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    Home » Noodles and Rice

    Tteokbokki (Spicy Stir-fried Rice Cakes)

    Published 09/04/2018. Updated 02/14/2022

    Jump to Recipe

    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!

    DSC4637 4 - Tteokbokki (Spicy Stir-fried Rice Cakes)

    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.

    DSC4362 3 - Tteokbokki (Spicy Stir-fried Rice Cakes)

    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:

    • gochujang (고추장, Korean red chili pepper paste)
    • soy sauce, and
    • sugar

    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

    1. Soak the rice cakes for about 20 minutes or longer unless you’re using freshly made soft rice cakes.
    2. Cut the fish cake, cabbage, and scallions into about 2-inch long pieces.
    3. 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.
    4. 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.
    5. 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. 

    Recipe Card 18 2 - Tteokbokki (Spicy Stir-fried Rice Cakes)

    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

    1. 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. 
    2. 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. 
    3. 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. 
    4. 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

    DSC4641 3 - Tteokbokki (Spicy Stir-fried Rice Cakes)

    For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.

    DSC4637 4 300x300 - Tteokbokki (Spicy Stir-fried Rice Cakes)

    Tteokbokki - Spicy stir-fried rice cakes

    4.65 from 370 votes
    Appetizer, Snack
    Prep Time: 20 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 3
    Print Recipe

    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).
      DSC4477 01 640x427 - Tteokbokki (Spicy Stir-fried Rice Cakes)
    • Cut the fish cake, cabbage, and scallions into about 2-inch long pieces.
      DSC4102 2 640x427 - Tteokbokki (Spicy Stir-fried Rice Cakes)
    • 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.
      Recipe Card 19 640x427 - Tteokbokki (Spicy Stir-fried Rice Cakes)
    • Add the sauce ingredients to the pan, stirring to dissolve the red chili pepper paste (gochujang).
      DSC4081 640x427 - Tteokbokki (Spicy Stir-fried Rice Cakes)
    • 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.
      DSC4112 2 640x427 - Tteokbokki (Spicy Stir-fried Rice Cakes)
    • 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.
      DSC4559 640x427 - Tteokbokki (Spicy Stir-fried Rice Cakes)

    Notes

    1. You can find tteokbokki rice cakes fresh, refrigerated, or frozen at Korean markets. Use locally made fresh rice cakes if available. Otherwise, use refrigerated or frozen ones, in the order of preference. 
    2. Another combination you can try: 2 tablespoons gochujang, 2 tablespoons finely ground gochugaru, and 1.5 tablespoons soy sauce. Everything else stays the same. This gives a cleaner-tasting sauce with extra spiciness. 
    3. Finely ground gochugaru works better with this recipe. You can grind your regular gochugaru in a spice grinder or run it through a sieve to obtain fine gochugaru. 
    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.
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

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    Reader Interactions

    Comments

    1. Feyza says

      May 14, 2024 at 12:56 pm

      5 stars
      I have followed this recipe probably a dozen times by now, and I look forward to eating it another dozen times more!

      Reply
    2. Naomi says

      October 01, 2023 at 8:49 pm

      5 stars
      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!

      Reply
      • Hyosun says

        October 02, 2023 at 12:05 pm

        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.

        Reply
    3. Carolyn says

      July 30, 2023 at 11:48 am

      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!

      Reply
      • Hyosun says

        August 01, 2023 at 9:50 pm

        Yes it works.

        Reply
    4. Ali says

      April 04, 2023 at 10:08 pm

      5 stars
      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! 😂

      Reply
      • Hyosun says

        August 16, 2023 at 10:31 am

        Some good broth and/or a bit of fish sauce may help.

        Reply
    5. Joyce says

      February 03, 2023 at 12:39 pm

      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?

      Reply
      • Hyosun says

        February 03, 2023 at 1:08 pm

        You can boil longer. It’s also possible your heat is too low.

        Reply
    6. Faz says

      January 18, 2023 at 5:10 am

      5 stars
      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?

      Reply
      • Hyosun says

        January 20, 2023 at 9:56 pm

        yes you can do that. Enjoy!

