Recipes & Cooking International Recipes Asian Recipes Korean Recipes Tteokbokki (Spicy Korean Rice Cakes) Be the first to rate & review! Tteokbokki is a spicy Korean dish made from chewy rice cakes. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on July 20, 2023 Rate PRINT Share Trending Videos Close this video player Photo: Rachel Marek Prep Time: 15 mins Cook Time: 25 mins Total Time: 40 mins Servings: 4 Yield: 4 cups Jump to Nutrition Facts Tteokbokki (pronounced duck-bow-kee) is a popular Korean street food made with chewy rice cakes and a garlicky, gochujang sauce. It's best served warm, topped with fresh green onions and hard boiled eggs. Tteokbokki is easy to customize with your favorite ingredients. It's often eaten with mozzarella cheese on top or alongside gyoza or noodles. Our recipe for Tteokbokki serves four and comes together in just 40 minutes. How Do You Make Tteokbokki? Tteokbokki starts with soaked rice cakes. Plan on soaking the rice cakes for at least 20 minutes but for better results, soak for at least an hour. This helps ensure they are the proper texture in the finished dish. A rich fish broth is the start of our Tteokbokki recipe and calls for dried anchovies and kelp. Once the broth is made, round out the sauce with sugar, soy sauce, garlic, and of course Korean chile. Add in the soaked rice cakes and fish cakes and cook the whole dish together until thick. You can adjust the sweetness of the finished dish with more or less sugar. Where Can I Find Korean Rice Cakes (Tteok)? Look for Korean rice cakes in Asian markets or online at retailers like Amazon. The shape used for this recipe is cylinder. If using fresh or frozen tteok, check the package for soaking instructions before making this Tteokbokki recipe. What Is Gochujang? And How to Use It Ingredients 4 cups water 7 oz dried anchovies 1 4x4-inch piece dried kelp 1 pound cylinder-shaped Korean rice cakes (tteok) soaked 1/4 to 1/3 cup gochujang paste 2 tablespoons sugar 1 tablespoon soy sauce 2 to 3 teaspoons gochugaru (Korean chili flakes) 3 cloves garlic, minced 1 cup chopped green cabbage 2 fish cake sheets, cut into 2-inch pieces 4 medium (4-1/8" long) green onions, cut into long pieces plus additional for garnish 2 large hard boiled eggs, halved Directions Rachel Marek Soak your rice cakes for at least 20 minutes or according to package directions. In a medium saucepan combine the water, dried anchovies, and dried kelp. Bring to a boil over medium heat. Reduce the heat and simmer, uncovered, 10 minutes. Remove from the heat and using a slotted spoon, remove the anchovies and kelp; discard. Rachel Marek Stir the soaked rice cakes, gochujang, sugar, soy sauce, gochugaru, and garlic into the anchovy broth and return to a boil. Cook, stirring frequently, for 8 to 10 minutes or until the rice cakes are tender and the sauce is lightly thickened. Rachel Marek Stir in the cabbage, fish cakes, and green onions. Continue cooking about 5 minutes or until cabbage is tender and rice cakes are very tender. Remove from heat and stir in eggs. Serve topped with sliced green onion. Rate It Print Nutrition Facts (per serving) 691 Calories 12g Fat 100g Carbs 45g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 690.7 % Daily Value * Total Fat 11.9g 15% Saturated Fat 2.6g 13% Cholesterol 198.1mg 66% Sodium 5332.9mg 232% Total Carbohydrate 99.9g 36% Dietary Fiber 4.1g 14% Total Sugars 28.2g Protein 44.8g 90% Vitamin D 2.7mcg 14% Vitamin C 28.2mg 31% Calcium 189.5mg 15% Iron 3.2mg 18% Potassium 1127.4mg 24% Fatty acids, total trans 0g Vitamin D 109.7IU Alanine 2.6g Arginine 2.8g Ash 16.5g Aspartic acid 4.5g Caffeine 0mg Carotene, alpha 1mcg Choline, total 266.5mg Copper, Cu 0.3mg Cystine 0.6g Energy 2889.3kJ Fluoride, F 204.4mcg Folate, total 85.5mcg Glutamic acid 6.9g Glycine 2.1g Histidine 1.2g Isoleucine 2.1g Leucine 3.6g Lysine 3.7g Methionine 1.3g Magnesium, Mg 135.4mg Manganese, Mn 1.3mg Niacin 6.6mg Phosphorus, P 718.4mg Pantothenic acid 2.2mg Phenylalanine 1.9g Phytosterols 13.1mg Proline 1.7g Retinol 70.5mcg Selenium, Se 98.7mcg Serine 2g Starch 0g Theobromine 0mg Threonine 1.9g Vitamin E (alpha-tocopherol) 2.9mg Tryptophan 0.5g Tyrosine 1.6g Valine 2.4g Vitamin A, IU 813.6IU Vitamin A, RAE 99.4mcg Vitamin B-12 5.6mcg Vitamin B-6 1mg Vitamin K (phylloquinone) 115.7mcg Water 431.3g Zinc, Zn 2.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.