Recipe

Spicy Korean Rice Cakes (Tteokbokki)

Chewy rice cakes simmered in a glossy gochujang sauce with fish cake, garlic, and scallions. Sweet, spicy, and dangerously snackable.

By Matt Campbell

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4.8

A steaming bowl of tteokbokki with chewy cylinder rice cakes in a glossy red gochujang sauce, topped with sliced scallions and sesame seeds on a wooden table

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Tteokbokki is the kind of food that makes you pause mid-bite like, wait, why is this so satisfying? It is chewy rice cakes (tteok) simmered until bouncy and tender in a spicy-sweet, glossy sauce that clings to everything. Add a little fish cake, a handful of scallions, and suddenly your kitchen smells like you know what you are doing.

This version is built for real life. If you can find rice cakes and gochujang, you are most of the way there. Fish cake is classic but not mandatory, and gochugaru is optional, so you can make it work with what your store actually carries. The sauce comes together in one pan, the rice cakes cook right in it, and you can dial the heat up or down depending on who is eating.

Measured ingredients for tteokbokki on a light kitchen counter including cylinder rice cakes, gochujang, gochugaru, soy sauce, sugar, garlic, fish cake, scallions, and sesame seeds

Why It Works

Chewy, not tough: A quick soak for refrigerated or frozen rice cakes helps them heat evenly and stay bouncy.
Glossy sauce that actually clings: The combo of gochujang, a little sugar, and a short simmer creates that classic sticky coat without cornstarch.
One-pan dinner or snack: Simmer, stir, finish. Minimal dishes, maximum payoff.
Flexible heat level: Gochugaru is optional, so you control the spice without losing flavor.

Pairs Well With

Storage Tips

Fridge: Store leftovers in an airtight container for up to 3 days. The sauce will thicken and the rice cakes will firm up. Totally normal.

Best way to reheat: Add the tteokbokki to a skillet or saucepan with 2 to 4 tablespoons water or broth. Cover and warm over medium-low, stirring occasionally, until the rice cakes loosen and turn chewy again, 5 to 8 minutes.

Microwave option: Microwave in a covered bowl with a splash of water in 30-second bursts, stirring each time. It works, but stovetop gets you better texture.

Freezing: I do not love freezing cooked tteokbokki because the texture can go from pleasantly chewy to strangely dense. If you want to prep ahead, freeze uncooked rice cakes and make the sauce fresh.

Common Questions

What are Korean rice cakes made of?

Most tteok used for tteokbokki are typically made from rice flour (often short-grain rice that is milled into flour), plus water and sometimes salt. They are steamed and shaped into cylinders, which is why they get that signature chewy bite. Some store-bought brands also include wheat starch or flour for a slightly different chew, so check the package if you need to avoid wheat.

Do I need to soak rice cakes first?

If your rice cakes are refrigerated or frozen and feel firm, yes, a 10-minute soak in warm water helps them soften and cook evenly. If they are fresh (soft, not stiff), you can usually skip it.

What can I use if I cannot find fish cake?

You can leave it out, or swap in sliced hot dog or sausage, sautéed mushrooms, pan-fried tofu, or even shredded rotisserie chicken. Fish cake adds a savory, ocean-y sweetness, but the sauce does a lot of the heavy lifting.

Is gochujang very spicy?

It is usually medium heat with a fermented sweetness. The spice level varies by brand. Start with less gochugaru (or skip it), then taste and adjust.

Why did my sauce turn out too thick?

Tteokbokki thickens fast as it simmers. Just add a splash of water or stock and stir. The goal is a sauce that coats the rice cakes like glossy paint, not a paste.

Can I make it less spicy for kids?

Yes. Skip gochugaru, use a mild gochujang if you can find it, and add a little extra sugar or honey. You can also serve it with a side of plain rice or scrambled eggs to mellow things out.

Any allergy notes?

Fish cake often contains wheat, and most soy sauce contains wheat unless you use tamari. If gluten is a concern, look for gluten-free fish cake (or skip it) and use tamari.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large nonstick skillet or wide saucepan (12-inch is great)
Wooden spoon or silicone spatula
Measuring spoons and cups
Small bowl for mixing sauce
Knife and cutting board

The first time I made tteokbokki at home, I was convinced I had ruined it. The sauce looked thin, then suddenly it turned glossy and sticky like it flipped a switch. I stood there stirring, tasting, stirring again, and realized this is exactly my kind of cooking: one pan, bold flavor, and a little chaos that turns into something you want to eat straight out of the skillet. Now it is my go-to when I want comfort food that bites back.