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. MaangchiLove Montreal, Toronto joined 8/19 & has 35 comments

    Omg i made it again! Haha But it’s my last portion before going on a diet throughout the year! ;) No tteokbokki until Christmas LOL Bye from Maangchi’s ttoekbokki mania xoxo

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  2. MaangchiLove Montreal, Toronto joined 8/19 & has 35 comments

    Added a cup of chickpeas!! Thank you, Maangchi-*

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  3. MaangchiLove Montreal, Toronto joined 8/19 & has 35 comments

    Made it again!! Yummmm :) thank you

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  4. MaangchiLove Montreal, Toronto joined 8/19 & has 35 comments

    Made it again!! ❤️

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  5. freshmints PH joined 2/21 & has 1 comment

    Hi Maangchi! Thank you for sharing this recipe. I made it last night for my family and they loved it.

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  6. LiliSangEoTurututuru London joined 1/21 & has 1 comment

    Hi Maangchi! I cooked tteokbokki for lunch following the recipe from your book and adding some noodles; it was delicious!!!! As it was a little bit too spicy for me (I am Spanish and our food is not spicy at all), I have reduced the amount of gochujang a little bit, and it has worked very well for me. Thank you for sharing this nice recipe with us <3<3<3

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  7. Elbent Cleveland, OH joined 12/20 & has 1 comment

    Hi Maangchi! I was not able to find dried kelp at my Asian market, but I did get some fresh kelp. Will this work for the stock? Thank you!

  8. Jang-geum Charlotte, NC joined 9/20 & has 9 comments

    Made Tteokbokki ! Ate as morning breakfast. Yummy!

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