Tteokbokki (Korean spicy rice cakes)

I loooove Korean food and tteokbokki is my favourite Korean food of all and the dish I will always order at a Korean restaurant. Tteokbokki is rice cakes served with fish cake and a spicy barbecue sauce. The fish used seems kind of processed but I love it anyway though I’ve used tinned banana blossom because you just can’t get the fish cakes unless you go to an Oriental supermarket. I think tempeh would work well too. In London, there’s several Korean karaoke places where you can eat, then they’ll come and take away the tables and you can sing your heart out. I love a little pre-karaoke tteokbokki washed down with some plum flavoured soju. I think it’s good for the pipes. I got this recipe from the blog ‘My Korean Kitchen’ and I ordered the delicious chewy rice sticks from Amazon.

Serves 2


  • 350g rice cakes
  • 1 tin banana blossom
  • 2 cups dashi stock
  • 60g onion
  • 3 tbsp gochujang
  • 1 1/2 tbsp sugar
  • 1 tbsp soy sauce
  • 1 tsp minced garlic /3 cloves finely chopped
  • 1 tsp gochugaru (or chilli flakes)
  • 1 tsp sesame oil
  • 100g broccoli


1.) The rice cakes all come stuck together so separate these into sticks and soak them in warm water for 10 minutes.

2.) Make the tteokbokki sauce. Take a bowl and combine the gochujang, sugar, soy, garlic and gochugaru. Mix everything well.

3.) In a wok, add the stock and tip in the gochujang mixture. Stir to combine and bring to the boil.

5.) Peel and chop up the onion and add to the stock.

4.) Add the rice cakes and cook for a few minutes. Trim the broccoli, cut into florets and add to the wok.

5.) Drain the banana blossom and cut into chunks, add to the wok.

6.) Cook for a few minutes until the sauce thickens. Stir in the sesame oil at the end.