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!



  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.


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  1. Lai_Xo USA joined 2/22 & has 1 comment

    I used tofu instead of fish cakes due to my seafood allergy. Preferred a thicker sauce and paired it with kimchi, it was delicious. Luv your recipes and videos, you’re awesome.

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  2. IHeartTteokbokki Hawaii joined 12/21 & has 1 comment

    This recipe is amazing! I didn’t have anchovies, so I added a little MSG to the broth, then used rice syrup in place of the sugar, but 10/10. I will absolutely make this again!! Thank you!!

  3. Blue.Cheese Canada joined 11/21 & has 1 comment

    Yummy! First time having tteokbokki and first time making it! I added kimchi as well that I bought at a Korean market while visiting my family in Southern Ontario, Canada. The only Korean food I’ve experienced is bbq. Always wanted to try this and very pleased with the results. Super easy recipe. Thanks!

  4. heyitstenna Philippines joined 10/21 & has 1 comment

    Needed a bit more sugar to balance the spice, but nonetheless it tasted like the tteokbokki I get in a Korean resto near my university. Thank you Maangchi!

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  5. Laura314 Michigan joined 10/21 & has 1 comment

    Would it work to just start out with 2 1/2 cups of your recipe of Anchovy-Kelp Stock?

  6. Sazuka Los Angeles, California joined 9/21 & has 1 comment

    I had some leftover beef so I decided to add that into it. It came out good but I wasn’t sure how it would cook. I added more water to cook the beef and it looked like it had too much broth, so I took some out. It came out good overall~Ahh I added some tofu too-just decoded to make an account but it’s my nth time making tteokbokki- love the recipe!!!

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  7. Reine Philippines joined 8/21 & has 1 comment

    Hi Maangchi! I made them again yesterday. For all Korean dishes that I’d like to try, you are my go to guide. You’re such a great cook. All your recipes don’t fail. ♥️

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  8. MaangchiLove Montreal, Toronto joined 8/19 & has 59 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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  9. MaangchiLove Montreal, Toronto joined 8/19 & has 59 comments

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

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  10. MaangchiLove Montreal, Toronto joined 8/19 & has 59 comments

    Made it again!! Yummmm :) thank you

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  11. MaangchiLove Montreal, Toronto joined 8/19 & has 59 comments

    Made it again!! ❤️

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  12. 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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  13. 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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  14. 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!

  15. Jang-geum Charlotte, NC joined 9/20 & has 26 comments

    Made Tteokbokki ! Ate as morning breakfast. Yummy!

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  16. Julienne Sacramento CA joined 11/20 & has 5 comments

    These turned out sooooo good! I love the chewy texture. Our Asian market has a few different shapes of rice cake, but the long tube ones are still my favorite. Love this! So spicy and yummy!

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  17. MaangchiLove Montreal, Toronto joined 8/19 & has 59 comments
  18. Rehemachan Idaho joined 8/20 & has 2 comments

    This looks so good, i cant wait to try it. going to my local korean market after work.

  19. Christina_A Philippines joined 6/20 & has 1 comment

    you’re recipes are always my go to whenever I cook korean food. Tonight I tried this and it tastes good as always. Thank you! Sending love from the Philippines

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  20. Zeluha Lowell, MA joined 6/20 & has 1 comment

    I found this in my local Korean market – I’m a huge fan of these since I just let them boil and remove the entire packet. Includes the anchovies AND kelp!

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  21. laura21 Philippines joined 5/20 & has 2 comments

    We are going to try this during quarantine Maangchi! Thank you soo much! Keep Safe

  22. Bi Bi Kuala Lumpur joined 5/20 & has 1 comment

    I used your recipe and made rabokki for my family yesterday! It turned out so good!

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  23. Valkyrie143 Orlando, FL joined 4/20 & has 1 comment

    Just made this but without using the kelp and anchovies! I used chicken stock and added the Hondashi bonito soup stock packet. It came out delicious!

  24. samithebest atlanta joined 4/20 & has 1 comment

    Hi Maangchi! I made this recipe and at the end it tasted odd. Like too much gochujang flavor? What should I do to prevent that flavor?

  25. befuzzled US joined 4/20 & has 1 comment

    Hi~ I was just wondering how many people this recipe serves. I was hoping on cooking this for my family and I’d like to buy the right amount of ingredients to serve all five of us.

    • Food fan Washington, DC joined 5/20 & has 1 comment

      1/4 pound of tteokbokki is about 300 calories. So if you’re adding fish cakes, eggs, etc., then this recipe (1 pound) can serve 4.

