Mild Tteokbokki Rice Cakes. Spicy, sweet, chewy rice cakes. This is one popular Korean street vendor snack. It's so delicious and easy to make at home.
This is usually served as a snack or side dish. In Korea, you can get tteokbokki with cheese or with eggs to make it more filling.
I love tteokbokki. The rice cakes have the most amazing chewy texture and when it's covered in that delicious sauce, you just can't help but fall in love with this dish.
My Mild Tteokbokki Rice Cakes is usually eaten as a snack but you can eat it as a side dish for dinner or lunch. Typically you share it with a friend.
This Tteokbokki recipe is a mild version as the title suggests. I made it with my husband in mind as he can't tolerate spice. So this one is very manageable with a cold drink.
I actually share a tteokbokki ramen below called Rabokki so don't forget to check that out!
Other related recipes you may like!
Rabokki
Korean Bibimbap
Dakbokkeumtang Korean Chicken Stew
Jajangmyeon Korean Black Bean Noodles
Watch how I made this Tteokbokki
For this recipe
Tteokbokki ingredients:
- 2 cups vegetable stock
- 4 pieces dried kelp
- 1 cup frozen Korean fish cakes
- 2.5 cups rice cakes
- 2 stalks green onion
- Sesame seeds (optional garnish)
Tteokbokki sauce:
- 3 tbsp light soy sauce
- 1 tbsp Korean gochujang hot pepper paste (mild)
- 3 tsp minced garlic
- 1 tsp Korean hot pepper flake
- 3 tbsp organic cane suga
How to make my Mild Tteokbokki Rice Cakes
- Soak rice cakes in warm water for 5 minutes and strain water.
- Meanwhile, in a small bowl mix together Korean Gochujang paste, hot pepper flakes, soy sauce, sugar and minced garlic.
- Meanwhile in a medium size pot set over high heat, boil vegetable stock with kelp. Once it reaches a boil, add in pepper paste and stir to mix
- Add in frozen fish cakes and green onions. Strain rice cakes removing the water and add rice cakes to your pot.
- Simmer for 8-10 minutes until fish cakes are cooked through and the sauce has thickened.
- Garnish with sesame seeds (optional) and enjoy!
Where can I buy some of these ingredients?
Gochujang paste. Korean grocer or sometimes at the asian grocer.
Gochugaru. Korean grocer or sometimes at the asian grocer.
Fish cakes. Korean grocer ideally or you can buy from any asian grocer.
Rice Cakes. Korean grocer and it MAY be at the asian grocer in the frozen section.
Kelp. Korean or Asian grocer in the dried section.
Tips for storing Hot Pepper Flakes
Since this typically comes in a large bag, you can freeze the rest. Trust me, it's still good after years lol. I've had my same bag for 4 years now! And it still tastes the same. I would suggest freezing it in a reusable sealed bag or a air tight container.
Give it a try!
Well I hope you give my easy Tteokbokki recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.
Thanks for visiting my blog! If you enjoyed this easy tteokbokki recipe, please share it with your family and friends or on social media! Take a picture if you've made my recipe and tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!
Made this recipe and loved it?
If you could leave a star rating for my Mild Tteokbokki Rice Cakes, I would greatly appreciate it 🙂 Thanks so much!
Take care,
Christie
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Easy Mild Tteokbokki (20 minute Recipe)
Ingredients
- ½ tbsp gochujang mild
- 1 tsp gochugaru
- 3 tbsp light soy sauce
- 3 tbsp cane sugar
- 3 tsp minced garlic
- 2 cups vegetable stock
- 4 pieces dried kelp
- 1 cup fish balls Korean kind
- 2.5 cups rice cakes
- 2 stalks green onion
- Sesame seeds optional garnish
Instructions
- Soak rice cakes in warm water for 5 minutes and strain water.
- Meanwhile, in a small bowl mix together Korean Gochujang paste, hot pepper flakes, soy sauce, sugar and minced garlic.
- Meanwhile in a medium size pot set over high heat, boil vegetable stock with kelp. Once it reaches a boil, add in pepper paste and stir to mix.
- Add in frozen fish cakes and green onions. Strain rice cakes removing the water and add rice cakes to your pot.
- Simmer for 8-10 minutes until fish cakes are cooked through and the sauce has thickened.
- Garnish with sesame seeds (optional) and enjoy!
Thanks for sharing all the process shots! It looks so delicious, I'll have to give this one a try!
I had no idea fish cakes came in that size! They're so cute!
Lovely recipe! I always love to read other people make ddukbokki because there is always something different to others especially yours. I hope you can have a look and comment mine too here: http://nyamwithny.com/nyam-recipes-ddukbokki/ I always find it good to add sesame oil and sesame seeds.
The combination with bulgogi is so nice but I always find it better to be seperate however but love the post!
Perfect amount of heat, saltiness and sweetness. This recipe is foolproof!
Thank you Iris! I'm so glad you enjoyed it! Thanks for making my recipe!
Wow! This looks incredible Christie and I love it's vegetarian! Win-Win! Pinning! xo
These rice cakes look so incredibly delicious! I love all of the different flavors and textures combined to make these - such a treat. Thanks for sharing. 🙂
This tteokbokki recipe was delicious!! As, someone who cannot handle spicy, it was a perfect mix of sweet and spicy:) The recipe was very easy to follow and quick to make! Thank you Christie for sharing this recipe with us!
Thank you so much for making my recipe Sachiko! I am so glad you liked this mild version of my tteokbokki! Happy Holidays!
Your tasty blend of spicy, sweet, and chewy in this dish serves up some real tastebud happiness. YUM!!