What are the ingredients of tteokbokki?

The core ingredients include Korean rice cakes (tteok), fish cakes (eomuk), gochujang (red chili paste), sugar, soy sauce, garlic, green onions, and a savory broth—usually made from anchovy and kelp. Optional ingredients include gochugaru for heat, boiled eggs, cheese, or ramen noodles for variations like rabokki.

Is Korean tteokbokki healthy?

Tteokbokki can be part of a balanced diet when enjoyed in moderation. It’s a hearty mix of carbs and protein thanks to the rice and fish cakes, though the sauce does carry a bit more sugar and salt than lighter meals. Adding vegetables or tofu can make it more nutritious and filling.

How are tteokbokki made?

Tteokbokki is made by simmering rice cakes and fish cakes in a spicy-sweet sauce made from gochujang, soy sauce, sugar, garlic, and broth. The sauce thickens and coats the rice cakes as they soften, creating a chewy, flavorful dish.

What is included in tteokbokki?

Classic tteokbokki Recipe features tender rice cakes, savory fish cakes, and a spicy gochujang sauce. Some versions get creative with add-ins like boiled eggs, chopped scallions, sesame oil, ramen noodles, melted cheese, or assorted veggies.

Tteokbokki Recipe: Ultimate Spicy Korean Favorite in 20 Min

Name: Tteokbokki Recipe: The Ultimate Spicy Korean Favorite You’ll Love
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2–3 servings
Cuisine: Korean
Ingredients: 1 pound Korean rice cakes (tteok), soaked if frozen; 1 cup Korean fish cakes, sliced; 2½ cups anchovy-kelp broth (or water); 2 tablespoons gochujang (Korean red chili paste); 1 tablespoon gochugaru (Korean chili flakes), optional; 1 tablespoon soy sauce; 1 tablespoon sugar; 2 garlic cloves, minced; 2 green onions, chopped; 1 teaspoon sesame oil; 1 boiled egg, halved (optional); Sesame seeds for garnish

Description

This easy tteokbokki recipe delivers bold Korean flavor in just 20 minutes. Chewy rice cakes simmered in a spicy-sweet gochujang sauce make the perfect comfort food for busy nights.

Ingredients

Scale

1 pound Korean rice cakes (tteok), soaked if frozen

1 cup Korean fish cakes, sliced

2½ cups anchovy-kelp broth (or water)

2 tablespoons gochujang (Korean red chili paste)

1 tablespoon gochugaru (Korean chili flakes), optional

1 tablespoon soy sauce

1 tablespoon sugar

2 garlic cloves, minced

2 green onions, chopped

1 teaspoon sesame oil

1 boiled egg, halved (optional)

Sesame seeds for garnish

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Instructions

1. Soak rice cakes in warm water for 10–15 minutes if using frozen.

2. In a bowl, mix gochujang, gochugaru, soy sauce, sugar, and garlic.

3. Bring broth or water to a simmer in a wide pan.

4. Stir in the sauce mixture and add rice cakes and fish cakes.

5. Simmer for 10–12 minutes, stirring often, until sauce thickens and rice cakes are tender.

6. Add green onions and sesame oil. Stir gently.

7. Serve hot, garnished with boiled egg halves and sesame seeds.

Notes

For a milder dish, use less gochugaru or skip it entirely.

You can add cheese, ramen noodles, or vegetables for variation.

Refrigerate leftovers in an airtight container for up to 3 days. Reheat with a splash of broth or water.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Simmered
Cuisine: Korean

Nutrition

Serving Size: 1 cup
Calories: 420
Sugar: 10g
Sodium: 980mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 75g
Fiber: 2g
Protein: 12g
Cholesterol: 30mg