Monday, August 5, 2019

Tteokbokki (Spicy Stir-fried Rice Cakes)

Tteokbokki, spicy stir-fried rice cakes, is a extremely conventional Korean highway meals and a delicious relief meals you'll be able to just make at home. The spicy, just a little sweet, and chewy rice muffins are merely addictive! 

Tteokbokki (Spicy Stir-fried Rice Cakes)

Korean stir-fried lengthy cylinder form rice muffins in a red spicy sauce
What is tteokbokki?
Tteokbokki (also spelled ddukbokki, ddeokbokki, dukbokki or topokki), 떡볶이, is a cherished Korean rice cake dish with many versions and a wealthy history. Literally translated as “stir-fried rice cake”, tteokbokki is made with garaetteok, a cylinder-shaped white rice cake. This spicy rice cake dish is drastically conventional as a highway meals and in addition sometimes loved at home.

Unlike gungjung tteokbokki, which has been round for masses of years, the red spicy tteokbokki has a fairly brief history. It was constructed in 1953, the yr the Korean War ended, through means of a lady named Ma Bok-rim within the Sindang-dong area in Seoul. The chewy rice cake in a spicy gochujang sauce suddenly turned conventional as an less expensive relief snack.

Red spicy rice muffins being stir-fried in a pan

By the time I was rising up as a child, tteokbokki had develop into fairly conventional as a highway food. The tteokbokki I grew up with was in its vintage variety with out all of the add-ins you notice today. I actually have fond stories of consuming it from highway carts or market stalls as an after-school snack.

This spicy Korean rice cake recipe was originally posted in March 2012. I’ve up to date it right right here with extra information, new photographs and minor modifications to the recipe.

Tteokbokki rice cake
Garaetteok (가래떡), a cylinder-shaped white rice cake, is utilized in diversified methods in Korea. The thick variety is  sliced into thin oval shapes for making tteokguk (rice cake soup). The thinner, shorter variety is used for tteokbokki, therefore the identify tteokbokki tteok (떡볶이떡).

You can use both one for this recipe, however the thick variety wants to be cut thinner and shorter for this recipe, or it's going to take a lot longer to cook.

Depending on the place you live, you'll be able to discover tteokbokki rice muffins freshly made, refrigerated, or frozen at Korean markets. They come in diversified shapes and sizes. Needless to say, locally made recent ones are the finest ones to use, but nice high caliber refrigerated ones are advantageous as well. Avoid shopping for frozen ones: they have a tendency to be dry, fundamental to crack and never chewy.

Three unique rices cake kinds for tteokbokki (Korean spicy rice cakes)

Tteokbokki sauce
The spicy tteokbokki sauce is always made with a mixture of gochujang (고추장, Korean red chili pepper paste) and gochugaru (고추가루, Korean red chili pepper flakes). Some of us merely make this rice cake sauce with gochujang, and a few only use gochugaru.

If you don’t discover it irresistible too spicy, merely use gochujang with out any red chili pepper flakes. To make it actually spicy, including extra red chili pepper flakes is locate out how to boom the warmth stage with out changing the saltiness and sweetness.

In this up to date recipe, I supplied one other ratio of gochujang and gochugaru for you to try. It provides a cleaner-tasting spicy kick.

In any case, notice that the stage of spiciness varies broadly amongst unique manufacturers of gochujang and gochugaru.

Other tteokbokki ingredients
Tteokbokki has continued to evolve over time. Today, of us upload all kinds of unique meals reminiscent of fishcake, ramen, dumplings, egg, hot dogs, seafood or even cheese.

Here, I stored the recipe fundamental with eomuk (fish cake), inexperienced cabbage, and scallions, that is how we used to consume tteokbokki rising up.

Anchovy broth is sometimes used for a depth of flavor, but you'll be able to merely use water for those who like. Gochujang and soy sauce supply the dish plenty of umami flavors.

How to make vegan tteokbokki
Instead of anchovy broth, use water or vegetable broth for vegetarian or vegan tteokbokki. Simply omit the fish cake, or replace it with fried tofu wallet referred to as yubu.

More tteokbokki variations
Gungjung tteokbokki
Seafood cheese tteokbokki
Soupy tteokbokki – with extra toppings

Did you make and love this tteokbokki recipe? Please charge the recipe underneath within the recipe card or within the remark section! And make certain to share your creations through means of tagging me on Instagram! Stay in contact through means of following me on Pinterest, Twitter, Facebook, and Instagram.

Korean rice muffins in a red spicy gochujang sauce

4.65 from 37 votes
Korean rice muffins in a red spicy gochujang sauce
Tteokbokki - Spicy stir-fried rice cakes
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

Tteokbokki, a spicy stir-fried rice cake dish, is a extremely conventional Korean highway meals and a delicious relief meals you'll be able to just make at home. The spicy, just a little sweet, and chewy rice muffins are merely addictive! 

Course: Appetizer, Snack
Cuisine: Asian, Korean
Keyword: ddukbokki, Korean rice cake, rice cake, rice cake sauce, topokki, tteokbokki ingredients, tteokbokki sauce
Servings: 3
Author: Hyosun


1 pound tteokbokki tteok 떡볶이 떡 (about 24 3-inch lengthy rice cake pieces) - See note.
1 sheet eomuk 어묵 fish cake - aka oden
4 ounces inexperienced cabbage yangbaechu, 양배추
1 - 2 scallions
3 cups anchovy broth or water
3 tablespoons Korean red chili pepper paste gochujang, 고추장 - see note)
1 - 3 teaspoons Korean red chili pepper flakes gochugaru, 고추가루 preferably finely ground) - see note
1 tablespoons soy sauce
2 tablespoons sugar (or use 1 tablespoon for those who discover it irresistible a wonderful deal less sweet)
1 tablespoon corn syrup or 1 extra tablespoon sugar
1 tablespoon minced garlic


Make anchovy broth (see note). Soak the rice muffins for about 20 minutes if hardened or refrigerated. Cut the fish cake, cabbage, and scallions into about 2-inch lengthy pieces.Korean spicy rice cakes

Add the anchovy broth (or water) to a enormous pan. Stir within the sauce ingredients. Bring it to a boil over medium excessive heat, stirring to dissolve the red chili pepper paste (gochujang).tteokbokki

Add the rice cakes. Boil till the rice muffins develop into very tender and the sauce is thickened, about 8 - 10 minutes. Stir commonly so the rice muffins do now not persist with the backside of the pan.Korean spicy stir-fried rice cakes

Add the vegetables and fish cakes. Continue to boil, stirring constantly, for an further four - 6 minutes. Depending on rice cakes, you might want extra time to attain a wanted stage of softness. Add extra broth or water as necessary. Taste the sauce, and modify the seasoning if needed. Serve immediately.CLICK FOR ALL >>>