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Quick Spicy Tteokbokki Rice Cakes Recipe

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A fast and flavorful Korean rice cake dish with a spicy-sweet sauce, ready in just 15 minutes using simple pantry staples.

Ingredients

Scale
  • 12 oz (340 g) Tteok (Korean rice cakes), firm cylindrical type
  • 2 tablespoons Gochujang (Korean red chili paste)
  • 1 tablespoon Gochugaru (Korean red chili flakes)
  • 1 tablespoon Soy sauce
  • 1 tablespoon Sugar
  • 2 cloves Garlic, minced
  • 2 cups (480 ml) Water or broth (vegetable or chicken broth for richer flavor)
  • 2 stalks Green onions, sliced thinly
  • 1 teaspoon Sesame oil
  • Optional: 4 oz (115 g) Fish cakes, sliced

Instructions

  1. Rinse the tteok under cold water if packaged refrigerated rice cakes, then drain well. Mince garlic, slice green onions, and cut fish cakes if using. This should take about 5 minutes.
  2. In your skillet, combine 2 cups (480 ml) water or broth, 2 tablespoons gochujang, 1 tablespoon gochugaru, 1 tablespoon soy sauce, and 1 tablespoon sugar. Stir well over medium heat until the sauce is smooth and begins to simmer, about 3-4 minutes.
  3. Toss in the tteok and fish cakes (if using). Stir to coat them in the sauce. The sauce should bubble gently but not boil aggressively—this helps the rice cakes soften evenly without becoming mushy. Cook for 6-8 minutes, stirring occasionally.
  4. Check the texture and thickness: The rice cakes should be tender but still chewy when poked with a fork. If the sauce looks too thin, increase heat slightly and cook for another minute or two to thicken. If it gets too thick, add a splash of water.
  5. Add the minced garlic and half the green onions during the last minute of cooking to keep their flavors fresh and vibrant.
  6. Remove from heat and stir in 1 teaspoon sesame oil for a toasty aroma that rounds out the dish.
  7. Plate and garnish with the remaining green onions. Serve immediately.

Notes

If using frozen rice cakes, soak them in warm water for 10 minutes before cooking to soften faster. Avoid boiling aggressively to prevent rice cakes from becoming tough or breaking apart. Adjust spice level by reducing gochugaru or gochujang. For gluten-free, use tamari instead of soy sauce. Leftovers can be refrigerated for up to 2 days; reheat gently with added water or broth to restore texture.

Nutrition

Keywords: tteokbokki, spicy rice cakes, Korean food, quick recipe, easy dinner, gochujang, comfort food

Find it online: https://evabake.com/quick-spicy-tteokbokki-rice-cakes-recipe-15-minute-easy-guide/