Tteokbokki Recipe

Tteokbokki, also known as spicy rice cakes, is a popular Korean snack made with chewy rice cakes cooked in a fiery red sauce.


  • 1 cup Korean rice cakes (tteok)
  • 2 cups water
  • 2 cups cabbage, thinly sliced
  • 1/2 cup fish cakes, sliced
  • 2 tablespoons gochujang (Korean chili paste)
  • 1 tablespoon soy sauce
  • 1 tablespoon sugar
  • 1 teaspoon gochugaru (Korean chili flakes)
  • 2 cloves garlic, minced
  • 2 green onions, chopped
  • 1 tablespoon vegetable oil
  • Toasted sesame seeds, for garnish
  • Roasted seaweed (nori), shredded, for garnish


  1. In a large pan or skillet, heat vegetable oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
  2. Add sliced cabbage and fish cakes to the pan and cook until the cabbage is slightly wilted and the fish cakes are heated through, about 3-4 minutes.
  3. In a separate bowl, mix together water, gochujang, soy sauce, sugar, and gochugaru to make the sauce.
  4. Add the Korean rice cakes (tteok) to the pan with the cabbage and fish cakes.
  5. Pour the sauce over the rice cakes and stir to coat evenly. Bring the mixture to a simmer and cook until the sauce thickens slightly and the rice cakes are tender, about 8-10 minutes, stirring occasionally.
  6. Once the sauce has thickened and the rice cakes are cooked through, add chopped green onions and stir to combine.
  7. Transfer the Korean Tteokbokki to a serving dish and garnish with toasted sesame seeds and shredded roasted seaweed (nori).
  8. Serve hot and enjoy the bold and spicy flavors of this classic Korean street food dish!

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