Tteokbokki (Spicy Stir-fried Rice Cakes)

Tteokbokki, spicy stir-fried rice cakes, 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!  

Korean stir-fried long cylinder shape rice cakes in a red spicy sauce
What is tteokbokki?

Tteokbokki (also spelled ddukbokki, ddeokbokki, dukbokki or topokki), 떡볶이, is a beloved Korean rice cake 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.

Red spicy rice cakes being stir-fried in a pan

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 spicy Korean rice cake 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.

Depending on where you live, you can find tteokbokki 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, but good quality refrigerated ones are fine as well. Avoid buying frozen ones: they tend to be dry, easy to crack and not chewy. 

Three different rices cake types for tteokbokki (Korean spicy rice cakes)

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 this rice cake sauce 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. 


Other tteokbokki ingredients

Tteokbokki has continued to evolve over time. Today, people add all sorts of other ingredients such as fishcake, ramen, dumplings, egg, hot dogs, seafood and even cheese. 

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. Gochujang and soy sauce give the dish lots of umami flavors. 

How to make 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

More tteokbokki variations

Gungjung tteokbokki
Seafood cheese tteokbokki
Soupy tteokbokki – with more toppings

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 rice cakes in a red spicy gochujang sauce

Korean rice cakes in a red spicy gochujang sauce

Tteokbokki - Spicy stir-fried rice cakes

4.57 from 62 votes
Appetizer, Snack
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 3
Print Recipe


  • 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


  • 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
  • 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).
  • 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
  • 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


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.  
Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

Leave a Comment



  1. 5 stars
    The best Tteokbokki recipe! Thank you

  2. 5 stars
    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.

  3. Robert Felkins says

    5 stars
    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.

  4. Hyosun, thank you so much for this recipe! The explanations were incredibly helpful. It turned out just how I like it. Wonderful work!

  5. 5 stars
    So good! I added cheese on top (cheddar) which was incredible. Great recipe

  6. 5 stars
    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.

  7. I’m trying your recepi for my guests tonight. Hope it’ll be a success. My 1st time ever cooking a korean recepi.

  8. What’s a good grocery tteokbokki brand? 😃

    • 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.

  9. 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.

  10. 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

  11. 5 stars
    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!

    • 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.

      • 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!

  12. 5 stars
    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?

    • 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.

  13. 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?

  14. what to do with leftover tteokbokki sauce? kind of waste to just throw them.. any suggestion?

  15. 5 stars
    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!

  16. 5 stars
    Very nice and delicious

  17. amin nohtany says

    good tnx

  18. Hi! What side dishes do you recommend to make and eat with tteokbokki?

  19. 안녕하세요,
    Do you think I could substitute the anchovy broth with vegetable broth as well?

  20. 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. 🙁

  21. Atisa Syukurandani says

    Woah, awesome. thank you so much!

  22. 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

  23. 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

  24. 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.

  25. 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?

    • The sauce gets thickened mostly from the starch from the rice cakes. Maybe you didn’t simmer long enough?

  26. Thank you so much for the recipe! This was my first time trying to make a Korean dish and it turned out wonderfully.

  27. Thank you for your recipe! It was easy to follow and I had a great lunch thanks to you (:

  28. I made this today and i posted on my facebook. ? Thanks for your yummy recipe. ?

  29. Darrell Cheng says

    No need to lower the heat at 4?

  30. Hi, Hyosun. I really enjoy your Korean recipes.
    Specially this tteokbokki.
    Can you also share garaetteok recipe?

    Thanks a lot 😀

  31. Is this the dish you made with the Try Guys? It looked so good!

  32. 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!

  33. 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.

  34. 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?

  35. 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!

  36. 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!

  37. 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.

  38. Hyosun so,

    Made this for lunch yesterday. I wish I could show you the pic of it.

  39. 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.

  40. 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!

  41. 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.

  42. Hi Hyosun,
    I really love Korean cuisine and I would like to ask if I can add some cheese?

  43. If i don’t have hot pepper paste,can i use tomato paste with pepper flakes?

  44. I found that anchovy broth link is broken. Check if it’s correct.

    Thanks for that recipe! I love tteokbokki! 🙂

  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. sUjittra soontrontip says


  47. 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

  48. 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!

  49. Is the fish cake really needed?

  50. 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! 🙂

  51. Sheryl Love Tiffany says

    I looked for where can I buy already made one but all it gave me is how to make it. -_-

  52. 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!

  53. it looks so goood! i was wondering if i just use water instead of the anchovy broth, will the sauce thicken on its own? 🙂

  54. 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

    • You’re welcome. Frozen rice cakes are not the best. Thanks for letting me know how it turned out for you. Cheers!

  55. Teshani Dehipola says

    This looks so delicious! I can’t wait to make this dish and enjoy it with the rest of my siblings!

  56. 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!

  57. 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!

  58. 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!

  59. 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!

  60. Tried your recipe and I love it!

    I will explore your other recipes too!

    Thanks for sharing!!

    • Happy to hear you loved it. Thank you for letting me know. Hope to hear more about your Korean cooking. Cheers!

  61. 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!

  62. I am making this right now! I am so excited!

  63. the nosy food critic says

    Traditionally, is tteokbokki a snack or a meal? What do you eat tteokbokki with?

    • 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!

  64. 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!

  65. 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!

  66. Can you cook it even though the rice cake is still frozen?

    • 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!

  67. TheHannaMitch says

    Looks great and now I try it out.

  68. 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.

  69. Hi hyosun! May i ask you if i can replace the “oden” and the scallions with something else? 🙂

  70. 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.

  71. 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)

  72. hi …thanks for the recipe. It was delicious <333

  73. Hello…. thanks for the recipe. It was delicious.

  74. 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!

  75. 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.

  76. 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!

  77. 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!

  78. Ellena | Cuisine Paradise says

    Love this!!!! Will try to make this over the weekend 🙂

  79. 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?

    • Unfortunately, no. You don’t have any Korean market where you are?

    • 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.

      • 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

    • Oh okay. Maybe next time you visit home…

  80. Hi Hyosun – this looks really nice… although I’ve never heard of this before, and I have no idea how to pronounce it either 😀

    • Hi Charles – Thanks for coming by! We need to have more Korean restaurants in France. What do you think?

  81. 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 – 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.

  82. Christopher Ro says

    this looks so good

  83. Sonia (Nasi Lemak Lover) says

    I like this dish too, yummy!

  84. 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.

    • 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!

  85. Sarah @ Homestyle Cooking Around The World says

    This looks very yummy! I have saved this to try sometime soon.

  86. I love tteokbokki. I’m going to try this!

  87. 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!;)

    • 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!

  88. Looks delicious! I would love to try this!

    • Thanks, Pola!

    • 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!)

  89. 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.

    • 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