Tteokbokki is a highly popular Korean street food and a delicious comfort food. You can make it at home with this easy tteokbokki recipe. The spicy, slightly sweet, and chewy rice cakes are simply addictive!
What is tteokbokki?
Literally translated as “stir-fried rice cake,” tteokbokki (떡볶이) is a beloved Korean rice cake dish with many variations and a rich history. It’s also spelled ddukbokki, ddeokbokki, dukbokki or topokki. 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.
By the time I was growing up as a child, this spicy rice cake dish 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.
Ingredients for tteokbokki
Rice cakes
Tteokbokki is made with a type of rice cake called garaetteok (가래떡), a cylinder-shaped white rice cake made with short grain rice. The thick type is sliced into thin oval shapes for making tteokguk (rice cake soup), while thinner, shorter rice cakes are used for making 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.
You can find these rice cakes 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 if available. Otherwise, use refrigerated (or frozen) ones.
Other additions
The classic and simple version I grew up eating had:
- eomuk (fish cake) – usually thin sheets of fish cake
- green cabbage, and
- scallions
- garlic
These are what I used in this tteokbokki recipe, and they add a lot to the flavor of the dish.
Tteokbokki has continued to evolve over time. Today, people add all sorts of other ingredients such as ramyun noodles, dumplings, boiled eggs, hot dogs, seafood and even cheese.
Tteokbokki sauce
Anchovy broth is typically used for a depth of flavor, but you can simply use water if you like. The main seasoning ingredients are:
Sometimes, gochugaru (고추가루, Korean red chili pepper flakes) is added for extra spiciness. It increases the heat level without altering the saltiness and sweetness. For the sweetness, you can simply use sugar or your other sugar substitutes. Koreans often also use syrup (e.g., oligo syrup) to add a sheen to the dish.
In this tteokbokki recipe, I’ve provided another combination of gochujang and gochugaru you can try if you like a clean tasting sauce with extra spiciness.
How to make tteokbokki
- Soak the rice cakes for about 20 minutes or longer unless you’re using freshly made soft rice cakes.
- Cut the fish cake, cabbage, and scallions into about 2-inch long pieces.
- In a large pan, stir in the sauce ingredients to the anchovy broth (or water). Bring it to a boil before adding the rice cakes.
- Add the rice cakes, and boil until the rice cakes become very soft and the sauce is thickened, about 8 – 10 minutes (can be longer), stirring occasionally.
- 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. Feel free to add more broth or water as necessary.
Vegan tteokbokki
Instead of anchovy broth, use water or vegetable broth for vegetarian or vegan tteokbokki. Simply omit the fish cake, or substitute it with fried tofu pockets called yubu. Some mushrooms will be nice as well.
Frequently Asked Questions
- Why do my rice cakes take long to soften even after being pre-soaked? Some refrigerated (and frozen) rice cakes are very dry and hard. Try soaking longer if yours are like that. Those can be soaked for hours to overnight.
- What other broth can I use if I don’t have anchovy broth? Tteokbokki is commonly made with water. You can also use any broth you want, such as vegetable broth or chicken broth.
- How do I make tteokbokki not as spicy? You can reduce the amount of gochujang and omit gochugaru entirely. If reducing gochujang, you will need more soy sauce because gochujang also adds saltiness. For a completely mild dish, try gungjung tteokbokki.
- How do I reheat leftover tteokbokki? Unfortunately, these rice cakes don’t reheat well in the microwave. They can get dry and hard. Your best option is to simmer the leftovers in a sauce pan, covered, with some water or broth over medium low heat. Stir once in a while.
Watch how to make it
More tteokbokki variations
Gungjung tteokbokki
Seafood cheese tteokbokki
Soupy tteokbokki – with ramyun
For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.
Ingredients
- 1 pound tteokbokki tteok 떡볶이 떡 (about 24 3-inch long rice cake pieces) See Note 1
- 1-2 eomuk 어묵 (fish cake) sheets
- 4 ounces green cabbage (yangbaechu, 양배추)
- 1-2 or scallions
- 1 tablespoon minced garlic
Anchovy broth if using
- 8-10 medium to large dried anchovies (마른멸치), about 0.5 ounces (15 grams) Or simply use a broth packet.
- 1 piece dasima (dried kelp), about 3-inch square
- 1/4 medium onion, roughly sliced
Tteokbokki Sauce
- 3 cups anchovy broth or water (use 4 cups for more sauce)
- 3 tablespoons gochujang, 고추장 See Note 2
- 1-3 teaspoons gochugaru, 고추가루 See Note 3
- 1 tablespoon soy sauce
- 2 tablespoons sugar (use 1 tablespoon for less sweet tteokbokki)
- 1 tablespoon corn syrup (or oligo syrup) - use more sugar if not using
Optional
- 2 boiled eggs
Instructions
- Soak the rice cakes for about 20 minutes (can be longer for refrigerated rice cakes).
