Easy Tteokbokki - Spicy Korean Rice Cakes

tteokbokki with fish cakes and eggs garnished with sesame seeds and scallions in a white bowl

5 from 430 votes

Easy Tteokbokki - Spicy Korean Rice Cakes

This easy tteokbokki is made of Korean rice cakes stir fried in a sweet and spicy gochujang sauce! Add ramen noodles, cheese, fish cakes, or eggs to level up your tteokbokki!

Prep Time5

Cook Time10

Total Time15

Course: Main Course

Cuisine: Asian, Korean

Servings:

Calories: 488kcal

Ingredients

1 lb rice cakes about 2 ½ cups
1 cup fish cakes cut into bite sized pieces
2 teaspoon toasted sesame oil
1 Tablespoon sesame seeds
2 stalks scallions chopped

Tteokbokki sauce

3 cups water or anchovy stock See Note 1
3 Tablespoons gochujang (Korean red pepper paste)
1 ½ Tablespoons sugar
1 ½ Tablespoons soy sauce
1 Tablespoon Korean red pepper flakes (gochugaru)
2 cloves garlic minced

Optional Ingredients

2 large hard boiled eggs
1 cup vegetables (cabbage, carrots, onions) cut into bite sized pieces
½ cup shredded cheese
Pre-cooked ramen noodles

Instructions

Make tteokbokki sauce: Mix the gochujang, Korean red pepper flakes, sugar, soy sauce, and garlic in a small bowl. Set it aside.
3 Tablespoons gochujang, 1 Tablespoon Korean red pepper flakes, 1 ½ Tablespoons sugar, 1 ½ Tablespoons soy sauce, 2 cloves garlic
Add rice cakes and fish cakes: Add the water or anchovy stock to a large pan and bring to a boil. Add the tteokbokki sauce, rice cakes, fish cakes, and optional vegetables. See Note 1 for how to make anchovy stock.
1 lb rice cakes, 3 cups water or anchovy stock, 1 cup fish cakes
Cook: Cook over medium heat until the rice cakes are soft and the sauce thickens to your liking. About 5 to 7 minutes. Add more stock/water if desired.
Season and serve: Taste and adjust to your liking. Add more sugar or soy sauce if desired. Top with sesame oil, scallions, and sesame seeds.
If using, add the pre-cooked noodles, boiled eggs, or top with shredded cheese at this time. Enjoy!
2 teaspoon toasted sesame oil, 1 Tablespoon sesame seeds, 2 stalks scallions

Video

Notes

Anchovy stock - To make the anchovy stock, add 3 cups of water and one anchovy flavoring packet to a pot and bring it to a boil. Once it boils, remove the anchovy packet. Store in the fridge in an airtight container for up to 3 days until ready to use.
Spice level - Korean red pepper paste (gochujang) and Korean red pepper flakes (gochugaru) come in varying spice levels - mild, medium, hot. Look on the label or ask for help in your local Asian or Korean grocery store to identify the correct spice level.

Nutrition