Tteokbokki Spicy Rice Cake

Tteokbokki is one of the most popular Korean street foods. It’s a sweet, salty, spicy and delicious treat!

Tteokbokki Spicy Rice Cake

Servings 2 people
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins

Ingredients

  • 1 lb rice cakes
  • 6 oz fish cake sliced
  • 1 1/2 cups cabbage chopped
  • 2 scallions chopped

Broth

  • 4 cups water
  • 7-8 dried anchovies innards removed
  • 1 dried kelp or kombu

Sauce

  • 2 tbsp gochujang regular or spicy Korean red pepper paste
  • 2 tbsp coarse gochugaru Korean red pepper flakes
  • 2 tbsp fine gochugaru Korean red pepper flakes
  • 2 tbsp soy sauce
  • 2 tbsp light brown sugar
  • 1 tbsp peanut butter

Instructions

  • In a pot, toast the dried anchovies for 3-4 minutes or until browned. Add the water and dried kelp, and simmer for about 15 minutes. Strain and set aside.
  • Combine the gochujang, coarse gochugaru, fine gochugaru, soy sauce, light brown sugar, and peanut butter. Mix together well.
  • In a large pot, add the broth, rice cakes, and sauce mixture. Stir the sauce until fully combined.
  • Once the rice cakes come to a boil, add the cabbage and scallions.
  • Cook for about 5-10 minutes until the sauce has thickened. Add the sliced fish cakes and cook for another 1-2 minutes.
  • Serve immediately and enjoy!
Course: Appetizer, Dinner, Lunch, Main Course, Side Dish, Snack
Cuisine: Korean

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