- Cut the fish cake, cabbage, and scallions into about 2-inch long pieces.
- To a large pan, add the dried anchovies, dried kelp, and onion along with 5 cups of water. Bring it to a boil over medium high heat, and continue to boil for 10 minutes. Reduce it close to medium if your heat is very high. Remove the anchovies, dasima and onion from the broth.
- Add the sauce ingredients to the pan, stirring to dissolve the red chili pepper paste (gochujang).
- Add the rice cakes. Boil until the rice cakes become very soft and the sauce is thickened, about 8 - 10 minutes. This can take longer, depending on your rice cakes. Stir frequently so the rice cakes don't stick to the bottom of the pan.
- Drop the vegetables, garlic, and fish cakes in. Continue to boil, stirring occasionally, 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. Drop in the scallions and boiled eggs with 2 to 3 minutes remaining. Taste the sauce, and adjust the seasoning if needed. Serve hot.
Feyza says
I have followed this recipe probably a dozen times by now, and I look forward to eating it another dozen times more!
Naomi says
What a great recipe : ) I made it a little less spicy and used dashi powder because I didn’t have all the ingredients for anchovy broth – it was delicious and actually yummier than what I remember eating in Korea! I had bought fresh rice cakes and put them in the fridge. They went very hard and I had a tough time separating them after soaking. Is warm water better for soaking at the beginning? Thank you!
Hyosun says
Glad your tteokbokki turned out delicious! Thank you for the great review! The best time to separate fresh rice cakes is before putting them in the fridge or before rice cakes harden. I don’t think warm water helps with that. Hope this helps.
Carolyn says
Hello, I’m excited to try this recipe. Does this work well as packed lunch? Prepared in the morning and brought to school in thermos lunch container to be consumed at lunch? My daughter loves Tteokbokki. I was wondering if the rice cake will absorb the sauce by lunch time if i prepare it in the morning. Thank you!
Hyosun says
Yes it works.
Ali says
I made this tonight and it turned out pretty good! However, it was a little one note because I don’t like fish cakes or seaweed. Is there something else I can add to give it a more robust flavor? Also, I went all gochujang because I had a feeling it would be plenty spicy without the gochugaru. I was right! 😂
Hyosun says
Some good broth and/or a bit of fish sauce may help.
Joyce says
Hi! I’m not sure what I’m doing. I had it simmering for 10 minutes with the rice cakes but it never thickened up. Any suggestions?
Hyosun says
You can boil longer. It’s also possible your heat is too low.
Faz says
Thank you for the great recipe.
May I ask you if I can make a batch of the sauce? So I mix gochugaru, soy sauce, sugar, corn syrup and water then I use a portion of the sauce to make a single dish each time I want to cook it?
Hyosun says
yes you can do that. Enjoy!
Home Cook says
I used the basic measurements here with a few adjustments to make it more convenient for me. I used dashi granules, added an onion, made rice-paper rolls for the ddeok and topped mine with cheese. I didn’t want to wait for it to boil down (because I live at high-altitude and it just takes so much longer) so I added a touch of cornstarch+water to thicken. It seems like a lot of changes, but that just means the basic concept is very flexible while still making me feel like I’m in Seoul.
Loujane says
Hello, I would love to make this recipe as it looks delicious but the only rice cakes my local Asian market had contained alcohol (which I cannot have for religious reasons) except for sliced rice cakes that day on the package they are intended for hot pot BJT the women at the shop said they are the same thing because the ingredients are the same. Do you think the recipe would work with them instead of the normal long rice cakes? Thanks for your time!
Hyosun says
Yes it will, but thinly sliced rice cakes will take less time and liquid to cook.
mrs chin says
Excuse me, but when do I add the minced garlic? Thank you for your time.
Hyosun says
When you add the vegetables in step 6, but I’ve listed the garlic as a separate item now.
Brittany says
I made this recipe and I really loved it! I was curious if you had a recipe for rose tteokbokki? I recently tried one of those Yopokki Rosé Topokki (the microwave one) and it was really delicious! I would love to make the Rosé sauce version myself at home for days I don’t want to eat spice but I don’t know how to. Do you have a recipe for that you can share? Thank you!
Jimbolaya says
As an easy going chef, u can do whatever u want and itll turn it out good using chakra powers.
Erin K. says
Terrific recipe! Easy to follow instructions and video! Turned out exactly as shown. I scaled back a little on gochugaru as suggested by author. Otherwise I made no other alterations.
I did pre-soak as author suggested for an hour or so. I believe that step cut my cooking time to the minimal boiling time author gives in recipe. Texture of tteokbokki was perfect!
Tip- if you have a Korean grocery they might offer a range of gochujang. Look for numbers on the packaging because those can indicate spice level. Helpful if you like a milder heat level.
