Tteokbokki (spicy stir


I"m excited to tóm tắt with you my recipe for one of my favourite Korean dishes! Tteokbokki (떡볶이), also known as ddukbokki, is Korean spicy rice cakes. In this dish, tender and slightly chewy (in the best possible way) rice cakes are stir-fried in a delicious savoury và spicy red pepper sauce.

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This dish is commonly served as a side in Korean meals. However, I"m not alone in being more than happy to dig into just a big plate of these. This dish is incredibly popular for a reason - it"s fantastic.

For another recipe that uses tasty rice cakes, try my delicious Korean rice cake soup with sesame beef brisket. Or, for something with Chinese flavours, I recommend Shanghai savoury stir fried rice cakes that is cooked with tender chicken.

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Korean rice cakesKorean pre-fried fish cake sheetsSugarSoy sauceGarlicSesame oilSesame seedsGreen onion

See the recipe card below for quantities.


You can buy Korean rice cakes refrigerated và fresh, frozen, or dried. You will need khổng lồ soak frozen ones in cold water for an hour before cooking. Soak the dried ones for at least three hours khổng lồ overnight.

To soak the rice cakes, simply place them in a bowl of cold water and kiểm tra in about thirty minutes khổng lồ make sure that they are not sticking together.

Cut the Korean pre-fried fish cake sheets into triangles.

Mix together the gochujang, sugar, soy sauce, garlic, and gochugaru in a small bowl. This is your tteokbokki sauce. Set it aside for now.

Boil the Korean anchovy soup stock in a large, deep pan or a pot over medium-high heat.

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Add the tteokbokki sauce into the boiling soup stock. Give it a stir lớn mix it in.

Drain the rice cakes and add them along with the sliced fish cakes lớn the pan.

Cook for about four lớn five minutes until the rice cakes are cooked. Then reduce the heat khổng lồ low và simmer for another two to four minutes. This will reduce and thicken the sauce.

Add the sesame oil and half of the sesame seeds và quickly stir. Serve immediately, sprinkled with the remaining sesame seeds và thinly sliced green onion. Serve them hot and fresh for the most tender & delicious rice cakes.


Because it contains anchovy fish stock and Korean fish cakes, these Korean spicy rice cakes are not vegetarian or vegan. However, you could make a vegan variation by swapping the fish stock for vegetable broth and excluding the fish cakes from this recipe.


Tteokbokki is best when you eat it fresh because the rice cakes quickly dry out and harden. If you vì chưng want to store some leftovers, keep them in an airtight container in the refrigerator for up lớn two to three days. Tteokbokki does not freeze well và I vì not recommend it.

To reheat it, put the tteokbokki in a pan và try khổng lồ separate the pieces. The rice cakes will be tough & dry; you need to lớn rehydrate them. Add enough broth or water to the pan lớn just cover the bottom & heat while stirring. The rice cakes should re-tenderize enough to eat, but they won"t be quite the same or enjoyable as freshly made tteokbokki.


Tteokbokki originated in Korea. The first mention of Korean stir-fried rice cakes was found in a 19th century cookbook. However, the modern, spicy version that is known và loved today was accidentally invented in the 1950s. A Korean chef, Ma Bok Lim, accidentally dropped some rice cakes in hot sauce while she was involved with opening a Chinese restaurant. Finding it khổng lồ be a delicious combo, she began selling this dish.