The Best Tteokbokki Recipe

The Best Tteokbokki Recipe

Posted on

This easy Tteokbokki recipe features soft and chewy rice cakes smothered in an irresistibly delicious sauce, to give you an intense burst of umami flavor in every bite. This one-pan meal is delightfully easy to make yet loaded with comforting flavors to pamper your tastebuds.

The Best Tteokbokki Recipe


  • 3 cups water or anchovy stock/dashi
  • 400 g rice cake thawed if frozen
  • 2 sheets Korean fish cake defrosted and cut in bite-sized pieces
  • 2 green onion cut into 2-inch lengths
  • 2 soft-boiled eggs optional

Tteokbokki Sauce

  • 2 tbsp Gochugaru (Korean chili powder) more or less to taste
  • 2 tbsp sugar
  • 3 cloves garlic minced
  • 2 1/2 tbsp soy sauce
  • 2 tbsp honey rice syrup or corn syrup
  • 3 tbsp Gochujang (Korean red chili paste)


  • Mix all sauce ingredients together in a small bowl. Set aside.
  • Bring water to a boil over medium heat. Add rice cakes and sauce. Stir around the skillet to combine, and boil for about 8-10 minutes until the sauce is thickened.
  • Add fish cake, green onion, and eggs, and cook for another 2-3 minutes. Serve immediately and enjoy!


Tteokbokki is best served immediately after cooking, as the rice cakes will naturally harden as they cool down.

Please note that the hard-boiled eggs are optional additions. Other popular toppings/sides include shredded ramen noodles, cabbage, fried dumplings,Β  glass noodles, or fried tempura.

more informations please visit:

Leave a Reply

Your email address will not be published. Required fields are marked *