Help

Chewy and satisfying! Sweet and Spicy Tteokbokki

4.5

(72 reviews)

Time

approx. 15mins

Tteokbokki, a classic Korean dish, is made by simmering Korean rice cakes in a sweet and spicy sauce with gochujang and sugar. In Korean, "tteok" means rice cake and "bokki" means stir-fried. It's also a popular street food in Seoul. This homemade version uses store-bought tteokbokki rice cakes. It's easy to make — just add the ingredients to a pot and simmer until the liquid reduces. Finish with shredded chili threads and white toasted sesame seeds. The addictive balance of heat and sweetness coating the rice cakes makes this dish perfect with drinks, too.

  • Calories

    213kcal

  • Carbs

    41.4g

  • Fat

    3.4g

  • Protein

    3.8g

  • Net Carbs

    39.7g

  • Sodium

    471.6mg

* per serving

* Nutritional values are based on the Standard Tables of Food Composition in Japan and may differ from U.S. food composition data.

* Sodium is estimated from the recipe's salt content (1 g salt ≈ 393 mg sodium).

Ingredients [ 2 servings ]

  • tteokbokki rice cakes100 g
  • Japanese long green onion (naganegi)½ stalk
  • toasted white sesame seeds1 teaspoon
  • thin red chili threads (ito togarashi)a pinch

☆ Sauce

  • sugar1 tablespoon
  • soy sauce1 teaspoon
  • gochujang1 tablespoon
  • grated garlic½ teaspoon
  • sesame oil1 teaspoon
  • water100 ml
Cooking notes

Please Note

Ingredients may vary by product and region. If you have food allergies or dietary restrictions, please review all ingredient labels carefully before cooking. Consult your doctor or a registered dietitian if you have any health concerns.

Instructions

1

Cut the green onion diagonally into 1 cm pieces.

2

Add the sauce ingredients to a pot and mix. Add the tteokbokki rice cakes and green onion, then cook over medium heat. Once it comes to a boil, cover and simmer over low heat for about 5 minutes, until the rice cakes soften.

3

Remove the lid and simmer until most of the liquid has reduced.

4

Serve in a bowl, sprinkle with toasted white sesame seeds, and top with chili threads.

Reviews

4.5

(72 reviews)

*Automatically translated from reviews posted in Japan.

  • 🇯🇵 User from Japan

    I was craving rabokki, but since I didn’t have ramen, I wondered if I could make it with udon instead, so I used this recipe as a reference. Using the seasonings for 2 servings, I made 1 serving with boiled udon in place of tteokbokki. I also added cabbage, enoki mushrooms, shimeji mushrooms, and powdered chili pepper instead of silgochu. It was delicious with a lip-tingling spiciness. If you’re not good with spicy food, I think it’s best to use less gochujang. *In the photo, I had already eaten more than half of it...

  • 🇯🇵 User from Japan

    It was very delicious. I’d definitely like to make it again.

  • 🇯🇵 User from Japan

    It was easy to make, and I really liked the seasoning!

  • 🇯🇵 User from Japan

    I prefer things a little spicier, so I made it with 2 teaspoons of sugar. Even then, it still tasted a bit sweet, so I felt 1 teaspoon might be enough. If you add chili peppers, I think 2 teaspoons works well. It has a lot of umami and is delicious. I made it with bunmoja this time and will definitely make it again.

  • 🇯🇵 User from Japan

    The sauce is delicious! I made it with some leftover onion and meat ^ ^

  • 🇯🇵 User from Japan

    I suddenly got a craving for tteokbokki, and this was such a great recipe to find at a time like that!! I want to go to a Korean restaurant, but I was amazed that I could make it myself ⭐︎ I felt that adding fish cakes or other processed fish paste made it taste even more like Korean food! Wondering if there might be too much green onion? I think it’s totally fine to add plenty. It was delicious. I keep making it again and again.

  • 🇯🇵 User from Japan

    I hardly ever cook. I’m not good with spicy food, but I could never forget the taste of the sweet tteokbokki with just a little heat that I bought once a few years ago. After that, I couldn’t find the same one again, so I tried buying all kinds of tteokbokki, but every single one was just too spicy, which was really frustrating. I never imagined I could make it myself! This is exactly that flavor from back then! It turned out absolutely delicious with the amounts in this recipe. My mother kept eating it too, saying this was even better than the store-bought kind. Thank you so much for sharing this recipe♪

  • 🇯🇵 User from Japan

    It was incredibly delicious. I didn’t have any green onion, so I used half of a new onion instead.

  • 🇯🇵 User from Japan

    The first tteokbokki I had at a restaurant was so good that I decided to try making it myself! It’s not quite the same as the authentic restaurant version, but it turned out sweet, spicy, and delicious. I also love how easy it is to make!

  • 🇯🇵 User from Japan

    I keep coming back to this! I love making it with onion and satsuma-age (fried fish cake)!