Join us for an adventure in flavor!

    Tteokbokki (Korean Spicy Rice Cakes)

    Tteokbokki – Spicy, chewy, and downright addictive!! Time to whip up THE most popular Korean classic in your kitchen.

    These chewy rice cakes are a popular, spicy Korean dish loved by everyone, from street food stalls to cool cafes. It’s more than just food, it’s a big part of Korean culture.

    This easy Tteokbokki Recipe features Korean rice cakes cooked in a spicy and sweet gochujang based sauce.

    We’ve had some great Korean flavors going in GypsyPlate kitchen over the years. From our favorite Bulgogi and Japchae, to Korean Pork Soup and Ojingeo Bokkeum, we are discovering these cracking Asian flavors all the time.

    Now, I’ve wanted to make Tteokbokki for ages, as those bright red spicy flavors kept on enticing me.

    It was juts a matter of finding those Korean rice cakes and fish cakes in my local Asian grocery store. And now here is our version of Tteokbokki. It tastes just the way I always dreamt.

    Here we’re talking rice cakes simmered in a vibrant, spicy, savory sauce, acting like sponges absorbing wonderful flavors.

    Topped it with soft-boiled eggs, this is one meal you’ll want to put on repeat. Let’s get cooking and find out why Tteokbokki has taken Korea by storm.

    Korean rice cakes in a spicy sauce in a pot.

    What is Tteokbokki?

    Tteokbokki is a popular Korean dish featuring chewy rice cakes cooked in a spicy, savory sauce. Literally translated as “stir-fried rice cake,” tteokbokki (떡볶이) is a beloved meal with many variations and a little history behind it.

    Close up of a bowl of tteokbokki with a sliced soft boiled egg on top.

    It’s also spelled ddukbokki, ddeokbokki, dukbokki or topokki. The sauce typically includes ingredients like gochujang (Korean red chili paste), gochugaru (Korean red chili flakes), soy sauce, and sometimes sugar.

    Tteokbokki has roots going back to the Joseon Dynasty, but the spicy version we know today gained popularity in the 1950s. Initially, it was a sautéed dish made with soy sauce, known as “Gungjung Tteokbokki,” enjoyed by the royal court.

    Post-Korean War, the current form quickly became a staple in Korean street food culture and spread its appeal globally.

    Another picture of the bowl of this recipe.

    Different Popular Types of Tteokbokki

    Classic Spicy Tteokbokki: This is the most common form, featuring rice cakes in a spicy sauce made primarily from gochujang.

    Gungjung Tteokbokki: Also known as “royal court” Tteokbokki, this version uses soy sauce instead of gochujang, offering a less spicy, more savory flavor profile. It often includes vegetables and beef.

    Cheese Tteokbokki: Imagine a gooey layer of melted cheese on top of the spicy rice cakes. This modern twist adds a creamy, cheesy element that perfectly balances out the spiciness.

    Ra-bokki: This is Tteokbokki plus ramen noodles. We also have a great Rabokki recipe.

    Seafood Tteokbokki: Loaded with various kinds of seafood like shrimp, squid, and mussels, this version brings oceanic flavors into the spicy, comforting dish.

    Rose Tteokbokki: This luscious variant blends the spicy gochujang sauce with a creamy tomato base, featuring ingredients like heavy cream or milk. The result is a delightful “rose” colored sauce that strikes a balance between spicy and creamy.

    Ingredient Notes

    Tteokbokki (Korean Rice Cakes)

    Bowl full of Korean Rice cakes.

    These chewy, cylindrical rice cakes are the star of the Tteokbokki. Available in fresh, frozen, and dried forms, they absorb flavors like a sponge, giving the dish its signature taste and texture. The size can vary, with smaller versions cooking faster than others.

    Fresh is ideal for immediate use, while frozen and dried varieties have longer shelf life but may require thawing or soaking. You’ll typically find them in Korean grocery stores, but they’re becoming more widely available in international sections of mainstream markets.

    If you have access to a Korean grocery store, I highly recommend using fresh rice cakes. They have the best texture, and provide the most authentic Tteokbokki experience.

    Sheets of Fish Cakes (Optional)

    Plate full of fish cakes.

    Fish cakes, known as “eomuk” in Korean, add a seafood twist to Tteokbokki. These processed seafood sheets are made from a blend of white fish, starch, and various seasonings. Available in frozen or refrigerated forms, they can be cut into strips or triangles in this recipe.