Hyosun says
Glad to hear your tteokbokki turned out well! And thanks for the tips for other readers on buying gochujang.
sonoma says
Ho long after it gets cold will the mochi sticks will still be chewy and good to eat? (for potluck)
Hyosun says
It really depends on rice cakes, but they get hard pretty quickly. It’s best to serve when it’s made. Or, keep them warm or reheat right before potluck. Oh BTW, mochi is a completely different type of rice cake, which is made with sweet rice (glutenous rice), while tteokbokki rice cake is made with regular short grain rice.
Julia says
너무 맛있었어요!! We made this recipe with some minor changes. For the sauce we used 3.5 cups water, 1 tsp dashida, 1/5 onion (left in), 3 Tbsp gochujang, 2.5 Tbsp gochugaru, 2 Tbsp sugar, 1.5 Tbsp soy sauce. We also put 1 sliced hot dog (Nathan’s beef), 1 diced mushroom, 1/3 cup green cabbage, 1 medium boiled egg. Thanks for the recipe!
Jane says
I did my research and settled on your recipe because of the cabbage and garlic. 🙂 Thank you for the tip in your video regarding the premade stock pouches. Worked splendidly. I used palm sugar but would reduce by at least half next time. Didn’t add the chili flakes and it was plenty spicy for us. Probably our max for spiciness. I used fresh rice cakes which cooked super fast. The flavour was outstanding. Can’t wait to make it again. Thank you!
Hyosun says
Great! Glad to hear you chose my recipe and it worked splendidly for you. Fresh rice cakes are the best! I have yet to try palm sugar. Thanks for the feedback!!
Doug says
Hyosun:
I’m anxious to try this recipe.
One thought:
I wish you had added the ingredients and instructions for your anchovy broth.
Hyosun says
Done! Thanks for the suggestion.
Jayme Silvestri says
I love poached fish or chicken, but I seem to do something wrong. I think I should have been starting with cold water instead of simmering. I am going to try your technique. And the leek sounds like a good idea also. 🙂
Alice K. says
Mrs. Ro,
Thanks for the great recipes! The tteokbokki is wonderful, but I accidentally bought the “hot” gochujang, and it really burned my husband’s mouth! I loved it, though. Next time, I’ll use just the gochujang and no extra gochugaru! I didn’t have fish cakes or anchovy broth, so I used instant Japanese dashi and a splash of Vietnamese fish sauce. Very pan-Asian, but I hope not too far out! Maybe next time I will throw in a few shrimp, like one comment suggested. I love your site! The recipes and stories are wonderful. Tonight I am trying the boiled pork bossam!
Mar says
Hello Hyosun,
First, thank you for your time and recipes!
Since our many visits to Korea, I have been trying to master a certain version of Tteokbokki from a restaurant chain there ( Tang Tang Chicken). I just can’t figure it out so I’m turning to the Pro.
The sauce used is a thicker, dark, sweet and spicy.
Please help my belly. Gam sa ham ni da! Thank you!
Hyosun says
hmm not sure what it is. There are so many variations of tteokbokki in Korea. Sorry!
Keana says
Thank you for sharing the recipe! It’s absolutely delicious, probably the best tteokbokki I’ve ever had. 🙂
Doris Hung says
I followed your recipe and made tteolbokki for lunch today. It came out really good and tasty! I will certainly make this again. Thank you so much!
Hyosun says
Awesome! Thank you for letting me know.
Nicole says
I love this recipe so much!! It tastes wonderful! But is there any way to make the frozen rice cakes better? Cause i can’t seem to find any other kinds around where i live ><
Hyosun says
What is the problem you’re experiencing with frozen ones? Too hard or too mush? Try not soaking them if your frozen rice cakes don’t hold up the shape well or are not chewy. Hope this helps.
Chas says
My second time making tteokbokki followed by this recepie! Figured it out that it would take (well, for me) at least 15-20 min for the broth to start thickening. The flavour is good even though I used fish broth and miso paste.
Thank you for the recepie!
Hyosun says
Did you soak your rice cakes?
Chas says
I made the rice cake from scratch and steamed the rice cakes before I cooked it 🙂
Hyosun says
Try to increase the heat level if you want to speed things up, but tteokbokki should be boiled sufficiently for best results. That’s what the street vendors do to make their rice cakes deliciously flavored.
저는 요리사입니다!! says
Tteokbokki has been my favorite meal for a long time but my favorite local korean restaurant closed down recently. I didn’t think I would be able to make anything as good as their tteokbokki but this tastes just the same!! It was super easy to make and i’m so happy with how it turned out.
Hyosun says
Oh great! So happy to hear you were able to make it as good as your favorite restaurant. Thanks for letting me know, Chef!
Nerissa morales says
Yummy
Kasey says
Hi Hyosun,
I don’t have fine gochugaru, but the one I use to make kimchi. Is it okay to use? Also, instead of green cabbage, can I use napa cabbage? Looking forward to your answer!
