Go Back
–+ servings
A finished bowl of Tteokbokki recipe with thick, chewy rice cakes immersed in a spicy red sauce, topped with fresh herbs. The dish looks rich and flavorful, with vibrant colors from the sauce and toppings.

Tteokbokki Recipe

Quick, spicy, and comforting Korean rice cakes in a rich red sauce – this tteokbokki recipe is ready in 15 minutes and perfect for busy weeknights, picky kids, or anyone craving serious flavor. Includes family-friendly and creative variations like Max’s strawberry jam trick!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Inactive Time 5 minutes
Servings: 4 servings
Course: Dinner, Main Course, Snack
Cuisine: Asian, Korean
Calories: 390
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb Korean rice cakes - Soak in warm water if frozen
  • 1 cup Fish cakes - Sliced into bite-sized pieces
  • 2 tablespoon Gochujang - Korean chili paste – adjust to taste
  • 2 tablespoon Soy sauce - Or tamari for gluten-free
  • 1 tablespoon Brown sugar - Or honey
  • 2 cloves Garlic - Or honey
  • 2 stalks Green onions - Sliced green parts only at the end
  • 2 cups Water or broth - Chicken broth adds more depth
  • 1 teaspoon Sesame oil - Finish with this
  • 1 teaspoon Korean chili flakes - Optional – for more heat
Optional Add-ins:
  • 2 Hard-boiled eggs - Peeled
  • 1 cup Cabbage - Roughly chopped
  • ½ Onion - Sliced
  • 1 pack Ramen noodles - Discard seasoning packet

Equipment

  • 1 Large skillet or wok (Needs to fit all ingredients comfortably)
  • 1 Wooden spoon or spatula (For stirring)
  • 1 Sharp knife (For chopping vegetables and fish cakes)
  • 1 Measuring spoons (For accurate sauce measurements)
  • 1 Small bowl (To pre-mix sauce ingredients)

Method
 

  1. Soak the rice cakes (if frozen), slice fish cakes, chop garlic and green onions, and measure ingredients.
    Various ingredients for Tteokbokki are displayed on a surface: small blocks of rice cakes, chopped green onions, garlic, chili powder, soy sauce, and a bowl of broth. The ingredients are neatly arranged in bowls, preparing for cooking.
  2. Heat oil in a skillet over medium heat. Add garlic and sauté for 30 seconds. Pour in water or broth.
    Chopped garlic sizzling in oil in a frying pan. The garlic pieces are golden and aromatic, frying to release their flavor in preparation for a spicy dish like Tteokbokki. The kitchen stove is visible in the background.
  3. Stir in gochujang, soy sauce, and brown sugar. Let it bubble and adjust seasoning to taste.
    A wooden spoon mixing a spicy, garlicky sauce in a frying pan. The sauce is rich with chili flakes and a reddish-brown color, looking thick and flavorful. The setting is a kitchen stove.
  4. Add rice cakes and fish cakes. Simmer for 8–10 minutes until rice cakes are soft and chewy.
    A pot with boiling Tteokbokki sauce and rice cakes, topped with chopped green onions. The dish is in a simmering stage, with the sauce rich and spicy, and the rice cakes absorbing the flavors. The background is dark, showing a cozy kitchen atmosphere.
  5. Stir in green onions, drizzle with sesame oil, taste and adjust seasoning. Serve hot.
    A close-up of a dish of Tteokbokki, a Korean rice cake dish. The Tteokbokki is covered in a red sauce and topped with sliced green onions, sesame seeds, and red pepper flakes. The background shows a wooden surface and small ingredients like soy sauce and garlic.

Nutrition

Serving: 250gCalories: 390kcalCarbohydrates: 65gProtein: 10gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 820mgPotassium: 220mgFiber: 2gSugar: 10gVitamin A: 350IUVitamin C: 6mgCalcium: 40mgIron: 2mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Let us know how it was!