Spicy Korean Rice Cakes


I have crush on everything Korean. Kimchi doesn’t stink to me and hot chili paste makes me happy. I am always amazed watching little korean kids eating hot spicy food, drinking spicy ginger tea. The recipe I am bringing to you today is called ‘Tteokbokki’, or ‘Spicy rice cakes’. This meal is easy fast snack or even main dish you can make in about 20 minutes.

When you preview ingredients for this recipe you might feel little intimidated, but please don’t, everything you can find at your local asian store. Rice cakes come frozen or refrigerated – either one will work with this recipe. Fish cakes are sold in sheets, round or cubed. Hot chili pepper paste is the must and can’t be substituted. It doesn’t only add the spiciness, but also deep peppery flavor and beautiful red color. Hint – the more red your dish is, the more spicy is is. Buy a good quality sesame oil and don’t worry about buying the biggest bottle, the little goes a long way and even little drop of sesame oil will do the trick. If you are gluten-free like me use Tamari sauce instead of regular soy sauce. Enjoy!




Spicy Korean Rice Cakes

  • Servings: 4-6
  • Difficulty: easy
  • Print


  • 1 lb rice cakes
  • 3 scallions
  • 4 cups of cabbage, roughly chopped
  • 3 cups of chicken stock (use vegetable stock for vegan option)
  • 1 sheet of rice cakes (use tofu cheese for vegan option)
  • 1 – 3 tbsp chili pepper paste (adjust to taste)
  • 3 garlic cloves, minced
  • 2 tbsp good soy sauce
  • 2 tsp sugar
  • 2 tsp sesame oil

Optional: chili pepper flakes for more heat


  1. Soak rice cakes in cold water for about 15 minutes.
  2. Chop scallions and cabbage to 2-inch-long pieces
  3. Add chicken stock to large pan or duch oven and bring to a boil. Add chili pepper paste, sugar and soy sauce and cook until dissolved.
  4. Add rice cakes and cook on low flame for about 5 minutes.
  5. Add vegetables and cook for another 5 minutes.
  6. Garnish with some green onions and enjoy!

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