There’s a million ways to make Tteokbokki (Korean spicy rice cakes), but today, with only a few ingredients, let me show you how to make old-school tteokbokki that Claire and I grew up eating. Nothing fancy but this simple tteokbokki will take you to our childhood, so buckle up!
SPICY RICE CAKES (3-4 servings)
Ingredients:
- 1.3 lb (600g) long, cylinder-shaped rice cakes (or regular rice cakes)
- 3 sheets of Korean fish cakes (120g)
- 3-4 green onions
- 3 cups (720ml) water
- 1/2 tbsp Korean beef stock powder (dasida) or chicken bouillon powder
- 2 hard-boiled eggs
Seasoning Paste:
- 2 tbsp Korean chili powder/flakes (gochugaru)
- 2 tbsp Korean chili paste (gochujang)
- 2 tbsp sugar
- 3 tbsp light corn syrup
- 1 tbsp Korean beef stock powder (dasida) or chicken bouillon powder
- 1/4 tsp black pepper
Instructions:
PREP INGREDIENTS
1. If you’re using frozen rice cakes, soak them in cold water for 20–30 minutes before cooking.
2. Cut the fish cakes into bite-sized pieces. Cut the green onions into long strips.
3. Make the seasoning paste. In a small container, mix together Korean chili powder/flakes, Korean chili paste, sugar, corn syrup, Korean beef stock powder and black pepper.
4. For the stock, in another container, combine 3 cups (720ml) of water with half a tablespoon of Korean beef stock powder or chicken bouillon powder. Give it a good stir.
MAKE SPICY RICE CAKES
1. In a large pan, add the rice cakes, fish cakes, green onions, and hard-boiled eggs. Add in the seasoning paste and the stock, making sure you get every last drop out of it. Bring it to a boil.
2. Reduce the heat to medium. Simmer, stirring occasionally, for 13 minutes or until the sauce is thickened and the rice cakes are cooked through. Enjoy!
NOTES:
- There are two types of gochugaru (Korean chili pepper flakes); coarse gochugaru and fine gochugaru. You can use both here but if you want to get this beautiful vibrant red color, go for fine gochugaru!
- Store any leftover tteokbokki in the refrigerator for 2 to 3 days. When reheating, add a splash of water and boil until the rice cakes get softened.
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minutesWith only a few ingredients, let’s make old-school tteokbokki. Nothing fancy, but this simple tteokbokki will take you to my childhood.
Ingredients
1.3 lb (600g) long, cylinder-shaped rice cakes (or regular rice cakes)
3 sheets of Korean fish cakes (120g)
3-4 green onions
3 cups (720ml) water
1/2 tbsp Korean beef stock powder (dasida) or chicken bouillon powder
2 hard-boiled eggs
- Seasoning Paste:
2 tbsp sugar
3 tbsp light corn syrup
1 tbsp Korean beef stock powder (dasida) or chicken bouillon powder
1/4 tsp black pepper
Directions
- Prep Ingredients
- If you’re using frozen rice cakes, soak them in cold water for 20–30 minutes before cooking.
- Cut the fish cakes into bite-sized pieces. Cut the green onions into long strips.
- Make the seasoning paste. In a small container, mix together Korean chili powder/flakes, Korean chili paste, sugar, corn syrup, Korean beef stock powder and black pepper.
- For the stock, in another container, combine 3 cups (720ml) of water with half a tablespoon of Korean beef stock powder or chicken bouillon powder. Give it a good stir.
- Make Tteokbokki
- In a large pan, add the rice cakes, fish cakes, green onions, and hard-boiled eggs. Add in the seasoning paste and the stock, making sure you get every last drop out of it. Bring it to a boil.
- Reduce the heat to medium. Simmer, stirring occasionally, for 13 minutes or until the sauce is thickened and the rice cakes are cooked through. Enjoy!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
- Store any leftover tteokbokki in the refrigerator for 2 to 3 days. When reheating, add a splash of water and boil until the rice cakes get softened.
3 Comments
With a couple of small modifications for Westerners, this is awesome. I don’t use the fish cakes, because what I can find in Florida frozen always looks like it’s been thawed and frozen a few times. The sheets are very stuck together. To make up for that, I add a little bit of fish sauce. Delicious.
So glad I can get all the ingredients here in Germany. This is a family favorite of ours now. We do add spicy, cheesy sausages and napa cabbage for even more flavor (was added to some Tteokbokki we once ordered) and we like to use fried eggs (sunny side up) instead of boiled. I love most of your recipes, the spicier the better, in this house. 😀
So happy to hear it’s become a family favorite! Thanks so much for trying so many of our recipes! 🙂