Name: Tteokbokki (Korean Rice Cakes) Recipe by Tasty
Prep time: 5 min
Cook time: 25 min
Total time: 40 min
Yield: 3 servings
Ingredients: 1 lb frozen tteokbokki rice cake sticks; 2 cups anchovy stock; 2 tablespoons gochujang; 1 tablespoon soy sauce; 2 teaspoons granulated sugar; 1 teaspoon gochugaru flakes; 2 small garlic cloves, finely grated; 2 scallions (greens only)s, sliced; 2 teaspoons white sesame seeds

Tteokbokki (Korean Rice Cakes) Recipe by Tasty

Tteokbokki is a bold, comforting Korean street food dish made with chewy rice cake sticks simmered in a spicy-sweet gochujang sauce. Anchovy stock builds deep umami flavor, while soy sauce, garlic, and gochugaru add savory heat and balance. As the sauce reduces, it thickly coats each rice cake for that signature glossy, clingy finish. Finished with scallions and sesame seeds, it’s a satisfying dish that delivers big flavor with minimal ingredients.

40 min total 5 min prep 25 min cook 3 servings 865 cal

Ingredients

3 serv.

1 lb frozen tteokbokki rice cake sticks
2 cups anchovy stock
2 tablespoons gochujang
1 tablespoon soy sauce
2 teaspoons granulated sugar
1 teaspoon gochugaru flakes
2 small garlic cloves, finely grated
2 scallions (greens only)s, sliced
2 teaspoons white sesame seeds

Instructions

Tap a step to mark it done

1 Place the frozen rice cakes in a large bowl of room-temperature water, and let soak for 10–15 minutes, until thawed. Drain and set aside.
2 Pour the stock into a deep skillet. Bring to a simmer over medium heat. Add the rice cake sticks, and simmer for 3 minutes.
3 While the rice cakes simmer, whisk together the gochujang, soy sauce, sugar, gochugaru flakes, and garlic in a small bowl.
4 Add the gochujang mixture to the rice cake sticks in the skillet, and stir to combine. Reduce the heat to low, and simmer, stirring every minute or so, for 10–15 minutes, until the sauce reduces and clings to the rice cakes.
5 Remove from heat, and top the mixture with scallion greens and sesame seeds.
6 Enjoy!