Learn . Laugh . Eat

Tteokbokki (Spicy Korean Rice Cakes)

Prep: 5 mins

Cook: 45 mins

Deliciously spicy rice cakes in a homemade anchovy stock.

Anchovy stock

  • 750 ml water

  • 2 sheets kombu

  • ⅓ cup dried anchovies

Tteokbokki

  • 2 tablespoons gochujang (korean red pepper paste)

  • 2 tablespoon gochugaru (korean red pepper flakes)

  • 1 tablespoon soy sauce, plus additional to taste

  • 1 tablespoon sugar, plus additional to taste

  • 250g Tteokbokki tteok (korean rice cakes)

  • 50g Eomuk (fish cakes), sliced, optional

  • 50g (5 oz) cabbage, roughly chopped

  • 2 spring onions, chopped into thirds

  • ½ onion, roughly sliced

  • 1 teaspoon sesame oil

  • 1 teaspoon sesame seeds, to garnish (optional)

  • 1 hard-boiled egg (optional, for garnish)

  • For the anchovy stock, fill a small pan with dried anchovies, kombu, and water.

  • Bring to a boil then turn heat to low and simmer for 20 minutes, or until the stock has reduced by a third. Strain the stock then return it back into the pot.

  • Add the gochujang, gochugaru, rice cakes, fish cakes, cabbage, onions, and spring onions to the pot. Bring to a boil then reduce heat to medium-low and simmer for 15 minutes or until sauce has thickened.

  • Season to with sugar, soy sauce, and sesame oil. Serve hot and garnish with sesame seeds and a boiled egg, if desired.

How To Make Tteokbokki

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!


Anchovy stock

  • 750 ml water

  • 2 sheets kombu

  • ⅓ cup dried anchovies

Tteokbokki

  • 2 tablespoons gochujang (korean red pepper paste)

  • 2 tablespoon gochugaru (korean red pepper flakes)

  • 1 tablespoon soy sauce, plus additional to taste

  • 1 tablespoon sugar, plus additional to taste

  • 250g Tteokbokki tteok (korean rice cakes)

  • 50g Eomuk (fish cakes), sliced, optional

  • 50g (5 oz) cabbage, roughly chopped

  • 2 spring onions, chopped into thirds

  • ½ onion, roughly sliced

  • 1 teaspoon sesame oil

  • 1 teaspoon sesame seeds, to garnish (optional)

  • 1 hard-boiled egg (optional, for garnish)


  • For the anchovy stock, fill a small pan with dried anchovies, kombu, and water.

  • Bring to a boil then turn heat to low and simmer for 20 minutes, or until the stock has reduced by a third. Strain the stock then return it back into the pot.

  • Add the gochujang, gochugaru, rice cakes, fish cakes, cabbage, onions, and spring onions to the pot. Bring to a boil then reduce heat to medium-low and simmer for 15 minutes or until sauce has thickened.

  • Season to with sugar, soy sauce, and sesame oil. Serve hot and garnish with sesame seeds and a boiled egg, if desired.

How To Make Tteokbokki

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!

instagram pinterest TABLEFLIP Youtube Icon