Korean tteokbokki recipe.
Tteokbokki is one of the most popular Korean street foods in Korea. Among other things, today’s recipe is made with Korean rice cakes, Korean fish cakes, Korean soup stock / dashi stock and gochujang (Korean chili paste)!
It’s super delicious, umami rich and highly addictive! So much so that even if your tummy is full, you will still have some room for these spicy rice cakes! 😉
Tteokbokki / Ddeokbokki / Dukbokki (떡볶이) is definitely one of my favorite foods. It has all the elements to be liked. The texture, the sauce and the easiness! ❤️
Also, it comes in almost endless variations. As an example, I already shared three other tteokbokki recipes on my website. So here they are in case you need more choices!
- No fuss super easy tteokbokki – This version does not use Korean soup stock/dashi stock. It means two things. Less steps involved, so it’s easier & faster. But it may lack depth of flavor because it’s cooked with water instead of the soup stock. (It’s still delicious though!) So it’s a great recipe when you need a quick tteokbokki fix. Also, some people commented that they like this recipe, because the sauce is not too soupy. It’s cooked like rice cake stir fry. [Check out the recipe]
- Non-spicy tteokbokki / Soy sauce tteokbokki / Ganjang tteokbokki – If you don’t handle spicy food very well or at all, this might be a better option for you. It’s also a korean royal court cuisine. Intrigued? [Check out the recipe]
- Rabokki – Yes, this is a thing! Rabokki is the combined words of ramen/ramyun + tteokbokki. Instant noodles are an additional bonus for volume, flavor and texture! [Check out the recipe]
Now that general basis is covered, let’s talk more about today’s tteokbokki.
In my mind, today’s recipe is prepared in a more traditional way. When I say traditional, many Koreans make tteokbokki this way. Using Korean soup stock / dashi stock.
And, don’t worry. It’s very easy to make it as well. Here’s my guide to how to make Korean soup stock. This super versatile stock can be made ahead of time. It can also be frozen too. So after all, traditional tteokbokki is just as easy and quick to make! Also, note – you can make a soup stock with these pre-packaged ingredients too. Just boil with water.
One thing I really like about today’s recipe is that it’s saucy. I know some people don’t like this style but I do! So if you cooked other dishes (e.g. pan fried Korean dumplings or Korean style tempura) along with this tteokbokki, you can dip them into the sauce and eat them.
Wondering what’s the whole point of this? Well, nothing really. It’s just how Koreans like to eat Tteokbokki. With lots of pan fried / deep fried dishes! When these are mingled with tteokbokki sauce, they just taste even better!
Anyway, I hope you give this recipe a try and let me know how you go! Enjoy!
P.S. These are great companion dishes you can serve with tteokbokki. Korean fish cake soup and Deep fried seaweed rolls
P.P.S. If you need additional help, don’t forget to check out my video instruction above.
Ingredients for Tteokbokki (Serves 2)
Main
- 350g / 12 ounces Korean rice cakes, separated
- 150g / 5.3 ounces Korean fish cakes, rinsed over hot water & cut into bite size pieces
- 2 cups Korean soup stock (dried kelp and dried anchovy stock), use this recipe
- 60g / 2 ounces onion, thinly sliced
Tteokbokki sauce (Mix these in a bowl)
- 3 Tbsp gochujang (Korean chili paste)
- 1 1/2 Tbsp raw sugar
- 1 Tbsp soy sauce
- 1 tsp minced garlic
- 1 tsp gochugaru (Korean chili flakes)
Garnish
- 1 tsp roasted sesame seeds
- 1 tsp sesame oil
- 1 stalk green onion, finely chopped
*1 Tbsp = 15 ml, 1 Cup = 250 ml
**If you want to learn more about Korean ingredients, check my 30 essential Korean ingredients list.
How to Make Tteokbokki
1. Unless your rice cakes are soft already, soak them in warm water for 10 mins.
2. Boil the soup stock in a shallow pot over medium high heat and dissolve the tteokbokki sauce by stirring it with a spatula. Once the seasoned stock is boiling, add the rice cakes, fish cakes and onion. Boil them a further 3 to 5 mins until the rice cakes are fully cooked. Then, to thicken the sauce and to deepen the flavor, simmer it over low heat for a further 2 to 4 mins.
3. Add the sesame oil, sesame seeds, and green onion then quickly stir. Serve warm.
How to Store Tteokbokki
Leftover tteokbokki can be refrigerated for a day or two. When reheating, add some spare soup stock or water. Though it won’t be as saucy as the first time.
