This tteokbokki recipe entered our kitchen about two years ago when Max became completely obsessed with Korean dramas and kept asking me about "those red chewy things" the characters were always eating. I had no idea what he meant until I started researching and discovered tteokbokki those bouncy rice cakes covered in glossy red sauce that show up in every Korean street food scene.
Why You'll Love This Recipe
This Tteokbokki Recipe has saved me on so many busy nights when I need something quick but Max won't just eat plain pasta again. The whole thing takes maybe 15 minutes from start to finish, and most of that time is just waiting for the rice cakes to get soft while you stir occasionally. Max can handle almost every step, which means I get help instead of a bored kid asking when dinner will be ready. What I didn't expect was how much we'd both end up craving it. There's something about those chewy rice cakes covered in that glossy red sauce that just hits different than regular comfort food.
Max calls it "stretchy pasta" because of how the rice cakes pull apart when you pick them up with chopsticks, and honestly, that's not a bad description. The sauce is where this recipe really shines. It starts out looking intimidating with all that red paste, but it balances sweet and spicy in a way that's totally different from anything else we make. Even my spice-sensitive mom will eat this when I dial back the heat, and my brother-in-law who puts hot sauce on everything always asks me to make it spicier when he comes over.
Jump to:
- Why You'll Love This Recipe
- Ingredients for Tteokbokki Recipe
- How To Make Tteokbokki Recipe Step By Step
- Smart Swaps for Your Tteokbokki Recipe
- Popular Tteokbokki Recipe Variations
- Equipement for Tteokbokki Recipe
- Storing Your Tteokbokki Recipe
- Top Tip
- FAQ
- Time to Make Your Own Korean Magic!
- Related
- Pairing
- Tteokbokki Recipe
Ingredients for Tteokbokki Recipe
The Main Players:
- Korean rice cakes
- Fish cakes
- Gochujang
- Soy sauce
- Brown sugar
- Garlic
- Green onions
For the Sauce Base:
- Water or chicken broth
- Sesame oil
- Korean chili flakes
Optional Add-ins:
- Hard-boiled eggs
- Cabbage
- Onion
- Ramen noodles
Basic Tools:
- Large skillet or wok
- Wooden spoon
- Sharp knife
- Measuring spoons
See recipe card for quantities.
How To Make Tteokbokki Recipe Step By Step
Get Everything Ready:
- If your rice cakes are frozen, soak them in warm water until they're soft
- Slice the fish cakes into bite-sized pieces
- Chop your garlic and green onions
- Have all your sauce ingredients measured out
Start the Sauce:
- Heat a big skillet over medium heat
- Add a little oil, then toss in the garlic
- Cook for about 30 seconds until it smells good
- Add about 2 cups of water
Build the Flavor:
- Stir in the gochujang - start with maybe 2 tablespoons
- Add soy sauce and brown sugar
- Let it bubble and taste it - add more of whatever it needs
- The sauce should be slightly sweet with a kick of heat
Add Everything Else:
- Toss in the rice cakes and fish cakes
- Let everything simmer for about 8-10 minutes
- The rice cakes are done when they're soft and chewy, not hard in the middle
- Add the green onions in the last minute
Finish Strong:
- Drizzle with sesame oil
- Taste one more time and adjust the seasoning
- Serve it hot with chopsticks or a fork
Smart Swaps for Your Tteokbokki Recipe
Rice Cake Options:
- Korean rice cakes → Japanese mochi (cut into pieces)
- Fresh rice cakes → Frozen (just thaw first)
- Thick cylinders → Flat oval shapes (cook a bit less time)
Spice Level Adjustments:
- Gochujang → Sweet chili sauce (for kids)
- Full spice → Half gochujang + extra sugar
- Mild version → Skip the chili flakes entirely
- Extra hot → Add more chili flakes or fresh chilies
Protein Swaps:
- Fish cakes → Sliced hot dogs (Max's preference)
- Traditional → Boiled eggs only
- Fish cakes → Tofu cubes
- Standard → Leftover cooked chicken
Sauce Alternatives:
- Gochujang → Sriracha + ketchup (not the same but works)
- Brown sugar → Honey or regular sugar
- Chicken broth → Just water
- Soy sauce → Tamari (gluten-free)
Add-In Changes:
- Green onions → Regular onions
- Cabbage → Bok choy
- Ramen noodles → Any instant noodles
Popular Tteokbokki Recipe Variations
Cheese Tteokbokki (Max's Top Pick):
- Add a handful of mozzarella cheese in the last two minutes
- Let it get all melty and stretchy
- Makes it less spicy and more kid-friendly
- Max calls this "Korean mac and cheese"
Ramen Tteokbokki:
- Throw in a pack of ramen noodles during the last 3 minutes
- Don't use the seasoning packet - the sauce is enough
- Makes it more filling and hearty
- Perfect for when you need to feed more people
Rose Tteokbokki:
- Add a splash of milk or cream to make the sauce pink
- Cuts down on the spice level
- Looks prettier and tastes milder
- Good for people who can't handle much heat
Seafood Version:
- Add some shrimp or squid rings
- Toss them in during the last 5 minutes
- Makes it feel more like a special dinner
- My husband's favorite when I want to fancy it up
Curry Tteokbokki:
- Mix in a spoonful of curry powder with the gochujang
- Creates this interesting sweet-spicy-warming flavor
