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
- 1 pound of cylinder shaped rice cake (tteok), bought or homemade. (Use a little more if you’re not adding hard boiled eggs and fish cakes)
- 4 cups of water
- 7 large size dried anchovies, with heads and intestines removed
- 6 x 8 inch dried kelp
- ⅓ cup hot pepper paste (gochujang)
- 1 tablespoon Korean hot pepper flakes (gochugaru) aka “Korean chili flakes”
- 1 tablespoon sugar
- 3 green onions (scallions), cut into 3 inch long pieces
- 2 hard boiled eggs, shelled (optional)
- ½ pound fish cakes (optional)
Directions
- Add the water, dried anchovies, and dried kelp to a shallow pot or pan.
- Boil for 15 minutes over medium high heat without the lid.
- 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.
- 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.
- 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.
Maangchi's Amazon picks for this recipe
It's always best to buy Korean items at your local Korean grocery store, but I know that's not always possible so I chose these products on Amazon that are good quality. See more about how these items were chosen.
Lu,
Thank you for letting me know that your ddukbokkie without dried anchovies was still delicious.
nazarene, I’m not an expert like Maangchi, but I’m a vegetarian, too, and I’ve made ddeokbokgi without any fish or anchovies. It is still delicious. Even Korean people visiting the US who ate my DBG said it was just right. I think the important thing is the gochujang (hot pepper paste) and other seasoning. Of course the fish will add a special flavor, but in my opinion the recipe is fine without any fish.
I’m very happy to hear that this can be made without the anchovies. I do not like anything fishy tasting, but I want to make this dish, and other Korean dishes. My husband loves Korean food since his short stay in Korea many years ago. Plus we have a 13 year old Korean exchange student staying with us for a month, and she doesn’t like American food!
Maangchi, you are wonderful and a lifesaver for me! I was worried that this kid was gonna starve while she is here, but I think with your help, she’s gonna be ok!
lme,
yes, put 4-5 tbs of hot pepper paste for this recipe.
2 heaping spoons of hot pepper paste is equivalent to the amount of 4-5 tbs hot pepper paste.
Looks great! Question though – you said to put 2 spoons of hot pepper paste but the writing on the screen says 4 Tablespoons? Which is it / which do you recommend – 2 or 4? Thx!
klesia,
kimt thok sun sounds like a person’s name! : )
Leave your question on the forum. I don’t know about the food.
https://www.maangchi.com/talk/forum/general-discussion
Hi, I’m looking for a recipe of kim thok sun. I’m really not sure whether I have write it right or wrong. but I’ve seen once a travelling video.and this “kim thok sun” look like a mixed of ddubokkie and other fried cakes and vegetables. many thanks before.
btw, I’m an indonesia who just happened to spend 1 great week in seoul and quickly fall in love with all the food.
Victoria,
If your mom said that ddukbokkie is popular in the winter, it’s true! : ) I think spicy ddukbokkie with warm fish cake soup are popular in the winter.
Actually it’s popular with teen-ages all around the year. I like it, but it’s not my favorite food.
Jay,
I wouldn’t like to eat leftover ddukbokkie. It’s not delicious! I always make the amount of ddukbokkie to eat it all at one time.
Maangchi^,^
Is there anyway to store the leftovers to eat and how long can they last?
I’m the only who would eat it in my family>.<
Thanks for the videos,loving all the easy korean food you’re teaching^____^
Maangchi,
My mom used to make ddukbokkie for me as a kid, but she made the mild version for me. Then as I got older she made the spicy version for me. She told me that ddukbokkie is very popular in the winter time. Is that true? And thank you for putting the recipe up so I can make it. I know my husband will like it. Hope to talk to you soon.
~Victoria
Maangchi,
Every time I watch your shows, I get so hungry. haha. When you don’t put up more, I come home from work and get so sad that I have nothing to watch. You should go on TV like on the Food Network or something. I think you would do well. Haha. Anyways, I just watched your deukbokgi again and I’m hungry so I need to go get some food. Talk to you soon!
-Julie
nazarene,
Why don’t you make stock using kelp and dried shiitake mushrooms?
Hi Maangchi!
Nazarene again!
i bought some 덖 today because I was really craving some 덖볶이.
Since I’m a vegetarian, I wanted to ask if I could replace the dried anchovies with something else without sacrificing the authentic taste.
Thanks!!
Cheryl,
hi, large size of dried anchovies are used for stock. I think you need to boil it for about 20 minutes. If you boil it longer than 20 minutes, it should be ok, too.
I sometimes eat the large dried anchovies as they are. Dip them in hot pepper paste and eat with rice.
It’s delicious! : )
Hi Maangchi!
I’m your latest fan! Thanks for posting up the wonderful korean recipes. Thanks to your recipes, I don’t have to drool while watching the korean dramas anymore!
