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Korean · Snacks

Tteokbokki

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. 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

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 recipe, 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.
  • Judge Tteokbokki by the texture and doneness signs in its steps. Your pan and heat affect how long Tteokbokki takes to cook.

Substitutions

  • In Tteokbokki, replace fish cakes with fried tofu strips.

Storage

  • Cool Tteokbokki in shallow portions and refrigerate promptly, ideally within one hour. Finish Tteokbokki within 24 hours, keeping it at 4°C / 40°F or colder.
  • Reheat the cooked rice in Tteokbokki once, until it steams throughout and reaches 74°C / 165°F. If serving Tteokbokki as a cold rice dish, keep it refrigerated until serving.

Make ahead

  • Prepare the measured ingredients for Tteokbokki one day ahead. For Tteokbokki, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Tteokbokki on the day of serving.

FAQ

What matters most when making Tteokbokki?

Stir regularly because rice cakes stick as the sauce thickens.

What can I substitute in Tteokbokki?

In Tteokbokki, replace fish cakes with fried tofu strips.

Can I prepare Tteokbokki ahead?

Prepare the measured ingredients for Tteokbokki one day ahead. For Tteokbokki, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Tteokbokki on the day of serving.

Food safety references

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

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