Tteokbokki Korean Spicy Rice Cakes Recipe

Korean rice cakes (tteok): chewy, soft rice cakes that are the main part of this dish

Water: used to cook the rice cakes and create the sauce base

Fish cake: adds a savory flavor and chewy texture, often found in Asian markets

Gochujang (Korean chili paste): a spicy, slightly sweet red chili paste that gives the sauce its signature flavor

Gochugaru (Korean chili flakes): chili flakes that add heat and depth to the sauce

Soy sauce: adds saltiness and umami to balance the spice

Sugar: brings a touch of sweetness to the sauce

Garlic: minced garlic adds a fresh, pungent flavor

Green onions: chopped and added at the end for a fresh, mild onion taste

One important step in making Tteokbokki is cooking the rice cakes until they’re soft and chewy. Here’s how to do it right: first, bring the water to a boil in a large pan. Then, add the rice cakes and let them cook for about 5 to 7 minutes. You’ll want to watch them closely because if you cook them too little, they’ll be hard and tough to chew. But if you cook them too long, they might get too soft and sticky. The goal is to get that perfect chewy texture that makes tteokbokki so fun to eat.

Cooking the rice cakes in boiling water helps them soak up just the right amount of moisture. This makes them soft on the outside but still a little springy inside. It also helps the sauce stick better later on, so every bite is full of flavor. If you skip this step or don’t cook the rice cakes long enough, the dish won’t feel quite right.

When I first tried this recipe, I didn’t cook the rice cakes long enough, and they were a bit too chewy—kind of like biting into a rubber band! Now, I always set a timer and check them a minute or two before the time is up. If they’re still a little firm, I let them go a bit longer. Also, stirring gently while they cook helps keep them from sticking to the pan or each other. This little trick makes the whole cooking process smoother and the final dish tastier. Once you get this part down, the rest of the Tteokbokki comes together easily and tastes amazing!

• korean rice cakes (tteok) - Substitute with gnocchi: Gnocchi has a similar chewy texture and can absorb the sauce well, making it a good alternative.

• water - Substitute with vegetable broth: Vegetable broth adds more depth of flavor compared to plain water.

• fish cake - Substitute with tofu: Tofu can mimic the texture of fish cake and is a good vegetarian option.

• gochujang (korean chili paste) - Substitute with sriracha mixed with miso paste: This combination can replicate the spicy and umami flavors of gochujang.

• gochugaru (korean chili flakes) - Substitute with red pepper flakes: Red pepper flakes can provide a similar level of heat, though the flavor profile will be slightly different.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar salty and umami flavor.

• sugar - Substitute with honey: Honey can add sweetness and a slight depth of flavor, though it will be less neutral than sugar.

• garlic - Substitute with garlic powder: Garlic powder can provide a similar garlicky flavor if fresh garlic is not available.

• green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used as a garnish.

• Allow the tteokbokki to cool completely before storing. This prevents condensation, which can make the rice cakes soggy.
• Transfer the cooled tteokbokki into an airtight container. This helps maintain the dish's flavor and texture.
• Store the container in the refrigerator if you plan to consume it within 2-3 days. The rice cakes will stay fresh and retain their chewiness.
• For longer storage, place the tteokbokki in a freezer-safe container or a heavy-duty freezer bag. Ensure you remove as much air as possible to prevent freezer burn.
• Label the container with the date to keep track of its freshness.
• When ready to reheat, thaw the tteokbokki in the refrigerator overnight if frozen.
• Reheat on the stovetop over medium heat, adding a splash of water or broth to restore the sauce's consistency. Stir occasionally to ensure even heating.
• Alternatively, you can reheat in the microwave. Place the tteokbokki in a microwave-safe dish, cover with a microwave-safe lid or wrap, and heat in 1-minute intervals, stirring in between, until thoroughly heated.
• If the rice cakes have hardened, you can soak them in warm water for a few minutes before reheating to soften them up.
• Garnish with fresh green onions or a sprinkle of sesame seeds before serving to refresh the dish.

• Stovetop Method:

  1. Place the leftover tteokbokki in a pan.
  2. Add a splash of water or broth to help rehydrate the rice cakes.
  3. Heat over medium heat, stirring occasionally, until the rice cakes are soft and the sauce is heated through, about 5-7 minutes.

• Microwave Method:

  1. Transfer the tteokbokki to a microwave-safe bowl.
  2. Add a small amount of water or broth to keep it from drying out.
  3. Cover the bowl with a microwave-safe lid or plastic wrap.
  4. Microwave on high for 1-2 minutes, stir, and then heat for another 1-2 minutes until hot.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the tteokbokki in an oven-safe dish.
  3. Add a bit of water or broth to the dish.
  4. Cover with aluminum foil to prevent drying out.
  5. Bake for about 15-20 minutes, or until heated through.

• Steaming Method:

  1. Place the tteokbokki in a heatproof bowl.
  2. Set up a steamer and bring the water to a boil.
  3. Place the bowl in the steamer and cover.
  4. Steam for about 10 minutes, or until the rice cakes are soft and the sauce is hot.

• Large pan: A wide and deep pan is essential for boiling the rice cakes and mixing all the ingredients thoroughly.

• Wooden spoon: Ideal for stirring the ingredients without scratching the pan.

• Measuring cups: Necessary for accurately measuring the water, gochujang, gochugaru, soy sauce, and sugar.

• Measuring spoons: Useful for precise measurements of smaller quantities like gochugaru, soy sauce, and sugar.

• Knife: Needed for cutting the fish cake into bite-sized pieces and chopping the green onions.

• Cutting board: Provides a safe surface for cutting the fish cake and green onions.

• Garlic press: Handy for mincing the garlic cloves quickly and efficiently.

• Serving bowl: Used for serving the finished tteokbokki hot.

• Tongs: Useful for handling the hot rice cakes and fish cakes while cooking.

Prepare ingredients in advance: Chop green onions, mince garlic, and cut fish cake into bite-sized pieces before you start cooking.

Use pre-soaked rice cakes: If your rice cakes are hard, soak them in water for 30 minutes before cooking to reduce boiling time.

Measure sauces ahead: Pre-measure gochujang, gochugaru, soy sauce, and sugar to streamline the cooking process.

Cook in batches: If making a large quantity, cook in smaller batches to ensure even cooking and better flavor absorption.

Use a large pan: A larger cooking surface allows for quicker and more even cooking of rice cakes and fish cakes.