Tteokbokki – How to Cook Tteokbokki?

Sweet and spicy, saucy, chewy tteokbokki is one of my all time favorite carbs. Tteokbokki is probably THE most famous street food from Korea. They’re chewy rice cakes simmered in a glorious mix of sweet, savory, spicy sauce that is completely addictive. The best thing about tteokbokki is that it’s so easy to make. It’s deliciously simple and completely customizable. What are you waiting for, tteokbokki is in your future!

What is tteokbokki?

They’re spicy Korean rice cakes. Tteokbokki literally means stir fried rice cakes: tteok is the word for rice cake and bokki means fried. It’s an extremely popular dish, both as street food and comfort food at home. Tteokbokki are made with cylindrical rice cakes simmered in a thick and spicy sauce.


Is tteokbokki spicy?

Depending on your spice level tteokbokki is on the spicier side. If you want to make mild tteokbokki, I have an adaptation below.

What does tteokbokki taste like?

It tastes like heaven! If you love carbs, you’ll love tteokbokki. It’s chewy and filling, sweet and spicy and savory. If you haven’t had it before, think of it like a savory mochi or maybe like a gnocchi in a spicy sauce. Korean rice cakes are chewy and bouncy. The rice cakes themselves are very mild but when you cook them in sauce, they soak up flavor like a sponge and become incredibly delicious. Many tteokbokki also have fish cakes and boiled eggs added in for extra flavor and protein.


How to make tteokbokki

  1. Soak the rice cakes. Soak the rice cakes in a bit of warm tap water to loosen and soften them up.
  2. Make the sauce. While the rice cakes are soaking, mix together the tteokbokki sauce in a small bowl: gochujang, gochugaru, soy sauce, sugar, and garlic.
  3. Simmer. Stir the sauce into some anchovy stock and bring to a simmer. Add the rice cakes and cook until the sauce reduces and the rice cakes are chewy, soft, and heated through.
  4. Enjoy! Finish with a drizzle of toasted sesame oil, toasted sesame seeds, and sliced scallions and enjoy warm.


  • Garae-tteok/tteokbokki rice cakes. You can find Korean rice cakes freshly made, packaged in the refrigerated section, or frozen in the freezer aisles at a Korean grocery store. Most Korean grocery stores make their own, which would be the best choice because they’re soft and chewy, but the packaged and frozen rice cakes work great too.
  • Anchovy stock. Anchovy stock, much like dashi in Japanese cooking, is a backbone of Korean food. You can make your own by using small dried anchovies and dried kelp, or you can use these handy anchovy stock packets that work like a little teabag that you steep in hot water. The anchovy stock adds a deep umami and flavor that you don’t get if you’re just using water. If you have dashi at home, you can use that too.
  • Tteokbokki sauce. Tteokbokki sauce is made up of gochjang, gochugaru, soy sauce, sugar, and garlic. It’s garlicky, a tiny bit sweet, and spicy. It’s definitely super savory and keeps you wanting to come back for more and more.
  • Korean fish cakes. I didn’t include fish cakes in my tteokbokki but I love Korean fish cakes. They’re chewy and savory and have the best texture. They come in ball form, tube form, and sheets. Most tteokbokki uses sheets, cut into triangles, squares, or strips.
  • Toasted sesame oil. A drizzle of toasted sesame oil right before you serve adds a golden sheen and fragrant finish.
  • Scallions. Thinly sliced scallions add freshness and bite.
  • Toasted sesame seeds. A couple of toasty, nutty sesame seeds a bit of textural contrast.
tteokbokki sauce

Gochujang vs gochugaru

If you’re not familiar with Korean food, you might not know what gochujang or gochugaru is.

  • Gochujang is a spicy Korean sauce. It’s savory, sweet, spicy thick fermented paste made from chili powder and sticky rice. It adds sweet and heat and a ton of flavor. Traditionally it comes in tubs, but these days you can find it in convenient squeeze bottles in the Asian aisle of literally any grocery store.


  • Gochugaru, on the other hand, are Korean chili flakes. Korean chili flakes are fruity, sweet, smoky, sun dried bright red flakes. They’re not too spicy and their heat is gentle and delicious. I always buy coarse gochugaru which looks like flaky sea salt. They usually come labeled with mild, medium, or hot, so you can buy them according to your spice preference.

Where to buy tteokbokki rice cakes

You can find tteokbokki rice cakes at Korean markets. They’ll usually come freshly made by the store, commercially made fresh and packaged, or frozen. If you can get ones that are made fresh, they are the top choice, but packaged and frozen are good too.

tteokbokki rice cakes

Do I need to soak tteokbokki rice cakes?

If you have fresh rice cakes you don’t need to soak them. If you are using ones that are packaged or frozen, give them a soak in warm water to loosen them up and rehydrate them a bit.

Anchovy stock substitute

You can buy anchovy stock packets online or at a Korean grocery store but if you’re looking for a substitute, you can use Japanese dashi or even chicken stock or water. If you use chicken stock or water, the tteokbokki won’t have the same depth of flavor but it will still be good.

tteokbokki in soup

Where to buy fish cakes

All Korean stores will sell fresh fish cakes in their deli section and frozen ones in the freezer aisles. You can also find fish cakes at regular Asian grocery stores. If you can’t find Korean fish cakes, Japanese fish cakes or Chinese fish cakes can sub in.

Non-spicy tteokbokki

For non-spicy tteokbokki, make this sauce instead of the sauce listed in the recipe:

  • 2 tbsp mild gochujang
  • 2 tbsp sugar
  • 1 tbsp soy sauce
  • 3 cloves garlic, minced
korean rice cakes

How to store tteokbokki

Tteokbokki will keep tightly covered in the fridge for up to 3 days.

How to reheat tteokbokki

To reheat, add the tteokbokki to a pot with 1/4 cup water or dashi and simmer over low heat until heated through. You can also warm it in the microwave with a bit of water added to the sauce.

What to serve with tteokbokki

  • Korean fried chicken is a must!
  • It’s a great side dish for Korean BBQ
  • Korean corn dogs for a street food feast
  • Spicy tofu stew/sundubu jjigae


Tteokbokki is probably THE most famous street food from Korea: chewy rice cakes simmered in an addictive mix of sweet, savory, spicy sauce.
5 from 3 votes
Prep Time5 mins
Cook Time20 mins


  • 1 lb tteokbokki tteok
  • 3 tbsp gochujang
  • 1 tbsp gochugaru
  • 1 tbsp soy sauce
  • 1 tbsp sugar
  • 3 cloves garlic minced
  • 3 cups anchovy stock sub dashi or other stock if needed

To Finish

  • 1 tsp toasted sesame oil
  • 1 tbsp green onions thinly sliced
  • 1 tsp toasted sesame seeds


  • Soak the tteokbokki tteok in warm tap water while you prepare the sauce.
    soaking tteokbokki
  • In a small bowl, mix together the gochujang, gochugaru, soy sauce, sugar, and minced garlic. (See notes for a mild version of the sauce.)
    tteokbokki sauce
  • Add the anchovy stock to a pot and stir in the sauce. Bring to a simmer over medium high heat.
    tteokbokki soup
  • Drain the tteokbokki and add to the pot. Stir occasionally and bring to a simmer for 3-4 minutes. Turn the heat down to low and let the sauce bubble and reduce, stirring so they don’t stick to the bottom of the pan, about 10-15 minutes depending on how thick you want the sauce.
    tteokbokki in soup
  • Before serving drizzle with toasted sesame oil and finish with toasted sesame seeds and sliced scallions. Enjoy warm!
    Tteokbokki Recipe

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