Name: Easy Tteokbokki (Spicy Korean Rice Cakes) Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Korean
Ingredients: 3 cups anchovy stock, dashi, unsalted chicken stock, or water; 1 lb (450g) Korean rice cakes; 2-3 sheets Korean fish cakes, defrosted and cut into bite-sized pieces; Green onion, optional, for garnish; 2 tbsp soy sauce; 2 tbsp sugar (or 1 tbsp for reduced sweetness); 1 tbsp Gochugaru (Korean chili powder); 2 cloves garlic, minced; 2 tbsp honey, rice syrup, oligo syrup, or liquid sweetener of choice; 3 tbsp Gochujang (Korean red chili paste)

Jump to Recipe·5 from 27 reviews

Easy Tteokbokki (Spicy Korean Rice Cakes) is pure joy in a bowl—chewy rice cakes bathed in a glossy, spicy-sweet sauce that will make your tastebuds dance. This classic Korean comfort food is incredibly easy to whip up at home and always brings big flavor without fuss. It’s the dish I crave when I want something cozy, a little fiery, and completely satisfying—especially when my week needs a pick-me-up!

Easy Tteokbokki (Spicy Korean Rice Cakes) Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how a handful of pantry staples come together to create that iconic punchy flavor, sticky finish, and softness that makes Easy Tteokbokki (Spicy Korean Rice Cakes) so special. Each ingredient plays its own unique part—creating depth, sweetness, heat, and that all-important chewy texture.

Rice cakes (tteok): The star of the show! Their soft, chewy bite is what makes this dish so addictive—make sure to soak them if yours are frozen.
Korean fish cakes: These bring a wonderful savory flavor and a slightly springy texture that complements the rice cakes perfectly.
Anchovy stock or dashi: Deepens the dish with umami and gives the sauce that rich, slurpable base—but you can use unsalted chicken stock or water in a pinch.
Soy sauce: Adds saltiness and depth, balancing out the sweet and spicy flavors.
Sugar: Essential for that signature sweet undertone—feel free to adjust for your preferred level of sweetness.
Gochugaru (Korean chili flakes): Offers bold, smoky heat; adjust to dial the spice up or down.
Garlic: Punches up the savoriness and aroma—freshly minced is best.
Honey or rice syrup: Rounds out the heat, giving that beautiful glossy finish to the sauce.
Gochujang (Korean chili paste): The powerhouse ingredient; thick, deep, spicy, and a little sweet.
Green onion (optional): For a fresh, vibrant pop of color and crunch on top.

How to Make Easy Tteokbokki (Spicy Korean Rice Cakes)

Step 1: Mix the Tteokbokki Sauce

Start by combining all your sauce ingredients in a small bowl: soy sauce, sugar, gochugaru, garlic, honey (or rice syrup), and gochujang. This takes two minutes but is crucial for getting that addictive fiery-sweet flavor in every bite. Give it a good stir until everything is well incorporated—don’t be afraid to taste and tweak it to suit your heat and sweet preferences!

Step 2: Prep the Rice Cakes

If your rice cakes are frozen or refrigerated, give them a quick soak in warm water for about ten minutes before cooking. This softens them up and helps them absorb the luscious sauce as they simmer, ensuring each bite is perfectly chewy rather than tough.

Step 3: Boil the Stock

Pour your anchovy stock (or dashi/chicken stock/water) into a large pan and set it over medium heat. Bring it up to a gentle boil—this forms the backbone of the Easy Tteokbokki (Spicy Korean Rice Cakes) sauce, infusing everything with a deep, savory note right from the start.

Step 4: Add Rice Cakes and Sauce

Once your stock is bubbling, gently add the softened rice cakes and all the sauce you just mixed. Stir well so that the cakes are evenly coated and let them simmer for about 10 minutes. The sauce will thicken, the flavor will concentrate, and the kitchen will start smelling irresistible!

Step 5: Toss in the Fish Cakes

Pop in the sliced fish cakes and continue to gently simmer for another two minutes. These soak up the sauce beautifully and add little pops of savory flavor in every bite. Give it all a final stir—if the sauce is getting too thick, splash in an extra spoonful of stock or water.