    While optional, traditionally they’re part of the dish.

    Gochujang (Korean Chili Paste)

    Container of gochujang.

    Gochujang is a thick, spicy-sweet paste made from red chili peppers, glutinous rice, fermented soybeans, and salt. It has a deep, complex flavor profile that gives umami, sweetness, and heat.

    You should be able to find it in the international section of well-stocked supermarkets.

    Gochugaru (Korean Red Chili Flakes)

    Bag of Korean red chili flakes.

    Gochugaru, the ground form of sun-dried Korean red chilies, is the spice that kicks your Tteokbokki up a notch. Unlike your average chili flakes, gochugaru has a unique balance of sweet and smoky heat.

    Other Ingredients:

    • Chicken Stock or Anchovy Stock: Anchovy stock is more traditional, but chicken or vegetable stock works wonderfully too as a sub.
    • Soy Sauce: Adds saltiness.
    • Sugar: Balances out the spiciness. You can use brown sugar instead.
    • Garlic: We used freshly minced.
    • Soft-Boiled Eggs: A must for any Asian noodle recipe!
    • Scallions: For garnish and freshness.
    • Sesame Seeds: Also for garnish.

    Tteokbokki Recipe

    1. Prep the Rice Cakes: If your rice cakes aren’t fresh and soft, soak them in tap warm water for 15 minutes while you gather your other ingredients.

    2. Prepare Fish Cakes: Cut the fish cake into strips and then into small triangles.

    3. Make the Tteokbokki Sauce: In a small bowl, mix together the gochujang, gochugaru, soy sauce, sugar, and minced garlic.

    Sauce mixed together in a bowl.

    4. Make Seasoned Stock: Add your choice of chicken or anchovy stock to a wide pot or pan. Stir in the Tteokbokki sauce until well combined. Bring to a simmer over medium-high heat.

    5. Add Rice and Fish Cakes: Once the seasoned stock is boiling, toss in the rice cakes and fish cakes.

    Adding the rice and fish cakes into the pot.

    6. Simmer: Reduce heat to medium-low and let it simmer for 10-15 minutes, stirring occasionally. While it’s simmering, check out our collection of favorite Korean Recipes.

    7. Final Touches: In the last few minutes, add the soft-boiled eggs and scallions. Cook for an additional minute or two.

    Soft boiled eggs added in.

    8. Garnish and Serve: Sprinkle sesame seeds and remaining scallions over the top, and your Tteokbokki is ready to enjoy.

    Adding scallions on top.

    Alpana’s Tips and Tricks:

    • Choosing the Right Rice Cakes: Go with fresh rice cakes if possible, but if you’re using dried or frozen, make sure to soak them in warm water until they soften.
    • Spice Level Adjustments: If you find gochujang and gochugaru too spicy, feel free to adjust the amounts.
    • Fish Cakes: If you’re not a fan of fish cakes, or if you’re catering to a more selective palate, feel free to skip them. You’ll still end up with a tasty dish.
    • Add Veggies: Want to up the nutritional value? Throw in some vegetables like cabbage, carrots or bok choy for added crunch and color.
    • Thickening the Sauce: If you like a thicker sauce, simmer it a little longer but watch closely to avoid it becoming too sticky.
    The bowl of tteokbokki on a blue background.


    1. How to make Tteokbokki with cheese?

    For a cheesy twist on classic Tteokbokki, simply follow your favorite Tteokbokki recipe until you reach the simmering stage. When your rice cakes are soft and the sauce is thickening, scatter slices of mozzarella or cheddar cheese over the top. Let the cheese melt into the sauce by covering the pan for about 2-3 minutes. Remove the lid and give it a gentle stir to combine the gooey, melted cheese with the sauce.

    2. How to make rose Tteokbokki?

    To make Rose Tteokbokki, prepare your standard Tteokbokki recipe but with a creamy twist. As your rice cakes and sauce simmer to perfection, add a cup of heavy cream to the mix. Stir until well combined, allowing the sauce to thicken. This creates velvety sauce thatis very delicious.

    3. How to make Rabokki?

    To transform your Tteokbokki into a Rabokki, simply add instant ramen noodles to the pot during the last 3-5 minutes of the simmering process. Make sure to slightly reduce the amount of rice cakes to make room for the noodles. You can also add some veggies like cabbage, onion and carrots in the beginning to give a veggie boost.


