These soft, chewy rice cakes are a staple of Korean street food. The rice cakes deliver a satisfying chew while the sauce brings bold, savory-sweet flavor.
Korean Street Food
Korea is famous for its vibrant street food scene, and tteokbokki is one of the most popular snacks you’ll find. Variations of this dish are sold throughout the streets and markets, often for just $2–3 a plate.
Traditional tteokbokki uses anchovy broth for depth of flavor, but anchovy broth can be hard to find. This recipe uses chicken broth for an accessible, tasty alternative. If you prefer, you can substitute vegetable broth or even water, but a flavored broth will give you the best results.
Tteokbokki, or rice cakes
Tteokbokki are cylindrical stir-fried rice cakes made from glutinous rice. They are sold fresh, refrigerated, or frozen. Fresh rice cakes have the best chewy texture; refrigerated ones are the next best option. Frozen rice cakes tend to crack and can lose some chewiness, so thaw carefully if using frozen.
Where to find the ingredients
Most ingredients are available at Asian grocery stores. Korean markets like H-Mart often carry tteokbokki rice cakes, gochujang, and sesame oil. Large supermarkets may stock gochujang and sesame oil in their international aisle, but they rarely carry the rice cakes themselves.
If you can’t find tteokbokki locally, online retailers also sell them, though prices can be higher and shipping may affect quality.
The sauce – is it spicy?
This version is mildly spicy. Spice perception varies by individual, but the recipe produces a gentle heat—more of a medium-low level than an intense burn.
Gochujang
The final heat and sweetness depend on the brand of gochujang you use. Some brands lean sweeter, while others are noticeably spicy. To increase heat, add fine gochugaru (Korean red pepper flakes). If you prefer less spice, reduce the gochujang slightly.
Can I make this vegan?
Yes. To make a vegan version, replace the chicken broth with vegetable broth. All other ingredients are plant-based in this recipe.
How to store leftovers
Store leftover tteokbokki in an airtight container in the refrigerator for 3–4 days. Reheat gently on the stove over low heat with a splash of broth and a lid on the pan; this helps soften the rice cakes and revive the sauce.
Watch my video tutorial below!
Tteokbokki – Korean Spicy Rice Cakes
- Author: Jasmine and Tea
Ingredients
- 2 cup (320 g) tteokbokki (rice cakes)
- 2 cups (480 g) chicken broth (or vegetable broth to make vegan)
- 2 tbsp gochujang
- 2 tbsp brown sugar
- 2 tbsp soy sauce
- 1 tbsp roasted sesame seeds
- 4 scallion stalks, chopped
- 2 tbsp sesame oil
Instructions
- Add the broth, gochujang, brown sugar, and soy sauce to a pan and stir until combined. Heat the sauce on very high heat until it reaches a rapid boil, then add the rice cakes.
- Once it is boiling, cook for about 5 minutes, stirring occasionally to prevent sticking.
- Add the sesame seeds and reduce the heat to medium. Continue cooking until the sauce has thickened to your liking. If too much sauce cooks away, add a splash more broth to loosen it.
- When the sauce reaches the desired consistency, stir in the chopped scallions and sesame oil. Serve hot—tteokbokki is often eaten with toothpicks. Enjoy!