Are you a fan of K-dramas? If yes, you’ve probably noticed how often Tteokbokki makes an appearance—the bubbling pan of chewy rice cakes in spicy red sauce, whether it’s the main character enjoying a bowl made by her mom or hanging out with friends at a street food tent.
I remember watching those scenes and always wondering what it really tasted like. When I finally tried Tteokbokki for the first time, I completely fell in love—and once I learned how to make it at home, I was surprised by how quick and simple it actually is. You can find the ingredients at most Korean markets, and the best part is it only takes about 20 minutes from start to finish.
There’s just something about the chewy rice cakes and the sweet-spicy kick of the sauce that feels like instant comfort. And the beauty of Tteokbokki is that it’s not only for cozy nights—it works for any occasion.
This year, I’m planning to make it for Super Bowl Sunday as a fun twist on game-day food. It pairs perfectly with kimchi, crunchy pickled cucumbers and carrots, or if you want to go all out, add some homemade kimbap (and yes, even veggie nachos if you like a fusion touch). And if you’re hosting a party—whether for kids or adults—you can round it out with crispy fried chicken and a basket of French fries. A spread like that never disappoints.
I won’t keep you waiting any longer—let’s jump right into the recipe!
Sweet, chewy rice cakes and savory fish cakes smothered in spicy, tangy sauce, topped with melty cheese and crunchy seaweed.
Ingredients
Rice cakes (Tteok)
Fish cakes (Eomuk), sliced into triangles or preferred shape
Scallions, sliced
Onion, sliced (looks like red onion in the picture)
Cabbage, chopped
Cheese slices (for topping, looks like melted processed cheese or mozzarella)
Crushed nori (seaweed) and sesame mix (for topping)
Water (for boiling and simmering)
- Sauce Ingredients:
1 tbsp gochujang (Korean chili paste)
1/2 tbsp chili flakes (Gochugaru)
1 tbsp ketchup
1 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp honey
Water (as needed to mix and thin the sauce)
Directions
- Prepare Rice Cakes and Fish Cakes: Boil the rice cakes and fish cakes in water. Once softened, drain the water.
- Sauté Aromatics: In a pan or pot, sauté the sliced scallions and onion slices until they become fragrant.
- Add Cabbage: Add the chopped cabbage to the pan and stir-fry it with the onions and scallions.
- Combine Main Ingredients: Add the boiled and drained rice cakes and fish cakes to the pan with the vegetables.
- Prepare and Pour Sauce: In a separate bowl, mix all the sauce ingredients: gochujang, chili flakes, ketchup, soy sauce, oyster sauce, honey, and a little water to make a pourable sauce.
- Simmer: Pour the sauce mixture over the ingredients in the pan. Stir everything to coat well. Simmer the Tteokbokki until the sauce has thickened to your desired consistency.
- Serve and Top: Transfer the Tteokbokki into a serving bowl. Top it immediately with slices of cheese (which will melt from the heat) and a generous sprinkle of the crushed nori and sesame mix.
When it comes to add-ins, I always go for boiled eggs first. They’re my top choice, and it’s no surprise—most restaurants serve their Tteokbokki with eggs too. The creamy yolk pairs so well with the spicy sauce, it’s just irresistible. Another popular option is instant ramen. It soaks up all that flavorful sauce and makes the dish extra hearty.
Personally, I usually skip it since the rice cakes are already quite filling on their own, but if you’re a noodle lover, you’ll definitely enjoy it.
That’s my recipe and what I’ve learned along the way—do you have your own favorite way of making Tteokbokki? Let me know in the comments below!
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