korean rice cakes

Tteokbokki (Spicy Rice Cakes)

Korean rice cakes ((12 ounces), separated)

fish

Korean soup stock ((dried

60 g onion ((2 ounces), thinly sliced)

Tbsp gochujang ((Korean chili paste))

Tbsp raw sugar

soy sauce

tsp minced garlic

tsp gochugaru ((Korean chili flakes))

sesame seeds

tsp sesame oil

onion

Unless your rice cakes are soft already, soak them in warm water for 10 mins.

Boil the soup stock in a shallow pot over medium high heat and dissolve the tteokbokki sauce by stirring it with a spatula. Once the seasoned stock is boiling, add the rice cakes, fish cakes and onion. Boil them a further 3 to 5 mins until the rice cakes are fully cooked.  Then, to thicken the sauce and to deepen the flavor, simmer it over low heat for a further 2 to 4 mins.

Add the sesame oil, sesame seeds, and green onion then quickly stir. Serve warm.

This easy tteokbokki is made of Korean rice cakes stir fried in a sweet and spicy gochujang sauce! Add ramen noodles, cheese, fish cakes, or eggs to level up your tteokbokki!

Easy Tteokbokki - Spicy Korean Rice Cakes

lb rice cakes

fish cakes

sesame oil

scallions

Tablespoons gochujang

Korean red pepper flakes

½ Tablespoons sugar

½ Tablespoons soy sauce

garlic

water

anchovy flavoring packet

eggs

vegetables (cabbage, carrots, onions)

Pre-cooked ramen noodles

shredded cheese

Make tteokbokki sauce

To make the tteokbokki sauce, mix together the gochujang, Korean red pepper flakes, sugar, soy sauce, and garlic in a small bowl and set it aside.

Make the anchovy stock

To make the anchovy stock, add the water and the anchovy flavoring packet to a large deep pan and bring it to a boil. Once it boils, remove the anchovy packet and add the tteokbokki sauce. Lower heat to medium.

Add the rice cakes

Add the rice cakes to the pan and boil for about 5 to 7 minutes or until soft and tender. If your rice cakes are hard or dry, boil for a few minutes longer.

Add the fish cakes

Next, add the fish cakes and boil for another 5 minutes. If adding hard boiled eggs and vegetables, add them at this time. The sauce should thicken up slightly. Lastly add the ramen noodles (if using) and turn off the heat. Drizzle in the sesame oil and garnish with scallions and sesame seeds. If using cheese, add it on top and let it melt before serving.

<em>This Vegan Tteokbokki (Spicy Korean Rice Cakes) is chewy, saucy, spicy, and loaded with veggies! A plant-powered twist on the classic Korean street food.</em>

Vegan Tteokbokki (떡볶이) with Vegetables

(590 ml) low-sodium vegetable broth (homemade

green onions, roughly chopped;

cabbage,

carrots,

garlic (3 to 5 cloves)

gochujang (Korean red pepper paste)

gochugaru (Korean red pepper flakes; optional)

low-sodium tamari or soy sauce

cane or coconut sugar

shiitake mushrooms, chopped into bite-sized pieces

(450 g) Korean rice cakes (thawed if frozen)

sesame oil (optional)

sesame seeds, for garnish (optional)

Add the vegetable broth to a deep pan or pot and bring to a simmer over high heat. Add the cabbage, white parts of the green onions, carrot, and garlic; reduce the heat to medium-low and simmer for 2 to 3 minutes.

Stir in the gochujang (paste), gochugaru (flakes), tamari, and sugar. Add the mushrooms and simmer for an additional 1 to 2 minutes.

Add the rice cakes to the pan/pot and simmer for 15-20 minutes, stirring occasionally. The rice cakes will soften and grow a larger, while the sauce will decrease and thicken.

Turn the heat off and stir in the green onions and sesame oil (optional). Top with sesame seeds, then serve warm.

This was delicious!!! The whole family loved it. I doubled it to serve 4 and used an extra cup of broth since I used dried shitake instead of fresh. So, so good! Thanks for an excellent recipe.

A great balance of spicy, chewy, and borderline healthy. I was excited to make this with the weather turning colder this past week - 10/10.

Injeolmi are Korean rice cakes made with sweet glutinous rice flour. This recipe is the most simple recipe that can be made in 10 min or less but with just as yummy results as store bought ones.