Kasey
Hyosun says
Absolutely fine! Also, you can simply use gochujang without gochugaru unless you want that extra spicy kick. You can use napa cabbage. Enjoy!
Francois says
Just wanna say I prepared this recipe yesterday and a couple of others before that and they work marvel. The seasoning in particular is spot on. Your site has become my goto site for Korean recipes, already mouthwatering just reading a few more recipes I want to try out. Today I am preparing LA Galbi (meat is marinating now). Of course my Korean partner could not be more happy… 😊
Hyosun says
Great! Thanks for coming by to let me know. Enjoy LA Galbi!
Aleena says
Is there any other broth that I could use besides anchovy broth?
love your recipes 🙂
Hyosun says
Use any broth you like or simply water.
Cyara says
Hi, can I make a batch of 떡볶이 sauce and keep it in the fridge? If so, how many days would it last?
Hyosun says
Tteokbokki sauce is simply gochujang, soy sauce, sugar and garlic. It’s very easy to put together when you make the dish, but of course you can make it ahead of time. It will last for a long time.
Sandy says
I just made this tonight and its so good! Very savory and a nice kick of spice to it. Exactly like the Tteokbokki I order from restaurants. I love it, thank you for sharing!
xiao says
just wanted to add a bit more detail so my problem can be troubleshooted easier maybe 🙂
first, my sauce does thicken a little (but it’s still very liquidy) and I end up needing to use cornstarch (this happens everytime I make tteokbokki…), but I dont want to add too much, so the sauce usually becomes a thick soup and doesn’t coat the rice cakes. The longer the rice cakes stay in the sauce, it starts to become very very soft, like until it’s mushy but I don’t know if that’s supposed to be the texture of tteokbokki or not. So I end up with mushy rice cakes and liquidy sauce. Any tips? Otherwise, I think the taste is very good! 🙂
Hyosun says
It could be the rice cakes you use. No they shouldn’t be mushy like that. Sometimes, frozen rice cakes falls apart/turn soft easily. Try a different rice cake brand if you can find. If that’s not an option, reduce the amount of water to begin with and boil less.
xiao says
Hello! I’ve used this recipe a lot and I quite enjoy it, but I do have a question: everytime I make this, the sauce never thickens and I end up having to use corn starch to thicken it. Any tips?
Laura says
Wow! The cabbage made all the difference!
Thank you!!!
maggie stinks says
it 2was so good !!! i will be making it again
Hyosun says
Yay! Awesome!
Brenda Uscanga says
Great recipe ! Thank you
Sunhee Kohari says
Thank you for the sharing delicious receipts!
I share your receipts with my children.
Grace says
Delicious! Made mine with chicken patties added.
Jenny says
Hi!
Could I make these and keep them warm in a slow cooker for a potluck? Or would that ruin the texture?
Thank you!
Jenny
Hyosun says
It should be okay, but use more broth as the rice cakes would absorb the liquid as they sit.
Samantha Ayin says
Delicious, easy,, and addictive!
Sam says
Hi. can I use corn starch to thicken the soup instead of corn syrup as I don’t like having even mild sweet flavor in my food?
Hyosun says
Hi Sam! just use more sugar. You don’t need more starch as rice cake will release a lot of starch.
Jessica R says
Wow! Can’t get over how good this was. My husband and I have ordered tteokbokki at Korean restaurants for years now. I don’t even understand how, but this homemade version was just as good. Normally homemade food feels less luxurious, but this was just so, so tasty. Additional notes: I purchased refrigerated rice cakes and fish cakes from an H Mart; the rice cakes were so hard, even after soaking them. But once they were in the boiling broth, they softened and plumped up. The broth also cooked down gorgeously. Meanwhile the spicing was perfect (even with just plain water as the broth base). I can’t wait to make this again!
Hyosun says
That’s so great to hear! I’m sure you also make it with love. Thank you so much!
Evie says
I made this recipe and added shrimp instead of fish cakes and, inspired by your cheesy seafood version, added cheese and broiled it before serving! It was so delicious! We omitted the gochugaru and just let the spice come from the gochujang because we didn’t have any gochugaru, it was still a perfect balance of spice and full flavour. It tasted just like the spicy tteokbokki we have had at Korean restaurants in the past! A huge hit and I’ll definitely be making them again!! 5 stars 🙂
Paola says
I can’t find the fish cake, is it absolutely necessary to use it or can I just add something else?
Hyosun says
Fish cake adds distinct flavor, but you can leave it out if unavailable. Tteokbokki will still be delicious.
Ed says
Can i use fish sauce instead of anchovy broth?!
Hyosun says
You can always use water instead of anchovy broth. Use fish sauce in place of soy sauce – the equal amount.
Erica says
This recipe took me right back to walking the streets of Seoul. Delicious!