    Leftovers and Storing

    Storing leftover Tteokbokki is a breeze! Once it cools down to room temperature, transfer it to an airtight container and refrigerate for up to 2-3 days. While freezing is an option, be warned that the texture of the rice cakes may change upon reheating.

    Close up of the potful of spicy Korean rice cakes.

    When you’re ready to enjoy it again, a quick zap in the microwave or a brief simmer on the stovetop will do the trick. If the sauce has thickened, simply add a splash of water or stock to get it back to its original consistency.

    A serving of tteokbokki in a white bowl.

    So there you go, one more authentic Asian flavor in your kitchen. Make Tteokbokki, and see for yourself what all the fuss is about. It’s a celebration of bold Korean flavors.

    I guarantee, once you’ve tried this, Tteokbokki will secure a regular spot on your menu. As for me, I am already planning on my next rice cake game – Rabokki!! 🙂

    Tteokbokki, on our Gypsy Plate… enjoy!

    Bowl of tteokbokki atop the Gypsy Plate.

    More great Asian recipes:
    Filipino Pork Adobo
    Japanese Beef Curry
    Chicken Caldereta
    Thai Chicken Larb
    Vietnamese Chicken Curry

    Featured image for tteokbokki recipe.

    Tteokbokki (Korean Spicy Rice Cakes)

    Yield: 4 servings
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes

    This easy Tteokbokki Recipe features Korean rice cakes cooked in a spicy and sweet gochujang based sauce.


    • 12oz Tteokbokki (see note 1)
    • 1-2 sheets of fish cakes (optional, omit it if you don't like)
    • 3 cups chicken stock or anchovy stock
    • 3 Tbsp gochujang (Korean chili paste)
    • 1 Tbsp gochugaru (Korean red chili flakes)
    • 2 Tbsp soy sauce
    • 1 Tbsp sugar
    • 2 cloves garlic, minced
    • 3-4 soft boiled eggs (see note 2)
    • 3-4 scallions, cut into wedges
    • sesame seeds, for garnish


    1. Unless rice cakes are fresh and soft already, soak them in warm water for 15 minutes while you prep the other ingredients for the recipe.
    2. Cut the fish cake into strips and then into small triangles.
    3. In a small bowl, mix together the gochujang, gochugaru, soy sauce, sugar, and minced garlic.
    4. Add the chicken or anchovy stock to a wide pot or pan and stir in the sauce. Mix it well so the Tteokbokki sauce gets dissolved. Bring to a simmer over medium high heat. Once the seasoned stock is boiling, add the rice cakes and fish cakes.
    5. Turn the heat down to medium-low and simmer it for 10-15 minutes, stirring occasionally. This can take longer, depending on your rice cakes and how thick you want the sauce.
    6. In the final few minutes, add in soft boiled eggs. Stir in the scallion wedges (leaving a few for garnish), and cook for a minute.
    7. Garnish with sesame seeds and remaining scallions. Serve immediately.


    1. Korean rice cakes can be found freshly made, packaged in the refrigerated section, or frozen at a Korean grocery store. You can also buy Shelf-Stable Tteokbokki. These are either in cup form or sealed packs, found in the snack or international food aisle. Freshly made Tteokbokki are the best ones to use if available, and don’t require soaking.
    2. To make perfect soft-boiled eggs, cook for 7 minutes in boiling water, then immediately place them in an ice water bath to stop them from cooking further. You will be cooking these soft boiled eggs for a few minutes in Tteokbokki sauce, so they will be cooked almost to hard boiled, yet still a little jammy.
    3. Leftovers can be refrigerated in an airtight container for 2-3 days. Reheat in the microwave, or on stovetop with a splash of extra water or stock.

    Nutrition Information
    Yield 4 Serving Size 1
    Amount Per Serving Calories 468Total Fat 19gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 13gCholesterol 260mgSodium 2133mgCarbohydrates 49gFiber 3gSugar 19gProtein 25g

    Nutrition information is automatically calculated, so should only be used as an approximation.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Pinterest

    Picture of Alpana, blogger and recipe developer at GypsyPlate

    Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.

    Get griddling! Try these Blackstone Recipes!

    Never miss a recipe!

    Join the GypsyPlate mailing list and get easy dinner recipes right in your mailbox. From homestyle comfort food to exotic dishes from around the world.

      Leave a Reply

      Your email address will not be published. Required fields are marked *

      Search by Cuisine

      Travel a word of flavors with GypsyPlate. Sort our recpes by regions:

      GypsyPlate logo.
      Skip to Recipe