Step 6: Garnish and Serve

Turn off the heat and scatter chopped green onions on top for a fresh finish. Grab your chopsticks or a spoon, because Easy Tteokbokki (Spicy Korean Rice Cakes) tastes best piping hot, straight from the pan. Enjoy every chewy, spicy, sweet bite!

How to Serve Easy Tteokbokki (Spicy Korean Rice Cakes)

Garnishes

A sprinkle of chopped green onion is classic, adding freshness and a little crunch to balance out all that saucy richness. If you love things extra-spicy, add a pinch more gochugaru or a drizzle of toasted sesame oil on top. For another layer of texture, toss in a handful of toasted sesame seeds just before serving.

Side Dishes

Easy Tteokbokki (Spicy Korean Rice Cakes) is fabulous on its own, but pairs wonderfully with simple sides. Crunchy pickled radish, sliced cucumber, or a small bowl of kimchi will cut through the heat and sweetness, giving you the perfect contrast. If you’re feeling extra, serve with fried eggs or crispy seaweed snacks on the side.

Creative Ways to Present

Serve your Easy Tteokbokki (Spicy Korean Rice Cakes) in a sizzling skillet for a dramatic table presentation, or portion into small bowls for an easy snack or party food. If you have leftovers, try tucking the saucy rice cakes into a warm tortilla for a fusion take, or top a steaming bowl of ramen with them to create the ultimate cheat-day noodle dish.

Make Ahead and Storage

Storing Leftovers

Place any leftover tteokbokki in an airtight container and keep it in the fridge. The rice cakes may firm up overnight, but the flavors will meld and become even richer. Just remember to cover them well so they don’t dry out.

Freezing

You can freeze Easy Tteokbokki (Spicy Korean Rice Cakes), but for the best texture, freeze only the sauce and fish cakes, then add fresh or freshly defrosted rice cakes when reheating. If you do freeze the whole dish, divide it into single servings and tightly wrap so the rice cakes don’t pick up off-flavors in the freezer.

Reheating

To bring your tteokbokki back to life, add a splash of stock or water to loosen the sauce, then warm gently on the stovetop or in the microwave. Stir gently so the rice cakes don’t break up. They’ll regain their soft chewiness and spicy-sweet flavor in minutes!

FAQs

What if I can’t find gochujang or gochugaru?

If Korean ingredients are hard to find, you can substitute gochujang with a mix of miso paste and sriracha for depth and spice, and use regular chili flakes (crushed red pepper) in place of gochugaru—though the flavor won’t be quite the same, your Easy Tteokbokki (Spicy Korean Rice Cakes) will still taste delicious.

Can I use a different protein instead of fish cakes?

Absolutely! Sliced tofu, cooked shrimp, or thinly sliced beef or chicken all work beautifully. Just add them at the same stage you’d add the fish cakes so they have time to soak up the flavorful sauce.

My rice cakes turned out hard. How do I fix this?

If your rice cakes are tough or chewy, they probably weren’t soaked enough. Next time, soak them in warm water for at least 10 minutes—and add a splash more liquid to the pan if the sauce looks too thick as they cook.

How spicy is this recipe?

While Easy Tteokbokki (Spicy Korean Rice Cakes) should have a pleasant kick, you control the heat. Start with less gochugaru and taste as you go, or add a bit more gochujang if you’re a spice lover. To make it milder, add less chili and more sweetener.

Can I double this recipe for a crowd?

Definitely! Just scale up all the ingredients evenly, and use a bigger pan to comfortably fit everything. Keep in mind that the sauce may take a few extra minutes to reduce when making a bigger batch.

Final Thoughts

If you love bold flavors, comforting textures, and recipes that deliver big satisfaction for little effort, you owe it to yourself to try Easy Tteokbokki (Spicy Korean Rice Cakes). Grab the ingredients and treat your tastebuds—you’ll crave this Korean street food classic again and again!