Kk says
I want to make this but I want to add ramen into it. Would I need to add more water to it?
Hyosun says
Definitely! Ramen will soak up lots of water. Have you seen my soupy tteokbooki recipe? That one adds ramen.
Meaghan says
My daughter (White Chinese) tried this from a Korean cafe. She asked me to make it. I am white but we know how all asain food is supposed to taste because we live in Hawaii and get the “real” thing. I have eaten Korean rice cake soup but have never had the spicy rice cake. She begged me to make it and found this recipe! She said it tasted just like the cafe and loved it! I loved it too! We did not change the recipe at all! I am making it again, and my son just got back from Taiwan. He is also familiar with the dish. Thank you for sharing your great Korean recipes!
Alyssa says
Hello Mrs. Hyosun,
I’m Korean American and work in Washington, DC just like yourself. Thank you so much for a well-written introduction and recipe! This came out perfectly delicious. 🙂 (I also tried it with less sugar and that came out well, too, as I prefer dishes to be less sweet.)
When I cook Korean dishes (only the simple ones like Tteokbokki), sometimes it turns out great, other times, not so much. It’s so nice to have the recipe in writing instead of relying on verbal instructions from others and trial and error — especially the proportions.
Gratefully,
Alyssa
Hyosun says
Oh awesome! Hope we get to meet one day. Happy to hear you like the recipe. The beauty of home cooking is that you can adjust things to your taste, so glad you’re doing that.
Jeanie says
I can’t wait to try this! I bought fresh rice cakes from Hmart today but plan to cook it in a day or two. My question is: should I refrigerate the rice cakes or leave them on the counter? Hmart sold them on a shelf that was not refrigerated so I’m wondering if I should do the same. I’m afraid that the rice cakes will harden in the refrigerator, but when I google it, it seems like most rice cakes are sold refrigerated?
Hyosun says
A day or two should be okay at room temp, but beyond that I’d keep them in the fridge since the weather is still warm. Rice cakes will harden over time even at room temp. You can soak them before using if hardened.
Eric says
I made this this evening and it came out PERFECT. Well, almost. I had to use a prepared “topokki” bc the market was out of gochujang and the clerk recommended this bottle. Little too sweet, didn’t cling to the rice cakes much and wasn’t very spicy. Next time that’s all I’ll change. The recipe is wonderful. Thank you!
Hyosun says
oh okay. I hope you find gochujang soon.
Waad says
Just made this and actually substituted for veggie broth AMAZING. I even added a pack of Ramen to it. I usually go on youtube to find my recipes but this one really topped the other recipes I found.
Hyosun says
Aww thank you so much! You just made my day! Hope you find some other recipes you love on my blog.
Claire says
I made a vegan version of this. I baked thin tofu slices that I cut in triangles until they were crispy instead of fishcakes. I added garlic, ginger, sesame seed oil and chopped dried seaweed to water as a substitute for anchovy broth. Turned out amazing!!
Daphne says
Great recipe! I reduced the sugar and soy sauce by about half for health reasons, doubled on the veg and it still tastes great. Also excluded gochugaru since I just can find any.
Korakia says
Mmmm! So good and flavorful! Thank you for this amazing recipe! I followed the recipe but used anchovy powder instead of anchovy broth and also added a tsp of Chinese rice wine. Came out deliciously and my kids loved it! Thanks again!
Anonymous says
Should I boil the rice cakes that I made before I put it into the sauce?
Hyosun says
They will be boiled/braised in sauce, so you don’t need to.
Rossie says
How can you make this only mildly spicy? I have an extremely sensitive mouth.
Hyosun says
Reduce gochujang (paste) to maybe 1 tablespoon, depending on what you can tolerate, and add more soy sauce to taste. Omit gochugaru (chili flakes) entirely. Hope this helps.
Alex says
Yummy! This is one of my favorite dishes!
Tilly says
I made this for the first time and it was fabulous! I’m vegan, and instead of just water, I made an umami broth out of miso and veg oyster sauce, and added soy puffs in place of the fish cake. I couldn’t find gochugaru, so used 1/2 tsp of cayenne and 1/2 tsp of smoked paprika in its place. It was hotter than I’d expected, but really delicious! I served it with a marinated daikon and broccoli salad, which was nice and cooling to go along with it. Thanks so much for this amazing recipe!
Hyosun says
Sounds great! Thank you!
Tori T says
Hyosun, if I could give this recipe 6 stars, I would!! I just made your vegan version of this dish, my first time ever cooking Korean at home, and it was AMAZING. I always love ordering tteokbokki at Korean restaurants, and this one tasted just like those – thick, spicy sauce, wonderfully chewy tteok, delicious veggies and the yubu were the perfect substitute to the fish cakes. The only changes I made were to add just a bit of sesame oil for some umami – it was delicious. I will be making this again and again, thank you for an amazing recipe!
