Tteokbokki (Korean spicy rice cakes)
Chef DefneKitchen Studio chef · October 12, 2026Rice cakes and fish cakes simmered in a sweet, spicy gochujang sauce. A popular Korean street snack that also works as a side dish.
5 minPrep
15 minCook
4Servings
694 kcalCalories
Calories are an AI estimate, for information only.
Ingredients · 8
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- Garaetteok (cylindrical rice cakes)500 g
- Vegetable stock (or water)500 ml
- Gochujang (Korean red pepper paste)½ tbsp
- Soy sauce2 tbsp
- Sugar½ tbsp
- Corn syrup1 tbsp
- Eomuk (Korean fish cakes)Roughly cut200 g
- Spring onionsCut into thirds3
Method · 4 steps
- 1
Soak refrigerated rice cakes for 15 mins in a bowl of warm water.
- 2
Heat a large frying pan on high, add the stock (or water) and bring to the boil. Mix in the corn syrup, sugar, soy sauce and gochujang, then turn the heat down to medium.
- 3
Add the fish cakes and the rice cakes to the sauce. Let it bubble gently for 10 mins, by which point the rice cakes should be soft and the sauce thick enough to coat them.
- 4
Add the spring onions, fold them through and eat straight away.
