Tteokbokki, also known as Korean spicy rice cakes, is one of the most loved Korean street food dishes. The rice cakes are soft, chewy, and satisfying, while the glossy gochujang-based sauce is savory, slightly sweet, and full of deep flavor. This homemade version keeps the recipe approachable while still giving you the comforting taste and texture that make tteokbokki so popular.
Korean Street Food
Korea is famous for its incredible street food, and tteokbokki is one of the dishes you will see again and again at food stalls and markets. It is usually served hot, bubbling in a pan, with the rice cakes soaking up a rich red sauce. The dish is simple, affordable, and deeply comforting, which is why it remains a favorite for both quick snacks and casual meals.
In Korea, a serving of tteokbokki from a street vendor is often inexpensive, making it an easy dish to enjoy while walking around busy shopping streets or food markets. The appeal comes from the contrast of textures and flavors: chewy rice cakes, a thick sauce, a touch of sweetness, and the warmth of Korean chili paste.
Traditional tteokbokki is often made with anchovy broth, which gives the sauce a savory base. Since anchovy broth can be harder to find depending on where you live, this recipe uses chicken broth instead. Chicken broth still adds plenty of flavor and helps create a sauce that tastes fuller than one made with plain water. If you prefer, you can use water, but a flavored broth is recommended for the best result.
Tteokbokki, or rice cakes
Tteokbokki refers to the Korean rice cakes used in this dish. They are usually cylinder-shaped and made from rice flour, giving them their signature chewy texture. When cooked in sauce, they become tender on the outside while staying pleasantly bouncy in the center.
You may find tteokbokki rice cakes sold fresh, refrigerated, or frozen. Fresh rice cakes are ideal because they have the softest texture and cook quickly. Refrigerated rice cakes are the next best option and work very well for this recipe. Frozen rice cakes can also be used, but they are the least recommended because they may crack during cooking and sometimes lose some of their chewiness.
If your rice cakes feel firm before cooking, they will soften as they simmer in the sauce. Stir them occasionally so they heat evenly and do not stick to the bottom of the pan.
Where to find the ingredients
Most of the ingredients for Korean tteokbokki can be found at an Asian grocery store. A Korean grocery store is even better, especially if you are looking for fresh or refrigerated rice cakes. Gochujang, sesame oil, soy sauce, sesame seeds, and scallions are common ingredients in Korean cooking and are usually easy to locate in stores that carry Asian pantry staples.
Some large supermarkets may carry gochujang and sesame oil in the international aisle, but they may not carry tteokbokki rice cakes. If you cannot find rice cakes locally, online grocers may offer them, although they can be more expensive than buying them in person.
The sauce – is it spicy?
The sauce in this recipe has a gentle heat, but the spice level can feel different depending on your personal preference. It is made with gochujang, brown sugar, soy sauce, and broth, so the flavor is balanced rather than only spicy. The brown sugar adds sweetness, the soy sauce adds saltiness, and the broth helps bring everything together into a rich sauce.
If you are sensitive to spice, you can reduce the amount of gochujang slightly. If you enjoy a stronger kick, you can add fine gochugaru, which is Korean red pepper powder or flakes. The final spice level also depends on the brand of gochujang you use, since some brands taste sweeter while others are noticeably hotter.
Gochujang
Gochujang is the key ingredient in the sauce. It gives tteokbokki its deep red color, savory chili flavor, and mild sweetness. Because each brand has a slightly different taste, the finished dish may vary from batch to batch. Start with the amount listed in the recipe, then adjust the next time you make it based on how spicy or sweet you like your sauce.
Can I make this vegan?
Yes, this tteokbokki recipe is easy to make vegan. Simply replace the chicken broth with vegetable broth. The rest of the ingredients listed in this recipe do not require any additional changes, but it is always a good idea to check labels if you are cooking for a strict vegan diet.
How to store leftovers
Tteokbokki is best enjoyed fresh while the rice cakes are hot and chewy. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 to 4 days. The rice cakes will firm up as they cool, so they need gentle reheating to become soft again.
To reheat, place the leftovers in a pan over low heat with a splash of broth. Cover the pan and let the rice cakes warm slowly, stirring occasionally, until they soften and the sauce loosens. Add a little more broth if the sauce becomes too thick.
Tteokbokki – Korean Spicy Rice Cakes
- Author: Jasmine and Tea
Ingredients
- 2 cups (320 g) tteokbokki rice cakes
- 2 cups (480 g) chicken broth
- 2 tbsp gochujang
- 2 tbsp brown sugar
- 2 tbsp soy sauce
- 1 tbsp roasted sesame seeds
- 4 scallion stalks
- 2 tbsp sesame oil
Instructions
- Add the broth, gochujang, brown sugar, and soy sauce to a pan. Mix well. The sauce will become easier to combine as it heats. Bring the mixture to a rapid boil over very high heat, then add the rice cakes.
- Once the sauce returns to a boil, cook for 5 minutes. Stir occasionally to keep the rice cakes from sticking to the bottom of the pan.
- Add the roasted sesame seeds and lower the heat to medium. Continue cooking until the sauce reduces and thickens. If too much sauce cooks off, add a little more broth.
- When the sauce reaches your preferred consistency, stir in the chopped scallions and sesame oil. Serve hot and enjoy with toothpicks or as a casual meal.