10-Minute Spicy Tteokbokki (Korean Rice Cakes)

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🌶️ 10-Minute Spicy Tteokbokki (Korean Rice Cakes)


Hey foodies! 👋 Have you seen those delicious, bright red, chewy rice cakes in your favorite K-Dramas or on TikTok? That’s Tteokbokki (pronounced duck-bok-key), and guess what? It’s basically Korea’s soul food.

Think of it as a savory, spicy, and slightly sweet warm hug. The texture is insanely chewy (like mochi but savory), and the sauce is addictive. The best part? You don't need a plane ticket to Seoul to eat this. You can make this one-pan recipe in less than 15 minutes using ingredients you can grab at Walmart or Amazon!




⏱️ Prep & Cook Time

  • Prep Time: 5 mins

  • Cook Time: 10 mins

  • Total Time: 15 mins

  • Servings: 2 people

🛒 Ingredients

The Main Stars:

  • 1 lb (16 oz) Korean Rice Cakes (Garaetteok)

    • Note: Look for the cylinder-shaped ones in the frozen or refrigerated section of Asian markets (or sometimes Costco!).

  • 2 cups (480ml) Water (or Chicken/Vegetable Broth for extra flavor)

  • 2 sheets Korean Fish Cake (Eomuk), cut into triangles

    • Substitute: Can't find fish cake? Sliced hot dogs or cocktail sausages work surprisingly well and are very popular in Korea! Or just skip it.

  • 2 stalks Green Onions, chopped (save some green parts for garnish)

The Magic Sauce:

  • 3 Tbsp Korean Red Chili Paste (Gochujang)

    • Note: This is essential! Most Walmarts carry the red tub now.

  • 1 Tbsp Korean Red Chili Flakes (Gochugaru)

    • Substitute: 1 tsp Cayenne powder + 1 tsp Paprika (It won't be exactly the same, but it works in a pinch).

  • 2 Tbsp Sugar (White or Brown)

    • Substitute: Honey or Maple Syrup works too.

  • 1 Tbsp Soy Sauce

  • 1 tsp Minced Garlic




👩‍🍳 Step-by-Step Instructions

1. Prep the Rice Cakes If your rice cakes are frozen, soak them in warm water for about 10 minutes to soften them up. If they are fresh/refrigerated, just give them a quick rinse.

2. Make the Broth Base In a large skillet or wok, pour in the 2 cups of water (or broth). Add the sugar and garlic. Bring it to a boil over medium-high heat.

3. Unleash the Flavor Once boiling, stir in the Gochujang (Chili Paste), Gochugaru (Chili Flakes), and Soy Sauce. Whisk it gently until the red paste dissolves completely into the water.

4. Add the Chewy Goodness Toss in your rice cakes, fish cakes (or hot dogs), and the white parts of the green onions.

5. Simmer & Thicken Let it boil for about 8–10 minutes on medium heat. Important: Stir frequently so the rice cakes don't stick to the bottom of the pan! You want the sauce to reduce and become thick and glossy, clinging to the rice cakes.

6. Garnish & Serve Turn off the heat. Sprinkle the remaining green onions on top. Serve immediately while it's steaming hot!



💡 Chef's Tips for the Best Experience

  • Add Cheese: Want to make it viral-worthy? Top it with 1 cup of Mozzarella cheese at the end and cover with a lid for 2 minutes until melted. Cheesy Tteokbokki is next level!

  • Make it "Rabokki": Throw in a pack of instant Ramen noodles (without the flavor packet) during step 4. You might need an extra ½ cup of water.

  • Don't Overcook: Rice cakes can get too soft and mushy if cooked too long. You want them "al dente"—chewy but soft.

❓ FAQ

Q: It's too spicy for me! What do I do? A: No worries! Skip the Gochugaru (chili flakes) entirely and add a little heavy cream or extra cheese at the end to make a "Rosé Tteokbokki." It cuts the spice significantly.

Q: Can I keep leftovers? A: You can keep them in the fridge for 2-3 days, but rice cakes get hard when cold. To reheat, add a splash of water and microwave or simmer on the stove until they soften up again. Freezing is not recommended (the texture gets weird).

Q: I can't find Gochujang anywhere! A: In a desperate emergency, mix Sriracha with a bit of Miso paste and extra Sugar. It won't taste traditional, but it will still be delicious!


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