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.

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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!

Ingredients

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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 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.

ddeokbokki

Posted on Monday, September 10th, 2007 at 8:56 pm. Last updated on May 4, 2019.
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833 Comments:

  1. Rinpaka Australia joined 1/19 & has 2 comments
    Posted January 14th, 2019 at 11:14 pm |

    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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  2. banhxinh Canada joined 1/19 & has 1 comment
    Posted January 2nd, 2019 at 5:38 pm |

    Why going to restaurants again when you can cook tteokbokki at home??? So delicious, thank you!!


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  3. noleda joined 1/16 & has 2 comments
    Posted December 8th, 2018 at 1:28 pm |

    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

  4. Kelera26 Australia joined 11/18 & has 1 comment
    Posted November 29th, 2018 at 5:02 am |

    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?

  5. JayaL Australia joined 11/18 & has 3 comments
    Posted November 28th, 2018 at 8:25 pm |

    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.

  6. Jessica M Atlanta joined 11/18 & has 1 comment
    Posted November 22nd, 2018 at 10:53 am |

    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.

  7. Kashimonster POLAND joined 11/18 & has 1 comment
    Posted November 14th, 2018 at 4:08 pm |

    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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  8. Shef07 VA joined 10/18 & has 1 comment
    Posted October 19th, 2018 at 6:57 pm |

    While thawing my rice cakes from Frozen they all split in half. What did I do wrong?


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  9. Eljiah Malaysia joined 10/18 & has 1 comment
    Posted October 19th, 2018 at 1:01 am |

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

  10. AbbyBregade America joined 10/18 & has 1 comment
    Posted October 16th, 2018 at 11:23 am |

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

  11. Sio lover Ksa joined 12/16 & has 46 comments
    Posted September 30th, 2018 at 6:01 pm |

    I made the best rice cakes ever I made the dough and I made the sauce
    What do you think?!


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  12. Persomnus PNW, America joined 9/18 & has 1 comment
    Posted September 30th, 2018 at 4:39 pm |

    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!!

  13. trudefaith victor mt joined 4/14 & has 2 comments
    Posted September 20th, 2018 at 11:04 am |

    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

  14. Shaz11 Sydney joined 9/18 & has 1 comment
    Posted September 10th, 2018 at 7:45 pm |

    How many servings is this recipe?
    Thanks!

  15. Nadhi Brunei joined 8/18 & has 1 comment
    Posted August 6th, 2018 at 5:12 am |

    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

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