Easy Korean Rice Cakes Recipe (Tteokbokki)

Korean rice cakes, or tteokbokki, are a popular Korean street food. This comforting, flavorful dish features chewy rice cakes simmered in a gochujang-based broth that’s rich and savory. Traditionally made with anchovy broth, this recipe uses dashi powder as a convenient alternative without compromising taste. If you are craving something spicy, savory, and authentically Korean, give this easy Korean rice cakes recipe a try!

Korean Rice Cakes Origin

Korean rice cakes originated as a royal court dish that was milder and flavored with soy sauce. The current version emerged in the 1950s, when gochujang paste became more accessible after the Korean War. A Korean street vendor is credited with creating the modern red and spicy version. Today, it’s often made with fun additions like ramen noodles and mozzarella cheese.

Ingredients

• 1 lb Korean rice cakes (tteok)
• 2 cups water
• 1–1.5 tsp dashi powder
• 3 tbsp gochujang (Korean chili paste)
• 1 tbsp soy sauce
• 2 cloves garlic, minced
• 1 tbsp sugar
• 2 tsp gochugaru (Korean chili flakes)
• 1 green onion, chopped
• Mozzarella cheese (optional)
• Fish cakes (optional)
• Boiled egg (optional)

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Easy Korean Rice Cakes Instructions

Place frozen rice cakes in a bowl of water and soak for 10 minutes to soften.
In a bowl, combine gochujang, soy sauce, minced garlic, sugar, and gochugaru. Mix into a smooth paste.

In a pan, add water and dashi powder. Stir well and bring to a light boil.

Stir the seasoning paste into the broth and let it fully dissolve.

Add the soaked rice cakes and fish cakes (if using) to the pan. Bring to a gentle simmer and cook for 8–10 minutes, or until the sauce thickens and the rice cakes are soft and chewy.

Sprinkle mozzarella on top. Cover the pan and let the cheese melt.

Add chopped green onion and boiled egg. Serve hot and enjoy!

Storage Tips

• Store the rice cakes in an airtight container in the refrigerator for up to 2–3 days. After that, they may become too hard to enjoy.
• To reheat, add a splash of water to help loosen the sauce.
  Warm them in the microwave or a pan, stirring occasionally.
  Be careful not to overheat, as the rice cakes can become tough or overly chewy.

Korean Rice Cakes Cooking Tips

• Soak the rice cakes in water for 10–15 minutes before cooking. This helps soften them and ensures even cooking.
• Stir occasionally during cooking, as the rice cakes can stick to the bottom of the pan.

• Adjust the amount of gochujang and gochugaru based on your spice preference.
• Make sure there’s enough broth, as the rice cakes absorb liquid quickly.

You might also like my Korean army stew recipe if you enjoyed this easy Korean rice cakes recipe.