Tteokbokki (Korean Spicy Rice Cakes)

A simple Korean-style tteokbokki made with chewy rice cakes, fish cakes, cabbage, and green onion simmered in a spicy, sweet, and savory sauce. A small pinch of curry powder is my personal secret ingredient that gives the sauce an extra layer of flavor.

Course Main Course

Cuisine Korean

Keyword Korean Spicy Rice Cakes, Korean Street Food, Tteokbokki

Prep Time 10

Cook Time 15

Total Time 25

Servings 3 people

Equipment

1 Large frying pan or pot

Ingredients

Main Ingredients

500 g Korean rice cakes (tteok) 1 pack
180 g Korean fish cakes (eomuk) 1 pack
Cabbage cut into bite-sized pieces
Green onion cut into pieces
500 ml Water

Sauce

2 tbsp Gochujang Korean red pepper paste
3 tbsp Gochugaru Korean red pepper flakes
4 tbsp Sugar
3 tbsp Ganjang Korean soy sauce
1 tbsp Dasida or chicken/beef stock powder
1 pinch Curry powder Optional, but it's my secret ingredient that gives this tteokbokki its signature flavor.

Instructions

Mix the gochujang, gochugaru, sugar, ganjang, Dasida, and curry powder in a bowl until well combined.

If you're not used to spicy food, start with 1 tablespoon of gochugaru. You can add more later to adjust the heat.

Cut the cabbage, green onion, and fish cakes into bite-sized pieces. The exact shape doesn't matter, so cut them however you prefer.
Rinse the rice cakes once in cold water, then drain. If any rice cakes are stuck together, gently separate them.
Pour 500 ml (about 2 cups) of water into a pot or deep frying pan.
Add the prepared sauce mixture to the water and stir until completely dissolved, making sure there are no large clumps.
Add the cabbage, green onion, and fish cakes to the sauce. Do not add the rice cakes yet. Turn the heat to high and bring it to a boil.
Once it starts boiling, add the rice cakes and reduce the heat to medium. Cook for another 10 minutes, stirring occasionally.