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. freaktiful Spain joined 9/19 & has 1 comment

    I just got all the ingredients for this dish and I’m super excited to make it and taste it! :D

  2. Dafiloola Oklahoma joined 7/19 & has 1 comment

    We just made this today and it was awesome! Didn’t have anchovies so I used Hondashi powder. I used half the amount of pepper flakes and paste since I’m not used to spice anymore and it was perfect! The rice cakes have such a nice chew and the sauce was sooooo yummy! You could cook anything in this sauce and it would be amazing.

  3. LaDameBlanche43 Central Florida joined 7/19 & has 1 comment

    I found you and this recipe about three years ago and I can’t even explain how much we LOVE Ttbeokbokki and your recipe! My daughter and I make this at least twice a month! We are very fortunate that there is a Lotte Market in Orlando to do all of our Korean shopping at!
    Thank you Maangchi!

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  4. kmey0719 joined 11/15 & has 2 comments

    Do you add frozen rice cakes straight into the pot or do you have to thaw it out first?

  5. evarevareve Australia joined 5/19 & has 2 comments

    It came out with such a perfect flavour! It’s almost too easy for how delicious it is, haha. Thank you maangchi!

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  6. abcameo Roseville, CA joined 2/19 & has 1 comment

    I’m going to try this today. I own your three recipes books (in one volume for my Kindle), but I couldn’t find this recipe in there. Did I miss it? I am subscribed and watch your YouTube videos all the time and totally enjoy watching you–so fun! My favorite is Korean pancakes; I’m an expert in them now. :-) Many thanks.

  7. Mksnodgrass Mechanicsville, VA, USA joined 3/19 & has 1 comment

    Maangchi, I am so happy about this recipe. I made my way across town to get the ingredients and did half the recipe. This is a thousand times better than the one I get at Bonchon. (Sorry Bonchon!) I put some cheese on top and I think I will have to half the half recipe I made because it was ALOT! But so delicious, thank you!

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  8. Lightact28 Indonesia joined 3/19 & has 1 comment

    Is there substitute for gochujang? There’s no korean grocery store in my town and would need to wait for another months if I want to make it

  9. Rima R France joined 1/19 & has 1 comment

    Merci Maangchi, j’adooooore. I don’t eat Gluten and this recipe is so delicious and perfect!
    Many kisses from France

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