Injeolmi (Korean Sweet Rice Cake)

sweet rice flour ((Mochiko Flour) 2 cups = 300 grams)

Tbsp sugar

salt

water ((310 ml))

roasted soybean powder (1/2 cup = 60 grams, about 2 oz)

tsp sugar

On a sheet pan or a brownie pan, coat the bottom of the pan by spreading out the roasted soybean flour with your hands. For the 2 cup rice flour recipe, I spread about 9x8 inch area of my 9x13 brownie pan. So I guess an 8x8 pan will work too. Sprinkle about 1 tsp of sugar and a light sprinkle of salt on top of the soybean flour. Set aside.

In a microwavable bowl, add sweet rice flour (aka mochiko flour), salt and sugar. Mix with a whisk.

Add water to flour mixture and mix with a spatula until everything is well blended and no dry flour exists. Be sure to scrape the bottom of the bowl to mix in all the flour. Even out the top with a spatula and cover with a plastic wrap.

Put the covered bowl in the microwave and cook on HIGH for 2 minutes. Take out the bowl, remove the wrap (be careful of the hot steam as you uncover). You will see that only the top inch layer or so is cooked. Using a spatula, mix it so the top layer goes to the bottom and the uncooked mixture comes to the top. Cover with a wrap once again.

Microwave HIGH for 2 minutes again. Uncover, mix and cover with wrap one last time.

Now, microwave HIGH for just 1 minute. Uncover and this time, dip the spatula in cold water and mix a couple of times. Repeat 2-3 times. This helps the rice cake not stick to the spatula too much and also cools down the tteok a little bit while adding additional moisture. Alternatively, you can use a stand mixer to kind of knead the dough. Do it for 1-2 minutes and sprinkle about 1/2 to 1 Tbs of water while you knead it.

Have the soybean flour sheet pan and bowl of cold water ready. Put disposable plastic gloves on. The plastic gloves are not a must but it just makes things easier (not have your hand all covered in tteok). Form the Injeolmi rice cake into one ball using a spatula (because it will still be too hot for your hands) and transfer it over to the center of the sheet pan. Now, wet your plastic gloves with cold water and quickly press down the rice cake to spread it out. Repeat wetting your gloves if you feel it's too hot or it's sticking. Press and spread until it covers most of the soybean powder area or until you get your desired thickness.

Cover the top with more soybean powder. Using scissors, cut it into long strips and then each strip into smaller squares or rectangles. For each cut piece, cover the cut sides with soybean flour so it's fully covered all around. The soybean powder prevents Injeolmi from drying out.

Enjoy with some lovely tea and honey for dipping!

This Tteokguk recipe is quick &amp; easy to make yet loaded with flavor, making it the ultimate comfort meal for the new year. This satisfying dish features soft and chewy rice cakes simmered in beef broth, topped with eggs, green onion, and roasted seaweed to give you a burst of umami in every bite. 

Easy Tteokguk (Korean Rice Cake Soup)

beef brisket

tbsp sesame oil

garlic (minced)

tsp black pepper

vegetable oil

water (anchovy, dashi, or chicken stock

250 g sliced rice cakes (thawed if frozen)

dumplings (fresh or frozen, optional)

seaweed onion

Prepare the rice cakes by rinsing them in cold water 2-3 times. Strain and set aside. This process helps to remove starch and prevents the rice cakes from sticking together.

In a medium bowl, add beef, soy sauce, sesame oil, garlic, and black pepper. Mix together to combine and set aside.

Heat vegetable oil in a large pot over medium heat and add the beef. Cook for 1-2 minutes until browned, and add water or stock. Skim off any skums, cover, and boil for 15 minutes.

Add rice cakes and optional dumplings, and boil for 3-4 minutes until the rice cakes are tender. Garnish and enjoy!

Tteokbokki Rice Cakes. Spicy, sweet, chewy rice cakes. A popular Korean street vendor snack. It&#039;s so delicious and easy to make at home. Ready in 20 minutes!

Quick &amp; Easy Tteokbokki

Korean rice cakes

water (or vegetable stock

Korean fish cake

kelp

green onion

Sesame seeds ((optional garnish))

½ tbsp gochujang (mild type)

tbsp regular soy sauce

tbsp white granulated sugar

tsp gochugaru

Soak rice cakes in warm water for 5 minutes. Strain the liquids.