        Reply
    7. Home Cook says

      October 07, 2022 at 5:26 am

      5 stars
      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.

      Reply
    8. Loujane says

      September 15, 2022 at 3:49 pm

      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!

      Reply
      • Hyosun says

        September 16, 2022 at 1:12 pm

        Yes it will, but thinly sliced rice cakes will take less time and liquid to cook.

        Reply
    9. mrs chin says

      August 10, 2022 at 5:24 am

      Excuse me, but when do I add the minced garlic? Thank you for your time.

      Reply
      • Hyosun says

        August 12, 2022 at 11:30 pm

        When you add the vegetables in step 6, but I’ve listed the garlic as a separate item now.

        Reply
    10. Brittany says

      July 12, 2022 at 11:45 am

      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!

      Reply
      • Jimbolaya says

        December 25, 2022 at 3:09 am

        5 stars
        As an easy going chef, u can do whatever u want and itll turn it out good using chakra powers.

        Reply
    11. Erin K. says

      April 25, 2022 at 10:25 pm

      5 stars
      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.

      Reply
      • Hyosun says

        April 25, 2022 at 11:56 pm

        Glad to hear your tteokbokki turned out well! And thanks for the tips for other readers on buying gochujang.

        Reply
    12. sonoma says

      March 23, 2022 at 3:04 pm

      Ho long after it gets cold will the mochi sticks will still be chewy and good to eat? (for potluck)

      Reply
      • Hyosun says

        March 24, 2022 at 12:18 am

        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.

        Reply
    13. Julia says

      March 18, 2022 at 9:54 pm

      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!

      Reply
    14. Jane says

      January 15, 2022 at 7:32 pm

      5 stars
      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!

      Reply
      • Hyosun says

        January 16, 2022 at 12:59 pm

        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!!

        Reply
    15. Doug says

      October 30, 2021 at 5:33 pm

      Hyosun:

      I’m anxious to try this recipe.

      One thought:
      I wish you had added the ingredients and instructions for your anchovy broth.

      Reply
      • Hyosun says

        February 14, 2022 at 7:22 pm

        Done! Thanks for the suggestion.

        Reply
    16. Jayme Silvestri says

      October 29, 2021 at 12:16 am

      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. 🙂

      Reply
    17. Alice K. says

      October 01, 2021 at 11:03 am

      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!

      Reply
    18. Mar says

      September 26, 2021 at 11:58 am

      5 stars
      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!

      Reply
      • Hyosun says

        September 26, 2021 at 10:38 pm

        hmm not sure what it is. There are so many variations of tteokbokki in Korea. Sorry!

        Reply
    19. Keana says

      September 23, 2021 at 3:49 am

      5 stars
      Thank you for sharing the recipe! It’s absolutely delicious, probably the best tteokbokki I’ve ever had. 🙂

      Reply
    20. Doris Hung says

      July 24, 2021 at 12:23 pm

      5 stars
      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!

      Reply
      • Hyosun says

        July 24, 2021 at 7:31 pm

        Awesome! Thank you for letting me know.

        Reply
    21. Nicole says

      June 09, 2021 at 6:46 am

      5 stars
      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 ><

      Reply
      • Hyosun says

        July 14, 2021 at 10:07 pm

        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.

        Reply
    22. Chas says

      May 02, 2021 at 8:21 am

      4 stars
      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!

      Reply
      • Hyosun says

        May 02, 2021 at 11:03 pm

        Did you soak your rice cakes?

        Reply
        • Chas says

          May 03, 2021 at 10:24 am

          I made the rice cake from scratch and steamed the rice cakes before I cooked it 🙂

          Reply
          • Hyosun says

            July 14, 2021 at 10:10 pm

            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.

            Reply
    23. 저는 요리사입니다!! says

      April 05, 2021 at 7:05 pm

      5 stars
      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.

      Reply
      • Hyosun says

        April 05, 2021 at 8:56 pm

        Oh great! So happy to hear you were able to make it as good as your favorite restaurant. Thanks for letting me know, Chef!

