Hot and spicy rice cake

Tteokbokki 떡볶이

When I lived in Korea I learned the secret to making good tteokbokki from a famous place in a market. It was run by an old lady who could always be found stirring her tteokbokki. People were lined up to buy it.

I saw she used dried anchovies in her stock, and that ingredient made a huge difference in the flavor.


I once ran out of dried anchovies and made tteokbokki without it. It didn’t taste at all like what I was expecting. So don’t forget to always make a good stock with dried anchovies when you make this!




  1. Add the water, dried anchovies, and dried kelp to a shallow pot or pan.
  2. Boil for 15 minutes over medium high heat without the lid.anchovy stockanchovy stock
  3. Combine hot pepper paste, hot pepper flakes, and sugar in a small bowl. Remove the anchovies and kelp from the pot and add the rice cake, the mixture in the bowl, the green onion, and the optional fish cakes and hard boiled eggs. The stock will be about 2 ½ cups. ddeokbokkiddeokbokkiddeokbokkie
  4. Stir gently with a wooden spoon when it starts to boil. Keep stirring until the rice cake turns soft and the sauce thickens and looks shiny, which should take about 10 -15 minutes. If the rice cake is not soft enough, add more water and continue stirring until soften. When you use freshly made rice cake, it takes shorter time. If you use frozen rice cake, thaw it out and soak in cold water to soften it before cooking.ddeokbokki
  5. Remove from the heat and serve hot.




  1. bny Hungary My profile page joined 1/17
    Posted January 18th, 2017 at 10:36 am | # |

    Hello! 안녕하세요!
    I just finished now with my tteokbokki. It’s yummy but i’m sure i can do it better later so i will keep making it. ;) I didn’t have anchovy and kelp so i used my mom’s bone soup for broth.
    It’s my first time making tteokbokki but not the first time eating it.
    Thank you Maangchi for inspiring with the recipe! ^^

  2. Xara E MO, USA My profile page joined 1/17
    Posted January 2nd, 2017 at 4:28 pm | # |

    Tried this today. Made the rice cake yesterday, and boiled it with sauce this afternoon. So yummy! Used bonito flakes since I don’t have anchovy. Mmmmmm!

    See full size image

    • Maangchi New York City My profile page joined 8/08
      Posted January 3rd, 2017 at 10:49 am | # |

      wow, it looks very tasty with delicious looking broth! You made this with your homemade rice cake! Fantastic!

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