Name: Chewy Spicy Tteokbokki
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 400 g Korean rice cakes, separated into individual sticks; 3 cups (600 ml) water; 160 g Korean fish cakes, cut into large pieces (optional); 100 g cabbage, cut into large pieces (optional); Gochugaru 1 tsp; Gochujang 2 tbsp; 1 1/2 tbsp sugar; 1/2 tsp beef bouillon powder (optional); Mozzarella cheese (optional, for the cheesy version)

The kitchen timer sat dead on the counter while I tried to figure out why my kids kept asking for this chewy spicy tteokbokki on rainy weeknights. I still don’t measure the water with a measuring cup, and I’m not going to start, but I finally wrote it down.

It smells like toasted red pepper and bubbling broth before you even sit down at the table.

Prep: 10 minutes · Cook: 15 minutes · Total: 25 minutes · Serves: 4

How do you make tteokbokki sauce thick and glossy? You need to let the liquid reduce steadily over medium heat so the starches from the rice cakes release into the broth.

That starchy reduction is what transforms a watery soup into a rich, clinging glaze that coats every single piece.

↓ Jump to the recipe

Grab These Ingredients

400 g Korean rice cakes, separated into individual sticks
3 cups (600 ml) water
160 g Korean fish cakes, cut into large pieces (optional)
100 g cabbage, cut into large pieces (optional)
Gochugaru 1 tsp
Gochujang 2 tbsp
1 1/2 tbsp sugar
1/2 tsp beef bouillon powder (optional)
Mozzarella cheese (optional, for the cheesy version)

Picking the Right Ingredients

The rice cakes are the heart of this dish, so you want to buy the cylindrical white logs found in the refrigerated or frozen aisle. If they are cold from the fridge, I always give them a quick soak in warm water so they soften up evenly instead of cracking.

Gochujang and gochugaru bring the heat, and using both gives you a richer flavor than just using one alone. The fermented chili paste adds depth and thickness, while the coarse pepper flakes give it that bright red color.

Optional add-ins like fish cakes and cabbage bulk up the skillet. I like how the cabbage leaves turn tender and sweet in the spicy broth, soaking up all that red pepper flavor.

Let’s Make It

Soak the rice cakes. Place the rice cakes in a bowl of warm water if they are cold from the fridge, letting them sit until they are pliable.
Boil the water. Pour the water into a wide skillet and bring it to a rolling boil over medium-high heat.
Add the seasonings. Stir the gochugaru, gochujang, sugar, and optional beef seasoning powder directly into the boiling water until dissolved.
Drop in the rice cakes. Add the separated rice cakes to the simmering skillet, making sure they are not stuck together so they cook evenly.
Toss in the extras. Add the sliced fish cakes and cabbage pieces into the bubbling red sauce around the rice cakes.
Reduce the sauce. Simmer everything uncovered until the sauce thickens up and clings tightly to the rice cakes, about ten to fifteen minutes.
Melt the cheese. Sprinkle mozzarella cheese over the top if you want a cheesy version, then pop a lid on until it melts.

How to Store It

Leftovers can go into an airtight container in the fridge for up to two days. The rice cakes will firm up considerably as they chill down in the cold air.

To reheat, toss them back into a small skillet with a splash of water over medium heat. Stir them constantly until the sauce loosens back up and the rice cakes turn chewy again.

More Family Favorites