made this recipe after look a corean dorama and we wanted so much try that food.

    I hope you can understand my really bad english

    thanks for the recipe 😀

    • Hello, i know where you can buy rice cakes in Singapore. There’s a small korean shop that sells all kinds of korean products at Westmall in Bukit Batok. Go check it out =)

      To Ivin.

  24. Hi Sue!

    I had tried this recipe during a pot luck party last week and it had garnered a great response from all my friends! Thanks for having such clear instructions and there were even pictures to double check if I’m on the right track! Keep up the good job! Kamsahamida!


  25. THANKS SO MUCH FOR THIS RECIPE. I lived in KOrea for 3 years, and this is one of my fave foods… its nice to have the info in English.. and I am eating it right now and its GOOD! Thanks!


  26. Hi, I would love to try ur recipe…but can tell me where I can get rice cake and the sauce. I’m from Singapore. Any ideas?

    Thks 🙂

  27. ViVien
    I think they are nearly the same, just different makers.
    To be honest, I can’t tell the difference in terms of the taste, so I suppose I am just a loyal customer of my gochujang maker. 🙂

  28. Hi Sue,
    I was looking through wikipedia the other day and I stumbled across ddeokboki so I tried to find a recipe for it… The other day I went grocery shopping so I picked up some gochujang, rice cakes and fish cake for making some… Too bad, today I realized I was out of some stuff so I made some substituions. I used flat rice cakes instead of your long ones and pounded up some rock sugar. Since I don’t have a website, I’ll host up some pictures so you can see. My ddeokboki turned out great even though I substituted some stuff!

    ^ The flat rice cakes I used

    ^ my basic ingredients

    ^ I had to pound up some rock sugar since my house was all out of white/brown sugar… I didn’t want to go back out to get some since it was already starting to get late

    ^ the veggies

    ^ how it finally turned out! It was delicious and very spicy. Perfect!

  29. So happy to find this recipe, this is one of my favorite Korean dishes. We can’t get fresh rice cakes here in Boston, so I will have to make due with the vacuum sealed packages.

  30. Hi K,

    I hope my recipe helps you make better dish than last time.
    It tastes best if you use fresh rice cakes from a rice cake shop, though it is not that easy to get them if you don’t live in Korea.

    So if you use prepackaged (vacuum packaged) rice cakes, soak them in cold water for about 20-30 minutes before you use them (After separating them first.)
    Maybe also, parboil them, just before you cook them (very briefly), or run them under some hot water a couple of times.
    Softened rice cakes seemed absorb seasoning better.

  31. Oh! I’m so glad I came upon your site. I tried making this the other day but the directions didn’t mention “water” and I ended up burning my pot. I’m going to try again with your recipe. Hopefully it turns out better than my first attempt!

  32. ooo…i tried this recipe for lunch today. I forgot to add chilli powder though..lol…and maybe i cooked too long, the ddeok was rather mushy…haha…but i’ll try it again someday and improve 🙂

  33. Hi,

    Just posting to say that I love your blog! (I found it through Mary Eats. I’m an American expat living in Seoul and love to try new recipes. Yours are so wonderful–easy to understand and easy to follow the directions. Your website is also beautiful and very easy to use. Great job!


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