        Reply
        • Nerissa morales says

          June 23, 2021 at 5:12 am

          Yummy

          Reply
    24. Kasey says

      March 23, 2021 at 9:56 pm

      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

      Reply
      • Hyosun says

        March 25, 2021 at 10:43 pm

        Absolutely fine! Also, you can simply use gochujang without gochugaru unless you want that extra spicy kick. You can use napa cabbage. Enjoy!

        Reply
    25. Francois says

      March 21, 2021 at 7:58 am

      5 stars
      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… 😊

      Reply
      • Hyosun says

        March 21, 2021 at 2:08 pm

        Great! Thanks for coming by to let me know. Enjoy LA Galbi!

        Reply
    26. Aleena says

      March 18, 2021 at 5:36 am

      Is there any other broth that I could use besides anchovy broth?
      love your recipes 🙂

      Reply
      • Hyosun says

        March 19, 2021 at 2:43 pm

        Use any broth you like or simply water.

        Reply
    27. Cyara says

      February 26, 2021 at 11:30 pm

      5 stars
      Hi, can I make a batch of 떡볶이 sauce and keep it in the fridge? If so, how many days would it last?

      Reply
      • Hyosun says

        February 14, 2022 at 7:30 pm

        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.

        Reply
    28. Sandy says

      February 25, 2021 at 5:20 pm

      5 stars
      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!

      Reply
    29. xiao says

      February 24, 2021 at 8:25 pm

      5 stars
      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! 🙂

      Reply
      • Hyosun says

        August 16, 2023 at 11:53 am

        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.

        Reply
    30. xiao says

      February 24, 2021 at 8:18 pm

      5 stars
      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?

      Reply
    31. Laura says

      January 21, 2021 at 12:31 pm

      5 stars
      Wow! The cabbage made all the difference!
      Thank you!!!

      Reply
    32. maggie stinks says

      January 17, 2021 at 6:40 pm

      5 stars
      it 2was so good !!! i will be making it again

      Reply
      • Hyosun says

        January 18, 2021 at 10:11 am

        Yay! Awesome!

        Reply
    33. Brenda Uscanga says

      January 05, 2021 at 4:30 pm

      5 stars
      Great recipe ! Thank you

      Reply
    34. Sunhee Kohari says

      December 04, 2020 at 9:35 pm

      5 stars
      Thank you for the sharing delicious receipts!
      I share your receipts with my children.

      Reply
    35. Grace says

      November 16, 2020 at 3:56 pm

      Delicious! Made mine with chicken patties added.

      Reply
    36. Jenny says

      October 08, 2020 at 11:47 am

      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

      Reply
      • Hyosun says

        October 08, 2020 at 1:04 pm

        It should be okay, but use more broth as the rice cakes would absorb the liquid as they sit.

        Reply
    37. Samantha Ayin says

      September 23, 2020 at 8:47 pm

      5 stars
      Delicious, easy,, and addictive!

      Reply
    38. Sam says

      August 27, 2020 at 1:18 am

      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?

      Reply
      • Hyosun says

        August 31, 2020 at 12:15 am

        Hi Sam! just use more sugar. You don’t need more starch as rice cake will release a lot of starch.

        Reply
    39. Jessica R says

      August 04, 2020 at 11:23 pm

      5 stars
      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!

      Reply
      • Hyosun says

        August 09, 2020 at 5:59 pm

        That’s so great to hear! I’m sure you also make it with love. Thank you so much!

        Reply
    40. Evie says

      July 29, 2020 at 4:54 pm

      5 stars
      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 🙂

      Reply
    41. Paola says

      July 23, 2020 at 10:38 am

      I can’t find the fish cake, is it absolutely necessary to use it or can I just add something else?

      Reply
      • Hyosun says

        July 23, 2020 at 9:47 pm

        Fish cake adds distinct flavor, but you can leave it out if unavailable. Tteokbokki will still be delicious.

        Reply
      • Ed says

        February 19, 2021 at 11:46 am

        Can i use fish sauce instead of anchovy broth?!

        Reply
        • Hyosun says

          February 22, 2021 at 10:53 am

          You can always use water instead of anchovy broth. Use fish sauce in place of soy sauce – the equal amount.

          Reply
    42. Erica says

      July 20, 2020 at 6:48 pm

      5 stars
      This recipe took me right back to walking the streets of Seoul. Delicious!

