Tteokbokki (Spicy Stir-fried Rice Cakes)

Tteokbokki, a spicy stir-fried rice cake dish, is a highly popular Korean street food and a delicious comfort food you can easily make at home. The spicy, slightly sweet, and chewy rice cakes are simply addictive!

Tteokbokki (Korean spicy stir-fried rice cake)
What is tteokbokki?

Tteokbokki (or ddeokbokki), 떡볶이, is a beloved Korean dish with many variations and a rich history. Literally translated as “stir-fried rice cake”, tteokbokki is made with garaetteok, a cylinder-shaped white rice cake. This spicy rice cake dish is enormously popular as a street food and also often enjoyed at home

Unlike gungjung tteokbokki, which has been around for hundreds of years, the red spicy tteokbokki has a relatively short history. It was developed in 1953, the year the Korean War ended, by a woman named Ma Bok-rim in the Sindang-dong neighborhood in Seoul. The chewy rice cake in a spicy gochujang sauce instantly became popular as an affordable comfort snack.

The dish has continued to evolve over time. Other ingredients such as fishcake, ramen, dumplings, egg, seafood and even cheese have been added, and it has become highly commercialized by small vendors and restaurants. 

Korean rice cake with a red, spicy sauce

By the time I was growing up as a child, tteokbokki had become quite popular as a street food. The tteokbokki I grew up with was in its classic form without all the add-ins you see today. I have fond memories of eating it from street carts or market stalls as an after-school snack.

This tteokbokki recipe was originally posted in March 2012. I’ve updated it here with more information, new photos and minor changes to the recipe. 

Tteokbokki rice cake

Garaetteok (가래떡), a cylinder-shaped white rice cake, is used in various ways in Korea. The thick type is  sliced into thin oval shapes for making tteokguk (rice cake soup). The thinner, shorter type is used for tteokbokki, hence the name tteokbokki tteok (떡볶이떡).

You can use either one for this recipe, but the thick type needs to be cut thinner and shorter for this recipe, or it will take much longer to cook.

Tteokbokki rice cakes are sold freshly made, refrigerated, or frozen at Korean markets. They come in various shapes and sizes. Needless to say, locally made fresh ones are the best ones to use, but good quality refrigerated ones are fine as well. Avoid buying frozen ones: they tend to be dry, easy to crack and not chewy. 

Korean rice cake with a red, spicy sauce

Tteokbokki sauce

The spicy tteokbokki sauce is usually made with a combination of gochujang (고추장, Korean red chili pepper paste) and gochugaru (고추가루, Korean red chili pepper flakes). Some people simply make it with gochujang, and some only use gochugaru. 

If you don’t like it too spicy, simply use gochujang without any red chili pepper flakes. To make it really spicy, adding more red chili pepper flakes is the way to increase the heat level without altering the saltiness and sweetness.

In this updated recipe, I provided another ratio of gochujang and gochugaru for you to try. It gives a cleaner-tasting spicy kick. 

In any case, be aware that the level of spiciness varies widely among different brands of gochujang and gochugaru. 

Tteokbokki (Korean spicy stir-fried rice cake)

Other ingredients

As mentioned above, other ingredients such as ramen, dumplings, boiled eggs, seafood, and even cheese are often added to this dish. 

Here, I kept the recipe simple with eomuk (fish cake), green cabbage, and scallions, which is how we used to eat tteokbokki growing up. 

Anchovy broth is typically used for a depth of flavor, but you can simply use water if you like. For vegan tteokbokki, use water or vegetable broth and omit the fish cake.