Tteokbokki (Spicy Rice Cakes)
Ingredients
MAIN
- 350 g Korean rice cakes (12 ounces), separated
- 150 g Korean fish cakes (5.3 ounces), rinsed over hot water & cut into bite size pieces
- 2 cups Korean soup stock (dried kelp and dried anchovy stock)
- 60 g onion (2 ounces), thinly sliced
TTEOKBOKKI SAUCE (MIX THESE IN A BOWL)
GARNISH
- 1 tsp toasted sesame seeds
- 1 tsp sesame oil
- 1 stalk green onion , finely chopped
Instructions
- Unless your rice cakes are soft already, soak them in warm water for 10 mins.
- Boil the soup stock in a shallow pot over medium high heat and dissolve the tteokbokki sauce by stirring it with a spatula. Once the seasoned stock is boiling, add the rice cakes, fish cakes and onion. Boil them a further 3 to 5 mins until the rice cakes are fully cooked. Then, to thicken the sauce and to deepen the flavor, simmer it over low heat for a further 2 to 4 mins.
- Add the sesame oil, sesame seeds, and green onion then quickly stir. Serve warm.
Hey Sue! Instead of the Korean soup stock that you mentioned, would it be ok to use chicken stock as a substitute? If yes, do you know how much I should add in? Thanks! Am eager to try this recipe out hehe ^^
Hi Michelle,
I haven’t tried using chicken stock with this recipe, so I don’t know.
Korean soup stock is more of a subtle ingredient. So if you’re using chicken stock I’d dilute with water or something. Then again, I can’t guarantee the outcome. Good luck.
Hi Sue,
The fishcake recipes that you have share one is fried and the other boiled. Can we use any one of them to make Tteokbokki or we need to buy these sheets only?
TIA
Yes, you can use any of them. Just thinly sliced them. Boiled fish cakes have cleaner taste. 🙂
This is my first time making my own tteokbboki and it turned out pretty good. Think it is a tad soft for my taste but next time ill cook it just a tiny bit less. Thank you for the recipe because it was simple to follow and I am trying to broaden my palate and this was a good place to start!
Glad to hear you enjoyed it! 🙂
I love this stuff. My daughter who is on a mission for my church is now in South Korea after taking a year to teach herself Korean. She introduced me to this amazing dish at a Bon Chon Korean Restaurant. I really want to make something with the same spicy sauce but due to the fact that I live in the hinterlands of Oregon I have no access to anything Korean. I was wondering if I can make a hybrid dish using vegetable broth and sriracha sauce or other type of chili paste, then use rice, udon, or ramen noodles? Do you have any suggestions? I m going through Tteobokki withdrawal!
Cheers
Have you looked up the ingredients on Amazon? You can get some of the key ingredients from there. This is Korean chili paste from Amazon for instance. https://amzn.to/2YI5in7
Your tteokbokki recipe is amazing! I used Yamaki Katsuodashi stock (I know you said that that one might be strong, but it’s the only one I found at the Korean store) and it was delicious! Many thanks for sharing this!
I’m happy to hear that my recipe worked well even with katsuodashi stock. I’m sure your feedback will help other readers who want to use that method. Thank you!
Hi! I really want to try this recipe out, but do you know where I can get Korean fish cakes from? I live in New Zealand, and can find any
Made this simplified using just soy sauce, gachujang and sugar and it was delicious. Added fish cake and squid to make it perfect. Thank you so much
Glad to hear that! 🙂
How much is one cup in this recipe
1 cup holds 250ml water.
Hi SUE,
I’m happy to say that this recipe was a huge success and I’m so thankful for your blog! I can now try and make all the Korean dishes I’ve always dreamed to try. Also I’m proud to add that I made the fish cakes from scratch 😊 They were delicious
OMG!! I’m so proud of you, particularly for making the fish cakes from scratch! I’m so happy to hear that you enjoyed my recipes too! Thanks for your feedback. 🙂
Looking forward to trying this out! Can I also use Jananese Dashi (like Shimaya Bonito Dashi Stock) or would that change the flavor a lot?
Bonito has a quite strong flavor. I think that would change the flavor too much.
How many calories are in this dish? I have been eating a lot of this amazing dish lately but was wondering about the calories. Thank you
Hi Lori, That would be very subjective depending on the ingredients used. (As different brand of same ingredient could list different calories.) However, if you were to follow this recipe without any substitution that would be about 380 kcal. (Thought this is an estimate only, calculated by an online calorie counter.)
I made this with chicken broth and super firm tofu instead of fish cakes (I have celiac and can’t have the fish cakes, tofu seemed like a good substitution, plus protein!) I had to add a slurry of corn starch to thicken it up but it hit the spot and was yummy!
Great to hear your substitution worked out well with this recipe! 🙂
Great recipe! I always used instant tteokboki sauce from a local korean grocer, but now I created my own sauce with your recipe as basis 😊 I just adjusted the amount of gochujang to suit our spice level, hehe. Thanks a lot!
That’s so great to hear! Homemade sauce is the best! 🙂
Awesome recipe, I’ll sure try making it during this week! Thanks for sharing it!
Thank you! Hope you like it. 🙂