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Sandhya Raghavan
Korean rice cakes simmered in a spicy red chilli sauce.
Prep Time 30 mins
Cook Time 20 mins
Course Main Course
Cuisine Korean, South Korean
Servings 1
Calories 330 kcal


  • 1 cup rice flour
  • 1/2 cup tapioca flour
  • 1/2 cup potato flour optional
  • 1 pinch salt
  • 1 1/2 cup hot water

Gochujang sauce

  • 1 tbsp gochujang
  • 1 tsp soy sauce
  • 1 tsp garlic chopped
  • 1 tsp fish sauce optional
  • 1 tsp oyster sauce optional
  • 1 tsp red chilli flakes
  • 2 tsp sesame oil
  • 1 tsp furikake optional
  • 2 tsp chopped spring onion greens


  • Mix all the flours together with salt. Pour hot water and knead into a tight dough. Make sure the water is quite hot.
    tteokbokki flour for kneading
  • Knead the dough till it becomes springy. To make it springy, you can microwave the dough for 2 minutes and knead till it reaches the right texture.
    tteokbokki dough
  • Roll out batons into 4 cm pieces. Divide into two halves. Store half for later.
  • Boil or steam the batons in hot water. Cook till the rice cakes float on top. Reserve half a cup of the starchy water.
    tteokbokki boiling in water
  • Pour two teaspoonfuls of sesame oil. You can use any neutral-tasting oil of your choice.
    tteokbokki recipe
  • Add chopped garlic and fry for a full minute on medium flame.
    tteokbokki recipe garlic
  • Add gochujang paste. You can replace this with Kashmiri chilli paste ground with onions. Loosen the sauce with the reserved starchy water. Add tteokbokki batons and cook.
  • Add fish sauce, soy sauce and a splash of oyster sauce. Taste to check if it needs salt as all the ingredients are quite salty. Add sugar to balance out the flavour. Cook for 10 minutes.
    tteokbokki soy sauce
  • Serve the tteokbokki on a plate. Top with furikakke, a teaspoon of sesame oil and chopped spring onions. Serve hot.
Keyword gochujang, rice cakes, soy sauce, spicy recipe, tteokbokki, tteokbokki recipe