Quick & Easy Tteokbokki Recipe

Introduction

Tteokbokki is a beloved Korean street food featuring chewy rice cakes in a spicy, sweet sauce. This quick and easy recipe brings authentic flavors to your home kitchen with simple ingredients and minimal prep time.

Ingredients

• 2 1/2 cups Korean rice cakes
• 2 cups water (or vegetable stock for more flavour)
• 1 cup Korean fish cake, sliced into triangles or strips (or substitute with Fish Cake Balls)
• 4 pieces dried kelp
• 2 stalks green onion, chopped into 1 inch pieces
• 1 tsp sesame seeds (optional garnish)
• ½ tbsp gochujang (mild type)
• 2 tbsp regular soy sauce
• 3 tbsp white granulated sugar
• 3 tsp garlic, minced
• 1 tsp gochugaru (Korean red chili flakes)

Instructions

1. Step 1: Soak the rice cakes in warm water for 5 minutes, then drain and set aside.
2. Step 2: In a bowl, mix gochujang, soy sauce, sugar, minced garlic, and gochugaru until well combined; set this sauce mixture aside.
3. Step 3: In a non-stick pan, combine water (or vegetable stock) and dried kelp, and bring to a boil.
4. Step 4: Once boiling, remove the kelp, then stir in the prepared sauce. Return to a boil.
5. Step 5: Add the fish cakes, soaked rice cakes, and green onions. Reduce heat to medium and simmer uncovered for 10 minutes until the sauce thickens.
6. Step 6: Remove from heat, garnish with sesame seeds if using, and serve hot. Enjoy your tteokbokki!

Tips & Variations

• For extra depth, substitute water with vegetable or anchovy stock.
• Adjust the spice level by adding more or less gochujang and gochugaru.
• Try adding boiled eggs or cabbage for added texture and flavor.
• If rice cakes are hard or refrigerated, soak them longer in warm water to soften before cooking.

Storage

Store leftover tteokbokki in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water to loosen the sauce, stirring frequently to prevent sticking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen rice cakes for tteokbokki?

Yes, frozen rice cakes can be used but should be soaked in warm water longer—about 10 to 15 minutes—to fully soften before cooking.

Is there a vegetarian version of tteokbokki?

Absolutely. Substitute fish cakes with tofu or mushrooms, and use vegetable stock instead of water or fish-based stock. Adjust seasonings to taste.

Quick & Easy Tteokbokki Recipe

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★★★★★

4.7 from 68 reviews

• Author: Thomas
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

Quick & Easy Tteokbokki is a popular Korean street food made with chewy rice cakes simmered in a flavorful and spicy sauce featuring gochujang, soy sauce, garlic, and sweet sugar. This recipe also includes fish cakes and green onions for added texture and taste. Perfect as a comforting snack or appetizer, it’s simple to prepare in one pan in under 30 minutes.

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Ingredients

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Main Ingredients

• 2 1/2 cups Korean rice cakes
• 2 cups water (or vegetable stock for more flavour)
• 1 cup Korean fish cake (sliced into triangles or strips, or substitute with fish cake balls)
• 4 pieces dried kelp
• 2 stalks green onion (chopped into 1 inch pieces)
• 1 tsp sesame seeds (optional garnish)

Sauce Ingredients

• ½ tbsp gochujang (mild type)
• 2 tbsp regular soy sauce
• 3 tbsp white granulated sugar
• 3 tsp garlic (minced)
• 1 tsp gochugaru (Korean chili powder)

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Instructions

1. Soak Rice Cakes: Soak the Korean rice cakes in warm water for 5 minutes to soften them. After soaking, strain and drain the rice cakes well.
2. Prepare the Sauce: In a mixing bowl, combine the gochujang, soy sauce, white granulated sugar, minced garlic, and gochugaru. Stir thoroughly until all sauce ingredients are well mixed. Set aside.
3. Boil Water and Kelp: In a non-stick pan, add 2 cups of water (or vegetable stock) and the dried kelp pieces. Bring this mixture to a boil over medium-high heat.
4. Add Sauce and Boil: Once boiling, remove the kelp and stir the prepared sauce into the boiling water. Bring the sauce-water mixture back to a boil to incorporate the flavors.
5. Cook Rice Cakes and Fish Cakes: Add the soaked rice cakes, sliced fish cakes, and chopped green onions into the pan. Reduce the heat to medium and let everything simmer uncovered for about 10 minutes, stirring occasionally, until the sauce thickens and coats the rice cakes.
6. Finish and Garnish: After the sauce has thickened and the rice cakes have a chewy texture, remove the pan from heat. Garnish with sesame seeds if desired and serve immediately while hot.

Notes

• Using vegetable stock instead of water enhances the flavor depth.
• Soaking rice cakes is essential for achieving the ideal chewy texture and preventing them from being hard or dry.
• Adjust the level of spiciness by using mild gochujang or adding more gochugaru for heat.
• If fish cakes are unavailable, substitute with fish cake balls or omit for a vegetarian variation (adjust soy sauce and seasoning accordingly).
• This dish is best served immediately as rice cakes can harden if left to cool.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Korean

Keywords: Tteokbokki, Korean rice cakes, spicy Korean dish, street food, Korean snack, easy Korean recipe, quick tteokbokki