Tteokbokki Spicy Korean Ricecake Snack Recipe 떡볶이
Cook time
Total time
  • 16 oz rice cakes (500g)
  • ½ onion, sliced
  • 3 fish cakes, optional
  • ½ green onion, cut into 1 inch pieces
  • 3 hard-boiled eggs, optional
  • 3 tablespoons Korean red pepper paste 고추장
  • 2 teaspoons red pepper flakes
  • 2 tablespoons soy sauce
  • 3 tablespoons corn syrup
  • 1 tablespoon sugar
  • 2 tablespoons white cooking alcohol
  • 2 cloves garlic, minced
  • 1⅕ cups anchovy stock
  • ½ teaspoons toasted sesame seeds, to garnish
  1. 1. In a pan, add all the ingredients for sauce: garlic, red pepper flakes, light brown sugar, soy sauce, corn syrup, white cooking alcohol, and Korean red pepper paste. Then finally pour in anchovy stock. Over medium high heat, heat the sauce for 3 minutes, stirring occasionally.
  2. 2. Add in rice cakes, onion, and fish cakes. Then simmer for about 10 minutes, or until the sauce is reduced in half. Taste and add ketchup or more red pepper paste, sugar, or corn syrup as desired.
  3. 3. Finally add in green onion and hard-boiled eggs and simmer for 2 more minutes.
3 oz of Sliced cabbage(90g), ramyeon 라면 noodle(1/2) and ramyeon sauce are frequently added to this dish.
Nutrition Information
Serving size: 2
Recipe by Eugenie Kitchen at