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. bigbang_kpop California My profile page joined 4/16
    Posted April 22nd, 2016 at 11:20 pm | # |

    Is fermented hot pepper paste the same as hot pepper paste?!?!?

  2. LiuJiaXi Spain My profile page joined 4/16
    Posted April 17th, 2016 at 10:33 am | # |

    I did this recipe today, and it was awesome!! Thanks Maangchi for sharing these deliciousness.

  3. EmShay Oakland, California My profile page joined 3/16
    Posted March 6th, 2016 at 8:14 pm | # |


    It’s difficult for me to express in words how grateful I am that I found your website and your recipes. I am just now finishing a very difficult period of my life where it was hard for me to find a reason to be happy about much. Lucky for me, I found your website and decided to try making some of the recipes. This tteokbokki recipe was the first I tried. The surprise and satisfaction of cooking something so tasty gave me a positive glow that I hadn’t felt in a long time.

    These days, I am constantly cooking something and always telling friends and family to come over so we can share a meal together. The times where I’ve shared delicious food with family and friends has revitalized me and brought light back into my life. This is all possible because of the hard work you’ve put into your recipes, the website, and the book. I can now look back at those times and smile knowing that I ended up gaining something priceless — I’ve gained the confidence that I could make something delicious that brings smiles to the faces of the people I love.

    Thank you!

  4. Estar Singapore My profile page joined 7/14
    Posted February 26th, 2016 at 11:04 pm | # |

    Just sharing a tip for people who can’t get access to dried anchovies. In some Asian supermarkets, you may be able to find Ikan Bilis (anchovy) stock powders and stock cubes – usually Knorr or Maggi brands. Sometimes I use the no MSG versions to replace dried anchovies and they work well!

  5. RosalinaS Indonesia My profile page joined 2/16
    Posted February 25th, 2016 at 11:28 am | # |

    This was mine, I added quick-melt cheese! It’s so addictive till I ate it 3 days in a row (once a day surely). Thanks Maangchi.

    See full size image

  6. aegisshi USA My profile page joined 2/16
    Posted February 21st, 2016 at 8:49 pm | # |

    Hi, I had a quick question. Is there another ingredient I can use instead of dried anchovies? They are just so expensive where I live and I have to drive so far to get them. Can I use something like fish sauce?

    • Helia Indonesia My profile page joined 3/16
      Posted April 12th, 2016 at 7:37 am | # |

      I used fish sauce and it turned out fine. Most fish sauces I could find had anchovies as main ingredient.

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