Easy Tteokbokki (20 Minutes)

Chewy rice cakes and savory fish cakes simmer in a rich, sweet, and spicy sauce. This easy spicy tteokbokki recipe is ready in just 20 minutes. It has the classic savory flavor with a milder level of heat.

Note: This recipe has been updated as of the modified date in the blog post.

5 from 13 votes

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Prep Time 10

Cook Time 10

Total Time 20

Course Appetizer, Side Dish, Snack

Cuisine Korean

Servings

Calories per serving 689 kcal

Ingredients

2 ½ cups Korean rice cakes
2 cups water room temperature
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 10-15 minutes to prevent splitting. Skip this step for fresh rice cakes. If using frozen rice cakes, soak them for 20-30 minutes until thawed and softened. Drain well and set aside.
Combine the sauce ingredients in a small bowl. Whisk until the sugar dissolves and the gochujang is evenly mixed. Set aside.
Add the water and dried kelp to a 10-inch-wide non-stick pan. Cover and bring to a boil over medium-high heat.
Stir the prepared sauce mixture into the boiling kelp water until evenly combined. Bring the mixture back to a boil.
Add the rice cakes, fish cakes, and green onions. Reduce the heat to medium and simmer uncovered for 8-10 minutes, stirring often and scraping the bottom of the pan, until the rice cakes are soft and chewy and the sauce is thick and glossy.
Remove from the heat and sprinkle with sesame seeds. Serve immediately.

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