Hi there! Today, I’m sharing a foolproof Tteokbokki (Korean spicy rice cake) recipe that I’ve personally tested multiple times to ensure the best taste and texture.
Follow these steps, and you’ll make better-than-restaurant Tteokbokki at home! 😋
🌟 What Makes This Tteokbokki Special?
✔ Perfect sauce ratio – no more bland or overly spicy Tteokbokki!
✔ Using broth instead of plain water enhances umami flavor!
✔ How you cook the rice cakes changes the texture – don’t skip this step!
🥘 Ingredients (Serves 2–3)
✅ Main Ingredients
- 300g rice cakes (Tteok, either wheat or rice-based)
- 100g fish cakes (Flat sheets recommended)
- 1 green onion (Optional, but enhances flavor)
- 2 boiled eggs (Optional)
✅ Sauce Ingredients
- 2 tbsp gochujang (Korean chili paste) (30g)
- 1 tbsp gochugaru (Korean chili flakes) (15g, adjust for spice level)
- 1 tbsp soy sauce (15ml)
- 1 tbsp sugar (15g)
- 1 tbsp corn syrup or honey (15ml)
- 1 tsp minced garlic (5g)
- A pinch of black pepper
✅ Optional Broth (for deeper flavor)
- 500ml water
- 2–3 dried kelp pieces
- 6–7 dried anchovies
- 1/4 onion
📝 Step-by-Step Fail-Proof Tteokbokki Guide
🥄 Step 1: Prepare the Broth (Game-Changer for Flavor!)
✅ In a pot, add 500ml water + dried kelp + anchovies + onion and bring to a boil.
✅ Simmer on medium heat for 10 minutes, then remove kelp and anchovies.
💡 TIP:
- Using broth instead of plain water enhances the umami taste significantly!
- If you don’t have anchovies or kelp, add 1/2 tsp of instant dashi powder.
🌶 Step 2: Make the Perfect Tteokbokki Sauce
✅ Mix gochujang, gochugaru, soy sauce, sugar, corn syrup, and minced garlic in a bowl.
✅ Add 3–4 tbsp of broth (or water) to help dissolve the sauce evenly.
💡 TIP:
- Want spicier Tteokbokki? Add 1 tsp of Korean Cheongyang chili flakes.
- Want sweeter Tteokbokki? Increase sugar by 1/2 tbsp.
🔥 Step 3: Cook the Rice Cakes & Fish Cakes
✅ Once the broth is boiling, add the sauce and stir for 2 minutes.
✅ Add rice cakes + fish cakes + green onion and simmer on low heat for 7–10 minutes.
💡 TIP:
- If the rice cakes are too hard, soak them in warm water for 5 minutes beforehand.
- Keep stirring while cooking to make sure the sauce coats everything evenly!
🍳 Step 4: Add Boiled Eggs & Final Touches
✅ Once the sauce thickens, add boiled eggs for extra richness!
✅ Turn off the heat, sprinkle black pepper, and garnish with more green onions.
💡 TIP:
- Want extra saucy Tteokbokki? Add 100ml more broth or water.
- Want an extra indulgent version? Melt cheese on top! 🧀😍
🍽 Best Ways to Enjoy Tteokbokki
✅ Pair it with crispy fried snacks! (Try Korean fried seaweed rolls or tempura)
✅ Use the leftover sauce for fried rice! (Just mix with rice & seaweed)
✅ Mix with ramen or udon noodles for a richer dish!
💡 Key Takeaways for Perfect Tteokbokki
✔ Broth adds deep umami flavor – use it instead of plain water!
✔ Golden sauce ratio → Gochujang 2 : Sugar 1 : Soy Sauce 1
✔ Soak rice cakes before cooking for the best chewy texture!
✔ Stir continuously to coat every ingredient evenly!
🔥 Now you’re a Tteokbokki master! Try it today and enjoy your homemade Korean street food! 😍
