Korean Stir Fried Rice Cakes – Tteokbokki

by MJ

Tteokbokki is one of the most popular street foods in Korea. This delicious, spicy, slightly sweet, and chewy rice cakes are addictive and be can easily made at home.

Depending on where you live, you can find tteokbokki rice cakes freshly made, refrigerated, or frozen at Korean markets.

The spicy sauce has a combination of Gochujang (Korean red chili pepper paste) and Gochugaru (Korean red chili pepper flakes). Feel free to adjust the sauce ingredients based on spiciness desired.

Anchovy broth is typically used for a depth of flavor which includes dried kelp and dried anchovies  but you can use chicken or vegetable broth.

Korean Stir Fried Rice Cakes - Tteokbokki

Serves: 2-3 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


Optional Anchovy Broth

  • 3 cups water
  • 7-8 dried anchovies
  • 1 dried kelp

Rice Cakes

  • 2 cups anchovy, chicken or vegetable broth
  • 1 pound tteokbokki- cylinder shaped rice cakes
  • 2-3 sheets of fish cakes ( optional)
  • 1 - 2 green onions, sliced
  • Optional garnish: sesame seeds


  • 2-3 Tablespoons Goguchang  -Korean red chili pepper paste ( depending on spice level)
  • 1 - 2 Tablespoons Gochugaru -Korean red chili pepper flakes(depending on spice level)
  • 1 Tablespoon soy sauce
  • 1-2 Tablespoons sugar or corn syrup ( depending on sweet level)


Optional Anchovy Broth: Spit the anchovies in the middle (belly)  and remove the insides (guts) and the head. The stock tends to be bitter if you don’t remove the guts, especially with the large anchovies. 

In a sauce pan, add water, anchovies and kelp  and bring to a boil. Reduce heat to medium and simmer for about 15 minutes. Strain the liquid  through a sieve and discard anchovies and kelp.

Rice Cakes

Soak the rice cakes in cold water for about  15-20 minutes to help soften / separate rice cakes.

Boil broth in a large pan. Stir in sauce ingredients and bring to a boil.

Add the rice cakes and simmer until rice cakes becomes soft and the sauce starts to thicken, about 5 minutes, stirring often.  Taste and add more chili pepper paste or sugar as needed, depending on the spice level desired.

Add in fish cakes and continue to stir and simmer until rice cakes are soft and sauce has thickened. (Total time will be longer is you use frozen rice cakes).

Stir in green onions. To serve, garnish with optional sesame seeds.

Did You Make This Recipe?
Would love to see your dish! Tag me on Instagram at @lovekoreanfood_.

You may also like

Leave a Comment