Patricia says
How do you make Gochujang sauce for dipping without cooking it?
Hyosun says
Sorry gochujang sauce for what dish? For something like bibimbap, check my bibimbap recipe. There are other types as well.
Linda Bryan says
The best Tteokbokki recipe! Thank you
Hyosun says
Thank YOU for the kind words!
Bo McCoy says
I just finished making this for the family. We are very familiar with Korean food (one of our favorites) and my wife is Chinese. She had never had this particular dish, but after falling in love with the Galbi Jjim at Sun Dong Nan in Rowland Heights, she asked me to make it for her. My first attempt used a traditional galbi jjim recipe which, while amazing delicious, was not the same. I used the rice cakes in that dish and she loved the little chewy nuggets.
Fast forward to today and she asked me to make something with the remainder of the nuggets, hence my foray with Tteokbokki. I have had it a few times at our local Super H Mart so I knew what it should taste like
After picking up some fish cake sheets (I had everything else). I made the recipe….and we were blown away. Absolutely delicious. This recipe is a definite keeper and will be in my rotation. It is very easy to make once you make it the first time. One suggestion for those that are making it, double the amount of cabbage. I used 4 oz of cabbage and it was just not enough. I wound up cutting up another 6 to 8 oz of cabbage and adding those to the leftovers.
One thing I observed, and was ecstatic about, is that the sauce is VERY similar to the galbi jjim sauce for Sun Dong Nan. Their sauce is red whereas mine was brown from the soy sauce (6 tbs) and the pear.
Robert Felkins says
Thank you so much for sharing this delicious recipe. I had tried this and it was amazing. Keep us updated with more mouth watering recipes.
Sarah says
Hyosun, thank you so much for this recipe! The explanations were incredibly helpful. It turned out just how I like it. Wonderful work!
Steven says
So good! I added cheese on top (cheddar) which was incredible. Great recipe
Gigi says
Just finished making this and it was excellent. I found a Korean market in my new city and was happy to acquire all of the ingredients that I needed. I did not include cabbage as I used it all for kimchi. I did add the spring onion and the fish cakes and ate the finished product with a side of kimchi.
I will say that my rice cakes were frozen but came out wonderfully. Only one of the cakes cracked and the rest came out soft and spicy and fluffy. So delicious.
I’m so full and so happy. Thank you for sharing this recipe.
Itarosli says
I’m trying your recepi for my guests tonight. Hope it’ll be a success. My 1st time ever cooking a korean recepi.
Hyosun says
Hope it was a success!
Belle says
What’s a good grocery tteokbokki brand? 😃
Hyosun says
I haven’t found any brand that stands out. They seem all the same, but it will depend on what’s available in your local stores.
Lisa Lee says
How do you cut the fish cake into the pretty shapes-looks like parallelograms Instead of just rectangles? Thank you for your wonderful site, I refer to it often now.
Renata says
Thanks for the recipe! I used fresh rice cakes and fresh sauce from Korean minority living on the Chinese side of the border. The rest I followed your recipe and it worked out great! Thank you
Amanda says
I just made this and it was amazing and exactly as I remember it, except for the color. Not that’s it’s a big deal, but it was a very dark red and not bright like it typically is. Do you know why that would be? Anyway, delicious!
Hyosun says
Great to hear it turned out amazing for you! Is it possible that your gochujang or soy sauce is dark? Those are the only ingredients I can think of that have anything to do with the color.
Amanda says
Yes, both my gochujang and soy sauce are dark. It was my first time working with gochujang so I didn’t realize there was a difference. Anyway, I’m making it again today because it was so delicious!
LiamW says
This is the best TTeokbokki recipe I have found! Just like the restaurant. Tried to make my own rice cake this afternoon for it too… think next time easier to just buy, the went a bit too soft in the end and were really hard to shape and roll as they kept sticking! Do u have a recipe for making the rice cake at all?
Hyosun says
Thank you! It is a highly popular recipe on my website. Sorry I don’t have a recipe for the rice cake itself on the blog. I can find good rice cakes around here, so I don’t actually make at home. This type of rice cake needs a lot of pounding and pressure for it to be adequately chewy. It sounds like you might have had too much water to cook the rice.
Michelle says
How do I prepare frozen pre-fried fish cake to put in the tteokbokki? Do I need to boil it first and then put in the tteokbokki or can I directly put it into the tteokbokki?
Hyosun says
You can directly put it in, but you can also blanch first if you want to get rid of the surface oil on the fish cake.
keen says
what to do with leftover tteokbokki sauce? kind of waste to just throw them.. any suggestion?
Hyosun says
You can add some rice to the sauce and stir-fry to make bokkeumbap (fried rice), adding some kimchi and/or vegetable. Drizzle some sesame oil over too.
tebbl says
very good food
offf
George says
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!
hnn61 says
Very nice and delicious
amin nohtany says
good tnx
sophie says
Hi! What side dishes do you recommend to make and eat with tteokbokki?
