Quick & Easy Tteokbokki Recipe

Introduction

Tteokbokki is a beloved Korean street food known for its chewy rice cakes coated in a spicy, sweet, and savory sauce. This quick and easy version lets you enjoy the classic flavors without any fuss, perfect for a satisfying snack or meal.

Ingredients

• 2 1/2 cups Korean rice cakes
• 2 cups water (or vegetable stock for more flavour)
• 1 cup Korean fish cake, sliced into triangles or strips (or substitute with Fish Cake Balls)
• 4 pieces dried kelp
• 2 stalks green onion, chopped into 1 inch pieces
• 1 tsp sesame seeds (optional garnish)
• ½ tbsp gochujang (mild type)
• 2 tbsp regular soy sauce
• 3 tbsp white granulated sugar
• 3 tsp garlic, minced
• 1 tsp gochugaru

Instructions

1. Step 1: Soak the rice cakes in warm water for 5 minutes, then strain to remove excess water.
2. Step 2: In a bowl, combine gochujang, soy sauce, sugar, minced garlic, and gochugaru until well mixed; set the sauce aside.
3. Step 3: In a non-stick pan, add the water and dried kelp, then bring to a boil.
4. Step 4: Once boiling, remove the kelp and stir in the prepared sauce, returning to a boil.
5. Step 5: Add the fish cakes, soaked rice cakes, and chopped green onions to the pan. Reduce heat to medium and simmer uncovered for 10 minutes, stirring occasionally, until the sauce thickens.
6. Step 6: Remove from heat, garnish with sesame seeds if using, and serve immediately.

Tips & Variations

• For a richer flavor, substitute water with vegetable stock or anchovy broth.
• Adjust the spice level by adding more gochugaru for heat or reducing gochujang for milder taste.
• Add boiled eggs or cabbage for added texture and nutrition.
• Use fresh rice cakes if available, but be sure to soak them briefly if they’re refrigerated or frozen.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of water to loosen the sauce if it has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make tteokbokki without fish cake?

Yes, you can omit the fish cake or substitute it with tofu, mushrooms, or other protein options depending on your preference.

How do I prevent the rice cakes from sticking together?

Soak the rice cakes in warm water before cooking and stir frequently while simmering to prevent them from sticking to the pan or each other.

Quick & Easy Tteokbokki Recipe

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★★★★★

4.7 from 127 reviews

Quick & Easy Tteokbokki is a flavorful and spicy Korean street food made with chewy rice cakes, fish cakes, and a savory gochujang-based sauce. This recipe is perfect for a comforting snack or meal that comes together quickly using simple ingredients and a stovetop simmering method.

• Author: Tara
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 3–4 servings 1x
• Category: Snack
• Method: Stovetop
• Cuisine: Korean

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 1/2 cups Korean rice cakes
• 2 cups water (or vegetable stock for more flavour)
• 1 cup Korean fish cake, sliced into triangles or strips (or substitute with Fish Cake Balls)
• 4 pieces dried kelp
• 2 stalks green onion, chopped into 1 inch pieces

Sauce Ingredients

• ½ tbsp gochujang (mild type)
• 2 tbsp regular soy sauce
• 3 tbsp white granulated sugar
• 3 tsp garlic, minced
• 1 tsp gochugaru

Garnish

• 1 tsp sesame seeds (optional)

Instructions

1. Soak Rice Cakes: Soak the Korean rice cakes in warm water for 5 minutes to soften them slightly, then strain out the water to prepare for cooking.
2. Prepare Sauce: In a bowl, combine gochujang, soy sauce, sugar, minced garlic, and gochugaru. Stir well until the sauce ingredients are thoroughly mixed and set aside.
3. Boil Water and Kelp: In a non-stick pan, add 2 cups of water and the dried kelp pieces. Bring the mixture to a boil to infuse flavor into the broth.
4. Add Sauce to Broth: Once boiling, remove the kelp, then add the prepared sauce mixture to the pan. Stir well to combine and bring the liquid back to a boil.
5. Simmer Ingredients: Add the sliced fish cakes, soaked rice cakes, and chopped green onions to the pan. Lower the heat to a medium flame and let everything simmer uncovered for about 10 minutes, stirring occasionally, until the sauce thickens and coats the ingredients.
6. Finish and Garnish: Once the sauce has thickened to your liking, remove the pan from heat. Sprinkle with optional sesame seeds for added texture and flavor. Serve hot and enjoy your quick and delicious tteokbokki!

Notes

• Soaking the rice cakes softens them and helps them cook evenly without becoming mushy.
• Using vegetable stock instead of water can enhance the umami flavor of the dish.
• Adjust the amount of gochujang and gochugaru to increase or decrease the spiciness according to your preference.
• If you can’t find Korean fish cakes, substituting with fish cake balls or other fish-based ingredients works well.
• Simmer uncovered to allow the sauce to thicken naturally without becoming too watery.

Keywords: Tteokbokki, Korean rice cakes, spicy Korean snack, fish cake, gochujang recipe, easy Korean food, quick tteokbokki