In a bowl, combine sauce ingredients until well combined and set aside.

In a non-stick pan, add water and dried kelp. Bring to boil.

Once it reaches a boil, mix in sauce until combined with water. Bring to a boil.

Add fish cakes, rice cakes and green onions. Lower heat to medium flame. Let it simmer for 10 minutes uncovered, until sauce has thickened.

Once sauce has thickened, remove off heat. Garnish with sesame seeds. Enjoy!

This was sooo tasty and I personally did not think it was too spicy. I added a tablespoon of cornstarch with some water at the end to make the sauce a little more thick. Will absolutely make this more often. Thank you!!! Greetings from Germany :)

Yes I did enjoy your Korean seafood pancake recpe

I'm vegetarian (ish), so I just omit the fishcakes and added some extra spinach instead.It had enough spice to be tasty, but not so much that I was left panting and I'm search of milk. 

I added a splash of extra soya sauce and a dash of sesame oil at the end.

Very yummy!! I saved this recipe to use again.

Thank you!!!

Delicious! My hubby and I tried tteokbokki and it was so good but also a little too spicy for us. This recipe is perfect, still has amazing flavor but a more manageable amount of spice. Everyone should try making this, it’s so so good!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1658272302/eykibecacqiha0dkpblx.mp4

Mild Tteokbokki. Chewy rice cakes coated in a sweet, mildly spicy sauce with fish cakes. A popular and delicious Korean street vendor snack.

20-min. Korean Tteokbokki (Mild Version)

Pan Fried Tteokbokki

tbsp gochujang (22 grams)*

garlic garlic

2-3 tsp gochugaru (Korean red pepper powder)

If using frozen rice cakes, cook the rice cakes following manufacturers instruction in hot water until softened. 

While cooking the rice cakes (step 1), stir the remaining ingredients together. Start with lesser amounts, taste and adjust to your liking.

Coat a non-stick pan with some oil over high heat. Add the rice cakes and let them cook for about 1-2 minutes, until crispy. Flip and cook the other side. 

Reduce the heat to medium-low, add the sauce, and stir to coat the rice cakes. Cook for another 1-2 minutes, stirring continuously so that the sauce doesn&#8217;t burn. At any point if the pan gets too dry, add a touch of water and stir again. Remove from heat, serve and garnish with scallions and sesame seeds. Enjoy!

This recipe is FANTASTIC!!!!  
It is so quick &amp; easy to make.  It looks just like the photo &amp; tastes even better than I imagined!
The flavour is perfect in totally addicting.  Will definitely be making again &amp; can't wait to try more of Lisa's recipes!! &lt;3

This recipe was easy to follow and very quick to complete and absolutely DELICIOUS when made. I've never pan-fried my rice cakes but now I think I am in love with that idea. Seriously, I'm already thinking about when I can make it again. And the sauce!!! I will be using it on some tofu later this week too &lt;3  Try it, you won&#039;t be sorry!!!

This dish is my go to for a quick lunch or dinner!! So yummy and easy to make :)

Great recipes! So good! Easy recipe and just love the texture of the rice cakes. 😋

I've made a few different attempts at tteokbokki, and this recipe is my favorite! I love spicy food, but other versions of this were overpowering even for me. I didn't leave out any spice, but I used the tip to add in ketchup and it worked great in combination! And the maple syrup added the perfect touch of sweetness. My boyfriend had never eaten tteokbokki before and he gave it two thumbs up. Super easy and delicious!

It’s the first time I was doing tteokbokki, and it’s absolutely delicious! I’ll surely go back to this recipe ❤️

These were so good and easy! I’d never even heard of rice cakes and I bought a pack at the Asian market to try this recipe. Seriously,, the best lunch - I’ll buy a pack of rice cakes every time I’m at the Asian market from now on!

My pack didn’t have instructions for boiling them in English, so I just guessed. I set the timer for three minutes but I checked after two and they were done.

So simple, comforting and delicious. Unlike a lot of recipes for vegan tteokbokki, the ingredient list isn’t extensive and the dish came together so easily.

Okay honestly, I've been wanting to try tteokbokki for so long because they are always eating it in the manhwas that I read hehe so thank you for introducing me to my new obsession! Very easy and the sauce is  so addictive! I want to eat this every week now!