- Accidentally discovered this when I grabbed the wrong spice jar
Equipement for Tteokbokki Recipe
- Large skillet or wok (needs to fit everything comfortably)
- Wooden spoon or spatula for stirring
- Sharp knife for chopping
- Measuring spoons
- Small bowl for mixing sauce ingredients
Storing Your Tteokbokki Recipe
Fridge Storage (2-3 days):
- Let it cool completely before putting it away
- Store in a covered container
- The rice cakes will get firmer in the fridge - that's normal
- Reheat on the stove with a splash of water
Reheating Tips:
- Don't use the microwave - it makes the rice cakes weird and rubbery
- Heat it in a pan over medium heat
- Add a little water if the sauce got too thick
- Stir gently so the rice cakes don't break apart
Make-Ahead Notes:
- You can prep all your ingredients ahead of time
- Don't cook it until you're ready to eat though
- The rice cakes get mushy if they sit in the sauce too long
Freezing (Not Recommended):
- I tried freezing leftovers once and it was a disaster
- The rice cakes turned into mush when I thawed them
- Just make smaller batches instead
Top Tip
- Last summer, Max was having a rough week because his best friend moved away, and he wasn't eating much of anything I made. I decided to try making Tteokbokki Recipe to cheer him up, but when I opened our gochujang container, there was barely any left - definitely not enough for a full batch.
- Max was already disappointed, so I started digging through our pantry to see what else we could use. He found this little container of strawberry jam that had been sitting there forever, and he asked if we could try mixing it with the tiny bit of gochujang we had left. I thought it sounded weird, but he was so sad about his friend that I figured why not. That strawberry-gochujang combination turned out to be incredible. The jam added this fruity sweetness that completely changed the flavor profile, making it less harsh and more complex.
- The sauce turned this beautiful deep red color, and even I was surprised by how good it tasted. Max perked up immediately and ate two bowls. Now whenever we make Tteokbokki Recipe, he always asks if we can add "his special strawberry trick." I've tried it with other jams too - grape works okay, but strawberry is still our favorite. Sometimes the best discoveries happen when you're just trying to make a sad kid smile.
FAQ
What are the ingredients of Tteokbokki Recipe?
The basic ingredients are Korean rice cakes, fish cakes, gochujang (Korean chili paste), soy sauce, brown sugar, garlic, and green onions. You'll also need water or broth for the sauce base. Optional additions include hard-boiled eggs, cabbage, or ramen noodles depending on your preferences.
How to make a simple Tteokbokki Recipe?
Start by making a sauce with gochujang, soy sauce, and brown sugar in a pan with water. Add rice cakes and fish cakes, then simmer for 8-10 minutes until the rice cakes are soft and chewy. Finish with green onions and sesame oil. The whole process takes about 15 minutes.
Can Muslims eat Tteokbokki Recipe?
Traditional tteokbokki can be halal depending on the ingredients used. The rice cakes and vegetables are fine, but check that the fish cakes don't contain non-halal ingredients. Some gochujang brands may contain alcohol, so look for halal-certified versions or make your own sauce with halal ingredients.
Is making tteokbokki hard?
Not at all! Tteokbokki Recipe is actually one of the easier Korean dishes to make at home. The sauce comes together in one pan, and the main challenge is just getting the spice level right for your taste. Once you make it a few times, it becomes really straightforward.
Time to Make Your Own Korean Magic!
Now you've got everything you need to make perfect tteokbokki Recipe at home from getting the sauce balance right to Max's strawberry jam discovery. This dish proves that some of the best comfort food comes from experimenting and making things your own way.
Want more quick and tasty recipes? Try our The Best Ceviche Recipe that comes together just as fast. Craving something with noodles? Our Healthy Deviled Eggs Recipe Best transforms instant noodles into something special. For another Korean-inspired dish, check out our Delicious Vegan Meatballs Recipe that's perfect for busy weeknights!
Share your Tteokbokki Recipe adventures! We love seeing your sauce experiments!
Rate this recipe and let us know how spicy you made yours!
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Pairing
These are my favorite dishes to serve with Tteokbokki Recipe
Tteokbokki Recipe
Ingredients
Equipment
Method
- Soak the rice cakes (if frozen), slice fish cakes, chop garlic and green onions, and measure ingredients.
- Heat oil in a skillet over medium heat. Add garlic and sauté for 30 seconds. Pour in water or broth.
- Stir in gochujang, soy sauce, and brown sugar. Let it bubble and adjust seasoning to taste.
- Add rice cakes and fish cakes. Simmer for 8-10 minutes until rice cakes are soft and chewy.
- Stir in green onions, drizzle with sesame oil, taste and adjust seasoning. Serve hot.
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