      Reply
    43. Kk says

      July 20, 2020 at 3:51 am

      I want to make this but I want to add ramen into it. Would I need to add more water to it?

      Reply
      • Hyosun says

        July 20, 2020 at 3:37 pm

        Definitely! Ramen will soak up lots of water. Have you seen my soupy tteokbooki recipe? That one adds ramen.

        Reply
    44. Meaghan says

      June 21, 2020 at 12:06 am

      5 stars
      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!

      Reply
    45. Alyssa says

      June 15, 2020 at 5:08 pm

      5 stars
      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

      Reply
      • Hyosun says

        June 18, 2020 at 1:47 am

        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.

        Reply
        • Jeanie says

          September 07, 2020 at 10:14 pm

          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?

          Reply
          • Hyosun says

            September 07, 2020 at 10:57 pm

            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.

            Reply
    46. Eric says

      May 30, 2020 at 7:06 pm

      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!

      Reply
      • Hyosun says

        May 31, 2020 at 11:49 pm

        oh okay. I hope you find gochujang soon.

        Reply
    47. Waad says

      May 22, 2020 at 8:55 am

      5 stars
      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.

      Reply
      • Hyosun says

        May 23, 2020 at 3:41 pm

        Aww thank you so much! You just made my day! Hope you find some other recipes you love on my blog.

        Reply
    48. Claire says

      May 21, 2020 at 8:37 pm

      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!!

      Reply
    49. Daphne says

      May 21, 2020 at 12:14 am

      5 stars
      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.

      Reply
    50. Korakia says

      May 13, 2020 at 5:28 pm

      5 stars
      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!

      Reply
    51. Anonymous says

      May 04, 2020 at 4:09 am

      Should I boil the rice cakes that I made before I put it into the sauce?

      Reply
      • Hyosun says

        May 04, 2020 at 10:17 am

        They will be boiled/braised in sauce, so you don’t need to.

        Reply
    52. Rossie says

      April 30, 2020 at 2:50 pm

      How can you make this only mildly spicy? I have an extremely sensitive mouth.

      Reply
      • Hyosun says

        April 30, 2020 at 10:42 pm

        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.

        Reply
    53. Alex says

      April 17, 2020 at 8:13 pm

      Yummy! This is one of my favorite dishes!

      Reply
    54. Tilly says

      February 25, 2020 at 7:31 pm

      5 stars
      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!

      Reply
      • Hyosun says

        February 26, 2020 at 9:35 pm

        Sounds great! Thank you!

        Reply
    55. Tori T says

      February 15, 2020 at 9:41 pm

      5 stars
      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!

      Reply
    56. Patricia says

      February 08, 2020 at 10:17 am

      How do you make Gochujang sauce for dipping without cooking it?

      Reply
      • Hyosun says

        February 10, 2020 at 12:29 am

        Sorry gochujang sauce for what dish? For something like bibimbap, check my bibimbap recipe. There are other types as well.

        Reply
    57. Linda Bryan says

      November 25, 2019 at 3:40 pm

      5 stars
      The best Tteokbokki recipe! Thank you

      Reply
      • Hyosun says

        November 25, 2019 at 11:18 pm

        Thank YOU for the kind words!

        Reply
    58. Bo McCoy says

      October 27, 2019 at 9:04 pm

      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.

      Reply
    59. Robert Felkins says

      October 13, 2019 at 8:14 am

      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.

      Reply
    60. Sarah says

      July 20, 2019 at 6:05 pm

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

      Reply
    61. Steven says

      July 06, 2019 at 8:52 pm

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

      Reply
    62. Gigi says

      July 06, 2019 at 7:02 pm

      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.

      Reply
    63. Itarosli says

      June 26, 2019 at 8:18 pm

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

      Reply
      • Hyosun says

        July 02, 2019 at 11:28 pm

        Hope it was a success!

        Reply
    64. Belle says

      May 03, 2019 at 5:05 am

      What’s a good grocery tteokbokki brand? 😃

      Reply
      • Hyosun says

        May 12, 2019 at 11:30 pm

        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.