Nicole says
안녕하세요,
Do you think I could substitute the anchovy broth with vegetable broth as well?
감사합니다
Hyosun says
Of course! Enjoy!
C says
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. 🙁
Hyosun says
Definitely! Enjoy!
Atisa Syukurandani says
Woah, awesome. thank you so much!
Julian says
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
Caitlin says
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
Hyosun says
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
Niny says
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!
Hyosun says
Hi Niny! Thanks for using my recipe and writing a note to me! Really appreciate it. Anchovy stock will certainly add depth of flavor.
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?
Hyosun says
The sauce gets thickened mostly from the starch from the rice cakes. Maybe you didn’t simmer long enough?
Melody N. says
Thank you so much for the recipe! This was my first time trying to make a Korean dish and it turned out wonderfully.
Sarah says
Thank you for your recipe! It was easy to follow and I had a great lunch thanks to you (:
Hyosun says
You’re welcome! Thanks for leaving me a comment. Means a lot to me.
Margarette says
I made this today and i posted on my facebook. ? Thanks for your yummy recipe. ?
Darrell Cheng says
No need to lower the heat at 4?
Julia says
Hi, Hyosun. I really enjoy your Korean recipes.
Specially this tteokbokki.
Can you also share garaetteok recipe?
Thanks a lot 😀
Hyosun says
Thank you, Julia! I will add that to my list of future recipes.
Amanda says
Is this the dish you made with the Try Guys? It looked so good!
Hyosun says
Yes it is, Amanda! They loved it.
Karetha says
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!
Hyosun says
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!
K says
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.
Lucia says
I can’t wait to try this recipe. Where can I find fish cake sheets? Are they dried. I checked amazon and all I found was steamed fish cake. Would that work?
Hyosun says
hmm I don’t know what it is, but probably not the same thing. You can make tteokbokki without Korean fish cake.
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?
Hyosun says
I don’t have a recipe on the blog, but this blog does:
http://aeriskitchen.com/2010/04/homemade-sticy-rice-cakes-for-tteokbokki-and-tteokguk/#more-4509
Chinara says
Thank you!
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.
Hyosun says
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!
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.
Hyosun says
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!
Leanne says
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!
Hyosun says
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!
Karetha says
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.
Shilpee says
Hyosun so,
Made this for lunch yesterday. I wish I could show you the pic of it.
Amy says
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!!
Hyosun says
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.
Dorthy says
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!
Hyosun says
Totally agree! Now I’m craving it.. Thanks for stopping by!
Marti says
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.
Hyosun says
You’re welcome, Marti! I’m glad I can be helpful. Let me know if you have any questions. Thanks!
Alyaa says
Hi Hyosun,
I really love Korean cuisine and I would like to ask if I can add some cheese?
Hyosun says
Of course, although it’s not traditional, it’s not uncommon to add some cheese to tteokbokki these days.
Arwa says
If i don’t have hot pepper paste,can i use tomato paste with pepper flakes?
Hyosun says
You can if you want, but it won’t taste the same or authentic.
Sergiej says
Your broth links doesn’t work
https://www.koreanbapsang.com/2011/03/how-to-make-anchovy-broth-for-korean.html
and it should be:
https://www.koreanbapsang.com/2011/06/how-to-make-anchovy-broth-for-korean.html
Hyosun says
Fixed! Thanks for letting me know.
Matt says
I found that anchovy broth link is broken. Check if it’s correct.
Thanks for that recipe! I love tteokbokki! 🙂
Hyosun says
Thanks! Just fixed it.
delia says
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.
Hyosun says
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.
sUjittra soontrontip says
ต๊อกบ๊อกกินไปกินที่เกาหลีอร่อยจริงๆ
Hyosun says
Thank you!
neil says
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
Becca says
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! :]
Hyosun says
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!
Anonymous says
Is the fish cake really needed?
Hyosun Ro says
You can omit. It’s usually included in ttoekbokki though. Enjoy!
Sarah Washkoviak says
I want to make/bring this to a party- any tips on keeping it warm on the trip over?
Hyosun Ro says
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! 🙂
Sheryl Love Tiffany says
I looked for where can I buy already made one but all it gave me is how to make it. -_-
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!
Hyosun Ro says
You’re welcome, Emily! I’m so glad to hear you liked it. Cheers!
appa says
it looks so goood! i was wondering if i just use water instead of the anchovy broth, will the sauce thicken on its own? 🙂
Hyosun Ro says
Thickening comes from the starch in the rice cakes, so water is fine. Enjoy!
ro says
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
Hyosun Ro says
You’re welcome. Frozen rice cakes are not the best. Thanks for letting me know how it turned out for you. Cheers!
