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Tteokbokki (Dukbokki)

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Tteokbokki is a classic Korean street food made with chewy rice cakes simmered in a spicy-sweet sauce of gochujang, gochugaru, soy sauce, and sugar. Often paired with fish cakes and scallions, it’s bold, comforting, and full of addictive flavor.

  • Author: Tina
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Simmering
  • Cuisine: Korean
  • Diet: Halal

Ingredients

1 lb tteokbokki (Korean rice cakes)

4 cups anchovy stock (or water)

1 piece dried kelp

3 tablespoons gochujang (Korean red chili paste)

1–2 tablespoons gochugaru (Korean chili flakes, to taste)

2 tablespoons soy sauce

1 tablespoon sugar

1 cup Korean fish cakes, sliced

1 teaspoon toasted sesame oil

2 scallions, chopped

1 tablespoon sesame seeds (optional, for garnish)

Instructions

  1. In a medium pot, combine anchovy stock and dried kelp. Bring to a boil. Once boiling, remove kelp and simmer uncovered for 10 minutes.
  2. Stir in gochujang, gochugaru, soy sauce, and sugar. Bring back to a boil.
  3. Add rice cakes and simmer 8–10 minutes, stirring often to prevent sticking.
  4. Add sliced fish cakes and cook 4 more minutes, stirring occasionally.
  5. Turn off heat. Stir in sesame oil and chopped scallions. Transfer to bowls and garnish with sesame seeds. Serve hot.

Notes

  • Soak rice cakes in warm water for 10–15 minutes if firm or frozen.
  • Adjust spice level by reducing gochugaru or gochujang.
  • Use water instead of stock if needed, adding kombu or mushrooms for umami.
  • Eat fresh—rice cakes harden in the fridge but can be reheated with water.

Nutrition

Find it online: https://cheftinaskitchen.com/tteokbokki-dukbokki/