        Reply
    65. Lisa Lee says

      February 22, 2019 at 8:51 am

      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.

      Reply
    66. Renata says

      February 06, 2019 at 10:17 pm

      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

      Reply
    67. Amanda says

      December 21, 2018 at 2:53 pm

      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!

      Reply
      • Hyosun says

        December 22, 2018 at 1:07 am

        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.

        Reply
        • Amanda says

          December 24, 2018 at 2:43 pm

          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!

          Reply
    68. LiamW says

      November 29, 2018 at 5:53 am

      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?

      Reply
      • Hyosun says

        November 29, 2018 at 9:08 pm

        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.

        Reply
    69. Michelle says

      November 21, 2018 at 10:51 pm

      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?

      Reply
      • Hyosun says

        November 27, 2018 at 11:24 pm

        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.

        Reply
    70. keen says

      October 24, 2018 at 12:28 am

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

      Reply
      • Hyosun says

        October 24, 2018 at 11:11 pm

        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.

        Reply
        • tebbl says

          November 02, 2018 at 9:15 pm

          5 stars
          very good food
          offf

          Reply
    71. George says

      August 22, 2018 at 8:06 pm

      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!

      Reply
    72. hnn61 says

      August 05, 2018 at 2:59 am

      5 stars
      Very nice and delicious

      Reply
    73. amin nohtany says

      June 16, 2018 at 8:42 am

      good tnx

      Reply
    74. sophie says

      May 03, 2018 at 8:29 am

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

      Reply
    75. Nicole says

      January 12, 2018 at 12:49 pm

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

      Reply
      • Hyosun says

        January 13, 2018 at 8:31 pm

        Of course! Enjoy!

        Reply
    76. C says

      October 17, 2017 at 11:43 am

      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. 🙁

      Reply
      • Hyosun says

        October 17, 2017 at 9:42 pm

        Definitely! Enjoy!

        Reply
    77. Atisa Syukurandani says

      October 14, 2017 at 6:14 am

      Woah, awesome. thank you so much!

      Reply
    78. Julian says

      September 24, 2017 at 7:20 pm

      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

      Reply
    79. Caitlin says

      September 01, 2017 at 11:54 am

      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

      Reply
      • Hyosun says

        September 01, 2017 at 12:34 pm

        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

        Reply
    80. Niny says

      July 22, 2017 at 8:20 pm

      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!

      Reply
      • Hyosun says

        July 23, 2017 at 3:16 pm

        Hi Niny! Thanks for using my recipe and writing a note to me! Really appreciate it. Anchovy stock will certainly add depth of flavor.

        Reply
    81. Jessica says

      May 29, 2017 at 5:16 am

      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?

      Reply
      • Hyosun says

        May 30, 2017 at 11:27 am

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

        Reply
    82. Melody N. says

      December 03, 2016 at 11:04 pm

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

      Reply
    83. Sarah says

      November 15, 2016 at 9:35 pm

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

      Reply
      • Hyosun says

        November 15, 2016 at 9:40 pm

        You’re welcome! Thanks for leaving me a comment. Means a lot to me.

        Reply
    84. Margarette says

      September 19, 2016 at 9:30 am

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

      Reply
    85. Darrell Cheng says

      June 29, 2016 at 12:30 pm

      No need to lower the heat at 4?

      Reply
    86. Julia says

      June 21, 2016 at 3:45 am

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

      Thanks a lot 😀

      Reply
      • Hyosun says

        June 21, 2016 at 9:05 pm

        Thank you, Julia! I will add that to my list of future recipes.

        Reply
    87. Amanda says

      March 20, 2016 at 10:54 pm

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

      Reply
      • Hyosun says

        March 20, 2016 at 10:59 pm

        Yes it is, Amanda! They loved it.

        Reply
    88. Karetha says

      January 12, 2016 at 11:14 pm

      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!

      Reply
      • Hyosun says

        January 13, 2016 at 12:09 am

        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!

        Reply
    89. K says

      November 11, 2015 at 7:59 pm

      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.

      Reply
      • Lucia says

        June 02, 2020 at 11:16 pm

        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?

