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

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918 Comments:

  1. Applesugarcookin New zealand joined 10/19 & has 2 comments

    Hi, I tried this recipe for the first time today and some how managed to screw it up very badly with the taste, I added a bit of salt and lemon pepper and that fixed it super quickly,
    This dish is so foolproof, and if you do manage to mess up like me it’s super easy to fix!
    Thank you so much for your great recipes Maangchi!

  2. 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

  3. 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.

  4. 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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  5. 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?

  6. 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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  7. abcameo Roseville, CA joined 2/19 & has 2 comments

    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.

  8. 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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  9. 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

  10. 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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  11. 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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  12. 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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  13. 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

  14. 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?

  15. 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.

  16. 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.

  17. 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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  18. 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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  19. Eljiah Malaysia joined 10/18 & has 1 comment

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

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

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

  21. 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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  22. 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!!

  23. 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

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

    How many servings is this recipe?
    Thanks!

  25. 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

  26. Emyleav Europe joined 7/18 & has 2 comments

    Hi, is there any way at all I can make this without the fish and kelp? I’d love to try this dish, but I can’t really get a hold of those here.
    Looks delicious though!

    • Miss Anchovy California joined 7/18 & has 1 comment

      You can use hondashi which is fish stock powdered Japanese fish stock. I fish a lot so I use fish bones to make my own dashi and freeze them. For the kelp again you can just buy kombu which is kelp. If you live near a beach and the water is clean you can harvest your own kelp (bull kelp, giant kelp, brown kelp) wash it clean then just dry it out and you get kombu. Don’t harvest kelp unless you know what you’re doing.

  27. Sepide Iran - Tehran joined 5/16 & has 18 comments

    Hi dear maangchi
    Can i change dried kelp (다시마) with seaweed( 미역) for broth?!
    I ♡ seaweed and kelp but i can’t found kelp but i have 미역
    How about other recipe? Can i change?

  28. Galaxy_Unnie00 Kansas, USA joined 11/16 & has 2 comments

    Oh my lord I love this recipe, I made it a couple times but without green onions only because Im allergic and it was still quite amazing. Thank you maangchi!!!!


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  29. Food-Lover US joined 7/18 & has 2 comments

    Your recipe was amazingly perfect! I tried making this for the first time ever and it tasted exactly like the ones I used to buy at the food stalls in Seoul. Thanks a lot for sharing this.


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  30. Kay18 Kuwait joined 7/18 & has 2 comments

    Eating this now for lunch, thank you maangchi, spicy!


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  31. Nydragonfly Delaware joined 6/18 & has 2 comments

    Maanchi, This is so very tasty. My rice cake did not turn out but this sauce — I can not get enough! on everything! So delicious! Thank you for your time and dedication!

  32. Ichi Indonesia joined 3/18 & has 1 comment

    Hi! Thank you for the recipe. I made this yesterday ^^ simple but delicious


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  33. CaitlinSproul Columbus, Georgia joined 2/18 & has 3 comments
  34. CaitlinSproul Columbus, Georgia joined 2/18 & has 3 comments

    Hi Maangchi!

    I have followed your recipes going on 5 years now but just now decided to make an account! My husband is korean and I’m Laos. He is always requesting korean dishes and I’m always seeking to continuously impress my mother in law. Your dishes are so awesome and your videos have taught me so much! I made this tonight for the first time at my husband request and used your from scratch rice cake recipe as well. I hit it out the park! This is so yummy! And so easy to make! I usually don’t nail it on my first try and I was impressed with myself. I saved some to bring to my mother in laws house tomorrow along with your seasoned cuttlefish, gimbap, and seasoned dried anchovies. Thank you so much for all you have taught me and continue to teach me. If you are ever in the Columbus, Georgia or Atlanta area I would love to meet you!

    Happy cooking,
    Catie

    :)

  35. JunellaCabus Dubai joined 1/18 & has 1 comment

    Hi Maangchi. You are my inspiration when it comes to cooking Korean dishes. i just want to ask you can i just use any dried anchovies or there is any particular brand that you can suggest? More power :)

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