What are Korean rice cakes (tteok) and where do I buy them?
For tteokbokki, you want cylinder-shaped rice cakes sold as tteokbokki tteok. Some packs are short, pre-cut pieces (most common), and some are longer logs of garaetteok that you slice. You can find them at Korean or Asian grocery stores in the refrigerated or frozen section. Shelf-stable versions exist too, and they work, but some brands need a longer soak and a longer simmer to turn properly chewy.
Do I have to use fish cakes?
Nope. Fish cakes are classic and add savory depth, but you can skip them or swap in sliced sausage, mushrooms, pan-fried tofu, or even shredded rotisserie chicken. If you skip fish cakes, consider using anchovy-kelp stock or a pinch of MSG if you cook with it to keep that snack-bar savoriness.
How spicy is this?
With the amounts below, it lands at medium. To go mild, reduce gochugaru and add a bit more sugar. To go spicy, add more gochugaru. Also note: gochujang brands vary (some are sweeter, some are hotter), so taste as you go and adjust.
Can I add cheese?
Absolutely. Stir in a handful of low-moisture mozzarella at the end, or melt it right on top. It turns into that spicy-creamy situation that makes you hover over the pan like a hungry little goblin.
Why did my sauce turn too thick?
Tteokbokki sauce reduces fast. Just splash in a little water or stock, stir, and simmer for 30 seconds. You are back in business.
Why is my sauce still too thin?
Keep simmering uncovered and stir frequently. It usually tightens up in a few minutes. If you are truly stuck with a watery sauce (it happens with some rice cake brands that release extra moisture), whisk 1 teaspoon cornstarch with 1 tablespoon water, then stir it in and simmer for 30 to 60 seconds.
Why are my rice cakes still hard?
They probably need more time and moisture. Add a bit more liquid and simmer gently with a lid on for a few minutes. Also, very thick rice cakes and some shelf-stable brands can take longer than thin ones.
