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Tteokbokki or spicy rice cake that is a popular Korean food made from small-sized garaeddeok (sticky rice tubes). The sauce is spicy and flavorful with cuts of fish cakes, scallions, and boiled eggs.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course, Snack
Cuisine: Korean
Keyword: rice cake, spicy, tteokbokki
Servings: 6 srevings
Author: Mia


  • 10 pieces sticky rice tubes recipe in post
  • 10 pieces dried anchovies or vegetable broth
  • 1 pc dried kelp optional
  • 6 cups water
  • 2 ½ tbsp gochujang red chili paste
  • 2 tbsp red hot pepper powder
  • 2 ½ tbsp brown sugar
  • 3 boiled eggs
  • 1 cup fish cakes sliced, you can also use kikiam or fishballs
  • ½ cup scallions


For the sauce

  • In a small bowl, mix the gochujang red chili paste, pepper powder, and brown sugar then set aside.

Making the Tteokbokki

  • Add the water, dried anchovies, and dried kelp to a pot. Boil for 15 minutes over medium-high heat without the lid.
  • Remove the anchovies and kelp from the pot and add the sticky rice tubes. Boil for 3 minutes then add the spicy sauce you made earlier. Stir gently with a wooden spoon
  • Add the fish cakes, boiled eggs, and scallions then lower the heat. 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 soft.
  • Taste and adjust seasoning. Serve while hot! Bon Appetit!