Go Back
Tteokbokki - Korean Spicy Rice Cakes

Tteokbokki – Korean Spicy Rice Cakes

5 from 1 vote
Print Pin


  • 1 pound of rice cakes
  • 4 cups of water
  • 6-8 dried anchovies heads and intestines removed
  • 5 1x2 in kelp pieces
  • 2 sheets of fish cake sliced
  • 1-2 scallions sliced
  • 1 medium carrot sliced on the bias
  • 2 hard boiled eggs optional
  • Dumplings optional
  • Sauce:
  • 3 tablespoons gochujang Korean red pepper paste
  • 1 tablespoon gochugaru Korean red pepper powder
  • 1 tablespoon brown sugar
  • 2 teaspoons minced garlic


  • Add water, dried anchovies and kelp to a shallow pan. Bring to a boil and simmer for 15 minutes. Discard kelp and anchovies.
  • Add sauce mixture to the pan and stir thoroughly.
  • Add rice cakes, fish cakes, carrots, and green onion. Stir gently and cook until rice cakes soften and sauce thickens.
  • Stir in dumplings (be careful not to break) and eggs. Remove from heat. Garnish with fresh green onion. Eat immediately.


Serving: 3g
Tried this Recipe? Tag me Today!Tag me @KidFriendly.Meals today!