This easy spicy tteokbokki recipe pairs chewy rice cakes with savory fish cakes in 20 minutes. Serve this fast snack as a comforting weeknight meal. It delivers a rich, sweet sauce with a milder sting.
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I fell in love with this cozy red comfort food after seeing it featured in so many Korean dramas. I still remember my first time trying Korean spicy rice cakes; they were packed with umami flavor but featured a fiery, tongue-on-fire spice. To make it tolerable for myself, I tested the sauce multiple times in my kitchen to perfect a less spicy version that keeps that exact savory flavor.
Why My Recipe Works
- Stops Rice Cakes From Cracking: Soaking fresh or refrigerated rice cakes in warm water warms them up slowly so they do not splinter or split in the hot sauce.
- Helps the Sauce Stick: Fresh rice cakes release natural starches that help the sweet, spicy sauce coat every single piece perfectly.
- Thickens the Sauce Perfectly: Simmering for the exact right time lets the starches thicken the liquid into a glossy sauce without making the cakes mushy.
Ingredients & Substitutions
Exact ingredient measurements are listed in the recipe card at the bottom of this page.
- Fresh or Refrigerated Korean Rice Cakes: These provide the main chewy, bouncy texture and soak up the sauce. Sub: Use frozen rice cakes and soak them for 20-30 minutes in lukewarm water so they hydrate and thaw completely to prevent splitting.
- Cold Water: Acts as the liquid base for your stock.
- Korean Fish Cakes: Add a tender, chewy texture and inject a rich seafood taste into the sauce. Sub: Thinly sliced fish balls.
- Dried Kelp: This boils in the water to create an instant stock. It adds a deep, savory umami base that makes the entire dish taste rich.
- Green Onions: Add a pop of color and a fresh, sharp flavor that breaks up the heavy, sweet sauce.
- Sesame Seeds: Add a tiny, nutty crunch to the final dish. Sub: Use ½ teaspoon sesame oil instead for a richer aroma.
Tteokbokki Sauce
- Gochujang: This thick red paste creates the sweet, smoky, and spicy base of the sauce. Buying a mild version keeps the heat level comfortable for your tongue.
- Regular Soy Sauce: Adds a salty, savory element that balances out the sweet sugar. Sub: Light or low-sodium soy sauce.
- White Granulated Sugar: Sweetens the sauce and cuts through the heavy chili heat to make the flavor profile balanced. Sub: cane sugar.
- Garlic: Adds a sharp, pungent aroma that deepens the overall savory flavor. Sub: Jarred minced garlic.
- Gochugaru: These Korean chili flakes provide the signature bright red color and add a clean, sharp layer of heat. Opt for fine flakes over coarse flakes, so they fully dissolve into the sauce.
Note: Asian ingredients are typically available at most Asian grocery stores, or you can check online retailers such as Amazon.
Instructions
Below are step-by-step instructions on how to make tteokbokki:
- Soak the Rice Cakes: Soak refrigerated rice cakes in warm water for 10 to 15 minutes to prevent splitting. Skip this step if you use fresh rice cakes. Drain the water well and set the cakes aside.
- Mix the Sauce: Combine the listed sauce ingredients in a small bowl. Whisk until the sugar dissolves completely. Set aside.
- Boil the Kelp Water: In a medium-sized non-stick pan, add water and dried kelp. Bring to a boil over medium-high heat.
- Combine the Sauce Base: Stir the prepared sauce mixture into the boiling kelp water. Mix until fully combined. Bring to a boil.
- Simmer the Ingredients: Add the rice cakes, sliced fish cakes, and green onions. Reduce the heat to medium for a steady simmer. Cook uncovered until the cakes turn soft and chewy and the sauce thickens.
- Garnish and Serve: Remove the pan from the heat source. Sprinkle sesame seeds over the top. Serve immediately.
Expert Tips
- Check the spice labels: Buy a gochujang tub marked mild if you prefer less heat. Brands vary in spice levels, so checking the label prevents an intensely burning sauce.
- Slice fish cakes into triangles: Cut your fish cakes into triangles and slice your green onions into 2-inch pieces. Uniform sizes make the dish much easier to scoop up and eat.
- Stir the pan bottom constantly: Scrape the bottom of your non-stick pan with a spatula while the sauce simmers. Continuous movement prevents heavy starches from settling and burning on the stove.
