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Tteokbokki Korean Rice Cakes

Spicy Chewy Tteokbokki Korean Rice Cakes for Ultimate Comfort

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This Spicy Chewy Tteokbokki Korean Rice Cakes recipe brings the vibrant experience of Korean street food to your kitchen.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Snacks
Cuisine: Korean
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 3 cups Water Base for the sauce
  • 3 tablespoons Gochujang (Korean Red Chili Paste) For authentic spicy kick
  • 1 tablespoon Gochugaru (Korean Red Chili Flakes) Adjust for heat preference
  • 2 tablespoons Soy Sauce Adds salty umami
  • 1 tablespoon Sugar Enhances sweet harmony
  • 1 tablespoon Corn Syrup or Honey Contributes to sticky glaze
For the Rice Cakes
  • 2 cups Korean Rice Cakes (Tteok) Provides chewy texture
For Additional Flavor and Texture
  • 1 cup Fish Cakes Optional for seafood flavor
  • 1 cup Cabbage Adds crunch
  • 1 bunch Green Onions For fresh flavor and color
  • 2 pieces Hard-Boiled Eggs Optional for extra protein

Equipment

  • large pan

Method
 

Step-by-Step Instructions
  1. Soak the Korean rice cakes in cold water for 20 minutes if hard or frozen.
  2. In a large pan, bring 3 cups of water to a boil over medium-high heat.
  3. Add gochujang, gochugaru, soy sauce, sugar, and corn syrup to boiling water. Stir until smooth.
  4. Introduce the soaked rice cakes into the bubbling sauce and cook for 8 to 10 minutes.
  5. Stir in fish cakes and chopped cabbage; cook for an additional 4 to 5 minutes.
  6. Fold in sliced green onions and let cook for an extra 2 minutes.
  7. Add hard-boiled eggs if using, and heat for 2–3 minutes.
  8. Remove from heat, transfer to serving dish, and garnish with additional green onions or sesame seeds.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 60gProtein: 10gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 50mgSodium: 700mgPotassium: 300mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

For the best texture, soak rice cakes thoroughly and don't overcook vegetables.

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