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Korean Rice Cakes (Ttokbokki)

Tteokbokki is a popular Korean street food made with chewy rice cakes simmered in a spicy, savory gochujang-based sauce. This comforting dish combines bold flavors from chili paste, and can be customized with add-ins like fish cakes, boiled eggs, or mozzarella cheese.
Print Recipe
Servings: 4

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

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!