Delicious Tteokbokki Recipe – Sweet, Spicy; Chewy
Tteokbokki recipe
Today on the Takrecipe website, we’re making Tteokbokki, one of Korea’s most iconic street foods! This spicy, chewy, and slightly sweet dish is made with soft rice cakes simmered in a bold, umami-rich gochujang (Korean red chili paste) sauce. It’s a perfect combination of heat, sweetness, and savory depth, making it a favorite comfort food in Korea. Let’s dive into this delicious tteokbokki recipe that you can easily make at home!
Ingredients (Serves 3-4)
- For the Tteokbokki Sauce:
- 2 ½ cups water
- 2 tbsp gochujang (Korean red chili paste)
- 1 tbsp gochugaru (Korean red chili flakes)
- 1 tbsp soy sauce
- 1 tbsp sugar (adjust to taste)
- 2 cloves garlic, minced
- ½ tsp salt
- For the Tteokbokki:
- 1 lb (450g) tteok (Korean rice cakes) (fresh or soaked if frozen)
- 2 sheets Korean fish cakes, sliced
- 1 small onion, sliced
- 2 green onions, chopped
- 2 boiled eggs (optional)
- 1 tsp sesame seeds (for garnish)
Prepare the Ingredients
If using frozen rice cakes, soak them in warm water for 10–15 minutes to soften. Slice the fish cakes, onion, and green onions. Boil and peel the eggs if you are adding them to the dish.
Make the Spicy Sauce
In a large pan or wok, add 2 ½ cups of water and bring to a light simmer over medium heat. Add gochujang, gochugaru, soy sauce, sugar, minced garlic, and salt. Stir well to combine.
Simmer the Rice Cakes and Fish Cakes
Add the rice cakes to the sauce and stir well to coat. Let it simmer for 10-15 minutes, stirring occasionally, until the sauce thickens and the rice cakes become soft and chewy. Add the fish cakes and onions and cook for another 3-5 minutes.
Final Touches & Garnishing
Add the boiled eggs, allowing them to soak up the sauce for a couple of minutes. Sprinkle with green onions and sesame seeds for extra flavor and presentation. Serve hot with a side of pickled radish (danmuji) or a cold drink to balance the heat.
Cooking Tips:
Adjust the spice level
🟢Reduce or increase the amount of gochugaru and gochujang to suit your heat tolerance.
Use fresh rice cakes if possible
🟢Fresh tteok have a softer texture and don’t need soaking. If using frozen, always soak before cooking.
Thicken the sauce as needed
🟢If the sauce is too watery, let it simmer longer. If too thick, add a bit more water to adjust the consistency.