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+ servings
2 bowls of korean spicy rice cakes garnished with green onions and a pair of silver chopsticks laying across one of the bowls

Delicious Korean Spicy Rice Cakes aka Tteokbokki

Super cute rice cakes simmered in a spicy sauce is a favorite of Koreans! Enjoy this delicious Korean street food tonight!
Prep Time 10 mins
Cook Time 45 mins
Kelp soaking 1 hr
Total Time 1 hr 55 mins
Course Main Course, Snack
Cuisine Korean
Servings 4 people


  • Large covered pan


Korean Dashi Broth

  • .5 oz dried kelp
  • 10 large dried anchovies remove the heads and guts before using

For the tteokbokki

  • 1 lb rice cakes use the long cylindrical rice cakes specially used for tteokbokki! Soak the rice cakes in water for 10 minutes to help soften them before cooking. Drain before adding them to the broth.

Simmering Sauce

  • cup gochujang Korean hot pepper paste - if you prefer a less spicy version you can reduce the amount of gochujang for your tastes
  • 3 tablespoon gochugaru Korean hot pepper powder - if you prefer a less spicy version you can reduce the amount of gochugaru for your tastes
  • 2 tablespoon minced garlic
  • 1 tablespoon sugar
  • 1 tablespoon soy sauce

Ingredients To Add At The End Of Cooking Time

  • 4-6 green onions cut into 2 inch pieces
  • ½ lb fish cakes I used the fish cakes that come in sheets and cut them into bite sized pieces
  • ½ tablespoon sesame oil
  • 3-4 hard boiled eggs remove the shell and cut them in half


Korean Dashi Broth

  • Soak a piece of dried kelp/seaweed in water for around an hour. While this is soaking, prepare your anchovies by taking off the heads and removing the guts.
    anchovies in an anchovy strainer and kelp in water in a pot in the background
  • Add the anchovies to the kelp and water. Bring this to the boiI and then simmer for around 15 minutes. I use an anchovy strainer to make it easy to remove the anchovies once the broth is ready. You could also use cheesecloths. If you add the anchovies directly to the water, be sure to strain them out best you can once the broth is ready.
    kelp soaking in water and an anchovy strainer next to it

Rice Cakes and Simmering Sauce

  • Once the broth is ready, add rice cakes (which have been soaked in water then drained) and the simmering sauce. The simmering sauce consists of gochujang, gochugaru, garlic, sugar, and soy sauce. Cook this on a medium heat for around 10 minutes or so or until the rice cakes are tender. If the mixture looks too dry you can add a little water.
    rice cakes in a spicy simmering sauce

Ingredients To Add At The End Of Cooking Time

  • Then add fish cakes, green onions, and hard boiled eggs (if using). Stir and heat until warmed through. Stir in the sesame oil as the finishing touch!
    rice cakes in a spicy simmering sauce topped with fish cakes and green onions
  • Your tteokbokki is now ready to enjoy!
    Korean spicy rice cakes


This recipe calls for quite a bit of gochujang and gochugaru to make this dish spicy.  Feel free to reduce these ingredients if you prefer a less spicy dish.  Also, if once cooked it ends up being too spicy for your liking, you can always add some water.
If the dish ends up being too dry and you prefer a saucier dish, add some water until you are happy with it.  
Enjoy with your favorite pair of chopsticks!
Mashikeh - Mogoseyo!
Keyword Korean spicy rice cakes, rice cakes, spicy food, tteokbokki
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