Spicy Korean Rice Cakes Tteokbokki a Fiery Flavour Fiesta

Spicy Korean Rice Cakes How to Make Tteokbokki Like a Pro

By Amara Vitalis July 31, 2025

Table of Contents

Recipe Introduction

Quick Hook

Fancy a bit of spice in your life? Ever wondered how to make rice cakes that are totally banging? This Spicy Korean rice cake recipe is it .

Get ready for a flavour explosion.

Brief Overview

Tteokbokki , a cornerstone of Korean Recipes , is proper street food. It's ready in under an hour. This easy Tteokbokki recipe serves 2-3 hungry souls.

Main Benefits

Honestly, a massive benefit is just how much flavour you get. It’s perfect for a cosy night in. This Gochujang rice cake recipe is something special.

Craving homemade Korean street food ? I remember my first Tabokkie recipe attempt. It was a total disaster! Way too much gochujang, oh my gosh.

Now, it’s my go to. Let’s get started, yeah?

Let's Talk About Those Rice Cakes

Good Rice Cakes Korean Recipes start with good rice cakes. You want the chewy kind. We are using 500g. If they are hard, soak them for a bit.

The Magic Sauce

The sauce is where it's at. Get your Tteokbokki ingredients ready. We're talking gochujang, gochugaru, soy sauce, all that jazz.

Ingredients & Equipment: Let's Get This Party Started!

Right then, let’s get cracking on how to make rice cakes – Tteokbokki style! Forget soggy bottoms. We're aiming for chewy, spicy perfection. These Korean Rice Recipes are surprisingly easy, you know.

Main Ingredients: The Stars of the Show

Korean Rice Cakes (Tteok): 500g (1.1 lbs) . Get the cylindrical or oval ones. If they're rock solid, soak 'em for 10 minutes . Honestly, good rice cakes make or break this dish.
Vegetable oil: 1 tbsp .
Water: 2 cups .

For the sauce:

Gochujang (Korean chili paste): 2 tbsp . This is crucial. Get a decent one, okay? It's worth it.
Gochugaru (Korean chili flakes): 1 tbsp . Adjust to your spice tolerance.
Soy sauce: 1 tbsp . Low sodium is better.
Sugar: 1 tbsp . Brown or white, dealer's choice.
Minced garlic: 1 tsp .
Ground ginger: 1/2 tsp .
Vegetable broth or chicken broth: 2 cups . Low sodium again!
Dried kelp (kombu): One 5x5 inch sheet (optional). Adds serious umami.
Dried anchovies: 3 , headless and gutted (optional). More umami, if you're feeling brave!

Seasoning Notes: Spice It Up!

Gochujang and gochugaru are the dynamic duo here. They bring the heat and the oomph . Feel free to tweak the gochugaru to control the spice.

Honestly, I once went overboard and nearly set my mouth on fire! For flavour enhancers, the kelp and anchovies are like secret weapons.

You know? Umami bombs! Can't find gochujang? A tiny bit of sriracha mixed with miso is... okay in a pinch, but it won't be the real deal.

Equipment Needed: Keep It Simple, Stupid!

All you really need is a large non-stick pan. If you have a pot, that is good too. You need measuring cups and spoons.

Don't forget a cutting board and knife. You could probably make do with a wok or even a deep frying pan, but honestly, a good non-stick pan makes life SO much easier.

The less stuff sticking to the pan, the happier you will be!

Spicy Korean Rice Cakes (Tteokbokki): Let's Get Cooking!

Honestly, who doesn't love a bit of spice? Today, we're diving headfirst into how to make rice cakes the Korean way Tteokbokki ! If you’ve never had it, you’re in for a treat.

It’s proper homemade Korean street food and it's mega addictive. I’m talking chewy rice cakes recipe Korean , swimming in a gloriously fiery sauce.

Trust me, this spicy Korean rice cake recipe is a game changer. I remember the first time I tried it, I was hooked! It's now a staple! Let’s get to it!

Prep Like a Pro: Your Tteokbokki Mise en Place

First things first, let's get organised. This is your essential mise en place . Soak 500g of those glorious Korean rice cakes in cold water for about 10 minutes .

This softens them up. Grab your tteokbokki ingredients . Whisk together 2 tbsp gochujang , 1 tbsp gochugaru , 1 tbsp soy sauce , 1 tbsp sugar , 1 tsp minced garlic , and ½ tsp ground ginger in a bowl.

Slice up a small onion and a green onion. If you're using fish cakes, slice those too. Time is precious, people.

Let's Get Cooking: Tteokbokki step-by-step

Alright, buckle up, here we go!

If you are going for it, add 2 cups of broth to a pan with kelp and anchovies. Simmer for 10 minutes . Bin the kelp and anchovies.
Add those slippery rice cakes and sliced onion.
Pour that fiery sauce all over those blighters.
Simmer for 15- 20 minutes . Stir occasionally.
Add your fish cakes for the last 5 minutes .
Stir in the green onions.

Job's a good'un!

