A simpler version without frying
The creator's alternative uses only 20–30 g spring onion and no oil. Put the onion in with the rice cakes. Keep the other main ingredient quantities the same.
TTEOKBOKKI + CLIP
Make spicy Korean rice cakes
1 min 25 sec · English narration by Grady · 11 subtitle options.
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An illustrated cooking guide with original AI-generated images and AI narration, not live cooking footage. Exact ingredient weights and cooking times appear in the recipe below. Captions can be selected in your language.
KOREAN KITCHEN · TTEOKBOKKI
Make tteokbokki at home
Chewy rice cakes in a sweet, spicy red sauce, with fish cakes and fragrant spring onion.
This version starts with spring-onion oil, then simmers softened rice cakes in water and a simple red seasoning. Fish cakes go in near the end. The main recipe follows the supplied cooking video's quantities and sequence; optional adjustments are labelled separately.
- Batch
- 400 g rice cakes + 120 g fish cakes
- Serves
- About 2 generous portions; appetite varies
- Cooking
- About 11–13 minutes, plus heating
- Before cooking
- Soften firm rice cakes as directed on the packet
COOK WITH THIS PAGE
Your kitchen companion
Check off ingredients, follow one uncluttered step at a time and keep the timer on the same screen. Your checklist is saved only on this device.
0 of 6 steps completeKitchen progress
OPTIONAL TIMERCheck the rice cakes after 7 minutes
BEFORE YOU START
Gather your ingredients
Tap each box as you place the ingredient on your worktop.
| Ingredient | Amount | What to look for |
|---|---|---|
| 400 g | Short cylindrical rice cakes; soften firm ones before cooking. | |
| 120 g / about 3 sheets | Sheet size varies, so weigh them and cut into bite-sized pieces. | |
| 100 g | Roughly chop. For the no-frying version, use only 20–30 g. | |
| 15 g | Omit for the no-frying version. | |
| 600 ml | Use plain water; measure in millilitres rather than assuming a standard cup. | |
| 21 g | Fine Korean chilli powder; the video's captions give 21 g. | |
| 30 g | Weigh for a repeatable result. | |
| 5 g | The reference uses Dashida; other stock powders may taste different. | |
| 16 g | This is a weight, not 16 ml. | |
| 60 g | The reference recommends a commercial Korean chilli paste. |
Use the gram and millilitre measurements above. The creator's spoon and cup descriptions are not standard measuring-spoon conversions. Fish cakes contain fish; sauces and seasonings may contain wheat, soy, beef or other allergens. Check each label. The image is an illustrative serving suggestion; cabbage shown is not part of this base recipe.
Tools to have ready
- Wide deep frying pan or saucepan
- Digital kitchen scale
- Measuring jug
- Spatula or wooden spoon
- Knife and chopping board
TAKE IT ONE STEP AT A TIME
The method, in detail
Step-by-step mode is on. Only your current step is shown; use the controls below to move through the recipe.
Prepare the rice cakes and fish cakes
Measure the rice cakes after separating them. If firm or frozen, follow the packet's softening or thawing directions. Chop the spring onion and cut the fish cakes into bite-sized pieces.
Kitchen note The reference starts with softened rice cakes; no fixed soaking time is given. Fresh, soft rice cakes may not need soaking.
Make the spring-onion oil
Add 100 g chopped spring onion and 15 g oil to the pan. Cook over medium heat for 2–3 minutes, stirring until fragrant.
Kitchen note Keep the onion from burning. For the no-frying version, skip this step and add 20–30 g onion with the rice cakes instead.
Add water, rice cakes and seasoning
Carefully pour in 600 ml water. Add the softened rice cakes, 21 g fine gochugaru, 30 g sugar, 5 g Dashida, 16 g soy sauce and 60 g gochujang. Stir to dissolve the paste.
Kitchen note Hot oil can splash when water is added. Lower the heat and pour carefully.
Simmer and check the texture
Simmer for about 6–7 minutes, stirring gently so the rice cakes do not stick. Look for softened, chewy rice cakes and a sauce beginning to thicken.
Kitchen note The timer is a reminder, not a guarantee: rice-cake size, pan width and heat change the cooking time.
Add the fish cakes
Stir in 120 g fish cakes and cook for another 2–3 minutes, until hot throughout and the sauce coats the ingredients.
Kitchen note If the sauce becomes too thick before the rice cakes soften, add a small splash of water. This is a practical adjustment, not an extra fixed quantity from the reference.
Serve while hot
Spoon into bowls and serve promptly, while the rice cakes are soft and the sauce is glossy.
Kitchen note Taste cautiously: the sauce and rice cakes hold heat. Let each bite cool slightly.
CONFIDENCE IN THE KITCHEN
Technique, variations & storage
Make it less spicy — optional adaptation
Reduce the gochugaru first and choose a milder gochujang. This changes the reference recipe. Start with less chilli and adjust gradually; adding sugar alone will not remove chilli heat.
Ingredient names at a Korean supermarket
떡볶이떡 = tteokbokki rice cakes; 어묵 = fish cakes; 대파 = large spring onion; 고춧가루 = chilli powder; 고추장 = chilli paste; 진간장 = soy sauce; 다시다 = Dashida seasoning.
Best enjoyed freshly cooked
Rice cakes firm up as they cool. Follow ingredient-package storage instructions and refrigerate leftovers promptly. Reheat with a little water, stirring until hot throughout. Avoid repeated reheating.
Questions beginners ask
Is this vegetarian?
No. The base recipe contains fish cakes, and the seasoning may contain beef. A plant-based version needs both suitable fish-cake alternatives and vegetarian seasoning; the taste will change.
Can I use a tablespoon instead of weighing?
Weigh where grams are given. The creator's spoonfuls vary by ingredient and should not be treated as level 15 ml tablespoons.
Why is my sauce too thin?
Give it time to simmer uncovered and stir gently. A narrow pan reduces more slowly. Stop based on rice-cake tenderness and sauce texture, not the clock alone.