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Kimchi tteokbokki - Korean rice cake served with spicy kimchi and sesame seeds
Chewy Korean rice cakes cooked in a fiery kimchi and gochujang sauce

Kimchi Tteokbokki

Author: Flavelo
Recipes Main Courses Quick Meals
The king of Korean street food. The rubbery, chewy texture of Tteok (rice stick) might be strange at first, but it is addictive: this chewiness fights the thick, spicy-sweet sauce. Adding kimchi brings acidity and depth (umami) to the classic tteokbokki sweetness. This isn't a delicate dish: it's hot, filling, and warms you up.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 580 kcal
🌍 Cuisine Korean

Ingredients

Equipment Needed

  • Deep frying pan or wok
  • Chopping board
  • Wooden spoon

Allergen Information

⚠️ Gluten
⚠️ Soya
⚠️ Sesame

Instructions

1 ✓

Soak the rice cakes in cold water for 10 minutes if frozen or very hard. Cut the kimchi into bite-sized pieces, chop the garlic, slice the spring onions.

Tip: Soaking rehydrates the dough and cooks it more evenly.
2 ✓

Heat the sesame oil in a pan, toss in the garlic and the white part of the spring onion. Fry for 1 minute.

Tip: Sesame oil burns easily, work on medium heat!
3 ✓

Add the kimchi, sugar, and chilli powder (or paste). Fry for another 2-3 minutes.

Tip: The sugar helps caramelise the kimchi and balances its acidity.
4 ✓

Pour in the water and soy sauce, bring to the boil. Put in the rice cakes.

Tip: The rice cake releases starch during cooking, which will thicken the sauce. (Starch gelatinisation).
5 ✓

Cook on medium heat, stirring often, for 10-15 minutes until the sauce thickens and coats the soft rice cakes.

Tip: If you don't stir, the rice sticks will stick to the bottom of the pan!
6 ✓

Serve hot, sprinkled with the remaining spring onion greens and sesame seeds.

Tip: The nutty taste and crunch of sesame seeds are needed alongside the soft textures.

Recipe FAQ

Where can I get rice cakes?
Look for 'tteok' or 'rice cake' in the fridge section of Asian shops. Look for sticks, not slices.
It turned out too spicy!
Add a little more sugar or honey, or perhaps a little cream or cheese at the end to tone it down.

Ingredients

  • 300 g Tteok (Korean rice cake sticks)
  • 200 g Ripe Kimchi (fermented Chinese cabbage)
  • 2 tbsp Soy sauce
  • 1 tbsp Sugar (or honey)
  • 3 cloves Garlic
  • 2 tbsp Sesame oil
  • 1 tbsp Gochugaru (Korean chilli powder) or Gochujang paste
  • 2 stalks Spring onions
  • 500 ml Water (or stock)
  • 1 tbsp Toasted sesame seeds (for serving)