Sweet and Spicy Tteokbokki (Simmered Rice Cakes)
A 20-minute street-stall-style tteokbokki packed with savory umami using fish cake broth and fine chili flakes.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This Korean snack-bar favorite uses fish cake cooking broth as its base for a deep, savory umami. A blend of gochujang and fine gochugaru creates a sweet and spicy sauce, which you can also top with cheese to make it rich and creamy. Ready in under 20 minutes, it is perfect as an afternoon snack or late-night bite.
- Servings
- 2 servings
- Cook time
- 20 minprep not included
- Difficulty
- Easy
- Spiciness
- Spicy
Ingredients
Ingredients
- Tteokbokki rice cakes20
- Fish cake (eomuk)2 sheets
- Boiled egg2
- Cabbage2-3 leaves
- Large green onion (daepa)2 stalks
Seasoning
- Gochujang (Korean red chili paste)2 tbsp
- Fine gochugaru (Korean chili flakes)1 tbsp
- Regular soy sauce (jin-ganjang)1 tbsp
- Corn syrup (mulyeot)2 tbsp
- Sugar1 tbsp
- Garlic1 tsp
- Fish cake (eomuk) broth (or water)2 cups
- Eggs are optional, and you can also add ramen or udon noodles.
- Aside from cabbage and large green onion, any vegetables you have at home work great.
- If the rice cakes are too hard, microwave them for about 2 minutes to soften them up.
Steps
Vegetables: 2 cabbage leaves, 2 stalks large green onion
Any other vegetables you have at home are fine too.
Cut them into large pieces.
Sauce: 2 tbsp gochujang, 1 tbsp fine gochugaru, 2 tbsp corn syrup, 1 tbsp sugar, 1 tbsp regular soy sauce, 1 tsp garlic, 2 cups broth (or water)
Pour 2 cups of broth into a pan, add all the sauce ingredients, and bring it to a boil.
I used fine chili flakes. The tteokbokki stall I used to go to always used gochujang and fine gochugaru. And for the broth, they always ladled in the broth from the fish cakes boiling right next to it instead of plain water. So I used fish cake broth as well.
Once the liquid and sauce blend and come to a boil, add the rice cakes and fish cakes and simmer.
If the rice cakes are too hard, microwave them for about 2 minutes to soften them up.
Once the rice cakes and fish cakes have softened a bit...
Add the cabbage and bring it to a brief boil.
Finally, add the large green onion and boiled eggs...
Once the green onion is cooked and the sauce has reduced to a shallow simmer, it is done.
Mouthwatering spicy tteokbokki is complete!
Ppunwife's tips
- Using the broth from boiling fish cakes makes the tteokbokki rich, savory, and delicious.
- It is also great to spoon some tteokbokki onto a serving plate, top it with cheese, and microwave it for 2-3 minutes until the cheese melts.
FAQ
How do I cook rice cakes that have hardened?
Microwave them for about 2 minutes so you can cook them once they are soft.
Is there a broth tip to make it tastier?
Using fish cake broth instead of plain water gives it a much richer, deeper savory flavor.
Are there other noodle additions that go well besides boiled eggs?
Ramen noodles or udon noodles are great additions to cook along with it.
How should I serve it with cheese on top?
Transfer the finished tteokbokki to a plate, top with cheese, and melt it in the microwave for 2 to 3 minutes.
