Korean FoodRecipes

Hot & Spicy Rice Cake (Tteokbokki)

Try this spicy food of Korea at home!

Today we are going to show you how to make some hot & spicy rice cake (tteokbokki) one of the most popular Korean spicy street foods. Learn the most popular Korean recipe today at home. Korean people love their country food! they admire it.

In my previous post, I showed you “How to make a garaetteok recipe” and today I will show you how to make a homemade Korean rice cake (tteokbokki).

Hot & Spicy Rice Cake (Tteokbokki)

(Tteokbokki) hot & spicy rice cake, which is one of the most popular Korean street foods in Korea, Korean people love this food because it is made of healthy vegetables, boiled eggs, and dried anchovies (with heads and intestines removed).  Imagine you’re making popular Korean spicy street food at home on your own, wow. Korean people eat normal foods often but sometimes they eat something spicy like Tteokbokki!

Shop the ingredients online on  CrazyKoreanCooking.com

Hot And Spicy Rice Cake (Tteokbokki) Korean Food

Hot And Spicy Rice Cake (Tteokbokki) Korean Food
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Category: Rice Cakes (Tteokbokki)
Cuisine: Korean
Hot And Spicy Rice Cake (Tteokbokki) Korean Food

35 minutes
  • 1 pound of cylinder shaped rice cake, bought or homemade. (Use a little more if you’re not adding hard boiled eggs and fish cakes)
  • 4 cups of water
  • 7 large size dried anchovies, with heads and intestines removed
  • 6 x 8 inch dried kelp
  • ⅓ cup hot pepper paste
  • 1 tablespoon hot pepper flakes
  • 1 tablespoon sugar
  • 3 green onions, cut into 3 inch long pieces
  • 2 hard-boiled eggs, shelled (optional)
  • ½ pound fish cakes (optional)
5 minutes
30 minutes
Ready in
35 minutes
  1. Add the water, dried anchovies, and dried kelp to a shallow pot or pan.
  2. Boil for 15 minutes over medium-high heat without the lid.
  3. Combine hot pepper paste, hot pepper flakes, and sugar in a small bowl. Remove the anchovies and kelp from the pot and add the rice cake, the mixture in the bowl, the green onion, and the optional fish cakes and hard boiled eggs. The stock will be about 2 ½ cups. 
  4. Stir gently with a wooden spoon when it starts to boil. Keep stirring until the rice cake turns soft and the sauce thickens and looks shiny, which should take about 10 -15 minutes. If the rice cake is not soft enough, add more water and continue stirring until softened. When you use freshly made rice cake, it takes a shorter time. If you use frozen rice cake, thaw it out and soak in cold water to soften it before cooking.
  5. Remove from the heat and serve hot.

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