More tteokbokki variations

Gungjung tteokbokki
Seafood cheese tteokbokki
Soupy tteokbokki

Did you make and love this tteokbokki recipe? Please rate the recipe below in the recipe card or in the comment section! And make sure to share your creations by tagging me on Instagram! Stay in touch by following me on PinterestTwitterFacebook, and Instagram

 

Korean spicy rice cakes

4.88 from 8 votes
Tteokbokki - Spicy stir-fried rice cakes
Spicy stir-fried Korean rice cakes
Course: Appetizer, Snack
Cuisine: Asian, Korean
Servings: 3
Author: Hyosun Ro
Ingredients
  • 1 pound tteokbokki tteok 떡볶이 떡 (about 24 3-inch long rice cake pieces) - See note.
  • 1 sheet eomuk 어묵 fish cake - aka oden
  • 4 ounces green cabbage yangbaechu, 양배추
  • 1 - 2 scallions
  • 3 cups anchovy broth or water
  • 3 tablespoons Korean red chili pepper paste gochujang, 고추장 - see note)
  • 1 - 3 teaspoons Korean red chili pepper flakes gochugaru, 고추가루 preferably finely ground) - see note
  • 1 tablespoons soy sauce
  • 2 tablespoons sugar (or use 1 tablespoon if you like it less sweet)
  • 1 tablespoon corn syrup or 1 more tablespoon sugar
  • 1 tablespoon minced garlic
Instructions
  1. Make anchovy broth (see note). Soak the rice cakes for about 20 minutes if hardened or refrigerated. Cut the fish cake, cabbage, and scallions into about 2-inch long pieces.
    Korean spicy rice cakes
  2. Add the anchovy broth (or water) to a large pan. Stir in the sauce ingredients. Bring it to a boil over medium high heat, stirring to dissolve the red chili pepper paste (gochujang).
    tteokbokki
  3. Add the rice cakes. Boil until the rice cakes become very soft and the sauce is thickened, about 8 - 10 minutes. Stir frequently so the rice cakes don't stick to the bottom of the pan.
    Korean spicy stir-fried rice cakes
  4. Add the vegetables and fish cakes. Continue to boil, stirring constantly, for an additional 4 - 6 minutes. Depending on rice cakes, you may need more time to reach a desired level of softness. Add more broth or water as necessary. Taste the sauce, and adjust the seasoning if needed. Serve immediately.
    spicy stir-fried rice cakes
Recipe Notes

1. You can find tteokbokki rice cakes fresh, refrigerated, or frozen at Korean markets. Locally made fresh rice cakes are the best ones to use, but good quality refrigerated ones are okay too. Try avoiding frozen ones if you have other options.

2. Another combination I like that you should try: 2 tablespoons gochujang, 2 tablespoons finely ground gochugaru, and 1-1/2 tablespoons soy sauce. Everything else stays the same. 

3. Finely ground gochugaru works better with this recipe. You can grind your normal gochugaru in a spice grinder to make it finer. 

4. Tteokbokki doesn't reheat well in the microwave. Reheat any leftovers, along with a little bit of broth or water, in a small pan over low heat.

5. This recipe is an update of the tteokbokki recipe that was originally posted in March 2012. I've updated it here with more information, new photos, and minor changes to the recipe.  

Leave a Comment

*

Comments

  1. Hyosun! I want some of your tteokbokki right now. I've been having somewhat cheesy bland food for the past two days and I need the Korean spicy kick in my mouth. (you know what I mean, right?) Looks very delicious.
    • Holly - I wish you were near me. Between testing the recipe and taking photos, we ended up eating a lot of tteokbokki. Thanks for stopping by!
      • Mama Mia!! I'm jumping in happiness as I can now try to make my own tteokbokki, yaheey! :) Thanks for your blog Hyosun. This is my fav korean food, and here in my country (Philippines), they cook one but with lesser rice cakes. haha. I'd like to make tteokbokki with overloading rice cakeeees
  2. Looks delicious! I would love to try this!
  3. I remembered trying this out with my best friend at a Korean restaurant a few years ago, and we enjoyed it very much. It reminded me of a local Chinese delicacy; which was made of rice rolls but served with sweet and chili sauce!:)
    Reading your post makes me want to plan my next trip to a Korean restaurant soon!;)
  4. I love tteokbokki. I'm going to try this!
  5. This looks very yummy! I have saved this to try sometime soon.
  6. I LOOOOOOVE Tteokbokki! (I still can't spell it without looking at your title - this is one difficult word to spell but easy to pronounce...) My friend who went back to Korea cooked REALLY good tteokbokki. I regret I didn't get the recipe from him. I'm heading over now.
    • Hi Nami - There definitely is something about these spicy rice cakes that everyone loves. Hope you try my recipe and let me know how it is. Thanks!
  7. Sonia (Nasi Lemak Lover) says:
    I like this dish too, yummy!
  8. this looks so good
  9. Anonymous says:
    I made this recipe for lunch today---it's was sooo good! Wow, I really hope Mrs.Ro will publish a cookbook. I was wondering if Mrs. Ro has a recipe for spicy stir fried fish cakes (made with the eomuk sheets); my family really loves those.

