Tteokbokki (Korean Spicy Rice Cakes)

How to Make It

1. 1

   Prepare the Rice Cakes

   If using refrigerated or packaged tteok, separate the rice cakes and soak them in a bowl of cold water for 20–30 minutes until softened and pliable. Drain well before use. Fresh tteok bought same-day does not require soaking.

   Tip: Do not soak in hot water as this causes the rice cakes to become gummy and fall apart during cooking.
2. 2

   Make the Anchovy-Kelp Broth

   In a medium saucepan, combine 600ml of cold water with the cleaned dried anchovies and the piece of dried kelp. Bring to a gentle boil over medium heat, then reduce to a low simmer for 10 minutes. Remove and discard the anchovies and kelp. You should have approximately 500ml of clear, golden broth. This umami-rich base is the foundation of authentic tteokbokki flavour.

   Tip: Do not boil the broth aggressively or for too long — this makes it bitter. A gentle simmer extracts clean, sweet umami.
3. 3

   Build the Sauce

   In a small bowl, whisk together the gochujang, gochugaru, low-sodium soy sauce, honey or coconut sugar, and minced garlic until a smooth, uniform paste forms. Taste — it should be spicy, savoury, and lightly sweet in balance. Adjust gochugaru downward if cooking for those with lower spice tolerance or inflammatory conditions.

   Tip: Mixing the sauce separately before adding to the broth ensures even distribution and prevents the gochujang from clumping.
4. 4

   Cook the Vegetables and Sauce

   Pour the prepared anchovy broth into a wide, shallow pan or wok and bring to a medium simmer. Stir in the gochujang sauce mixture and mix well into the broth. Add the chopped cabbage and sliced carrot. Simmer for 3–4 minutes until the vegetables begin to soften slightly and the sauce becomes fragrant.

   Tip: Using a wide pan rather than a deep pot allows the rice cakes to cook evenly and the sauce to reduce and thicken properly.
5. 5

   Add Rice Cakes and Fish Cakes

   Add the drained tteok and sliced fish cake pieces to the pan. Stir gently to coat everything in the sauce. Cook over medium heat for 8–10 minutes, stirring every 1–2 minutes to prevent sticking, until the rice cakes are fully tender, chewy throughout, and the sauce has thickened to a glossy, coating consistency.

   Tip: The sauce should cling to the rice cakes, not pool at the bottom. If it thickens too quickly, add a splash (30–50ml) of warm water and stir.
6. 6

   Finish and Garnish

   Add the spring onion batons in the last 2 minutes of cooking so they retain some freshness and colour. Remove the pan from heat. Drizzle over the sesame oil and toss gently. Plate into bowls and garnish with toasted sesame seeds. Serve immediately — tteokbokki is best enjoyed piping hot.

   Tip: Adding sesame oil off the heat preserves its nutty aroma and beneficial fatty acids, which degrade with prolonged cooking.