Tteokbokki - Spicy Korean Rice Cakes

Close up shot of tteokbokki rice cakes and boiled eggs in a bright red and glossy sauce with toasted sesame seeds and spring onion as garnish.

Tteokbokki - Spicy Korean Rice Cakes

Get this easy tteokbokki recipe on the table in just 10 minutes! This spicy Korean rice cake stir fry features chewy tteok rice cakes in a flavour-packed tteokbokki sauce. It’s quick, easy and deliciously spicy.

Course Snack

Cuisine Korean

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 322kcal

Author Wandercooks

Cost $10

Equipment

Large fry pan

Ingredients

750 g water
1 ½ tsp dashi powder stock powder
2 tbsp Korean hot pepper paste / gochujang Korean chilli paste
1 tsp Korean hot pepper flakes / gochugaru
1 tsp sugar
1 tsp soy sauce
150 g Korean rice cakes (tteok) round or flat, soaked overnight or prepared as below
1 spring onion / green onion some reserved as garnish
1 tsp sesame oil

Metric - US Customary

Instructions

Pour water and dashi powder into a large wok, frying pan or skillet and bring to the boil. Add the gochujang, gochugaru chilli flakes, sugar and soy sauce and stir until evenly mixed through the stock.
750 g water, 1 ½ tsp dashi powder, 2 tbsp Korean hot pepper paste / gochujang, 1 tsp Korean hot pepper flakes / gochugaru, 1 tsp sugar, 1 tsp soy sauce
Add the tteok rice cakes and spring onions / green onions and bring back to the boil, then simmer for around 10 minutes, stirring frequently, until the rice cakes have softened and the sauce has thickened. Tip: If the rice cakes aren’t soft enough, add a little more water and continue to cook until soft.
150 g Korean rice cakes (tteok), 1 spring onion / green onion
Just before serving, stir in the sesame oil. Transfer to serving plates and garnish with more spring onion / green onion.
1 tsp sesame oil, 1 spring onion / green onion

Video

Notes

Garaetteok (가래떡 / Korean Rice Cakes) – These are the chewy cylindrical rice cakes you’ll find in other Korean dishes like dakgalbi. We usually buy them frozen from our local Asian supermarket. The best place to look for them is the fridge or freezer section of Korean convenience stores or Asian groceries, but you can also find them dried.
- Frozen Rice Cakes - These are often stuck together in the package. You can tap the bag against your kitchen bench (or the floor if they’re being extra stubborn!) to loosen them up and make it easier to portion out how much you need. You can also soak them in boiling water for a few minutes before cooking to help them defrost and speed up the cooking time.
- Dried Rice Cakes - Soak in boiling water for around 10-20 minutes before cooking to soften them up. If you have more time, soak them in cold water for around 3 hours or overnight if you prefer.
Gochujang / Korean Hot Pepper Paste – One of the key flavours in Korean cuisine. While it is spicy, it has more of a well-rounded, sweet tomato flavour rather than just pure chilli heat. (Note: You can buy an extra hot version if you want!). It’s available at Asian groceries, well stocked supermarkets in the international aisle, or online. If you can’t source it, you can make a paste out of regular red chilli flakes mixed with sugar and a dash of soy. Use 1 tablespoon of chilli flakes for every tablespoon of gochujang required.
Gochugaru / Korean Red Chilli Flakes – It may also be labelled as Korean hot pepper powder. Most brands have clear packaging so you can see the product inside (which is important). Ideally you should buy the flakes, NOT the powdered version. Look for it at Asian supermarkets or online. Sub with half the listed amount of cayenne pepper or regular chilli powder.
Dashi Stock Powder – Known as yuksu in Korean or dashi in Japanese. The Japanese version tends to be more widely available and there are two main styles you can choose from: kombu dashi (vegan friendly, less intense flavour made from seaweed) or katsuo dashi (more intense umami flavour, made with anchovy). Sub with vegetable or chicken stock if you prefer.
Other Ingredients - You’ll need soy sauce, raw sugar and sesame oil for the sauce. Optional additions include Korean fish cakes, boiled eggs and spring onions / green onions to serve.
Storage - Tteokbokki will last a few days in the fridge if stored in an airtight container. We don’t recommend freezing as the texture of the rice cakes won’t be the same.
Protein – Try adding chicken, thinly sliced pork, seafood (shrimp, squid, fish cakes), or spam sausages similar to Korean army stew.
Veggies – Add chopped cabbage, bok choy, broccolini, red bell pepper / capsicum, your favourite mushrooms or kimchi.
Rabokki – Add ramen noodles or instant noodles (cooked first so they don’t soak up too much of the sauce).
Cheese Tteokbokki – Sprinkle grated cheddar or pizza cheese over the top, or layer with cheese slices. Cover and steam for a minute or two until the cheese has melted.

Nutrition