Korean tteokbokki, or spicy rice cakes, is a beloved street food across Korea. It’s known for its chewy texture, sweet and spicy flavor, and a thick sauce that clings to each piece. Perfect as a snack or a light meal, tteokbokki is surprisingly simple to make at home with the right ingredients and steps.

Today, we’re going to share how we make tteokbokki in just 20 minutes. We’ll guide you step by step, from soaking the rice cakes to creating the perfect sauce and garnishing it beautifully. By the end, you’ll have a hot, flavorful dish that’s almost identical to what you’d find on the streets of Seoul.

Ingredients You’ll Need

Here’s what we use to make tteokbokki:

Main Ingredients:

- 350g (12 oz) Korean rice cakes, separated – these are the chewy heart of the dish.

- 150g (5.3 oz) Korean fish cakes, rinsed and cut into bite-sized pieces – adds protein and texture.

- 2 cups Korean soup base (made from dried kelp and dried anchovies) – this gives a savory depth to the sauce.

- 60g (2 oz) onion, thinly sliced – brings natural sweetness.

Tteokbokki Sauce:

- 3 tablespoons Korean chili paste (gochujang) – the main source of flavor and heat.

- 1½ tablespoons brown sugar – balances the spice with sweetness.

- 1 tablespoon soy sauce – adds umami and saltiness.

- 1 teaspoon minced garlic – gives an aromatic kick.

- 1 teaspoon Korean chili flakes – optional, for extra heat.

For Garnish:

- 1 teaspoon toasted sesame seeds – adds nuttiness and a nice visual touch.

- 1 teaspoon sesame oil – gives a fragrant finish.

- 1 spring onion, finely chopped – freshens the dish and adds color.

We find that preparing all ingredients before cooking makes the process smooth and ensures that every piece of rice cake is coated evenly.

Step 1: Prepare the Rice Cakes

If your rice cakes are from the fridge and slightly hard, soak them in warm water for about 10 minutes. This softens them and ensures even cooking. Fresh rice cakes don’t need soaking, but separating the pieces is important to prevent sticking. Properly soaked rice cakes give that signature chewy bite that makes tteokbokki irresistible.

Step 2: Make the Tteokbokki Sauce

In a small bowl, combine:

- 3 tablespoons Korean chili paste

- 1½ tablespoons brown sugar

- 1 tablespoon soy sauce

- 1 teaspoon minced garlic

- 1 teaspoon Korean chili flakes

Stir until smooth and set aside. This sauce is the flavor backbone of tteokbokki. The sweetness, spice, and savory notes balance perfectly when cooked with the rice cakes and fish cakes.

Step 3: Cook the Base

Pour 2 cups of Korean soup base into a shallow pan. Heat over medium-high until it comes to a boil. Then, stir in the prepared tteokbokki sauce until it’s fully dissolved into the broth. Heating the sauce with the stock ensures every bite is rich with flavor.

Step 4: Add Ingredients

Once the sauce is well incorporated, add:

- Soaked rice cakes

- Cut fish cakes

- Thinly sliced onions

Cook for 3–5 minutes, stirring occasionally. The rice cakes absorb the sauce while remaining chewy, and the fish cakes soften slightly while keeping their bite. Onions add subtle sweetness that balances the heat of the chili paste.

Step 5: Simmer and Thicken

Reduce heat to low and simmer for 2–4 more minutes. This helps the sauce thicken and cling to each piece of rice cake. Stir occasionally to prevent sticking. During this step, the flavors deepen and blend together, giving tteokbokki its signature glossy, sticky appearance.

Step 6: Add Garnish and Serve

Turn off the heat and finish with:

- 1 teaspoon sesame oil

- 1 teaspoon toasted sesame seeds

- Finely chopped spring onion

Quickly stir everything so the flavors combine. Serve immediately while hot. The sesame oil gives a fragrant aroma, and the spring onion adds freshness and color.

Optional Variations

We sometimes like to experiment:

- Adding boiled eggs for extra protein

- Mixing in vegetables like carrots, cabbage, or mushrooms for texture and nutrition

- Adjusting sugar and chili paste to taste—sweeter, spicier, or milder depending on preference

These variations make tteokbokki customizable while keeping the cooking simple.

Tips for the Perfect Tteokbokki

1. Don’t overcook the rice cakes—they should remain chewy.

2. Stir gently and consistently to prevent sticking.

3. Serve immediately; tteokbokki is best fresh off the stove.

4. Soaking rice cakes if they’re refrigerated improves texture.

Let’s Enjoy Tteokbokki!

We hope you’re excited to try making tteokbokki at home. With just 20 minutes, simple ingredients, and a few easy steps, we can bring a taste of Korea right to our kitchen. This dish is spicy, sweet, chewy, and incredibly satisfying. Let us know how your tteokbokki turns out—we love sharing tips and ideas with fellow food lovers!