K-FOODRECIPE
← Recipes
Street food · Korean home cooking

Sweet & spicy tteokbokki

Chewy rice cakes in a glossy red sauce. A Korean street-food favorite.

◷ 25 min2 servings6 Let’s cook
Sweet & spicy tteokbokki
Share recipe ↗

Choose an app on your device, or copy the link for Instagram and other apps.

✦ AI-generated cooking illustrations. Follow the written quantities and instructions.

01 / Before you start

Ingredients

2 servings

Get your ingredients ready
Get your ingredients ready

1 tbsp = 15 ml · 1 tsp = 5 ml. Use level measuring spoons. Quantities below make 2 servings.

Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.

02 / You’re ready to cook

Step-by-step cooking

  1. Step 1

    Step 1: Check the rice cakes first. If hard or refrigerated, soak in warm water for 10 minutes, then drain. Fresh soft cakes can be used directly. Slice the spring onion into small rings and set it aside.

    Check the rice cakes first. If hard or refrigerated, soak in warm water for 10 minutes, then drain. Fresh soft cakes can be used directly. Slice the spring onion into small rings and set it aside.

  2. Step 2

    Step 2: In a wide pan, mix 450 ml water, 2 tablespoons gochujang, 1 tablespoon sugar and 1 tablespoon soy sauce. Stir until the paste is dispersed and no large lumps remain.

    In a wide pan, mix 450 ml water, 2 tablespoons gochujang, 1 tablespoon sugar and 1 tablespoon soy sauce. Stir until the paste is dispersed and no large lumps remain.

  3. Step 3

    Step 3: Set the pan over medium heat and bring the sauce to a gentle boil. Look for steady bubbles around the edges; if it splashes vigorously, lower the heat.

    Set the pan over medium heat and bring the sauce to a gentle boil. Look for steady bubbles around the edges; if it splashes vigorously, lower the heat.

  4. Step 4

    Step 4: Add the 300 g rice cakes and simmer for 10–12 minutes, stirring often along the bottom so they do not stick. The cakes should soften and the sauce should gradually thicken.

    Add the 300 g rice cakes and simmer for 10–12 minutes, stirring often along the bottom so they do not stick. The cakes should soften and the sauce should gradually thicken.

  5. Step 5

    Step 5: Add the sliced spring onion and cook for another 2 minutes. Keep stirring gently; the sauce should coat the rice cakes without becoming dry or sticky on the pan.

    Add the sliced spring onion and cook for another 2 minutes. Keep stirring gently; the sauce should coat the rice cakes without becoming dry or sticky on the pan.

  6. Step 6

    Step 6: Lift a rice cake with a spoon and let it cool before checking that the center is soft and chewy. If still hard, simmer a little longer. If the sauce is too thick, add water a tablespoon at a time. Serve hot.

    Lift a rice cake with a spoon and let it cool before checking that the center is soft and chewy. If still hard, simmer a little longer. If the sauce is too thick, add water a tablespoon at a time. Serve hot.

03 / Enjoy your meal

Finished dish

Finished dish: Sweet & spicy tteokbokki
Sweet & spicy tteokbokki
Helpful tips

Add spring onion and simmer 2 more minutes, until cakes are soft and sauce coats them. Add a splash of water if too thick. Contains soy; check rice cakes and sauces for wheat.

Public recipe reference

This complete home version was written for this site using the public recipe as a reference. Open the original for another method.

Maangchi · Tteokbokki ↗