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. 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.

  2. 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?

  3. 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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  4. 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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  5. Kay18 Kuwait joined 7/18 & has 2 comments

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

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  6. 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!

  7. 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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  8. CaitlinSproul Columbus, Georgia joined 2/18 & has 2 comments

    Here it is!

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  9. CaitlinSproul Columbus, Georgia joined 2/18 & has 2 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,


    • Maangchi New York City joined 8/08 & has 12,051 comments

      Hi Catie!
      I’m so happy to hear that your Korean cooking seems to go well!
      Your in-laws and your Korean husband will love you because you’re learning Korean cooking and culture!

  10. 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 :)

    • Maangchi New York City joined 8/08 & has 12,051 comments

      The anchovies should be large sized (at least 3 inches long). Tiny anchovies don’t have enough flavor. There is no particular brand to get, just make sure they are the right size!

  11. 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

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  12. 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

  13. 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! ♡

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  14. 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 – Blog and Youtube

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  15. 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.

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