Korean Spicy Rice Cake Recipe (Tteokbokki)

Korean Spicy Rice Cake Recipe (Tteokbokki) is one of Korea’s most iconic and beloved street foods. If you’ve ever strolled through a Korean night market or watched a K-drama, chances are you’ve seen these chewy rice cakes drenched in a bold, fiery red sauce made with gochujang. It’s spicy, sweet, savory, and completely addictive! Whether you’re craving a cozy snack or a quick weeknight dinner, Tteokbokki is easy to make at home and absolutely worth every bite.

Korean Spicy Rice Cake Recipe

Serves: 2 to 4
Prep time: 20 minutes
Cook time: 30 minutes

For the anchovy stock:
4 cups water
8 large dried anchovies, heads and guts removed
5 pieces dried kelp (about 1 x 2 inches)

For the sauce:
3 tablespoons Korean hot pepper paste (gochujang)
1 tablespoon Korean hot pepper flakes (gochugaru)
1 ½ tablespoons soy sauce
1 ½ tablespoons sugar

For the rice cake and others:
1 pound Korean cylinder rice cakes (tteok)
3 cups warm water (for soaking)
½ pound fish cakes, sliced
2 boiled eggs
2 scallions, cut into 1-inch pieces

Korean Spicy Rice Cake Instructions

1. Soak the rice cakes

• In a bowl, soak the rice cakes in warm water for 15 minutes to soften. Drain and set aside.

2. Make the anchovy stock

• Place the dried anchovies in a spice bag or cheesecloth pouch.
• In a pot over medium-low heat, pour in the water. Add the anchovy pouch and dried kelp.
• Bring to a gentle simmer and cook for 15 minutes. Remove the anchovies and kelp from the pot.

3. Prepare the sauce

• Add gochujang, gochugaru, soy sauce, and sugar directly into the hot stock.
• Mix well and bring it to a boil over medium-high heat.

4. Cook the rice cakes

• Add the drained rice cakes into the sauce.
• Stir occasionally and cook for about 5 minutes, until they are soft and slightly chewy.

5. Add the remaining ingredients

• Add the sliced fish cakes, boiled eggs, and scallions.
• Continue cooking for another 3–4 minutes, until the sauce is thickened and glossy.
• Serve hot and enjoy!

Tips & notes

• Rice cakes: If your rice cakes are frozen, soak them in warm water a bit longer until fully softened before cooking.
• Spice level: Adjust the gochugaru to your heat preference. Use mild gochujang for a less spicy version.
• Fish cake substitutes: If you can’t find Korean fish cakes, you can omit them or use tofu or sausage for a variation.
• Broth tip: You can make the anchovy broth in advance and freeze it for later use in other Korean recipes like soups or stews.