Tteokbokki is chewy rice cakes cooked in a red, spicy broth. It’s a popular Korean street food. When I was a student coming home from school it was hard to resist the spicy rice cakes sold by vendors on the street! They would have big vats of tteokbokkie and just keep stirring and stirring. We would stop by and they would give us a small paper cup of spicy rice cakes and the spicy sauce for a very reasonable price that any student could afford.

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

She was cooking right in front of us to I saw she made an anchovy stock from dried anchovies. That ingredient made a huge difference in the flavor, so I started using it when I made my tteokbokki at home. I once ran out of dried anchovies and made tteokbokki without it, and 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! It totally makes this dish!

There are many variations of tteokbokki: some people add dumplings (mandu), some add cabbage, cheese, or ramen noodles, but this version below of the spicy Korean rice cakes is a classic and my favorite. Everyone loves it!

Ingredients

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 gochujang (hot pepper paste), gochugaru (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 2½ cups. ddeokbokkiddeokbokkiddeokbokkie
  4. Stir gently with a wooden spoon when it starts to boil. Let it simmer and keep stirring until the rice cake turns soft and the tteokbokki sauce thickens and looks shiny, which should take about 10 to 15 minutes. If the rice cake is not soft enough, add more water and continue stirring until it softens. 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. If you have any leftovers, just keep them in the fridge and reheat them when you want to eat. You should finished it in a few days.

ddeokbokki

Leave your rating:

So far this is rated 5/5 from 799 votes

Be the first to rate this.

918 Comments:

  1. alessiastre Italy joined 2/18 & has 2 comments

    Hello Maangchi, today I made this dish, I added shrimp and toasted sesame, the end of the world ..
    I have followed many of your recipes, I have already done yesterday, today I did Garaeddeok (a bit ‘too dry, next time I’ll do better), I’m preparing Chapssalttok, only the stuffing I like so much.
    I’m happy, they have subtitles that very well and helped me a lot.
    Thank you


    See full size image

  2. KoreanFooodlover Philippines joined 7/17 & has 5 comments

    hi maangchi, just wanna thank you for this recipe, i used it for business and many loves it, but can i have a favor i really wanted to eat RABOKKI as i seen on Korean Dramas. can you make a video of it? i watch many videos of rabokki on how to cook it but i really wanted if its you hehe .thankyou i hope you will reply

  3. yoda Germany joined 2/18 & has 1 comment

    I once ate this dish in a Korean restaurant when I was in London and I couldn’t get it out of my mind ever since!
    I followed your instructions without the eggs and fish cake and I have to say the taste is just as I remember it! Thank you for the recipe! ♡


    See full size image

  4. Sugarprincess Sinsheim-Hoffenheim, Germany joined 7/17 & has 3 comments

    Dear Maangchi-ssi!
    Over months I’ve been watching your wonderfully inspiring videos now…
    And not only have I been cooking corean food for my family (six children and my husband and also for my mother and her husband) – all recipes coming from your blog – but I’ve also made german videos presenting your corean recipes on my Youtube Channel Sugarprincess and posted the recipes in german on my blog to introduce your wonderful recipes to my readers. So now I wanted to say thank you again and let you know…
    One of my favourite dishes is your Tteokbokki – and you can see that I have followed your recipe in almost all steps…
    If you visit Heidelberg some day… be very welcome to my house and we’ll cook and eat together!
    Many, many greetings from far away Germany!
    Yours, Yushka
    Sugarprincess.de – Blog and Youtube


    See full size image

  5. tjanat Australia joined 1/18 & has 1 comment

    Hey Maangchi. Thank you for encouraging my love of Korean food. My local Korean grocer was initially surprised when I would turn up with my kids looking for ingredients to your recipes. Now she spoils my kids when we show up. I’m making your tteokbokki recipe tonight, and my Egyptian husband can’t wait to take it to work tomorrow to show his Korean coworkers. They all sit together and talk about how good Korean food is. Thanks again for all your amazing recipes.

