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. Maangchi New York City joined 8/08 & has 11,821 comments

    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.

  2. alivia& has 4 comments

    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!

  3. Maangchi New York City joined 8/08 & has 11,821 comments

    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.

  4. Ying& has 1 comment


    I can only find the frozen rice cake. Would like to seek your advice on How to process it before cooking ? Thank you.

  5. Maangchi New York City joined 8/08 & has 11,821 comments

    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.

  6. HyeChong& has 1 comment


    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!

  7. Maangchi New York City joined 8/08 & has 11,821 comments

    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!

  8. ailyne& has 1 comment

    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…

  9. Maangchi New York City joined 8/08 & has 11,821 comments

    Thank you very much!

  10. jean& has 2,261 comments

    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.

  11. Maangchi New York City joined 8/08 & has 11,821 comments

    yes, dried anchovies are very important for this simple dish. Thank you for your update.

  12. chelia& has 2 comments

    i love love your ddukbokkieee recipe, i made it the other day with an additional fish cake. tasteee so yummm. i used to eat these when i was in college, my korean friend like to cooked it in the dormitory pantry and share it with me. heuhuheue but your recipe taste nicer, i guess maybe because of the anchovies :) thx maaangchii..

  13. Maangchi New York City joined 8/08 & has 11,821 comments

    You should cook beef first and then add other ingredients. Check out the written recipe. Thanks,!

  14. Cocooned& has 2,261 comments

    Hi Maangchi!
    I love your site! I am from San Francisco and found your site from the iTunes podcasts. I also love Korean food. I’ve been just looking and bookmarked a couple pages to make for my boyfriend! He loves spicy food too! I have a question about the ddukbokkie. If I want to make the spicy version when do I add meat? Also how did you clean the anchovies? Did you just rip off the heads?
    Thank you very much! Keep up the great work!

  15. Maangchi New York City joined 8/08 & has 11,821 comments

    Sure, why not? As long as you like the taste, it will be good!
    Personally I like my simple dduk bok kie recipe though.

More comments to read! Jump to page: 1 2 3 4 5 34

Leave a Reply