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 time
- 5 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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)
- 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)
- 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
- 1
Make tteokbokki sauce: Mix the gochujang, Korean red pepper flakes, sugar, soy sauce, and garlic in a small bowl. Set it aside.
- 2
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.
- 3
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.
- 4
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!