Tteokbokki is a delicious dish of Korean rice cakes served in a flavoursome, spicy sauce. Traditionally a street food dish, it is easy to make at home.

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The name of this dish of Korean rice cakes in a delicious sauce may sound a little unfamiliar, but Tteokbokki is definitely worth a try. “Tteok” means rice cake, and “bokki” means stewed.

Easy to prepare, and you can make the sauce as mild or as spicy as you like. This easy tteokbokki is a vegetarian version, with no fish or meat included, as would usually be the norm in Korea. Usually, dashi/anchovy broth and fish cakes (fish cakes - eomuk) are included in a tteokbokki. In terms of meat, spam or some other kind of ham is usually added.

The thickness of the sauce is down to personal preference. You can serve the rice cakes in a thin or thick sauce, whichever you prefer.

  • Rice cakes are a bit “chewy”, and neutral in flavour. You can buy rice cakes at Asian supermarkets, usually as a fresh product, but long-life varieties are also available. For tteokbokki, you usually use the rod-shaped rice cakes, but you can use another shape if you prefer.
  • Gochujang is a fermented Korean chilli paste which you can buy at most supermarkets these days, but you can also make it yourself.
  • Gochugaru is a Korean chilli powder. This chilli is quite coarsely ground and is bright red, giving the dish an extra kick of colour. You can substitute this with a different variety of chilli powder if necessary. Gochugaru is also used in making kimchi.

Veronique van Ohmydish

Made by Véronique

Published at 2023-11-14, this recipe is for 4 people and takes 30 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 20-11-2023

30 minutes 4 people Main course


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  • 600 grams of rice cakes (sticks)
  • 2 garlic cloves
  • 2 shallots
  • 2 tablespoons gochujang
  • 4 tablespoons maple syrup
  • 4 tablespoons soy sauce
  • half a teaspoon of gochugaru
  • 600 ml water
  • sunflower oil or other neutral oil
  • 3 spring onions
  • generous dash of toasted sesame oil
  • handful of sesame seeds
Tteokbokki ingredients
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Kitchen equipment

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  • chopping board & chef's knife
  • small bowl
  • deep frying pan
  • wooden spoon


30 minutes 4 people Main course

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Preparation – 5 minutes

Peel and chop the shallots and garlic cloves as finely as possible. Cut the spring onions into rings and set aside.


Making the tteokbokki – 25 minutes

Mix 2 tablespoons gochujang, half a teaspoon of gochugaru, 4 tablespoons of maple syrup and 4 tablespoons of soy sauce in a bowl.

Heat a dash of sunflower oil in a deep frying pan and fry the onion and shallot until translucent.

Add the sauce, along with the rice cakes and 600 ml of water. Bring to a boil and cook, without a lid, for 5-10 minutes over a medium-high heat. The tteokbokki is ready when the rice cakes have cooked through and the sauce has thickened.

Remove from the heat and garnish with spring onion, sesame seeds and a drizzle of toasted sesame oil. Enjoy your meal!

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Tteokbokki: frequently asked questions

Where can I buy Korean rice cakes?

You can buy Korean rice cakes at Asian supermarkets. They come in different shapes, from tubes to cubes. They are available in a fresh (refrigerated) variety and a dry, long-life version.

What is gochugaru?

Gochugaru is a type of Korean chilli pepper which has been dried and ground. They are bright red, which gives gochujang its bright red colour.

Can you reheat tteokbokki?

You can reheat tteokbokki; it is best to do this in a pan over low heat. If the sauce has become too thick, add an extra splash of water .