Anyone who’s strolled through Seoul knows that irresistible spicy-sweet smell drifting from street stalls.
It’s Tteokbokki / Topokki — tender rice cakes simmered in a bold red sauce, Korea’s favorite comfort food.
What’s Inside
What is Tteokbokki?
Tteokbokki (also spelled Topokki, 떡볶이) is one of the all-time Korean comfort classics.
Soft, chewy rice cakes are simmered in a glossy red sauce made with gochujang and gochugaru — sweet, spicy, savory, and exactly the kind of dish you want on a chilly day.
I’m a huge fan of Korean food and cook it at home all the time.
Not just because it’s more budget-friendly, but honestly, my homemade versions often taste better than what I find at most Korean restaurants here in Germany. Kimchi, Kimchi Bokkeumbap, Jajangmyeon — and above everything else, Tteokbokki.
Ingredients
Korean Rice Cakes (Garaetteok): For tteokbokki, you need the cylindrical ones. They come fresh or frozen — if using frozen, just soak them briefly in warm water.
Gochujang (Korean chili paste): The heart of the dish, giving tteokbokki its signature spicy-sweet flavor.
Gochugaru (Korean chili flakes): Optional, but great if you want an extra kick.
Light Soy Sauce: A small splash adds depth and balance.
Broth Powder: Brings that savory umami note. Traditionally, tteokbokki is cooked with anchovy or kelp broth, but Japanese dashi powder, any broth powder, or even a pinch of MSG works perfectly.
Onion & Scallions (or Leek): Add natural sweetness, and the scallions make a great garnish too.
Garlic: A must for any good sauce.
Cooking Oil: Just a little.
Sugar: For the perfect sweet-spicy balance.
Optional Add-Ins: Boiled eggs, Korean fish cakes, sausages, or for a modern twist — melted cheese (Cheddar or Mozzarella).
Instructions
Step 1: Prep the ingredients
- Soak frozen rice cakes in warm water for 10–15 minutes, or simply rinse fresh ones.
- Slice the onion, prep the leek (white part into 1.5-inch / 4 cm pieces, green part for garnish), mince the garlic, boil the eggs, and cut the sausages and fish cakes into bite-sized pieces.
Step 2: Cook
- Heat a little oil in a pan. Sauté the garlic and onion until fragrant. Add water or broth, then stir in the leek, gochujang, optional gochugaru, soy sauce, and broth powder until the chili paste dissolves.
- Bring the sauce to a boil, add the rice cakes, and simmer for 10–12 minutes, stirring often, until the rice cakes are soft and chewy and the sauce turns thick and glossy.
- Add fish cakes, boiled eggs, or sausages during the last 5 minutes. Adjust the taste with more soy sauce or a little sugar if needed.
Step 3: Serve
- If you love it cheesy, melt some mozzarella or cheddar on top.
- Finish with sliced green leek or scallions and enjoy straight from the pan while it’s hot.
Expert Tips
Storage & Reheating:
Tteokbokki keeps for up to 3 days in an airtight container in the fridge. When reheating, add a splash of water or broth so the sauce becomes glossy again.
Make it vegan:
Skip the eggs, fish cakes, and sausages. Use vegan broth powder (or mushroom stock) and your favorite vegan cheese.
Add extra veggies:
Carrots, shiitake mushrooms, napa cabbage, or bok choy work beautifully. Cut them roughly the same size as the rice cakes so everything cooks evenly.
Rice cake alternatives:
If you can’t find the cylindrical garaetteok, the flat oval rice cakes are a great substitute. They’re thinner and cook in only about 5 minutes (instead of 10–12).
Other variations:
Spicy tteokbokki is the classic, but there are many fun twists — rabokki (with ramen noodles), rosé tteokbokki (creamy and spicy), or even my mild honey butter tteokbokki.
What to serve with it:
Tteokbokki is best enjoyed with friends — pair it with kimbap (seaweed rice rolls) or crispy mandu (Korean dumplings) for the full street-food experience.
Other delicious Korean dishes
Spicy Korean Rice Cakes (Tteokbokki / Topokki)
Ingredients
- 1½ cups Korean rice cakes, cylindrical (garaetteok) — fresh or frozen (10 oz / 300 g)
- 2 tbsps gochujang (to taste)
- 1 tsp gochugaru (optional, for extra heat)
- 1 tsp broth powder (or dashi powder or a pinch of MSG) (to taste)
- 1½ tsp sugar (to taste)
- 2 cups water (or broth)
- 1 medium onion, thinly sliced
- 1 leek (white part cut into 1.5-inch / 4 cm pieces, green part chopped for garnish)
- 2 garlic cloves, minced
- 1 boiled egg (optional)
- 5 oz Korean fish cakes, cut into bite-sized pieces (optional)
- 2 sausages, cut into 1.5-inch / 4 cm pieces (optional)
- 1½ tsp cooking oil for sautéing
- ½ cup shredded mozzarella or 4 slices of cheddar (1.75 oz / 50g)
Instructions
- Soften the rice cakes: soak frozen ones in warm water for 10–15 minutes; fresh ones just need a quick rinse.
- Heat a little oil in a pan and sauté the garlic and onion until fragrant. Add water or broth. Stir in the leek, gochujang, optional gochugaru, soy sauce, and broth powder until the paste fully dissolves.
- Bring the sauce to a boil, add the rice cakes, and let everything simmer gently for 10–12 minutes. Stir occasionally until the rice cakes are soft and chewy and the sauce turns creamy and thick.
- Add fish cakes, eggs, or sausages during the last 5 minutes. Adjust the seasoning with a little soy sauce or sugar if needed.
- For a creamier finish, melt mozzarella or cheddar on top.
- Garnish with scallions and serve hot.
