Tteokbokki (Spicy Rice Cakes) Recipe

By Tess Han

These cylinder-shaped Korean spicy rice cakes (tteokbokki) are one of my favorite dishes that brings me back to my roots. Growing up, there were many Korean dishes that required a large glass of cold water (sometimes multiple) to put out the spicy fires in my mouth. This dish is one of them. My mother would laugh when I would complain of it being too hot, with tears welling up in my eyes as I chug water. But no matter how spicy it was, I wouldn’t stop eating. As I’ve gotten older, I’ve learned to appreciate the role that heat plays in this dish and can probably tolerate it better, all thanks to my mom’s cooking. Tteokbokki, translating as “stir-fried rice cake,” is one of the most popular street foods in Korea. It’s spicy, slightly sweet, and chewy, which makes it highly addictive!

A woman named Ma Bok-rim from Seoul created spicy tteokbokki in 1953, the year the Korean War ended. As South Korea was struggling economically after the end of the war, street foods allowed vendors to make a living while providing locals and low-income citizens with affordable meals. Tteokbokki instantly became popular and is still sold today by vendors on the streets of Korea.

These days, Korean street food has become internationalized to appeal more to locals and international travelers. There’s quite the hustle and bustle around street food vendors, bringing life into the streets. If you’re ever in Korea, specifically Seoul, the best places to get street food are the well-known markets such as Gangnam, Myeongdong, Hongdae, and many more. Street food is just one of the unique features of Korean culture that you can not only explore but also taste!
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Have you ever tried Korean street food? If you enjoy sweet, spicy, crunchy, savory foods, check out these resources for tasty Korean recipes:

 

Tteokbokki (Spicy Rice Cakes)

Yield: 3-4 servings
Ingredients⁣⁣

1 bag (~12oz) Korean rice cakes ⁣⁣
5 oz Korean fish cakes
1/2 onion, thinly sliced⁣⁣

Sauce:

3 Tbsp gochujang (Korean chili paste)⁣⁣
1/2 Tbsp sesame oil⁣⁣
1 1/2 Tbsp raw sugar⁣⁣
1-2 tbsp Dasida soup stock powder (beef flavor)⁣⁣
1 tsp minced garlic⁣⁣
1 tsp gochugaru (Korean chili flakes)⁣⁣
Garnish: sesame seeds, sliced green onions ⁣⁣

Directions⁣⁣
  1. Place rice cakes in a large pan with enough water to just cover the rice cakes. Bring to a high simmer and stir occasionally for 2-4 minutes to allow the rice cakes to soften.
  2. Add the onions, fish cakes, and the sauce ingredients to the pan and mix well. Continue simmering for about 5 minutes, or until the rice cakes and onion soften and the liquid begins to thicken. Add more water if needed, all of the rice cakes should be covered in a thick sauce.
  3. Top with your garnishes of choice and quickly serve while it’s still hot! ⁣⁣
 
About the Author

My name is Tess Han and I am a Seattle-based Registered Dietitian. I currently serve on the GSDA board as a Public Relations Co-Chair. I strongly believe health and wellness should be achievable for everyone, which is why I love sharing simple and nourishing recipes on my Instagram @forktofuel!