    Thanks so much for all the great recipes. I hope I can meet Mrs. Ro sometime. (I live between Washington and Baltimore and work in Rockville at a biotech company.)

    Courtney
    • Courtney - Thank you so much for your kind words! I will add that recipe to my list. I live in Fairfax Co. and work in DC. Maybe if you happen to be in DC one day. Keep in touch.
  10. Hi Hyosun - this looks really nice... although I've never heard of this before, and I have no idea how to pronounce it either :D
  11. I don't mean to sound too American, but I've seen this in various manga and K-dramas and I've wanted to try it so much so I love you for putting up this recipe. But, do you know if they sell any of these products in American grocery stores like Walmart?
  12. Love this!!!! Will try to make this over the weekend :)
  13. ianna.c says:
    Is it possible to substitute the dashi stock with a different fish stock or maybe a chicken stock?
    Where I live it's difficult to find the all the ingredients, but I would like to try this very much.
    • Ianna - Just use water. It'll still taste good. You can experiment with other stock as well if you like. Hope this helps. Let me know how it turns out. Thanks!
  14. Your the best!!
    I'm not Korean but I love Korea, Korean people and their food..
    I bought the rice cakes last week but forgot how to cock it ..
    Thank you very much!
  15. I loved watching Korean dramas/movies and always wonders the taste of this Tteokbokki. After so long of searching the best of the best for this recipe online, finally I got it. I made it last night, and was so amazed with its taste even my Mum couldn't stop eating this wonderful dish. We loved it so much. Now I have another dish to add to my favourite list besides kimchi (my all time favourite). Thank you for sharing this very delicious recipe.
  16. Hi Hyosun! Is there any possibility that you could share to us the recipe of making Tteok for this dish and what brand of Short Grain Rice Flour to be used? I only bought few lbs of this sticky rice cake few days ago and when I went back to the store to buy again, they are out of stock :( Thanks again and more power!
    • Hi Mae! I live where Korean ingredients are readily available, so I haven't made this type of rice cake myself. Below is a recipe by another blogger. Hope it helps.

      http://aeriskitchen.com/2010/04/homemade-sticy-rice-cakes-for-tteokbokki-and-tteokguk/#more-4509
    • Thanks for the great info. It's a big help :)
  17. Hello.... thanks for the recipe. It was delicious.
  18. hi ...thanks for the recipe. It was delicious <333
  19. Vanessa Slingsby says:
    Thanks so much for the recipe, it turned out great with my home made teok ^^ My husband was nice and surprised too. We eagerly went through your whole site and picked out meals for the rest of the week to give him a taste of home (Ulsan)
  20. Hello Hyosun, I made this for brunch before school yesterday and it was fantastic! Thanks for the recipe! This was the dish that got me interested in korean cuisine years ago (I blame the korean dramas I was watching =p), so it was kind of a dream come true to finally get down making this =D. My fishcakes tasted really fishy though, they were frozen ones bought from my local supermart. Are they supposed to taste like this, or is there any way to reduce the fishy taste?