  6. Dennisboon82 Malaysia joined 12/17 & has 1 comment

    Hi maangchi, I love you recipe. So far I did try 2 of your fantastic recipe recently. 1st time I try to make some kimchi & it really good. All the kimchi that I made finished eating within 2 months. I thought it will be fermented for some times. But I just can’t stop eating that. Hahahahaha. & now I cooked rice cake during Christmas Eve but I did modified your recipe a bit & it turn out very tasty. My friend & i enjoy it very much. Thank you so much of your idea recipe. It really taste of Korean food. Hope in future I can keep trying to cook some of the other delicious food & see more often of your post. Thank you maangchi.


    See full size image

  7. Raisednice Indiana joined 12/17 & has 2 comments

    So I used 5 tablespoons of the fish sauce and it is great! Thank you so much for all your recipes. My mom doesnt have time to show me when I ask for dishes, she just makes them for me. I dread thinking that when she passes, my one connection I have to my Korean roots will be gone……but then Maangchi I found your site! Thank you so much it means a lot!

  8. Raisednice Indiana joined 12/17 & has 2 comments

    My mom does not make it this way but I am going to try it because this is my favorite dish. I wonder if fish sauce will give the same results. I am learning different uses for it. My mom uses it in everything just about! I am doing it now so we will see!

  9. Danniarr Masan, South Korea. joined 11/17 & has 1 comment

    Is it really necessary to take the heads and intestines out of the anchovies? Seems like I can just use the whole fish if I want, right? Thanks for this recipe!

  10. Briii1234 USA joined 11/17 & has 1 comment

    Hey Maangchi, is it okay to use canned anchovies instead of dried? Would the broth be the same?

  11. MochaMocha The Bahamas joined 10/17 & has 1 comment

    Maangchi it’s my first time making 떡볶이. Well, it’s my first time making anything Korean. I usually just watch your videos but now I can finally cook something. My Korean friend sent the frozen 떡 to me. I’m so excited to try this recipe!! Wish me luck I hope I do well and make you proud ^^

  12. bertman4 Seattle, WA joined 10/17 & has 10 comments

    This recipe has become a staple for me and my friends. Always delicious!


    See full size image

  13. Lea New Zealand joined 9/14 & has 4 comments

    Hi Maangchi,

    I’ve done your tteokbokki recipe a lot of times and always love it. But I am pregnant right now and can’t have spicy food.. how much brown sugar should I add if I were to make this? Or should I lessen the chilli paste too? But I’m afraid the taste might differ if I do.. (I don’t normally put in pepper flakes so this is out of the question)

    Hope you read this and reply.. just saw some tteokbokki photos on facebook and craving right now!

    Thank you so much!
    Lea

  14. ataezing Toronto joined 9/17 & has 1 comment

    I’m interested in trying this recipe and I’m wondering how long the prep time is. Also how many servings is this recipe?? Much Thanks!

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

    Can I use beef broth cubes instead of the anchovies ?

  16. JessicaG Quezon City, Philippines joined 9/17 & has 2 comments

    I made and ate my first Tteokbokki today and I liked it! Thanks for the recipe Maangchi! I just made some revisions – didn’t add pepper flakes anymore, added more sugar and added a little white vinegar since the gochujang was hotter than my family can tolerate. I used fresh garatteok from our local Korean store. I will try to make my own garatteok next time.


    See full size image

  17. Akvile Norway joined 9/17 & has 3 comments

    Hi, Maangchi. its my first time making tteokbokki. Are they suposed to taste spisy and sweet or I can ad salt? :) I didnt use the fish cakes in the recipe as I didnt have them.

    • jseolhee bali joined 9/17 & has 1 comment

      It supposed to sweet and spicy.. But gochujang(hot pepper paste) already taste salty..
      I usually add soy sauce if want to be abit salty, and its smell really good..
      Try to change the fish cake with fried thin ham.. its also good.. ;)

  18. Colowly Philippines joined 8/17 & has 1 comment

    Hi Maangchi! I need your help! I bought frozen rice cakes few months ago from korean grocery store and I decided to make this today. But when I got it from the freezer, I saw the 2017.7.28 expiration date on the bag. It’s already August 21, 2017 and almost a month sinice it ‘expired’. Can’t I use it anymore? Pls help me! Thankyou!

  19. jwilli1994 Louisiana joined 8/17 & has 1 comment

    Hi!

    I tried your recipe and it was very good!! The only question I have is how to make the rice cake absorb the sauce better? It did not feel like the rice cake absorbed any of the sauce.