Teshani Dehipola says
This looks so delicious! I can’t wait to make this dish and enjoy it with the rest of my siblings!
Hyosun Ro says
Thank you! Enjoy!
Grover says
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.
Hyosun Ro says
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!
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?
Hyosun Ro says
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!
Kzee Jang says
I love your blog. And I really love tteokbokki! May i ask, what can replace anchovy broth? 🙂
Hyosun Ro says
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!
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!)
Hyosun Ro says
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!
Chai Ling says
Tried your recipe and I love it!
I will explore your other recipes too!
Thanks for sharing!!
Hyosun Ro says
Happy to hear you loved it. Thank you for letting me know. Hope to hear more about your Korean cooking. Cheers!
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!
Hyosun Ro says
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!!
Anonymous says
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
Hyosun Ro says
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!
Anonymous says
I am making this right now! I am so excited!
the nosy food critic says
Traditionally, is tteokbokki a snack or a meal? What do you eat tteokbokki with?
Hyosun Ro says
A snack. Usually just tteokbokki itself. All you need is a glass of water, but you can pair it with a mild soup if desired. Thanks for visiting!
Anonymous says
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!
Hyosun Ro says
I just use regular soy sauce. You can use either one. Just adjust the seasoning to your taste. Enjoy!
Anonymous says
Thanks 🙂
Mitchi says
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!
Anonymous says
Can you cook it even though the rice cake is still frozen?
Hyosun Ro says
You need to defrost first for even cooking. Rinse with cold water and leave it out at the room temperature for a little bit. Happy cooking!
TheHannaMitch says
Looks great and now I try it out.
Anonymous says
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.
Emily says
Hi hyosun! May i ask you if i can replace the “oden” and the scallions with something else? 🙂
Hyosun Ro says
You can simply omit them. They are extras. For scallions, you can use onion instead, if you like. Thanks!
Joanne says
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!
Hyosun Ro says
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.
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)
ririe says
hi …thanks for the recipe. It was delicious <333
ririe says
Hello…. thanks for the recipe. It was delicious.
Mae says
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!
Hyosun Ro says
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
Mae says
Thanks for the great info. It’s a big help 🙂
Mae says
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.
Diane says
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!
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.
Hyosun Ro says
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!
Ellena | Cuisine Paradise says
Love this!!!! Will try to make this over the weekend 🙂
Hyosun Ro says
Thanks, Ellena! Let me know how it turns out for you.
Ogonna says
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?
Hyosun Ro says
Unfortunately, no. You don’t have any Korean market where you are?
Ogonna says
Not that I know of. I go to school at Georgia Southern and walmart, Bi-Lo, and K-mart are the only grocery stores around here, besides the local farmers market.
At home we have a Super H mart, though.
Regnhild says
Try Savannah.. I was able to find some ingredients there… or Fort Stewart/Hinesville area…there was a small korean market just south of Hineville…. think it was 144.
Good luck
Hyosun Ro says
Oh okay. Maybe next time you visit home…
Zeph says
This recipe destroys my rice cakes… I have home made two different recipes of rice cakes and used this recipe, and my rice cakes just turn to mush. I’ll try cooking them for a shorter time in the future. Still tastes good, even if it’s mushy like mochiko
Hyosun says
I’m afraid it wasn’t this recipe. Tteokbokki rice cakes go through the machine with high pressure a couple of times for the resiliency and chewiness this type of rice cake is known for. You can’t achieve the same with homemade tteokbokki rice cakes. I’ve tried them myself. If homemade is your only option, you’d need to boil very briefly and accept the fact that your rice cakes would still be very soft, not chewy.
Charles says
Hi Hyosun – this looks really nice… although I’ve never heard of this before, and I have no idea how to pronounce it either 😀
Hyosun Ro says
Hi Charles – Thanks for coming by! We need to have more Korean restaurants in France. What do you think?
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
Hyosun Ro says
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.
Christopher Ro says
this looks so good
Sonia (Nasi Lemak Lover) says
I like this dish too, yummy!
Nami | Just One Cookbook says
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.
Hyosun Ro says
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!
Sarah @ Homestyle Cooking Around The World says
This looks very yummy! I have saved this to try sometime soon.
Hyosun Ro says
Sarah – If you like spicy food, you’ll love this. Let me know how it turns out for you. Thanks!
J says
I love tteokbokki. I’m going to try this!
Hyosun Ro says
Enjoy! Thanks, J!
Christy says
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!;)
Hyosun Ro says
Christy – I hope you get to have it again soon. I’ve never had the Chinese version but would love to try it. Thanks for visiting!
Pola M says
Looks delicious! I would love to try this!
Hyosun Ro says
Thanks, Pola!
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!)
beyondkimchee says
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.
Hyosun Ro says
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!
Janice N says
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
Hyosun says
Great! I hope you make it soon with lots of rice cakes and enjoy. Thanks for stopping by!