Pro Tips for Tteokbokki Triumph

Want to elevate your Gochujang rice cake recipe ? First, be careful with the spice level. Start with less gochugaru if you're spice shy.

Secondly, keep stirring to prevent sticking. I speak from experience, burned rice cakes are no fun. Finally, don't overcook them.

You want chewy, not mushy. Another point to consider is, that these rice recipes Korean can be easily adapted. You can chuck in some ramen noodles for extra carbs, and add a boiled egg if you are feeling flash!

Recipe Notes to Elevate Your Tteokbokki Game

Right, so you're gonna have a go at making Spicy Korean Rice Cakes ? Ace! Before you dive in, let's chew the fat about a few things to make sure your Gochujang rice cake recipe is absolutely banging.

Trust me, a bit of prep goes a long way.

Serving Suggestions: Plating and Presentation, Darling!

Presentation matters, even for Homemade Korean street food . How you plate your Tteokbokki makes a difference. Think about it: a sprinkle of sesame seeds.

A scattering of green onions. Maybe even half a boiled egg balanced on top! It's the little things, innit? I always like to serve mine in a nice earthenware bowl.

Makes it feel properly authentic. A cold glass of Korean beer on the side doesn't hurt either!

Storage Tips: Keep It Fresh, Keep It Safe

Got leftovers? Not a problem. Pop your Spicy Korean rice cake recipe in an airtight container in the fridge. It'll keep for about 3 days .

Reheating is easy. Just microwave it for a couple of minutes, or gently simmer on the hob with a splash of water to loosen the sauce.

Freezing isn't really recommended, as the rice cakes can get a bit weird. But fresh is always best.

Variations: How To Make Tokbokki At Home – Your Way!

Want to mix it up a bit? Go for it! For a veggie version, ditch the fish cakes and use vegetable broth.

Boom! Done! Feeling adventurous? Chuck in some mozzarella cheese for a cheesy twist. Honestly, it's surprisingly good. Want it less spicy? Ease up on the gochugaru .

It's all about experimenting.

Nutrition Basics: Food Fuel

Okay, let's be real. This Rice Cakes Recipe Korean isn't exactly a health food. But hey, life's too short to count every calorie, right? It does pack a decent amount of carbs (hello, rice cakes!), some protein from the fish cakes (if you use them), and a fair bit of sodium.

The good news? Gochujang contains capsaicin, which has some health benefits. It's all about balance, innit?

Alright then! Whether you're searching how to make rice cakes for the first time, or you're a seasoned pro looking for a new take on Rice Recipes Korean , have a good time.

Now get in the kitchen and get cooking. Give this Easy Tteokbokki recipe a go, and don't be afraid to make it your own.

Honestly, it's easier than you think. You'll be whipping up Tabokkie Recipe in no time!

Frequently Asked Questions

Help! My rice cakes are sticking to the pan. What am I doing wrong?

Don't worry, we've all been there! To prevent sticking, make sure you're using a non-stick pan or pot. More importantly, stir those rice cakes regularly, especially towards the end of cooking as the sauce thickens.

A little bit of vegetable oil in the pan at the beginning can also work wonders to ensure they don't become glued to the pan like wallpaper.

How can I make rice cakes less spicy? My nan can't handle the heat!

No problem! The gochugaru (Korean chili flakes) is the main culprit for the spice level. Reduce the amount or omit it altogether for a milder flavour. You can always add a tiny pinch at the end to give it a little "kick" without burning your nan's mouth off!

Alternatively, a dollop of sour cream at the end will counter the spice.

Can I freeze leftover rice cakes, or will they end up like something you'd find in the Arctic?

You can indeed freeze leftover Tteokbokki, but the texture of the rice cakes might change slightly they can become a little softer after thawing. To minimize this, store them in an airtight container or freezer bag with as little sauce as possible.

When reheating, add a splash of water or broth to prevent them from drying out. Best consumed within 2 months!

I can't find Korean rice cakes anywhere! What can I use as a substitute so I can learn how to make rice cakes?

Finding Tteok can be a right pain sometimes, especially if you don't live near an Asian supermarket. If you're in a pinch, gnocchi can be used as a substitute because of their similar soft and chewy texture. However, be aware that gnocchi cooks much faster, so adjust the cooking time accordingly.

Some particularly large pasta shapes like paccheri can also be used, though these are much harder to come by than gnocchi.

Is there a vegetarian or vegan version of these rice cakes? I am vegetarian.

Absolutely! The key is to make sure your gochujang is vegetarian friendly (some brands contain fish sauce) and use vegetable broth instead of chicken broth. Simply omit the fish cakes (eomuk) and you're good to go! You can add some tofu puffs instead of the fish cakes to give the dish a similar texture and flavour.

How long will these rice cakes last in the fridge?

Leftover rice cakes will happily sit in the fridge for 2-3 days, as long as they're stored in an airtight container. Make sure they've cooled down completely before refrigerating. When you reheat them, you might need to add a splash of water or broth to loosen up the sauce.