The Ultimate Tteokbokki Recipe: How to Make the Most Delicious Korean Street Food at Home

Prepare the Rice Cakes: If you’re using dried rice cakes, soak them in warm water for about 30 minutes to soften them up. If they’re fresh, you can skip this step.

Make the Sauce: In a medium-sized pan, add about 2 cups of water. Stir in 2 tablespoons of gochujang, 1 tablespoon of soy sauce, 1 tablespoon of sugar, and a teaspoon of gochugaru (adjust to your spice preference). Toss in your minced garlic and mix everything until smooth.

Cook the Rice Cakes: Bring the sauce to a simmer. Add your rice cakes and let them cook in the sauce for about 10-15 minutes. Stir occasionally to ensure they don't stick to the pan. You’ll see the sauce thicken up, turning into a glossy, spicy-sweet coating for your rice cakes.

Add the Fish Cakes: After the rice cakes are nice and soft, throw in the fish cakes and let everything cook together for another 5 minutes. If you like your tteokbokki extra saucy, feel free to add more water at this stage to adjust the sauce consistency.

Taste and Adjust: Give it a taste and adjust the seasoning if needed. More gochugaru for heat, more sugar for sweetness—it's all up to your personal preference!

Serve and Enjoy: Once everything is cooked through and the sauce is perfectly thick, it’s time to serve! Top with some green onions or sesame seeds for a little extra flavour and texture.