    Thanks you!

  20. Bflobear Buffalo, ny joined 8/17 & has 1 comment

    I have found some dried rice stick that recommends soaking overnight. I’m curious if this can be skipped by using a pressure cooker? I haven’t been able to find any advice for or against. Any help would be appreciated!

  21. pieter Amsterdam, Netherlands joined 7/17 & has 4 comments

    Made the broth with the small dried anchovies, they sell here. About 15 like you recommended. And the kelp. The sauce turned out to be deeeply delicious! Thanks Maangchi


    See full size image

  22. Baechu Philippines joined 7/17 & has 1 comment

    Hi! Maangchi! Is it okay to make this without the dried kelp and hot pepper flakes? Thank you!

  23. Baegelz Vietnam joined 6/17 & has 1 comment

    Thanks Maangchi! I made this with my grandma and we had lots of fun, there was a little trouble with the garaeddeok dough (how do you spell it haha) so it’s not that evenly sized, but it’s still so delicious, and also by the way, my grandma made a few twists to it, like adding cheese flavouring to the dough and replacing anchovies with anchovy fish sauce. She tried to make it many times before but only your recipe works Maangchi! Thanks again!


    See full size image

  24. negar98 Iran joined 5/17 & has 1 comment

    hi maangchi. thanks for your perfect resipe. Here is the tteokbokki that I cooked. this was my first korean food. and I made rice cake and fish cakes myself.


    See full size image

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

    I got the short grain rice flower its wow now and its sooooo spicy and chewy


    See full size image

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

    I didnt know that it tastes delicious with beef and noodles thanks maangchi ❤


    See full size image

  27. HappyFood Melbourne, Australia joined 5/17 & has 1 comment

    Hi Maangchi,

    I love your recipe for tteokbokki. The anchovy/kelp broth adds a wonderful depth. I also want to add that your youtube channel is brilliant. Korean food makes me feel so happy. Yesterday I cooked tteokbooki, miyuk soup, a seaweed side dish and doenjang stew. Yes, I kind of went overboard. It is the best comfort food during Melbourne’s cold weather.

    Thank you for inspiring me. It also helped that KT Mall opened up nearby with all the relevant ingredients. I’m still deliberating if I should make jajangmeyon today, or pace myself!

    What I love about Korean food is not only the variety, but the combination of vegetables, spice and garlic.

    Thank you for being such a wonderful teacher.

  28. Basoma Kuwait joined 4/16 & has 2 comments

    안녕하세요?
    Maangchi,, today I’ll make Tteokbokki but I don’t have dried anchovies and kelp what can I use instead of it?
    Thank you ❤️❤️

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

    Thats the best time I did it its awesome and sooo chewy so spicy and it melts inmy mouth


    See full size image

  30. O, Joo-Hwan Las Vegas, Nevada USA joined 2/17 & has 10 comments

    Another new recipe. Got my super size rice cakes from a special stand near the supermarket. This is really good. And it really does remind me of the texture of mozzarella sticks. I went straight rice cakes for this first try. Hard to describe the flavors as savory and sweet compete for my attention.


    See full size image

  31. Pim Portland, OR joined 3/17 & has 3 comments

    I’ve made this so many times using your recipe and will continue doing so! Each time I tried different types of fish cakes :) and I always add noodles (my husband loves it!). Thank your for the recipe!

  32. H7zAngel Murfreesboro, Tennessee USA joined 12/14 & has 1 comment

    I decided to make tteokbokki today for my daughter and I am going to serve it to her as part as her Valentine Dinner. It is a bit sweet but once you eat about 5 pieces the hot hits the back of your throat and lips from the sauce. My daughter likes the tteokbokki sauce thick so I cook it a little longer than what is said.


    See full size image

  33. Mdefields Indiana joined 1/17 & has 11 comments

    Nummy!! I didn’t have anchovies, so I used dried shitaki mushrooms instead. Not an egg fan, so omitted those. It tastes great!


    See full size image

  34. bny Hungary joined 1/17 & has 1 comment

    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! ^^

  35. Xara E MO, USA joined 1/17 & has 1 comment

    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

More comments to read! Jump to page: 1 11 12 13 14 15 16

Leave a Reply

You must create a profile and be logged in to post a comment.