How do I make Easy Tteokbokki healthier?

Use less sugar, add more vegetables, and opt for a non-spicy soy-based sauce.

What is the main ingredient in Tteokbokki?

Korean rice cakes (tteok) are the star of the dish. These chewy rice cakes give the dish its signature texture and help absorb all that flavorful sauce.

Is Tteokbokki hard to make?

Not at all! Many people are surprised at how quick and manageable it is. With this guide, you’ll find it quite easy and fast to prepare.

Can I make Tteokbokki without gochujang?

Yes, use a soy-based sauce like in Ganjang Tteokbokki (non-spicy version).

Is Korean Tteokbokki healthy?

In moderation, yes. It's rich in carbs and protein, especially if made with stock and fish cakes.

Can I make vegetarian or vegan Tteokbokki?

Absolutely. Skip the fish cakes and use veggie broth.

Easy Tteokbokki Recipe

Description

Tteokbokki is a classic Korean street food made with chewy rice cakes simmered in a spicy, sweet, and umami-rich gochujang-based sauce. Paired with fish cakes and garnished with sesame oil and green onions, this comforting dish is easy to make at home and utterly addictive.

Ingredients

Scale

350g (12 oz) Korean rice cakes, separated
150g (5.3 oz) Korean fish cakes, rinsed over hot water and cut into bite-size pieces
2 cups Korean soup stock (made from dried kelp and dried anchovy)
60g (2 oz) onion, thinly sliced
3 Tbsp gochujang (Korean chili paste)
1 1/2 Tbsp raw sugar
1 Tbsp soy sauce
1 tsp minced garlic
1 tsp gochugaru (Korean chili flakes)
1 tsp roasted sesame seeds
1 tsp sesame oil
1 stalk green onion, finely chopped

Instructions

Soak the rice cakes in warm water for 10 minutes if using refrigerated ones. Skip this step if using fresh, tender rice cakes.
In a shallow pot, bring the Korean soup stock to a boil over medium-high heat. Stir in the sauce mixture (gochujang, sugar, soy sauce, garlic, and gochugaru) until fully dissolved.
Add the soaked rice cakes, fish cakes, and sliced onion. Boil for 3 to 5 minutes until the rice cakes are fully cooked and tender.
Reduce the heat to low and simmer for another 2 to 4 minutes to allow the sauce to thicken and the flavors to deepen.
Stir in sesame oil, sesame seeds, and chopped green onion. Serve immediately while hot.

Notes

To make your own Korean soup stock, boil dried kelp and anchovies in water for 15 minutes and strain.
Adjust the level of gochujang and gochugaru based on your spice preference.
Leftover tteokbokki can be stored in the fridge for up to 2 days. Reheat with a splash of water or soup stock to revive the sauce.
Great to pair with pan-fried dumplings, deep-fried seaweed rolls, or Korean fish cake soup for a full street food experience.

Prep Time: 10 mins
Cook Time: 10 mins
Category: Snacks
Method: Stovetop
Cuisine: Korean

Nutrition

Serving Size: 1 serving
Calories: 381 kcal
Sugar: 15 g
Sodium: 1062 mg
Fat: 6 g
Saturated Fat: 1 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 69 g
Fiber: 1 g
Protein: 13 g
Cholesterol: 14 mg

Keywords: Tteokbokki, Spicy Korean rice cakes, Korean street food, Gochujang rice cakes, Tteokbokki recipe, Korean fish cake snack