Soo good! I made the milder version by not adding the flakes and adding the ketchup. It was so yummy! It still had a spice to it and had a lovely sweetness to it. I am really looking forward to trying more of Lisa's recipes, I've made 4 of them so far and every single one has been fantastic! Her recipes are really clear and easy to follow and every meal has been delicious! X

Love this recipe so much! This is in our regular dinner rotation when we want something semi-quick but also satisfying! The heat builds, but it is not too overwhelming. Wouldn't change a thing!

Eating this now! So yummy. I actually added prosciutto and super sharp cheese cheese for a Korean-Italian poutine.

First time making Crispy Pan Fried Tteokbokki. It was delicious. Super simple and flavorful. Can't wait to try more recipes.

Chewy Korean rice cakes, tender chicken, and crunchy snap peas-- stir-fried and tossed in a rich, glossy sauce that isn&#039;t spicy!

Korean Rice Cakes with Chicken

lb rice cakes (Korean rice

chicken breast

peas

green onions

tbsp garlic

olive oil (or veggie oil, for stir-frying)

sesame seeds (for topping)

baking soda (optional, for tenderizing chicken)

chicken stock (or sub veggie stock)

tbsp corn starch

mirin (Japanese sweet cooking wine)

tbsp dark soy sauce (or sub regular soy sauce)

tbsp oyster sauce

tbsp toasted sesame oil

Slice the chicken breast into ~¼” thick slices, then cut again into bite-sized pieces.

Optional step - tenderize the chicken.  Arrange the sliced chicken on a cutting board or plate so it’s laying flat. Dust with 1 tsp of baking soda, then flip all the pieces and dust with the other 1 tsp of baking soda. Let sit for 15 minutes. After 15 minutes, thoroughly rinse the baking soda off of the chicken with water, then pat dry (I use a mesh strainer for this step).

While the chicken is tenderizing, prepare the veggies and rice cakes. Rinse the rice cakes in a large bowl and gently separate any pieces that are stuck together.

Dissolve the corn starch in the chicken stock until fully incorporated, then add the rest of the sauce ingredients and set aside.

Heat a swirl of oil in a large non-stick pan or wok over medium high heat. Season the chicken on one side with salt and pepper, then add the chicken to the pan and try to arrange it such that the pieces lay flat in the pan. Cook until golden on one side (2-3 minutes), then mix the chicken around in the pan and cook until cooked through (another ~2 minutes). Remove the chicken to a plate.

Add a little more oil to the pan, then add the snap peas. Cook, stirring occasionally, until bright green and charred in a few spots, about 2-3 minutes.

Reduce heat to medium-low and push the snap peas to one side of the pan. In the other side, add a little more oil, the garlic, and the whites of the green onions. Cook until fragrant, about 1 minute.

Add the rice cakes, sauce, and chicken to the pan. Cook, stirring frequently, until the rice cakes soften and the sauce becomes a glaze, about 2 minutes. [Note the rice cakes will continue to soften as they sit, so it&#39;s better to remove them from heat sooner rather than later.] If the sauce reduces too much, add a splash of water as needed.

Remove from heat and mix in the green portions of the green onions. Serve immediately and garnish with toasted sesame seeds.

I had something similar to this at a restaurant and was looking to recreate it. THank you!

I gave this a try tonight and it was delicious! I did sub green beans, because that is what I had, that is the only change I made. Thanks!

I wanted to make some non-spicy tteok so my gf would be willing to try it. This was delicious, we will definitly make it again.

This stir-fry recipe sounds delicious! I love the idea of combining rice cakes, chicken, and snap peas in a glossy brown sauce—it must create a wonderful harmony of flavors and textures. While this sauce may not be traditional, it’s great to have versatile options. I appreciate the recommendation for a spicy sauce from Korean Bapsang as well; I’m always looking to explore authentic flavors. Can't wait to try this dish!

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Top Tags

Tteokbokki (Spicy Rice Cakes)

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Top 8 korean rice cakes recipes from across the web

The most viewed korean rice cakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tteokbokki (Spicy Rice Cakes)

Easy Tteokbokki - Spicy Korean Rice...

Vegan Tteokbokki (떡볶이) with Vegetab...

Injeolmi (Korean Sweet Rice Cake)

Easy Tteokguk (Korean Rice Cake Sou...

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The most viewed korean rice cakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Quick & Easy Tteokbokki