How to Make Tteokbokki (Spicy Rice Cakes) with Gochujang

It's the ultimate K-Drama comfort food. Whether it's after school, on a rainy day, or as a late-night snack, Tteokbokki (떡볶이) is th...

It's the ultimate K-Drama comfort food. Whether it's after school, on a rainy day, or as a late-night snack, Tteokbokki (떡볶이) is the chewy, spicy, and sweet dish that everyone craves.

It might seem complex, but you can easily make authentic, delicious Tteokbokki at home in about 15 minutes.

This is a simple, beginner-friendly, one-pot recipe for that perfect saucy, spicy meryenda.

The Key Ingredients

• Tteok (Korean Rice Cakes): You need the cylinder-shaped rice cakes, called garae-tteok. You can find them in the refrigerated or frozen section of any Korean mart.

• Eomuk (Korean Fish Cake): These are the flat, thin sheets of fish cake. They add a delicious savory, seafood flavor to the sauce.

• Gochujang (Korean Chili Paste): This is the heart of the sauce. It provides the spicy, savory, and slightly sweet base.

  • New to this paste? Read our [Guide to Gochujang]

• Gochugaru (Korean Chili Flakes): This is the "secret" for a bright red color and a clean, spicy kick that isn't just from the paste.

• Sugar: Tteokbokki is supposed to be sweet! The sugar balances the spice from the gochujang.

Step 1: The Most Important Prep

You MUST soften your rice cakes first.

If your tteok are hard (from the fridge) or frozen, they will not cook properly in the sauce.

• To do this: Place the rice cakes in a bowl of warm water for at least 10 minutes (or 30 minutes if frozen) while you prepare the other ingredients. This makes them soft and chewy. Drain them well before using.

Step 2: Easy Tteokbokki Recipe (15-Minute, One-Pot)

Ingredients:

• 3 cups water

• The Sauce:

  • 3 tbsp Gochujang (chili paste)

  • 1 tbsp Gochugaru (chili flakes)

  • 2 tbsp Sugar (or 3 tbsp if you like it sweeter)

  • 1 tbsp soy sauce

• The "Sahog":

  • 1 pack (about 300g) rice cakes (tteok), soaked and drained

  • 2 sheets eomuk (fish cake), cut into triangles

  • 2 green onions, cut into 2-inch pieces

• Optional: 1 tsp sesame oil (for a nutty finish)

Instructions:

1. Make the Sauce: In a wide pan or kawali, combine the 3 cups of water, Gochujang, Gochugaru, sugar, and soy sauce. Stir well with a whisk to dissolve the gochujang completely.

2. Bring to a Boil: Turn on the heat and bring the sauce to a rolling boil.

3. Add Tteok & Eomuk: Once boiling, add your drained rice cakes and the cut-up fish cakes.

4. Simmer & Stir: Lower the heat to a steady simmer. Cook for 10-15 minutes. You must stir often, as the rice cakes will stick to the bottom of the pan!

5. Thicken: The sauce will start to thicken, and the rice cakes will become soft, plump, and chewy.

6. Finish: Once the sauce is glossy and has thickened to your liking, turn off the heat. Stir in the green onions and the optional sesame oil. Serve hot!

How to "Level-Up" Your Tteokbokki (Pinoy-Style)

• Make it "Rabokki" (라볶이): Add one pack of uncooked instant ramyeon noodles (like Shin Ramyun) for the last 4-5 minutes of cooking. You may need to add an extra 1/2 cup of water.

• Add Cheese!: The most popular variation. Just before serving, lay a slice of quick-melt cheese (or grated mozzarella) on top of the hot Tteokbokki and let it melt into a gooey, delicious layer.

• Add Hard-Boiled Eggs: A classic add-in. Just drop in a few peeled hard-boiled eggs with the rice cakes.

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