Spicy Rice Cake (Tteokbokki)
About this recipe
Tteokbokki, or spicy rice cake, is a beloved Korean street food known for its chewy texture and bold flavors. This recipe by Maangchi brings together homemade or store-bought rice cakes with a rich anchovy broth and a spicy sauce that makes every bite irresistible.
In just 30 minutes, you can whip up this dish that's perfect for sharing with friends or enjoying as a comforting snack. The secret to great tteokbokki lies in the broth, which adds depth and flavor, ensuring your dish isn't bland.
Ingredient notes
- You can use either homemade or store-bought rice cake; if using store-bought, note that it will be thinner and smaller.
- For a vegetarian option, substitute the anchovy stock with a can of vegetable stock.
Tips from Maangchi’s video
- Make sure to boil the broth without a lid for about 15 minutes to allow the fishy smell from the anchovies to evaporate.
- When preparing the sauce, use mild hot pepper flakes to control the spice level, and mix it with hot pepper paste and sugar for a balanced flavor.
- Stir the rice cake gently in the broth until it absorbs the flavors and the sauce thickens, which should take about 7 minutes.
Good to know
- How long does it take to make tteokbokki?
- The total time to make tteokbokki is 30 minutes.
- What can I use instead of anchovies for the broth?
- If you are vegetarian, you can use a can of vegetable stock instead of anchovy stock.
No life story here — the video and the recipe are the whole point. All credit to Maangchi: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Prepare the broth by boiling 4 cups of water over medium-high heat.
- 2
Add 7 dried anchovies (heads and guts removed) and a piece of dried kelp (about 5-6 inches) to the boiling water.
- 3
Boil the broth for about 15 minutes without a lid to allow the fishy smell to evaporate.
- 4
While the broth is boiling, cut the rice cake into pieces about 3.5 inches long.
- 5
If using store-bought rice cake, note that it will be thinner and smaller.
- 6
Prepare 2 hard-boiled eggs and set aside.
- 7
In a bowl, mix together 1/3 cup hot pepper paste, 1 tablespoon hot pepper flakes, and 1 tablespoon sugar to create the sauce.
- 8
Add 3 green onions (cut into 2.5 inches long) to the sauce mixture, saving some for garnish later.
- 9
After 15 minutes, strain the broth to remove the anchovies and kelp, then return the broth to the pot.
- 10
Add the rice cake and the sauce mixture to the pot with the broth.
- 11
Gently stir the mixture and add fish cake balls if desired.
- 12
Continue stirring until the rice cake absorbs the broth and the sauce thickens and becomes shiny, about 7 minutes.
- 13
Once done, garnish with the reserved green onions and serve hot.
Heads up — we had to guess a little:
- The quantity of rice cake was inferred from the mention of '1 pound' in the transcript.
Credit where it’s due: this recipe was transcribed from Maangchi’s original video on YouTube. Follow them there — it’s their dish.
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