Tteokbokki, a spicy stir-fried rice cake dish, is a highly popular Korean street food and a delicious comfort food you can easily make at home. The spicy, slightly sweet, and chewy rice cakes are simply addictive!
1 - 3teaspoonsKorean red chili pepper flakesgochugaru, 고추가루 preferably finely ground) - see note
2tablespoonssugar(or use 1 tablespoon if you like it less sweet)
1tablespooncorn syrupor 1 more tablespoon sugar
1tablespoon 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.
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.
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.
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.