Tteokbokki Recipe | Wine Enthusiast
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How to Make Spicy-Sweet Tteokbokki

Tteokbokki—rice cakes in a spicy-sweet sauce—is surprisingly easy to make at home once you hit a Korean grocery for the ingredients. The rice cakes may be fresh, refrigerated, or frozen, all of which are fine for this recipe. Also feel free to use Korean soup stock instead of water. If not using the fish cake sheets, just substitute an equal amount of additional fish cakes.

Tteokbokki (Korean Rice Cakes)


  • 1 pound tteokbokki (Korean rice cakes)
  • 3 tablespoons gochujang
  • 1 teaspoon gochugaru, more if desired
  • 1 tablespoon soy sauce
  • 1 tablespoon sugar
  • 2 cloves garlic, minced
  • 2 ½ cups water
  • 4 ounces Korean fish cake sheets, rinsed and sliced into bite-size pieces, optional
  • 3 scallions, chopped, for garnish
  • 1 tablespoon toasted sesame seeds, for garnish


Unless your tteokbokki are freshly made and very soft, soak in warm water for 15 minutes and drain well before using.

While tteokbokki soaks, stir together the gochujang, gochugaru, soy sauce, sugar, and garlic in a small bowl and set aside.

Bring 2 ½ cups water to a boil in a medium saucepan. Add sauce mixture, then tteokbokki and fish cakes if using. Reduce heat to mediumlow and cook for about 10 minutes, until the sauce thickens to a gravy texture and tteokbokki are soft and hot throughout (if necessary add a little water to thin the sauce, or cook a little longer to thicken). Add scallions and sesame seeds just before serving. Serves 4.

This article originally appeared in the May 2024 of Wine Enthusiast magazine. Click here to subscribe today!

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