        Reply
        • Hyosun says

          June 02, 2020 at 11:49 pm

          hmm I don’t know what it is, but probably not the same thing. You can make tteokbokki without Korean fish cake.

          Reply
    90. Chinara says

      July 18, 2015 at 6:08 am

      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?

      Reply
      • Hyosun says

        July 18, 2015 at 11:43 am

        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

        Reply
        • Chinara says

          July 19, 2015 at 3:45 am

          Thank you!

          Reply
    91. butterfingers says

      June 29, 2015 at 2:58 am

      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.

      Reply
      • Hyosun says

        June 29, 2015 at 7:40 am

        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!

        Reply
    92. Benita Lee says

      April 26, 2015 at 12:39 pm

      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.

      Reply
      • Hyosun says

        April 26, 2015 at 8:18 pm

        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!

        Reply
    93. Leanne says

      March 29, 2015 at 8:55 am

      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!

      Reply
      • Hyosun says

        March 29, 2015 at 10:25 am

        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!

        Reply
      • Karetha says

        January 12, 2016 at 11:22 pm

        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.

        Reply
    94. Shilpee says

      February 09, 2015 at 9:03 am

      Hyosun so,

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

      Reply
    95. Amy says

      February 03, 2015 at 1:31 pm

      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!!

      Reply
      • Hyosun says

        February 03, 2015 at 11:18 pm

        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.

        Reply
    96. Dorthy says

      January 21, 2015 at 10:00 pm

      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!

      Reply
      • Hyosun says

        January 22, 2015 at 11:43 pm

        Totally agree! Now I’m craving it.. Thanks for stopping by!

        Reply
    97. Marti says

      January 11, 2015 at 9:29 pm

      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.

      Reply
      • Hyosun says

        January 13, 2015 at 10:19 pm

        You’re welcome, Marti! I’m glad I can be helpful. Let me know if you have any questions. Thanks!

        Reply
    98. Alyaa says

      January 03, 2015 at 9:52 am

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

      Reply
      • Hyosun says

        January 04, 2015 at 7:01 pm

        Of course, although it’s not traditional, it’s not uncommon to add some cheese to tteokbokki these days.

        Reply
    99. Arwa says

      October 12, 2014 at 11:00 am

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

      Reply
      • Hyosun says

        October 21, 2014 at 11:05 pm

        You can if you want, but it won’t taste the same or authentic.

        Reply
    100. Sergiej says

      August 20, 2014 at 4:23 pm

      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

      Reply
      • Hyosun says

        August 20, 2014 at 11:51 pm

        Fixed! Thanks for letting me know.

        Reply
    101. Matt says

      August 20, 2014 at 8:59 am

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

      Thanks for that recipe! I love tteokbokki! 🙂

      Reply
      • Hyosun says

        August 20, 2014 at 11:53 pm

        Thanks! Just fixed it.

        Reply
    102. delia says

      August 20, 2014 at 6:35 am

      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.

      Reply
      • Hyosun says

        August 21, 2014 at 12:00 am

        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.

        Reply
    103. sUjittra soontrontip says

      July 28, 2014 at 1:29 am

      ต๊อกบ๊อกกินไปกินที่เกาหลีอร่อยจริงๆ

      Reply
      • Hyosun says

        July 28, 2014 at 2:15 am

        Thank you!

        Reply
    104. neil says

      May 29, 2014 at 3:06 am

      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

      Reply
    105. Becca says

      May 22, 2014 at 6:42 am

      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! :]

      Reply
      • Hyosun says

        June 05, 2014 at 1:24 am

        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!

        Reply
    106. Anonymous says

      January 12, 2014 at 7:49 pm

      Is the fish cake really needed?

      Reply
      • Hyosun Ro says

        January 12, 2014 at 10:37 pm

        You can omit. It’s usually included in ttoekbokki though. Enjoy!

        Reply
    107. Sarah Washkoviak says

      January 09, 2014 at 5:00 pm

      I want to make/bring this to a party- any tips on keeping it warm on the trip over?

      Reply
      • Hyosun Ro says

        January 10, 2014 at 1:55 am

        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?

