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tteokbokki korean rice cakes

Tteokbokki (Spicy Korean Rice Cakes)

These spicy Korean rice cakes are a street food classic and can be customized with different mix-ins.
Prep Time 30 minutes
Cook Time 45 minutes
Servings 4


  • 600 g tteokbokki rice cakes
  • 140 g dangmyeon optional
  • 6 small dried anchovy
  • 10 g dried kelp
  • 6 cups water
  • 2 eggs
  • 6 sheets 200g fish cake, cut into small triangles
  • 1 tablespoon vegetable oil
  • 200 g kimchi optional, chiopped
  • 3 tablespoon gochujang
  • 1 tablespoon gochugaru use more or less depending on how spicy you want it to be
  • 2 tablespoon sugar
  • 2 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 3 stalks of scallions


  • Soak dangmyeon and tteokbokki rice cakes in cold water for 30 minutes.
  • While ingredients are soaking, add anchovies and kelp to a pot of water and bring to a simmer. Simmer for about 30 minutes until kelp has doubled in size and is flexible
  • Hard-boil two eggs
  • Saute kimchi in cast iron skillet with oil for about 5 minutes
  • Add rice cakes and saute for another 5 minutes. If rice cakes stick, ladle some broth into the pan.
  • Add fish cake to the mixture
  • Add gochujang, gochugaru, sugar, soy sauce and sesame oil.
  • Add whatever broth is left
  • Add noodles and eggs and bring to a simmer.
  • Simmer until liquid is thick and reduced, about 10-15 minutes.
  • Garnish with scallions and serve immediately