Tteokbokki (Spicy Korean Rice Cakes)
About this recipe
Tteokbokki, or Spicy Korean Rice Cakes, is a beloved dish known for its chewy texture and spicy, savory sauce. This recipe from Binging with Babish simplifies the process, making it accessible for home cooks while still delivering that authentic flavor.
Using either store-bought or homemade rice cakes, this version highlights the essential ingredients like gochujang and dashi, which create a rich umami base. Whether you're craving a quick snack or a hearty meal, this Tteokbokki recipe is sure to satisfy.
Ingredient notes
- For homemade rice cakes, use 345 grams of rice flour instead of glutinous rice flour, which can be hard to find.
- Adjust the amount of boiling water (200-300 grams) based on how much your rice flour absorbs.
Tips from Binging with Babish’s video
- Soak store-bought rice cakes in water for about 10 minutes before using to ensure they cook properly.
- When making the sauce, whisk the gochujang and gochugaru into the dashi broth over medium-high heat until fully combined before adding the rice cakes.
- Cook the rice cakes in the sauce for 7 to 10 minutes on medium-low heat to achieve the perfect chewy texture.
Good to know
- How long does it take to make Tteokbokki?
- The total time to make Tteokbokki is about 30 minutes.
- What if I can't find dashi flakes?
- You can substitute dashi flakes with seafood or chicken flavored bouillon.
- Can I adjust the spiciness of the dish?
- Yes, you can adjust the amount of gochugaru from 0.5 to 2 teaspoons based on your spice preference.
- How do I make homemade rice cakes?
- Combine 345 grams of rice flour with 0.5 tsp kosher salt and 200-300 grams of boiling water, then follow the steps to knead and shape the dough.
No life story here — the video and the recipe are the whole point. All credit to Binging with Babish: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Soak the rice cakes in water for about 10 minutes, then drain and pat dry.
- 2
In a pot, combine 1 tablespoon of dashi flakes with 3 cups of water to make dashi broth.
- 3
Add 1/4 cup of gochujang and 1/2 to 2 teaspoons of gochugaru to the broth, whisking until homogeneous over medium-high heat.
- 4
Once the mixture comes to a simmer, add the soaked rice cakes.
- 5
Reduce heat to medium-low and maintain a simmer for 7 to 10 minutes until the rice cakes are cooked and the sauce thickens.
- 6
Optionally, add 1 tablespoon of sugar for sweetness and serve topped with scallions.
Heads up — we had to guess a little:
- The quantity of boiling water for the rice cakes is inferred based on typical absorption rates for rice flour.
Credit where it’s due: this recipe was transcribed from Binging with Babish’s original video on YouTube. Follow them there — it’s their dish.
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