20-Minute Easy Spicy Tteokbokki (Korean Rice Cakes)
Chewy rice cakes and savory fish cakes simmered in a rich, sweet, and spicy sauce. This easy tteokbokki recipe is ready in just 20 minutes! I soak the rice cakes in warm water before simmering so they soften evenly without cracking.
Ingredients
- 2 ½ cups Korean rice cakes refrigerated, tubular-shaped preferred
- 2 cups water room temperature
- 1 cup Korean fish cake sheets cut into bite-sized triangles, about 2 inches wide.
- 4 pieces dried kelp
- 2 green onions cut into 1-inch long pieces
- 1 teaspoon sesame seeds toasted kind
Tteokbokki Sauce:
- ½ tablespoon gochujang mild
- 2 tablespoon regular soy sauce or light soy sauce
- 3 tablespoon white granulated sugar
- 2 garlic cloves minced
- 1 teaspoon gochugaru fine Korean red chili flakes
Instructions
- Soak refrigerated rice cakes in warm water for 10-15 minutes to soften them and help prevent cracking. Skip soaking if using fresh rice cakes. For frozen rice cakes, soak in warm water for 20-30 minutes or until softened. Drain and set aside.
- In a small bowl, whisk together the tteokbokki sauce ingredients until the gochujang is fully combined. Set aside.
- Add water and dried kelp to a medium (about 10-inches) nonstick pan. Cover and bring to a boil over medium-high heat.
- Stir the prepared sauce into the boiling kelp stock until evenly combined. Remove the kelp if preferred, or leave it in. Bring back to a boil.
- Add the drained rice cakes, fish cakes, and green onions. Reduce to medium heat and simmer uncovered for 8-10 minutes, stirring often and scraping the bottom of the pan to prevent sticking. Cook until the rice cakes are soft and chewy and the sauce is thick and glossy.
- Remove from the heat, sprinkle with toasted sesame seeds, and serve immediately.
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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