    Thank you and have a great day ahead!
    • Thank you for trying my recipe, Joanne! Try boiling the fish cake in boiling water first before adding. This will remove some oil and fish taste from the fish cake. Hope this helps.
  21. Hi hyosun! May i ask you if i can replace the "oden" and the scallions with something else? :)
  22. I love it!! I'm stationed here in Korea right now and always stop at food vendors for this. I will pick up the ingredients tomorrow to try. Thank you for this recipe.
  23. TheHannaMitch says:
    Looks great and now I try it out.
  24. Can you cook it even though the rice cake is still frozen?
  25. Reading the steps and looking at the picture made me hungry! My first try of cooking tteokbokki for Christmas almost ended up in disaster because I did not know how to make the sauce thick.... Anyway, I ended making the sauce thick, and it tasted just like the ones I ate in Korean restaurants. Among Korean food, tteokbokki is my favorite. It is addicting!
  26. Hi! What type of soy sauce do you use (i.e. light or dark)? I can't wait to try this recipe out cause I've been craving for some tteokbokki!
  27. the nosy food critic says:
    Traditionally, is tteokbokki a snack or a meal? What do you eat tteokbokki with?
  28. Anonymous says:
    I am making this right now! I am so excited!
  29. Anonymous says:
    I just got done feeding the family with tteokbokki! It was so good! When I visited Korea I always wanted to eat it from the vendors. I love gochujong, but my mother said it didn't taste great. I have always regretted not trying it and I never asked my mom to make it. I am 40 now and I just ate 3 bowls! What a snack! I am stuffed and it made me think of my mother, who has been gone for 11 years. Thank you for this yummy treat! I love seeing my kids eating it!
    • That's awesome! I'm so happy to hear that. Yes, it's so much fun to eat it from street vendors. I miss it so much! I'm sorry to hear about your mom. Cheers!!
    • I just got done eating the leftovers after work today. It reheated well! So yummy! My mother was Korean and I learned how to make some things but have really been trying to cook more Korean food for my kids. I keep reminding them that they are a quarter Korean! When I saw your blog it made me cry and right now it even makes me tear up. I am thankful that a beautiful and capable woman like you would do this blog. It speaks to my heart and I am so thankful for you! I am in Oregon, so we are on the opposite sides of the U.S. I have made many of your recipes and this summer I am going to try kimchi. My mother made extremely tasty kimchi. Thank you for inspiring me and grounding me. Blessings to you and your family, Suzan
    • Thank you, Suzan, for such sweet words about my blog! I'm so happy to be part of your journey of Korean cooking. Blessings to you and yours as well!
  30. Tried your recipe and I love it!

    I will explore your other recipes too!

    Thanks for sharing!!
  31. Anonymous says:
    Just made it ! I'm writing after tasting it the first time ever.Ii is delicious and was easy to make (not much of a cook myself). Kind of hard to get the ingredients.Thank you for posting this recipe.

