How to Make Tteokbokki: Spicy Korean Rice Cakes

Tteokbokki (떡볶이) is one of Korea's most iconic street foods – chewy rice cakes smothered in a fiery, sweet, and savory gochujang sauce. If you've ever wanted to recreate this beloved Korean dish at home, you're in the right place! Follow our step-by-step recipe and get all the authentic ingredients at omune.de, Europe's first K-Culture select shop.

Ingredients (Serves 2)

• 300g tteok (cylindrical rice cakes)
• 100g eomuk (Korean fish cakes), sliced (optional)
• 2 hard-boiled eggs (optional)
• 2 green onions, cut into 3–4 cm pieces
• 500ml water or anchovy broth

For the sauce:

• 3 tbsp gochujang (Korean chili paste)
• 1 tbsp gochugaru (Korean chili flakes)
• 2 tbsp soy sauce
• 1 tbsp sugar
• 1 tsp minced garlic
• 1 tsp sesame oil
• Sesame seeds for garnish

Instructions

1. Prep the tteok: Soak frozen or vacuum-packed rice cakes in cold water for 20–30 minutes to soften.
2. Make the broth: Bring 500ml of water (or anchovy broth) to a boil in a wide pan.
3. Mix the sauce: Combine gochujang, gochugaru, soy sauce, sugar, and garlic. Stir into the boiling broth.
4. Cook: Add the tteok and fish cakes. Cook over medium-high heat for 10–15 minutes, stirring frequently, until the sauce thickens and coats the rice cakes.
5. Finish: Add green onions and halved boiled eggs in the last 2–3 minutes. Drizzle with sesame oil and garnish with sesame seeds. Serve hot!

Pro Tips:

• For a milder version, reduce gochugaru or add melted mozzarella (cheese tteokbokki!).
• Add ramen noodles to make "Rabokki" – a heartier, crowd-pleasing version.
• For a vegan option, skip the fish cakes and use kelp broth.

Find all the ingredients you need at omune.de – delivered straight to your door in Europe! 🌶️🍢