Tteokbokki

Nutrition · per serving

Steps

1. 1

   If the rice cakes are firm or refrigerated, soak them in warm water for 10 minutes to soften slightly, then drain. Slice the fish cakes into bite-size pieces and cut the spring onions into 4 cm lengths. This quick prep helps the rice cakes cook evenly and keeps the fish cakes tender rather than overcooked.

   300 g Korean cylindrical rice cakes (tteok), fresh or thawed120 g Korean fish cakes, sliced into bite-size pieces40 g spring onions, cut into 4 cm lengths
2. 2

   In a wide pan or shallow pot, whisk together the water, gochujang, gochugaru, light soy sauce, sugar, and minced garlic until the paste is mostly dissolved. Mixing the sauce cold first prevents lumps and helps the seasoning distribute evenly.

   350 ml water45 g gochujang8 g gochugaru10 ml light soy sauce12 g sugar8 g garlic, finely minced
3. 3

   Add the drained rice cakes to the pan and bring to a brisk simmer over medium heat. Cook for 5-6 minutes, stirring often so the rice cakes do not stick. As they heat through, they should become softer and more elastic.

   300 g Korean cylindrical rice cakes (tteok), fresh or thawed
4. 4

   Add the sliced fish cakes and continue to simmer for 4-5 minutes, stirring frequently, until the sauce thickens to a glossy, spoon-coating consistency and the rice cakes are tender but still pleasantly chewy. If the sauce reduces too fast before the rice cakes soften, add a small splash of water.

   120 g Korean fish cakes, sliced into bite-size pieces
5. 5

   Stir in the spring onions and toasted sesame oil, then cook for 30-60 seconds just until the spring onions are slightly wilted but still bright. Taste and adjust with a touch more sugar or a spoonful of water if you want the balance milder or the sauce looser.

   40 g spring onions, cut into 4 cm lengths5 ml toasted sesame oil
6. 6

   Transfer to bowls, sprinkle with toasted sesame seeds, and serve immediately while the rice cakes are hot and chewy. Tteokbokki thickens as it stands, so enjoy it right away for the best texture.

   4 g toasted sesame seeds

Origin & History

Tteokbokki evolved from earlier royal court rice cake dishes into the fiery red street-food version that became popular in Korea in the 20th century after gochujang-based seasoning grew widespread. Today it is one of Korea's most iconic snack dishes, commonly sold by street vendors and enjoyed as a comforting, affordable meal or late-night bite.