Easy Spicy Rice Cake Tteokbokki


Spicy Rice Cake Tteokbokki, also known as Ddeokbokki, is a popular Korean street food dish loved for its fiery flavor and chewy rice cake texture. It has become a quintessential part of Korean cuisine and is enjoyed by locals and tourists alike. In this article, we will delve into the mouthwatering details of this beloved dish, exploring its ingredients, preparation, and cultural significance.

Easy Spicy Rice Cake Tteokbokki

1. Origins and Cultural Significance:

Spicy Rice Cake Tteokbokki originated in Korea during the Joseon Dynasty and has since become a staple in Korean cuisine. Originally, it was made using rice cakes to celebrate New Year's Day and various celebrations. Over time, it transitioned into a street food item, and today, it is widely available in restaurants, food stalls, and even at home. Tteokbokki holds a special place in Korean culture, representing comfort, nostalgia, and community.

2. Ingredients:

The main ingredient of Spicy Rice Cake Tteokbokki is garaetteok, cylindrical rice cakes made from pounded glutinous rice. These rice cakes have a chewy texture that adds to the overall appeal of the dish. Other essential ingredients include gochujang (Korean chili paste), soy sauce, sugar, garlic, sesame oil, and a variety of optional add-ins such as fish cakes, boiled eggs, vegetables, and scallions. The combination of these ingredients creates a harmonious balance of flavors.

3. Preparation and Cooking:

To prepare Spicy Rice Cake Tteokbokki, the rice cakes are first soaked in water to soften them. Then, a sauce is created by combining gochujang, soy sauce, sugar, garlic, and sesame oil. The sauce is heated in a pan, and the rice cakes are added, along with any desired add-ins. The mixture is cooked until the rice cakes are tender and infused with the spicy flavors of the sauce. The final result is a vibrant and aromatic dish that tantalizes the taste buds.

4. Serving and Presentation:

Spicy Rice Cake Tteokbokki is typically served hot, straight from the stove, in a large communal bowl or individual serving bowls. It is often garnished with sesame seeds and chopped scallions to add freshness and visual appeal. The vibrant red color of the dish, due to the gochujang, is visually striking and adds to its allure. Tteokbokki is traditionally enjoyed with a side of pickled radish called danmuji, which helps to balance the spiciness and cleanse the palate.

Easy Spicy Rice Cake Tteokbokki

5. Variations and Modern Twists:

While the classic Spicy Rice Cake Tteokbokki remains a favorite, there are several variations and modern twists to explore. Some popular variations include seafood tteokbokki, where seafood such as shrimp and squid are added to the dish, or cheese tteokbokki, where melted cheese is added to create a rich and creamy texture. Other creative twists incorporate fusion flavors by adding ingredients like bacon, curry, or even instant noodles.


Spicy Rice Cake Tteokbokki is a beloved Korean street food dish that has captured the hearts and taste buds of people around the world. With its chewy rice cakes and fiery, umami-packed sauce, it offers a delightful and satisfying culinary experience. Whether enjoyed as a street snack or as a main course, Tteokbokki embodies the rich cultural heritage and vibrant flavors of Korea, making it a must-try for any food lover.


  • - 14 ounces (400g) of garaetteok (rice cakes)
  • - 2 tablespoons vegetable oil
  • - 3 tablespoons gochujang (Korean chili paste)
  • - 1 tablespoon soy sauce
  • - 1 tablespoon sugar
  • - 2 cloves of garlic, minced
  • - 1 teaspoon sesame oil
  • - 1 cup water
  • - Optional add-ins: fish cakes, boiled eggs, vegetables (such as cabbage, carrots, or onions), scallions
  • - Sesame seeds and chopped scallions for garnish

Easy Spicy Rice Cake Tteokbokki


1. Soak the rice cakes: Place the rice cakes in a bowl of water and let them soak for about 20-30 minutes to soften them. Drain before using.

2. Prepare the sauce: In a small bowl, mix together gochujang, soy sauce, sugar, minced garlic, and sesame oil to create the sauce. Adjust the amount of gochujang according to your desired spice level.

3. Heat the oil: In a large pan or wok, heat the vegetable oil over medium heat.

4. Sauté the rice cakes: Add the soaked rice cakes to the pan and stir-fry them for a couple of minutes until they start to soften.

5. Add the sauce and water: Pour the sauce over the rice cakes and mix well to coat them evenly. Add 1 cup of water to the pan and stir to combine.

6. Cook the tteokbokki: Bring the mixture to a simmer and let it cook for about 10-15 minutes, or until the rice cakes become tender and the sauce thickens slightly. Stir occasionally to prevent sticking.

7. Add optional add-ins: If using, add fish cakes, boiled eggs, vegetables, or scallions to the pan and cook for an additional 3-5 minutes until they are heated through.

8. Garnish and serve: Sprinkle sesame seeds and chopped scallions over the tteokbokki for garnish. Transfer the tteokbokki to a serving bowl or individual bowls and serve hot.

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