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Tteokbokki Korean Rice Cakes Pinterest

Tteokbokki recipe, tteokbokki are savory Korean rice cakes cooked in spicy hot sauce, here I served them with my Asian fish cakes. Tteokbokki can be served with vegetables or a protein of choice, hot, spicy, so good! Koreans favorite street food!

Tteokbokki or rice cakes are a kind of Korean gluten free rice pasta, they could be the equivalent of our gnocchi made of rice flour. The texture is chewy, not very flavorful on their own, it is the fiery gochujang sauce that gives them a lot of flavor.

The rice cakes are usually cooked in an anchovy broth but since I didn’t have any anchovies, I just cooked them in a light chicken broth. The broth is seasoned with hot pepper paste and flakes to taste, gochujang is the chili sauce to go but chili bean paste can be used also.

♥ Warning: the ingredient quantities I’m listing in the recipe make for a very hot sauce just the way I like it but I thought it better to warn you!

Tteokbokki are served on their own or with some vegetables and/or a protein of choice, hard boiled eggs, meat, here I served them with my homemade fishcakes, that was so good!

I used frozen tteokbokki, the only sort I could find at my Asian supermarket, if you are going to use frozen tteokbokki like me, it is better to thaw and rinse them prior cooking.

I hope you enjoy this recipe and if you do, please leave me a comment and let me know how it went! Also if you're fond of Asian cuisine, please browse my category "World Cuisine" for more propositions

  • 4 servings
  • Easy
  • 1 h 00

Recipe :


1-pound (450 g.) tteokbokki / rice cakes, thawed

3 cups (700 ml) light chicken broth

1/3 cup (80 ml) hot pepper paste or to taste

1 tbsp. hot pepper flakes or to taste

1 tbsp. sugar

1/2-pound (225 g.) fishcakes, sliced 


Into a large pot, bring the chicken broth to a soft boil

Into a small bowl, stir together the hot pepper paste, hot pepper flakes and sugar and add to the broth, stir to distribute

Add the rice cakes and cook according to the instructions on the pack, in general 10 to 15 minutes or until the rice cakes are softened and the sauce has thickened, stir frequently

Remove from the heat, add the sliced fishcakes and toss just to re-heat, serve immediately


Recipe adapted from Maangchi, click here for her method