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.

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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!

Ingredients

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Directions

  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.

ddeokbokki

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821 Comments:

  1. Rinpaka Australia joined 1/19 & has 2 comments

    I absolutely loved the sauce mix ratio for this one! I used it to make 라볶이 and it was so good!


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  2. banhxinh Canada joined 1/19 & has 1 comment

    Why going to restaurants again when you can cook tteokbokki at home??? So delicious, thank you!!


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  3. noleda joined 1/16 & has 2 comments

    I made this after a long week at work and it put me in a great mood. Next time I want to try to make my own rice cakes. :D

  4. Kelera26 Australia joined 11/18 & has 1 comment

    Hi,maangchi I love your recipes especially tteokbokki and I plan on making it tomorrow but I just wanted to ask, is there any other substitute that I can use instead of anchovies? Also is it an essential element to the dish?

  5. JayaL Australia joined 11/18 & has 3 comments

    Don’t thaw your rice cakes! Cook them frozen and they won’t split! I like to add shredded cabbage and small diced shitake mushroom, (I don’t use meat or fish, like some recipes) and if you throw a few small cubes of sharp cheddar in the bottom of your bowl before serving, you won’t regret it.

  6. Jessica M Atlanta joined 11/18 & has 1 comment

    I’ve made this recipe three times, twice with the home-made stock and once with chicken broth. Perfect! I’m making this again for Thanksgiving (We’re having international thanksgiving) and I’m sure the family will love it.

  7. Kashimonster POLAND joined 11/18 & has 1 comment

    Hi Mangchi! I love your videos, your recipes. Today again with my friend I made your spicy rice cakes! Like always it’s sooooo delicious. Thank you for your hard work, for your recipes, for your smile! Love from Poland


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  8. Shef07 VA joined 10/18 & has 1 comment

    While thawing my rice cakes from Frozen they all split in half. What did I do wrong?


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  9. Eljiah Malaysia joined 10/18 & has 1 comment

    Hi!! Just wondering can I swap kelp & anchovies broth to chicken broth?

  10. AbbyBregade America joined 10/18 & has 1 comment

    Maangchi, mine never seems to thicken. Do store bought rice cakes affect it?

  11. Sio lover Ksa joined 12/16 & has 46 comments

    I made the best rice cakes ever I made the dough and I made the sauce
    What do you think?!


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  12. Persomnus PNW, America joined 9/18 & has 1 comment

    Thank you so much for this recipe! I had this dish at a Korean restaurant on my 20th birthday and LOVED it. Thankfully I live near a Korean supermarket so I can get all the right ingredients and cook it up. VERY spicy but worth all the flavor!!

  13. trudefaith victor mt joined 4/14 & has 2 comments

    I LOVE THIS RECIPE. I used my rich chicken broth with some fish sauce added, I also added thick bacon pieces and chunks of cabbage along with rice cakes and hard boiled eggs.I will be making this often. Oh man this is wonderful stuff! Thank you maangchi

  14. Shaz11 Sydney joined 9/18 & has 1 comment

    How many servings is this recipe?
    Thanks!

  15. Nadhi Brunei joined 8/18 & has 1 comment

    Hii!! I really love this recipe, but the sause is too spicy for others(im okay with spicy food) i try to add more sugar but the spiciness is still and the sauce become too sweet is there any other way to make it less spicy? Thank you

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