    (Sending the best from Romania!)
    • Oh I can imagine how hard it is to find the ingredients in Romania. Happy to hear you were still able to make it and liked it. Thank you so much for trying out my recipe and for the nice words!
  32. Kzee Jang says:
    I love your blog. And I really love tteokbokki! May i ask, what can replace anchovy broth? :)
    • Hi Kzee - You can simply use water. It'll still taste good. You can experiment with other stock as well if you like. Hope this helps. Let me know how it turns out. Thanks!
  33. Ila Milzan says:
    Hi hyosun.
    I just made tteokbokki. Its so delicious. Thanks you for posting such a delicious tteokbokki recipe. . But I didnt realize I made so much tteokbokki. . What is the best way to store leftover tteokbokki?
    • Glad to hear it turned out well for you. Keep it in the refrigerator in a airtight container. It will keep for a few days. See the end of the recipe for reheating instruction. Hope this helps. Thank you so much for using my recipe! Cheers!
  34. Just made it and it's yum. I used fish balls instead of "oden." Living in Andong so it's easy to get ingredients once you know what to look for.
    • Hi Grover - Great to hear it turned well for you! Thanks for letting me know. Fish balls sounds great. Andong? That's nice. One of the places I'd like to visit again when I go to Korea next time - hopefully soon. Enjoy!
  35. Teshani Dehipola says:
    This looks so delicious! I can't wait to make this dish and enjoy it with the rest of my siblings!
  36. Just tried making this... I think it didn't turn out as nice as I hoped it would because I used packaged frozen rice cakes which cracked and split >.< tastes pretty okay though. Thanks for the simple recipe
  37. it looks so goood! i was wondering if i just use water instead of the anchovy broth, will the sauce thicken on its own? :)
  38. Emily Jang says:
    I made this twice without fish cake (but with boiled egg) and it was so so so delicious! I made it with water and the taste was just as delicious as the anchovy broth. Thanks for another great recipe!
  39. Sheryl Love Tiffany says:
    I looked for where can I buy already made one but all it gave me is how to make it. -_-
  40. Sarah Washkoviak says:
    I want to make/bring this to a party- any tips on keeping it warm on the trip over?
    • I'm not sure how far you're going with it, but how about using a warm Crock-pot, if you have one? And of course cook right before you leave. Also, is it possible to bring all the prepared ingredients and just cook when you get there?
    • Sarah Washkoviak says:
      Ah! Crock-pot! Didn't even think of that! It's about a 20-minute trip- but then they've got to stay warm through the party. Thanks! :-)
  41. Anonymous says:
    Is the fish cake really needed?
  42. I just made this today after buying these funny ddeok at the grocery store, they're cylindrical but they have a small hole all the way through so they're hollow! Better to soak up the sauce hmm? Anyway, I made this using anchovy broth and no fish cakes, since I cannot eat fishcakes, and it was so good! It really reminded me of the kind I eat when I'm in Korea, tastes just like the stuff sold by the ahjummas on the street. Although the sauce didn't thicken up as thickly as I would have liked, and it wasn't quite as orange as the ones I see on the streets but the flavour was just right! Thanks! :]
    • Hi Becca - Haven't seen the hollow ones around here. You may want to try boil a little longer to draw out the starch a little more from the rice cakes. You can add more liquid as you cook if need to. I'm glad to hear you liked the flavor. Thanks for leaving me the feedback!
  43. Does anyone know how to make a soft rice cake.. Is it brand made or home made rice cakes ... is 5 minutes or 20 .... It seems to be chewy
  44. sUjittra soontrontip says:
    ต๊อกบ๊อกกินไปกินที่เกาหลีอร่อยจริงๆ
  45. Hi Mrs. Ro, I've tried cooking this dish before but the rice cakes doesn't seem to get soft even after cooking for 1/2 hr. Is the rice cake suppose to be very soft after cooking or still have a bite there? Thank you.
    • The rice cake should be soft. They must have been very hard when you bought them. Try to soak them longer if you buy the same ones or try different/better rice cakes. Hope you try it again soon.
  46. I found that anchovy broth link is broken. Check if it's correct. Thanks for that recipe! I love tteokbokki! :)
  47. Your broth links doesn't work http://www.koreanbapsang.com/2011/03/how-to-make-anchovy-broth-for-korean.html and it should be: http://www.koreanbapsang.com/2011/06/how-to-make-anchovy-broth-for-korean.html