- Buy cylinder-shaped rice cakes: Choose cylinder-shaped rice cakes rather than flat, thin discs. The thick cylinders hold their chew, whereas thin soup discs overcook too quickly in this recipe.
Variations
- Gluten-Free: Swap soy sauce for tamari. Ensure your gochujang (Korean chili paste) is certified gluten-free, as many commercial brands use wheat flour as a thickener.
- Cheese Tteokbokki: Melt a thick layer of shredded mozzarella cheese over the top of the dish during the last 2 minutes of cooking. Cover the pan with a lid so the cheese gets gooey.
- Rabokki (Ramen Style): Add 1 brick of instant ramen noodles and ½ cup (125 ml) extra water to the pan. Cook the noodles directly in the boiling sauce along with the rice cakes.
Storage & Reheating
- Fridge Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Microwave leftovers for 2 to 3 minutes until hot. Or, reheat in a pan on medium heat with a splash of water to loosen the sauce.
- Can you freeze it? Do not freeze this dish. The extreme cold turns the chewy rice cakes completely hard. This recipe is always best consumed immediately.
Pairing Suggestions
- Fried Mandu: Dip crispy Korean dumplings into the thick sauce to absorb the spicy glaze.
- Hard-Boiled Eggs: Slice boiled eggs in half and drop them directly into the warm sauce.
- Gimmari: Serve with crispy fried seaweed rolls to add a crunch that contrasts with the chewy rice cakes.
FAQ
How do you fix hard rice cakes?
Simmer the rice cakes directly in the sauce for an extra 5 minutes. If using frozen cakes, soak them in warm water for 30 minutes before cooking to soften the core.
Why is my tteokbokki sauce too watery?
The starch from the rice cakes needs time to thicken the liquid. Let the sauce bubble on medium heat for 3 to 5 minutes until it reduces into a glossy glaze.
Can you make this dish ahead of time?
Rice cakes absorb liquid quickly and turn mushy when stored in sauce. For the best texture, cook the sauce ahead of time but add the rice cakes just before serving.
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📖 Recipe
20-min. Easy Spicy Tteokbokki
This easy spicy tteokbokki recipe pairs chewy rice cakes with savory fish cakes in 20 minutes. Serve this fast snack as a comforting weeknight meal. It delivers a rich, sweet sauce with a milder sting.
Ingredients
- 2 ½ cups Korean rice cakes
- 2 cups water cold
- 1 cup Korean fish cake cut into 2" wide triangles
- 4 pieces dried kelp
- 2 green onion chopped into 1" long pieces
- 1 teaspoon sesame seeds toasted kind
Sauce:
- ½ tablespoon gochujang mild kind
- 2 tablespoon regular soy sauce or light soy sauce
- 3 tablespoon white granulated sugar
- 2 garlic cloves minced
- 1 teaspoon gochugaru
Instructions
- Soak refrigerated rice cakes in warm water for 10 to 15 minutes to prevent splitting. Skip this step if you use fresh rice cakes. Drain the water well and set the cakes aside.
- Combine the listed sauce ingredients in a small bowl. Whisk until the sugar dissolves completely. Set aside.
- In a medium-sized non-stick pan, add water and dried kelp. Bring to a boil over medium-high heat.
- Stir the prepared sauce mixture into the boiling kelp water. Mix until fully combined. Bring to a boil.
- Add the rice cakes, sliced fish cakes, and green onions. Reduce the heat to medium for a steady simmer. Cook uncovered until the cakes turn soft and chewy and the sauce thickens.
- Remove the pan from the heat source. Sprinkle sesame seeds over the top. Serve immediately.
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
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Nutrition
Calories: 689kcal | Carbohydrates: 23g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 1037mg | Potassium: 129mg | Fiber: 1g | Sugar: 19g | Vitamin A: 425IU | Vitamin C: 4mg | Calcium: 42mg | Iron: 1mg
Annie
Came out very good! And the recipe was very easy. More on the sweet side, and a pleasant spice level.
Christie Lai
Thank you so much for the positive feedback and for making my recipe! Glad you enjoyed it!
Alica
This was sooo tasty and I personally did not think it was too spicy. I added a tablespoon of cornstarch with some water at the end to make the sauce a little more thick. Will absolutely make this more often. Thank you!!! Greetings from Germany 🙂
Christie Lai
Thanks so much for making my recipe, Alica! I am so glad it wasn't too spicy and thanks for sharing that note on the added cornstarch. Glad it worked out 🙂
Jd
Yes I did enjoy your Korean seafood pancake recpe