Korean Rice Cakes (tteokbokki)

Korean Rice Cakes (tteokbokki)

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Course: Asian, Main Course
Keyword: Asian, Main Course
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 People


  • Pot

Adjust Servings


  • 2 cups rice cakes soak in warm water for 10 minutes
  • 1 cups fish cakes sliced Into bite size rectangles
  • 4 stalks green onions sliced into 1 inch pieces
  • 3 Tbsp Korean chili paste (gochujang)
  • 2 cups soup stock chicken, vegetable, beef, kelp and anchovy, ect.
  • 1 1/2 Tbsp cane sugar
  • 1 Tbsp soy sauce
  • 1 Tbsp garlic minced
  • 1 Tbsp Korean chili flakes (gochugaru)

optional ingredients

  • sesame seeds garnish
  • sesame oil garnish
  • hard boiled eggs garnish


  • In a bowl, mix together the soup stock, chili paste, chili flakes, soy sauce, garlic, and cane sugar.
  • Add the mixture to a pot and bring it to a boil. Simmer for about 4 minutes or until the sugar is dissolved.
  • Add the soaked rice cakes and fish cakes to the pot and boil for 5 minutes.
  • Lower the heat and simmer for another 5 minutes or until the sauce is thickened.
  • Add the green onions and simmer for another minute.
  • Garnish with sesame seeds, sesame oil, and hard-boiled eggs if desired.
  • Serve and enjoy your delicious Tteokbokki!

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