Everyday Kitchen

Korean · Snacks

Tteokbokki

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg

Tteokbokki is a Korean dish. Stir regularly because rice cakes stick as the sauce thickens.

Prep
10 min
Cook
20 min
Rest, soak, marinate or chill
20 min
Total
50 min
Servings
4
Difficulty
Easy
Cuisine
Korean
Course
Snacks

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Tteokbokki.
Representative photograph of Tteokbokki. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Rice cakes

Sauce

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; baking tin or heatproof dish of the size stated in the method; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Soak · About 20 min

  1. Soak rice cakes from 500 g refrigerated Korean rice cakes, 1000 ml lukewarm water in its water for 20 minutes, then drain.

Simmer · About 10 min

  1. Bring 650 ml water, 50 g gochujang, 15 g gochugaru, 25 g sugar, 20 ml soy sauce to a simmer. Add rice cakes and cook 10 minutes, stirring frequently.

Finish · About 8 min

  1. Add 150 g fish cakes, sliced, 40 g spring onions; simmer 5–8 minutes until rice cakes are soft through and sauce coats them.

    Check: Look for this result: rice cakes are soft through and sauce coats them.

Tips

  • Stir regularly because rice cakes stick as the sauce thickens.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use fried tofu strips instead of fish cakes.

Storage

  • Cool in shallow portions and refrigerate promptly, ideally within one hour. Keep at 4°C / 40°F or below and use within 24 hours.
  • Reheat cooked rice only once, until steaming hot throughout at 74°C / 165°F. Keep cold rice dishes refrigerated until serving.

Make ahead

  • Prepare the measured ingredients for Tteokbokki one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Tteokbokki?

Stir regularly because rice cakes stick as the sauce thickens.

What can I substitute in Tteokbokki?

Use fried tofu strips instead of fish cakes.

Can I prepare Tteokbokki ahead?

Prepare the measured ingredients for Tteokbokki one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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