  48. If i don't have hot pepper paste,can i use tomato paste with pepper flakes?
  49. Hi Hyosun, I really love Korean cuisine and I would like to ask if I can add some cheese?
  50. Thank you for the wonderful receipes and the beautiful photography! I never learned how to cook Korean food as a young adult, and find your blog perfect for exploring Korean receipes.
  51. Thank you so much for this recipe! I just bought dried anchovies for the first time the other day, and they really made the sauce have a delicious flavor. This was the perfect thing to make and eat on a cold winter night!
  52. Ever since I started watching K-drama's I have wanted to try this dish. It always looked SO good. Snacking on it with Soju in a little Ahjumma's tent in the cold. MMMMM. Luckily I live in Toronto so it is easy enough to get the ingredients. So I finally made it last night and it was just as wonderful as I had imagined. Although I do plan on actually trying it in a restaurant to see how mine stands up to authentic. :) Thanks for all your delicious recipes. I have no idea how I am going to decide what to try next!!
    • Hi Amy - That's awesome! Glad you liked it. Hope you try some of the other recipes soon. I had an opportunity to visit Toronto last fall. It was really nice. We went to Korea town in the north side of the city. And you're right - the markets were fully stocked with Korean ingredients, and the restaurants we tried were very good. It's a beautiful city. I hope to return soon.
  53. Hyosun so, Made this for lunch yesterday. I wish I could show you the pic of it.
  54. I really can't wait to try this! I'm the only one in my family who's really expressed an interest in Korean culture, so I'm hoping to make this for them and give them a chance to experience it! ^^ I live in a small city in England though, so the ingredients are hard to come by.. What would you recommend as a good substitute for the fish cakes? It's the one ingredient I'm really struggling to find!
    • Leanne - You can simply omit fish cakes. Hope your family likes this dish! Even if they don't, don't give up. There are many other dishes you can introduce to them. Thank you so much!
    • My husband served in the US army in S Korea for 2 years, and when he came home, he taught me to make this using thin sliced chicken. I am finally in a good place for finding all of these ingredients in their traditional forms, but this recipe is still amazing even with substitutions. I will be the first to admit that tonight, making this recipe for the first time with all the right ingredients, there has been nothing like it in all of the years of substitutions I've tried, but all of those substitutions had goodness to them, so don't be afraid to try. I just left a note using chicken instead of fish cakes, and I marinated them in fermented soybean paste and gochujang, then sauteed them and added them about 2 minutes before I added the cabbage and green onion. It was amazing. Soon, I'll try the fish cakes, but there is no end to the ways of experimenting.
  55. Benita Lee says:
    Dear Mrs. Ro, Thank you so much for posting this recipe! It was easy to make and very flavourful. I was inspired by your website and went to my local H mart (I am in Vancouver, Canada) and picked up as many ingredients as possible to try out your wonderful recipes. Since I have no one to ask…… should I refrigerate the Gochujang paste, or do people usually leave the large container on the counter to use repeatedly? Thank you for your advice.
    • Hi Benita - I am glad you enjoyed it! Also, happy to hear my blog inspired you. I keep it in the fridge. It won't go bad even if you leave it out for a few days, but it will last longer in the fridge. Happy cooking!
  56. butterfingers says:
    Hello Hyosun, I finally got this right yesterday. Before this I don't know how to handle rice cakes. I have thrown away afew packs. The instructions on the packages are in Korean, so I can't read a word! And furthermore, I think the frozen ones I got here ( I am living in Malaysia ) are actually dried ones, kept in the freezer! They need overnight soaking. Though this may not be my favourite Korean dish, I still enjoyed it and will cook it once in a while. Thanks for the recipe.
    • You're welcome! Wow soaked for overnight? That's not usual for typical commercially available rice cakes, but I am glad to hear you finally figured it out. Yes, it sounds like they are dried. Thanks for letting me know!
  57. Chinara says:
