Korean Rice Cake (Tteokbokki)
Spicy, savory, and delightfully chewy, Korean Rice Cake (Tteokbokki) is the ultimate comfort food for fans of bold flavors. This iconic Korean street food features tender rice cakes (tteok) soaked in a rich, spicy sauce made with gochujang (Korean red chili paste), gochugaru (Korean chili flakes), and a touch of soy sauce and sugar for balance. Fish cake slices and boiled eggs add heartiness, while sesame oil and chopped green onions deliver an aromatic finish. Perfect for sharing, this dish brings together a satisfying combination of textures and flavors in just 35 minutes. Serve it as an appetizer, snack, or main dish, and enjoy an authentic taste of Korea at home. Ideal for spice lovers and foodies searching for an easy yet exotic recipe to add to their repertoire!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
.jpg)
Ingredients
- 500 grams Rice cakes (tteok for Tteokbokki)
- 200 grams Korean fish cake sheets
- 3 tablespoons Gochujang (Korean red chili paste)
- 1 tablespoon Gochugaru (Korean red chili flakes)
- 2 tablespoons Soy sauce
- 2 tablespoons Sugar
- 3 Garlic cloves, minced
- 3 cups Water
- 3 Green onions, chopped
- 2 Boiled eggs, peeled
- 1 teaspoon Sesame oil
- 1 teaspoon Sesame seeds
Directions
Step 1
Soak the rice cakes in warm water for about 10 minutes if they are hard or refrigerated. This will help soften them.
Step 2
Cut the fish cake sheets into thin strips and set aside.
Step 3
In a large skillet or wok, combine the gochujang, gochugaru, soy sauce, sugar, minced garlic, and water. Stir well until the sauce ingredients are fully combined.
Step 4
Place the skillet over medium-high heat and bring the sauce to a gentle boil, stirring occasionally.
Step 5
Drain the soaked rice cakes and add them to the skillet along with the fish cake pieces. Stir to coat everything evenly with the sauce.
Step 6
Reduce the heat to medium and let it simmer for 10-15 minutes, stirring occasionally. The sauce will thicken and coat the rice cakes and fish cakes beautifully.
Step 7
Add the boiled eggs to the skillet and simmer for an additional 5 minutes. Add a bit more water if the sauce becomes too thick.
Step 8
Stir in the chopped green onions and sesame oil, mixing everything together.
Step 9
Transfer the Tteokbokki to a serving platter, garnish with sesame seeds, and serve immediately. Enjoy your spicy and flavorful Korean rice cake dish!
Nutrition Facts
| Serving size | (1955.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1580.8 |
| Total Fat 42.9g | 0% |
| Saturated Fat 9.4g | 0% |
| Polyunsaturated Fat 6.6g | |
| Cholesterol 432mg | 0% |
| Sodium 3501.6mg | 0% |
| Total Carbohydrate 256.4g | 0% |
| Dietary Fiber 17.6g | 0% |
| Total Sugars 48.0g | |
| Protein 55.7g | 0% |
| Vitamin D 88IU | 0% |
| Calcium 426.2mg | 0% |
| Iron 11.4mg | 0% |
| Potassium 1610.6mg | 0% |
Source of Calories