What is a tteokbokki made out of?

Tteokbokki is primarily made of rice cakes ( tteok ), fish cakes, gochujang (chili paste), garlic, soy sauce, sugar, and broth. Optional ingredients like scallions, eggs, and cheese enhance the dish further.

What does tteokbokki taste like?

Tteokbokki tastes spicy, sweet, savory, and slightly fermented due to gochujang. The rice cakes offer a chewy bite, while the sauce is thick, rich, and flavorful.

Is Korean tteokbokki healthy?

Tteokbokki can be part of a balanced diet. While rice cakes are high in carbs, adding veggies and lean proteins boosts nutrition. Reducing sugar and using homemade broth also makes it healthier.

Is tteokbokki vegetarian?

Yes, vegetarian tteokbokki is easy to make. Replace fish cakes with tofu, use vegetable broth, and add mushrooms for umami. Gochujang is typically vegan but check labels to be sure.

Can I make tteokbokki less spicy?

Absolutely. Reduce the gochujang and skip gochugaru. Adding cheese, cream, or milk helps mellow the spice. Sweeteners like honey also balance heat levels.

What’s the best way to store and reheat tteokbokki?

Store leftovers in an airtight container for up to 2 days. To reheat, add a splash of broth or water, then warm in a pan or microwave. Avoid freezing, as texture degrades.

Can I use other types of rice cakes?

Definitely. Flat oval tteok , mini rice balls, or brown rice versions all work. Each type provides a different bite and texture.

Is tteokbokki gluten-free?

Sometimes. While rice cakes are naturally gluten-free, some gochujang brands include wheat. Use certified gluten-free gochujang and soy sauce to keep it safe.

Tteokbokki Recipe: 5 Essential Tips for Perfect Korean Rice Cakes

Description

Tteokbokki is a beloved Korean street food known for its chewy rice cakes drenched in a rich, spicy-sweet gochujang sauce. This classic version is deeply flavorful yet easy enough to make at home. Whether you’re craving a comforting snack or a quick savory meal, tteokbokki delivers bold taste in every bite. Customize it with cheese, boiled eggs, or even ramen for a satisfying twist!

Ingredients

2 cups garaetteok (Korean rice cakes), soaked in warm water if refrigerated
1 cup fish cakes, sliced into strips
2 tbsp gochujang (Korean red chili paste)
1 tbsp gochugaru (Korean red chili flakes) (optional for extra heat)
1 tbsp soy sauce
1 tbsp sugar
2 cloves garlic, finely minced
2 cups water or broth (anchovy broth preferred for authentic flavor)

2 stalks green onions, chopped for garnish
Optional Add-Ins:
- 1 hard-boiled egg per serving
- Shredded mozzarella cheese
- Ramen noodles
- Tofu or mushrooms (for a vegetarian version)

Instructions

Build the Broth Base
In a medium-sized pot, pour in 2 cups of water or anchovy broth. Add minced garlic and soy sauce. Bring to a gentle boil to infuse the base with flavor.
Add the Flavor Boosters
Lower the heat and stir in gochujang, gochugaru (if using), and sugar. Stir until the gochujang dissolves completely and the sauce becomes smooth and vibrant.
Simmer Rice Cakes and Fish Cakes
Add the soaked rice cakes and sliced fish cakes. Simmer over medium-low heat for 8–10 minutes, stirring occasionally to prevent sticking. The rice cakes should become soft yet chewy, and the fish cakes should absorb the sauce.
Final Touches and Serving
Stir in chopped green onions. If desired, top with shredded mozzarella or add a hard-boiled egg for extra richness. Serve hot, ideally straight from the pot!

Preparation Time:

Notes

For a vegetarian version, swap fish cakes and anchovy broth for tofu, mushrooms, and vegetable stock.
If rice cakes are too firm, soak them longer in warm water before cooking.

Add ramen noodles during the last 5 minutes of cooking for rabokki—a fun and heartier variation.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Lunch
Cuisine: Korean

Nutrition

Calories: 420 per serving
Fat: 7g
Carbohydrates: 78g
Protein: 10g