If you’ve ever strolled through the vibrant streets of Seoul, you’ve likely seen bubbling trays of bright red, spicy rice cakes drawing in crowds. That addictive, sweet-spicy dish is called tteokbokki (떡볶이)—a beloved Korean comfort food made from chewy rice cakes simmered in a gochujang-based sauce. The good news? You don’t have to book a flight to Korea to enjoy it. In fact, with this easy tteokbokki recipe, you can whip up a delicious version right in your kitchen in 30 minutes or less.
⭐ What Is Tteokbokki?
Tteokbokki (pronounced duk-boh-kee) is a popular Korean street food dish made primarily of tteok (cylindrical rice cakes) cooked in a spicy, savory, and slightly sweet sauce made from gochujang (Korean red chili paste). It often includes fish cakes, boiled eggs, and green onions, and is sometimes topped with cheese for a modern twist.
Originally considered royal court food, it evolved into a street food staple and now appears in homes, school cafeterias, and restaurants all over Korea—and beyond.
🛒 Ingredients You’ll Need
Here’s everything you need to make a quick and easy version of tteokbokki at home:
Main Ingredients:
- 1 pound Korean rice cakes (tteok) – fresh or refrigerated
- 4–5 Korean fish cakes (optional) – sliced into strips
- 2–3 cups water or anchovy broth for extra flavor
- 2 boiled eggs (optional)
- 1 stalk green onion – chopped
- Sesame seeds for garnish
Tteokbokki Sauce:
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon gochugaru (Korean chili flakes) – adjust for heat level
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 teaspoon minced garlic
- 1 teaspoon sesame oil
🔥 Pro Tip: For a deeper flavor, use anchovy-kelp broth instead of plain water. It’s easy to make or buy in Asian stores.
🥘 How to Make Tteokbokki in Under 30 Minutes
Follow these easy steps for a foolproof, flavorful tteokbokki recipe:
Step 1: Prep the Rice Cakes
If your rice cakes are refrigerated or frozen, soak them in warm water for about 10–15 minutes until they soften. Fresh ones can go straight into the pot.
Step 2: Make the Broth
In a medium pan or wok, bring 2.5 cups of water (or anchovy broth) to a boil.
Step 3: Add the Sauce Ingredients
Once boiling, reduce the heat to medium and stir in:
- 2 tbsp gochujang
- 1 tbsp sugar
- 1 tbsp soy sauce
- 1 tsp garlic
- 1 tbsp gochugaru
Stir until the paste dissolves and the sauce thickens slightly.
Step 4: Add Rice Cakes and Fish Cakes
Add the softened rice cakes and fish cakes to the pot. Simmer for 10–15 minutes, stirring occasionally so nothing sticks. The sauce should thicken and coat the rice cakes nicely.
Step 5: Add Green Onions and Optional Toppings
Add chopped green onions, sesame oil, and optional boiled eggs in the last 2 minutes of cooking.
🧀 Want to Make It Extra? Try These Variations
Tteokbokki is incredibly versatile. You can keep it classic or experiment:
- Cheese Tteokbokki: Add shredded mozzarella during the last few minutes. Let it melt over the top.
- Ramyun Tteokbokki: Add half a pack of Korean instant noodles and a bit more water to make a “rabokki” hybrid.
- Vegetarian Tteokbokki: Skip the fish cakes and eggs. Add mushrooms or cabbage for texture.
- Creamy Tteokbokki: Stir in a splash of heavy cream or milk to make a rosé-style sauce.
🍽️ How to Serve Tteokbokki
Tteokbokki is best enjoyed hot, right off the stove. It’s perfect as:
- A quick lunch or dinner
- A snack to share with friends
- A side dish to Korean fried chicken or bibimbap
Pair it with kimchi, pickled radish (danmuji), or a glass of cold barley tea for the full experience.
🛍️ Where to Buy Ingredients
You can find the ingredients for tteokbokki at:
- Asian grocery stores (H-Mart, Lotte, etc.)
- Online retailers like Amazon or specialty Korean food websites
- Local Korean markets if available in your area
Make sure to look for gochujang, tteok, and fish cakes in the refrigerated or freezer sections.
📌 Storage Tips
- Leftovers? Store in an airtight container for up to 2–3 days.
- Reheat in a pan with a splash of water to revive the sauce.
- Avoid freezing cooked tteokbokki—rice cakes don’t reheat well from frozen.
💬 Final Thoughts
This easy tteokbokki recipe proves that you don’t need to spend hours in the kitchen—or be a Korean chef—to enjoy one of Korea’s most iconic dishes. With just a few pantry staples and 30 minutes of your time, you’ll have a spicy, savory, and totally satisfying meal that hits every craving.
Whether you’re new to Korean cuisine or a seasoned tteokbokki addict, this version is sure to win you over.