        Reply
      • Sarah Washkoviak says

        February 02, 2014 at 2:53 am

        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! 🙂

        Reply
    108. Sheryl Love Tiffany says

      December 07, 2013 at 8:29 pm

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

      Reply
    109. Emily Jang says

      November 04, 2013 at 9:40 pm

      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!

      Reply
      • Hyosun Ro says

        November 05, 2013 at 2:36 am

        You’re welcome, Emily! I’m so glad to hear you liked it. Cheers!

        Reply
    110. appa says

      October 21, 2013 at 12:06 am

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

      Reply
      • Hyosun Ro says

        October 21, 2013 at 12:33 pm

        Thickening comes from the starch in the rice cakes, so water is fine. Enjoy!

        Reply
    111. ro says

      October 20, 2013 at 12:55 pm

      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

      Reply
      • Hyosun Ro says

        October 21, 2013 at 12:30 pm

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

        Reply
    112. Teshani Dehipola says

      September 06, 2013 at 1:45 am

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

      Reply
      • Hyosun Ro says

        September 06, 2013 at 2:17 am

        Thank you! Enjoy!

        Reply
    113. Grover says

      June 16, 2013 at 9:08 am

      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.

      Reply
      • Hyosun Ro says

        June 16, 2013 at 2:02 pm

        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!

        Reply
    114. Ila Milzan says

      May 12, 2013 at 4:43 am

      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?

      Reply
      • Hyosun Ro says

        May 12, 2013 at 5:12 am

        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!

        Reply
    115. Kzee Jang says

      April 22, 2013 at 6:28 am

      I love your blog. And I really love tteokbokki! May i ask, what can replace anchovy broth? 🙂

      Reply
      • Hyosun Ro says

        April 24, 2013 at 12:33 am

        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!

        Reply
    116. Anonymous says

      April 20, 2013 at 5:45 pm

      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!)

      Reply
      • Hyosun Ro says

        April 20, 2013 at 5:52 pm

        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!

        Reply
    117. Chai Ling says

      April 07, 2013 at 12:51 pm

      Tried your recipe and I love it!

      I will explore your other recipes too!

      Thanks for sharing!!

      Reply
      • Hyosun Ro says

        April 18, 2013 at 2:36 am

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

        Reply
    118. Anonymous says

      February 06, 2013 at 3:02 am

      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!

      Reply
      • Hyosun Ro says

        February 06, 2013 at 3:32 am

        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!!

        Reply
      • Anonymous says

        February 06, 2013 at 11:25 pm

        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

        Reply
      • Hyosun Ro says

        February 07, 2013 at 4:03 am

        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!

        Reply
    119. Anonymous says

      February 06, 2013 at 1:30 am

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

      Reply
    120. the nosy food critic says

      January 16, 2013 at 5:57 pm

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

      Reply
      • Hyosun Ro says

        January 17, 2013 at 4:03 am

        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!

        Reply
    121. Anonymous says

      December 30, 2012 at 3:12 am

      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!

      Reply
      • Hyosun Ro says

        December 30, 2012 at 6:02 pm

        I just use regular soy sauce. You can use either one. Just adjust the seasoning to your taste. Enjoy!

        Reply
      • Anonymous says

        December 31, 2012 at 2:50 pm

        Thanks 🙂

        Reply
    122. Mitchi says

      December 27, 2012 at 8:04 am

      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!

      Reply
    123. Anonymous says

      December 24, 2012 at 8:13 am

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

      Reply
      • Hyosun Ro says

        December 24, 2012 at 2:28 pm

        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!

        Reply
    124. TheHannaMitch says

      December 19, 2012 at 6:31 am

      Looks great and now I try it out.

      Reply
    125. Anonymous says

      November 26, 2012 at 10:19 am

      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.

      Reply
    126. Emily says

      November 20, 2012 at 3:30 am

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

      Reply
      • Hyosun Ro says

        November 20, 2012 at 3:41 am

        You can simply omit them. They are extras. For scallions, you can use onion instead, if you like. Thanks!

        Reply
    127. Joanne says

      October 29, 2012 at 5:14 pm

      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!

      Reply
      • Hyosun Ro says

        October 29, 2012 at 5:28 pm

        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.