    Thank you for this delicious recipe Mrs.Hyosun.I've seen tteokbokki on the internet a lot of time and i always wanted to try it.I'd like to make this but unfortunately in my country(Azerbaijan) it's so hard to find rice cake (may be impossible).Is there any recipe of rice cake?Can i make this at home?
  58. Thank you so much for this wonderful recipe. My daughter is vegan, so I modified it by using soy bean paste broth instead of anchovy broth (I also added a bit of MSG) and tofu sheet instead of fish cake. Otherwise we did it exactly as described. It was so good! Thank you thank you again.
  59. When my first husband came back from being stationed in S Korea nealry 13 years ago, he and I tried to recreate these recipes with american ingredients. This is the first time I've been able to make this with all of the traditional Korean ingredients, and -Oh my goodness!!- there is really nothing like it in the world. My kiddos devoured it, spice and all. What a perfect balance of salty, sweet, umami, and diverse textures. We use thin sliced chicken instead of the fish cakes (until I get brave enough to try them), which I marinated in a Tbsp of fermented soybean paste and gochujang, and it is amazing. Thank you so much, and I can't wait to try your bibimbap tomorrow!
    • Chicken sounds great in this dish. I must try it. I am glad you could get Korean ingredients to try this recipe and your family enjoyed it. Look forward to hearing about your bibimbap! Thank you so much for using my recipes!
  60. Is this the dish you made with the Try Guys? It looked so good!
  61. Hi, Hyosun. I really enjoy your Korean recipes. Specially this tteokbokki. Can you also share garaetteok recipe? Thanks a lot :D
  62. Darrell Cheng says:
    No need to lower the heat at 4?
  63. I made this today and i posted on my facebook. ? Thanks for your yummy recipe. ?
  64. Thank you for your recipe! It was easy to follow and I had a great lunch thanks to you (:
  65. Thank you so much for the recipe! This was my first time trying to make a Korean dish and it turned out wonderfully.
  66. Jessica says:
    Im trying this recipie right now and tastes good but the broth im using water isnt a thick sauce like yours is this from the type of chilli paste?
  67. Hello Hyosun! I had been craving Korean food for a while now and decided to make this. I've never tried tteokbokki but saw a lot of this food featured in K-dramas. :) Your recipe is very straightforward and instructions are easy to follow. I didn't have anchovy stock and used the alternative (water) - my husband and I just finished everything! I'll try to make it with anchovy stock next time, I bet it's better!
    • Hi Niny! Thanks for using my recipe and writing a note to me! Really appreciate it. Anchovy stock will certainly add depth of flavor.
  68. I am wondering do you need to put Fish Cake in the broth at the end or can it be eliminated. I am still trying to find the best place to find Eomuk as I am unsure the Asian grocery market which is 4 hrs. away has it. I will have to call and ask next time, but is there a place online that ships to Canada that I can find the fish cake sheets
    • Just omit it, and get a package next time you're in the Asian market. I'm pretty sure they have it as fish cake is also big in other Asian countries such as Japan
  69. I made this lasts night for my family. Made 5 cups of anchovy brotg... Accidentally poured it all into the tteokbokki mix. Had to wait 20 minutes for it to cool off. Was still good. I also made your gamja guk and dak bulgogi
  70. Atisa Syukurandani says:
    Woah, awesome. thank you so much!
  71. Hi Hyosun! I'm so excited to try this recipe! :) I wanted to know if it would be okay to replace the oden with narutomaki? I forgot when I went to the store and only have naruto in the fridge. :(
  72. 안녕하세요, Do you think I could substitute the anchovy broth with vegetable broth as well? 감사합니다
  73. sophie says:
    Hi! What side dishes do you recommend to make and eat with tteokbokki?
  74. good tnx
  75. Very nice and delicious
  76. Hyosun, I made this for the first time last night! I didn’t have anchovies or cabbage, so I used bok choy and enoki mushrooms (not Korean, I know haha) since they soak up a lot of flavor. Unfortunately, the tteok split and broke apart a bit- could it be because they were refrigerated? I didn’t have anchovies but boiled the fish cake slices by themselves- I thought I used too much water, but once I added the tteok I think I may not have used enough! The sauce was really thickened by the starch. It tasted good, but I knew I missed the mark on several areas. How would I go about adding hardboiled eggs to the recipe? Thanks!
  77. what to do with leftover tteokbokki sauce? kind of waste to just throw them.. any suggestion?