Tteokbokki: Chewy Korean Rice Cakes in Spicy Sauce
Tteokbokki is Korea's most beloved street food and the star of every K-drama food scene. These pillowy, chewy rice cakes smothered in a bold gochujang sauce — sweet, spicy and deeply savory — are surprisingly easy to make from scratch at home. One bite and you'll understand the obsession.
🛒 Ingredients
4 servings
- 1 cup rice flour
- ¾ cup glutinous rice flour (mochi flour)
- 1 cup boiling water
- 1 teaspoon salt
- 1¼ cups water (for the sauce)
- 1 tablespoon soy sauce
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon sugar
- 1 tablespoon honey
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Directions
- 1
In a bowl, whisk together the rice flour, glutinous rice flour and salt. Gradually pour in the boiling water, stirring with a spoon until a shaggy dough comes together.
- 2
Once cool enough to handle, knead the dough by hand for 2–3 minutes until smooth, uniform and slightly springy.
- 3
Divide the dough in half, then cut each half into 8 equal pieces. Roll each piece between your palms into a cylinder about 4 inches (10 cm) long.
- 4
Drop the rice cakes into a pot of boiling water and cook until they float to the surface. Drain and set aside.
- 5
Make the sauce: bring the water to a boil in a saucepan, then stir in the soy sauce and gochujang until fully incorporated.
- 6
Add the honey and sugar, stirring until dissolved. Simmer over medium heat for about 5 minutes until the sauce thickens slightly.
- 7
Remove from heat, add the cooked rice cakes and toss gently until every piece is well coated. Serve immediately while hot.
💡 Chef's Tip
Top with a slice or two of melting cheese (mozzarella works great) right before serving for the creamy, stretchy finish you've seen in K-dramas. Scale the gochujang up or down to match your spice level.
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