I have a question. Is it better (or tastier) if I prepare the anchovy stock longer, ie to boil it longer? I used the other type of anchovy and tried for the tofu stew but the soup didn’t turn out very tasty. I just bought the big anchovy from the korean grocery store, hope it will create more taste in the soup!
Thanks once again and I look forward to try all your recipes!
Cheers,
Cheryl
Lauren,
Yes, cook ramyun noodles and rinse it in cold water and drain it. Then add it to sizzling spicy sauce and stir it.
Keigh,
oh, I read your message in the Forum! Check out the section, I will leave reply there.
Maangchi,,
You’re the best!!!! I’ve made this for my korean boyfriend because he told me that his late mother used to cook this for him,, and he’s really happy,, it really makes me happy to see his smiles,, he’s kinda tough,, he’s not really sweet,, but because (maybe) of my efforts he’s starting to be a little bit sweeter.. I don’t really know how to cook,, but because of you I learned.. Thanks to you Maangchi,, our relationship is getting better,, my LIFE is getting better..
By the way,, do you happen to know a korean actress named Seo In Young?? His friends calls me that way,, they also told me that I’m like her.. Who is she??
-Keigh-
Hi Maangchi,
I was wondering how this recipe can be altered in order to make Ra Bok Kie. Do I cook the Ra Myun first in a separate pot and then add it to the Ddduk Bok Kie pan? Thanks!
Lauren
Portugalbear,
Yes, you can use it. Not too much, maybe 1 tbs?
Hi Maangchi,
I can only find anchovie powder. Can i use this to make the soup for ddukbokkie?
Piotr,
Yes, that’s a good idea. Use kelp and shiitake mushrooms. I wouldn’t use miyeok (seaplant) because it has no taste. Thanks!
Hi Maangchi,
Do you have an idea how to prepare good, vegetarian ddukbokkie? I’ve been thinking about replacing anchovies with some kelp and miyeok to get the savoury taste. What do you think about that?
Cheers,
Piotr
Loren,
My doenjan chigae will be very good, too! Champong! Wait until I post it. It’s already in the list of my upcoming recipes. Thank you!
Hi Maangchi, I just started to see your video last week, and you inspire me to make some Korean dishes. My first time eating Korean food is when I studied in China. But now in Indonesia, I hardly find any good Korean food. So I tried to make dukkpokki as your recipe, and it turned out to be the best dukkpokkki ever !!!! I’m going to try to make some Doentjang chigae soon !!!… thx and all the best for you !
n.b. is there any recipe to make a champong?
JJ,
Check out the recipe. I posted the amount of ingredients for mild ddukbokkie. You can use more or less according to your taste.
Could you give the exact recipe for the mild ddukbokkie. You listed the ingredients but not the measurements. Thanks.
alivia,
I’m surprised that you have cooked some Korean dishes even though you have been living in Korea for 2.5 month!
Send me the photos of the dishes that you make through email, and then I will post it on my website.
omgsh!! i’ve been living in seoul for 2.5 months now and just barely made your recipe. mashiseoyo! delicious! i’m so excited that i did it and that it is so good. thank you so much! i’ll be trying soon dubu jjigae next. thanks a million times over! if i can figure out how to post pics i’ll post some for you. thanks!
Ying,
I’m sorry to hear that! Keep checking other grocery stores to find frozen rice powder. Or leave your question in Forum in my website. Someone else may give you good answer. Don’t forget to leave the information where you are living.
Hi,
I can only find the frozen rice cake. Would like to seek your advice on How to process it before cooking ? Thank you.
HyeChong,
Yes, it’s difficult to measure ingredients for Korean recipes. Your mother is not alone. I don’t measure, either. : ) When I write my recipe, I can’t help measuring them. Thank you for update about your successful ddukbokkie making.
Hi!
I made dduk bok kie today using your recipe! It was sooo good! I forgot to take a picture before I ate it all! You have best Korean food website and podcast! Thank you for doing the videos. I ask my mom how to make something and she always “oh this much” it’s so hard to measure “oh this much” and you make it easier with measurements! Thanks!
ailyne,
I’m very glad to hear that! Your husband is lucky to have a wife like you. You want to learn Korean cooking for him. : ) Nice! Thank you for your nice comment!
hi,
im ailyne from the philippines,i have a husband korean,i cook for him korean food also,but before i used to buy korean cooking book just to follow the steps,it was liitle bit uneasy for me to follow coz im not pure korean,anyway while surfing the net i saw your videos of making korean food,and finally im so thankful to you coz now i know how to make more delecious korean food for my husband, he very like it..thank yuo so much and godbless u…
jean,
Thank you very much!
oh my gosh.
i love korean food. and i love you. this has got to be the best korean food recipe website ever.
thank you so much for your dedication. i have a lot to learn from you.