Tteokbokki — spicy Korean rice cakes

Name: Tteokbokki — spicy Korean rice cakes
Total time: 25 min
Yield: 2 servings
Cuisine: Korean
Ingredients: Korean rice cakes, 300 g; Fish cakes, 100 g; Cabbage, 100 g; Water, 500 ml; Gochujang, 35 g; Gochugaru, 10 g; Sugar, 20 g; Soy sauce, 10 ml; Green onion, 30 g

Chewy rice cakes simmered with fish cakes and cabbage in a gochujang sauce.

25 min · 2 servings

Tteokbokki — spicy Korean rice cakes — Reference photo; presentation may differ. Photo: by jetalone (flickr) · CC BY 2.0

Ingredients

Korean rice cakes, 300 g Fish cakes, 100 g Cabbage, 100 g Water, 500 ml Gochujang, 35 g Gochugaru, 10 g Sugar, 20 g Soy sauce, 10 ml Green onion, 30 g

1 tablespoon = 15 ml; 1 teaspoon = 5 ml. A bowl of rice is a serving measure, not a standardized cup.

How to cook

Soak the rice cakes in water for 10 minutes. Cut the fish cakes, cabbage and green onion.
Mix the water, gochujang, gochugaru, sugar and soy sauce in a pan and bring to a boil.
Add the rice cakes and cabbage. Simmer over medium heat for 7 minutes, stirring frequently.
Add the fish cakes and green onion and simmer for 3 more minutes, until the rice cakes are soft. Add a little water if the sauce becomes too thick.

Shop ingredients on Coupang

Coupang is a Korean marketplace. Product descriptions are in Korean; prices are in KRW. Check delivery availability before ordering. These affiliate links may earn us a commission.

Explore more

Ingredient guides →

Read the Korean original ↗