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+ servings
Bowl of Tteokbokki with boiled eggs and chopsticks.

Tteokbokki Recipe – Korean Spicy Rice Cake Stir Fry

This fiery Korean Tteokbokki recipe features a quick and easy sauce base you can make in less than 10 minutes! We'll simmer chewy cakes in a spicy sauce of gochujang and dashi stock in this delicious and satisfying homemade street food recipe.
Course Snack
Cuisine Korean
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Calories 326kcal
Cost $10



  • Add water and dashi stock powder to a wok or large frypan and bring to the boil. Add in the gochujang paste, red chilli flakes, sugar and soy sauce and stir into a luscious, fragrant soup.
    750 g water, 1 ½ tsp dashi powder, 2 tbsp Korean hot pepper paste / gochujang, 1 tsp Korean hot pepper flakes / gochugaru, 1 tsp raw sugar, 1 tsp soy sauce
  • Pop in the rice cakes and spring onion and bring back to the boil, then simmer for around 10 minutes until the rice cakes have softened, stirring frequently so they don't stick to the bottom. You'll know it's done when the sauce becomes thick and glossy and the rice cakes are nicely chewy (go on, test one, you know you want to!). If the rice cakes aren’t soft enough, add in a little more water and continue to cook until ready.
    150 g Korean rice cakes, 1 spring onion / green onion
  • Just before serving, pour in the sesame oil and give it a good stir. Garnish with more spring onion, then serve piping hot and delicious!
    1 tsp sesame oil, 1 spring onion / green onion



  • Tteok / Rice Cakes - You can use the long cylinder-shaped rice cakes known as garae-tteok, or flat rice cakes sliced diagonally. It's more common to use the cylinders, but the flat rice cakes will taste just as good. The best place to look for them is the fridge or freezer section of Korean convenience stores or Asian groceries. If frozen - soak them in boiling water for a few minutes before cooking to defrost. If dried - soak them for a minimum of 3 hours or overnight, or you can speed up the process by soaking in boiling water for 10-20 minutes before cooking.
  • Gochujang - One of the key ingredients to the dish, find out more about it in our gochugang guide. Regular gochujang has more of a tomato / sweet taste than chilli heat, although you can buy an extra hot version if you prefer. We’ve found these at regular supermarkets, Asian groceries or online. Note that the level of heat can vary depending on the style or brand of gochujang that you buy. If you're unsure, start with a small amount and build it up from there. If you can't source gochujang, you can substitute (per tbsp) with 1 tbsp of red pepper flakes blended with 2 tsp of soy sauce and a pinch of sugar. The flavour won't be as complex, but it should get you through. P.S. If you have leftover gochujang, there's plenty of delicious ways to use it up!
  • Gochugaru / Korean Red Pepper Flakes - Find it at Asian grocers and online, where it may also be labelled as hot pepper powder. These seem to have more flavour and less heat than regular chilli flakes. To substitute, use half the amount of cayenne pepper or regular chilli powder.
  • Dashi Stock - this gives the unique umami flavour to the dish. There are two styles you can use as the base for this recipe: 1) Konbu dashi - less intense seaweed based flavour. OR 2) Katsuo dashi - intense anchovy kick. For the best flavour we recommend the stronger anchovy version. The smell is strong while cooking, but doesn’t taste “fishy” in the final dish - instead it gives the dish a mouth-watering umami kick. Feel free to choose the right style for your tastes, or substitute with vegetable or chicken stock if you prefer. 
  • Make Rabokki - Add ramen noodles or instant noodles.
  • Add Protein - Try it with chicken, thinly sliced pork, seafood (shrimp, squid, fish cakes), or spam sausages similar to Korean Army Stew.
  • Add Cheese - Sprinkle with cheddar or top with cheese slices and bake or broil for a minute or two until the cheese is melted.
  • Add Veggies - Add chopped cabbage, bok choy, broccolini, red bell pepper / capsicum or kimchi.


Calories: 326kcal | Carbohydrates: 70g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Sodium: 354mg | Potassium: 101mg | Fiber: 2g | Sugar: 4g | Vitamin A: 388IU | Vitamin C: 4mg | Calcium: 24mg | Iron: 1mg