        Reply
    128. Vanessa Slingsby says

      October 29, 2012 at 3:12 am

      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)

      Reply
    129. ririe says

      July 30, 2012 at 3:08 am

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

      Reply
    130. ririe says

      July 30, 2012 at 3:07 am

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

      Reply
    131. Mae says

      July 29, 2012 at 1:46 am

      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!

      Reply
      • Hyosun Ro says

        July 30, 2012 at 3:14 pm

        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

        Reply
      • Mae says

        July 31, 2012 at 5:24 am

        Thanks for the great info. It’s a big help 🙂

        Reply
    132. Mae says

      July 26, 2012 at 12:29 pm

      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.

      Reply
    133. Diane says

      July 23, 2012 at 11:05 am

      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!

      Reply
    134. ianna.c says

      May 05, 2012 at 9:39 pm

      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.

      Reply
      • Hyosun Ro says

        May 05, 2012 at 10:03 pm

        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!

        Reply
    135. Ellena | Cuisine Paradise says

      March 28, 2012 at 12:29 pm

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

      Reply
      • Hyosun Ro says

        March 29, 2012 at 2:58 am

        Thanks, Ellena! Let me know how it turns out for you.

        Reply
    136. Ogonna says

      March 26, 2012 at 8:03 pm

      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?

      Reply
      • Hyosun Ro says

        March 26, 2012 at 8:30 pm

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

        Reply
      • Ogonna says

        March 26, 2012 at 11:05 pm

        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.

        Reply
        • Regnhild says

          February 04, 2015 at 4:28 pm

          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

          Reply
      • Hyosun Ro says

        March 27, 2012 at 2:51 am

        Oh okay. Maybe next time you visit home…

        Reply
        • Zeph says

          March 19, 2023 at 10:29 pm

          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

          Reply
          • Hyosun says

            August 16, 2023 at 10:56 am

            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.

            Reply
    137. Charles says

      March 25, 2012 at 7:20 pm

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

      Reply
      • Hyosun Ro says

        March 29, 2012 at 2:59 am

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

        Reply
    138. Anonymous says

      March 25, 2012 at 5:54 pm

      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

      Reply
      • Hyosun Ro says

        March 25, 2012 at 10:04 pm

        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.

        Reply
    139. Christopher Ro says

      March 24, 2012 at 4:46 pm

      this looks so good

      Reply
    140. Sonia (Nasi Lemak Lover) says

      March 24, 2012 at 6:54 am

      I like this dish too, yummy!

      Reply
    141. Nami | Just One Cookbook says

      March 23, 2012 at 4:33 am

      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.

      Reply
      • Hyosun Ro says

        March 25, 2012 at 9:58 pm

        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!

        Reply
    142. Sarah @ Homestyle Cooking Around The World says

      March 22, 2012 at 6:20 pm

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

      Reply
      • Hyosun Ro says

        March 25, 2012 at 9:55 pm

        Sarah – If you like spicy food, you’ll love this. Let me know how it turns out for you. Thanks!

        Reply
    143. J says

      March 22, 2012 at 2:11 pm

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

      Reply
      • Hyosun Ro says

        March 25, 2012 at 9:54 pm

        Enjoy! Thanks, J!

        Reply
    144. Christy says

      March 22, 2012 at 8:51 am

      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!;)

      Reply
      • Hyosun Ro says

        March 25, 2012 at 9:53 pm

        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!

        Reply
    145. Pola M says

      March 22, 2012 at 2:58 am

      Looks delicious! I would love to try this!

      Reply
      • Hyosun Ro says

        March 22, 2012 at 3:01 am

        Thanks, Pola!

        Reply
      • Anonymous says

        April 17, 2013 at 4:35 pm

        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!)

        Reply
    146. beyondkimchee says

      March 22, 2012 at 2:01 am

      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.

      Reply
      • Hyosun Ro says

        March 22, 2012 at 2:41 am

        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!

        Reply
        • Janice N says

          August 20, 2014 at 9:30 am

          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

          Reply
          • Hyosun says

            August 20, 2014 at 11:53 pm

            Great! I hope you make it soon with lots of rice cakes and enjoy. Thanks for stopping by!

            Reply
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    Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home. Read More...

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