feelhan.한국어

Tteokbokki Recipe

30 minBase: 2 servings

Ingredients

Main ingredients

  • Cylindrical rice cakes for tteokbokki300 g
  • Korean fish cakes100 g
  • Green onion30 g

Seasonings

  • Gochujang2 tbsp
  • Gochugaru1 tsp
  • Soy sauce1 tsp
  • Sugar1 tbsp
  • Water500 ml
Ingredient preparation notes
  • Cylindrical rice cakes for tteokbokki

    Follow the package's thawing and soaking instructions.

  • Korean fish cakes

    Check for wheat, soy, and egg in addition to fish.

  • Water

    For the sauce; rinsing and soaking water is separate.

Equipment & measures
  • Knife and cutting board
  • Kitchen scale and measuring spoons
  • Deep frying pan and lid
  • Spatula
  • Mixing bowl
  • Strainer

1 tsp = 5ml · 1 tbsp = 15ml. Use measuring spoons.

Prep 15 min · Cook 15 min

Method

The instructions below are for 2 servings.

  1. Prepare rice cakes and fish cakes

    Thaw or soak rice cakes as directed on the package. Firm refrigerated cakes may need about 10 minutes in lukewarm water, then draining. Cut fish cakes into 3 cm pieces and green onion into 4 cm lengths.

  2. Make the sauce

    Dissolve gochujang, gochugaru, soy sauce, and sugar in 500 ml water in a wide, deep skillet. Bring to a boil over medium heat.

  3. Start the rice cakes

    Add rice cakes and return to a simmer. Cook for 5 minutes, moving them gently to prevent sticking without scraping away their outer surface.

  4. Add fish cakes

    Add fish cakes and green onion. Simmer for another 4–6 minutes, stirring gently until the fish cakes are hot and sauce coats the rice cakes.

  5. Check the centers

    Cut a rice cake to check for a firm core. If needed, add 30 ml water and continue in 2-minute intervals. Thick or previously frozen cakes may take longer.

  6. Finish while slightly loose

    Turn off the heat when a path drawn through the sauce slowly fills back in. It thickens as it cools, so avoid reducing it to a dry coating. Divide and serve promptly.

Tteokbokki · AI-generated serving illustration
AI-generated serving illustration

Simmer rice cakes and fish cakes in a gochujang sauce for two. Check soaking needs, cook the rice cakes through, and finish before the sauce becomes too thick.

Starch from the rice cakes gradually thickens this simple red sauce. Cooking time depends on their thickness and whether they started chilled or frozen. Check the center of a piece and finish with a slightly loose sauce, which thickens as it stands.

A LITTLE KITCHEN WISDOM

Little details that help

Check the type of cake

Rice-based and wheat-based tteok have different textures and allergens. This formula uses rice cakes, but check their packaging for mixed ingredients.

Loosen gradually

Released starch and evaporation can thicken the sauce quickly. Add water 30 ml at a time and simmer before deciding whether more seasoning is needed.

Storing leftovers

Refrigerate shallow portions at 4°C/40°F or below within 2 hours, or 1 hour above 32°C/90°F. Use within 2 days. Add a little water and reheat to 74°C/165°F; the texture will change.

Common questions

Must soft fresh rice cakes be soaked?

Already-soft cakes can usually be rinsed and added directly. Follow any specific preparation instructions on their package.

Can I add instant noodles or glass noodles?

They absorb liquid and change the sauce balance. Make the basic recipe first, then adjust liquid separately if adding cooked noodles.

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