How to Cook Korean Spicy Rice Cake


When we are really hungry and sometimes not so much, we have cravings. It’s not just pregnant women who get them. We’ve all had cravings, at least once in our life. We just have to learn to try not to give into them too often. Ever had a craving for an authentic Korean dish? We’re talking about that straight up authentic Korean like you’d find on the streets, if you’ve ever been to Korea.  Maybe you have heard about Spicy Korean Rice Cakes?  No? Well, keep reading!

Assuming that you have never been to Korea, let us bring a bit of Korea to you. The streets of Korea have vendors selling authentic Korean food, like these Spicy Korean Rice Cakes. It’s that taste we want to achieve. Now, lets present to you, Spicy Korean Rice Cakes, or otherwise known as Tteok-pokki.

Did you know that you can make your own Spicy Korean Rice Cakes? It’s pretty simple, and requires takes no skill. Plus, you can make them just like Hansang. Now, there are many different ways to cook Spicy Korean Rice Cakes. We’ll only focus on one. However, the simplest way is the best.Spicy Korean Rice Cake

Servings: 2-4

Preparation Time: 10 Min

Cooking Time: 20 Min


3 Cups Water

12 oz Rice Cakes

1-2 Korean Style Flat Fish Cakes (Cut into bites)

6-7 Large dried Anchovies

1 Large dried Kelp

1/4 Cabbage, diced

1/2 Onion, Sliced

1 Carrot, Sliced

easy vegetables to gorw at home carrots

2 Tablespoons Korean Chilli Paste

1 Tablespoon Korean Chilli Flakes

1 Green Onion, finely chopped.

1 and 1/2 Tablespoons of Soy Sauce

1 Tablespoon of Sugar

1 Tablespoon of Corn Syrup

2-4 Hard Boiled Egg, sliced.


1.You must start with a nice, tasty stock. Some people use beef, chicken, and even vegetable. In truth, any stock will work. However, dried anchovies and sea kelp give a savory authentic flavor. In a small pot, you will want to boil these in about three cups of water. Once the pot starts to boil, you must lower the heat and let the pot simmer. You will want the stock to do this for at least ten minutes before you remove it from the stove. That’s when you will want to throw away the anchovies and Kelp, but put the stock aside, we’re going to need the stock later.

2. While the stock is heating, you could prepare your rice cakes. If they are frozen, you will have to soak them in water for a bit, before you can use them. You may also chop your vegetables, and onions so that they are conveniently on hand.

3. In a skillet, start mixing, two tablespoons of Korean Chilli Paste; one tablespoon of Korean Chilli Flakes. With one and a half tablespoons of Soy Sauce, one tablespoon of sugar, and a tablespoon of Corn Syrup. Now, you will need that freshly made stock. Add in the stock, and allow it to boil as you stir the mixture once in awhile. Now add in diced cabbage; One-half of a sliced onion; one sliced carrot; and fish cakes. This adds more authentic Korean taste.

4. Simmer the skillet until everything is tender. Only then, remove the skillet from the heat and add two or four sliced hard boiled eggs, and garnish the dish with some finely chopped green onion.

That’s all there is to it. It’s that simple. In no time you will be favoring your taste buds. Congratulations, you’ve made a lovely authentic Korean dish in minutes. Spicy Korean Rice Cakes, yummy!

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