      I just made 1 pound and only added egg, scallion, and a few shrimp. It made 3 servings for dinner with no leftover.

      If you have a very big appetite, then 1 pound would serve 2.

  26. DevorahTF Michigan, USA joined 3/20 & has 13 comments

    I love to make Tteokbokki, and it is a favorite in my house. I started making my own rice cakes because with the pandemic, I can’t get the frozen ones. Must be some kind of a supply chain issue…

    Anyway, tomorrow night start Passover. My family is Jewish and we are getting ready. Today for dinner I decided to make Tteokbokki as an easy meal that everyone can just eat as they go while we do our cleaning and preparations.

    I had three jars of Gefilte fish, but for our meals I will only need two. I was simmering the Tteokbokki when it occurred to me: I could use this for the fish cakes! Ha! We are vegetarians, so I never get fish cakes. But for Passover we always eat this special fish.

    I tried it and it was fantastic! It is pretty much the same thing if you just slice it like I did in this picture. So if you see Gefilte Fish in your grocery store on sale after Passover, you could try this! Maangchi, I hope you would approve!

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  27. Jennym Washington dc joined 3/20 & has 1 comment


    Could I use a store bought stock bag? The tea bags with the anchovy and kelp? Thank you!!

  28. LilBunnyBlue Md joined 3/20 & has 2 comments

    I was looking at your recipe for tteokbokki and reading comments section.. Its my first time wanting to try to make it so driving home i stopped at the local asian market near me (it a little larger than a convenience store) and i was unable to find frozen rice flour but i did find rice flour and glutinous rice flour on the regular shelves. Can i use either of these instead.? I would hate to waste ingredients or discourage myself by making wrong dishes. Pleas help?

  29. AudreyA New York, New York joined 10/18 & has 3 comments

    I love this recipe and I’ve made it a few times but now I’m on a diet and I can’t eat rice cakes, so today I made it with grilled tofu! Maybe not as good as it is with rice cakes, but it was delicious and makes dieting easy :)

  30. Lili1919 Ga joined 2/20 & has 1 comment

    Hello Maangchi,
    Just wanted to thank you again for all your delicious recipes. Today I made your Tteokbokki recipe and it’s awesome.

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  31. Eva-Alice Tucson, AZ joined 1/20 & has 3 comments

    Hi Maangchi! I want to make this, but I don’t like fish or fish flavor, so I plan to make it with a vegetable broth instead. I want to add a protein to this, but I don’t think I’ll like fish cake, and I bet I can’t find gluten free fish cake anyway (I can’t eat gluten). Do you think very thinly sliced chicken would work with this?

  32. Wonder Toronto joined 1/20 & has 2 comments

    I just made this one and it’s so delicious. Thank you, you’re my inspiration.

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  33. Pacheco2882 Las Vegas!! joined 10/19 & has 1 comment

    I’ve made this recipe so many times and got a craving again lastnight. It came out so good I had to share on on Maangchi’s YouTube page. Since I can’t upload pictures there….I’m dong it here!! Check it out I cooked the eggs only 6-7 minutes and they were perrrrfect. Thanks Maangchi for letting me be a part of your world and culture. I love your personality and the way you teach us how to make delicious food.

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  34. simone Bochum, Germany joined 9/11 & has 5 comments

    made this again today, it‘s one of my favourite dishes, since I love soicy food and the fishcake :)
    i‘m seriously addicted to it ♥️

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  35. bibimbebe Poland joined 5/19 & has 4 comments

    Greetings from Poland! Me and my boyfriend are vegans who live togehter and since we moved in we eat a lot of korean food inspired by your recipes! Thank you for helping us to learn about korean cuisine! Love all recipes, they are very easy to make vegan (we use lots of kombu stock and seitan-based meat substitutes, but besides that we have a very well equipped korean grocery store in our town)

    Karolina and Hubert

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    • feartech UK joined 10/19 & has 2 comments

      You guys are awesome! I’m a quarter Polish (my last name ends in -ski) and it kinda kills me that so much traditional Polish food is difficult to make vegan-friendly :( Awesome to see you guys trying to be vegan nonetheless! I’m about to try this recipe of Maangchi’s making a broth with vegan fishy sauce, kombu, soy sauce, and dulse flakes. Hopefully it turns out!

    • Maangchi New York City joined 8/08 & has 12,045 comments

      “We use lots of kombu stock and seitan-based meat substitutes”
      Thank you for sharing the tip for veganizing my recipes. I’m sure it will help my vegan readers. By the way I will post a video recipe for vegetable stock soon. Your spicy rice cake, soybean sprouts, and kimchi look great!

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