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Rice Cakes:

  • Tkeokbokki (Long Rice Cakes) 750.0 g
  • Green Cabbage 25.0 g
  • Spring Onion 1.0 g


  • Fish Stock (Or Water) 1.4 l
  • Red chilli pepper paste (Gochujang) 100.0 g
  • Red chilli pepper flakes (Gochugaru) 25.0 g
  • Soy sauce 40.0 ml
  • Sugar 40.0 g
  • Garlic cloves, minced 5.0 g

Finish the Dish:

  • Crab Sticks 250.0 g
  • Sesame oil 60.0 ml
  • Sesame seeds 30.0 g

Designed for professional chefs, check out this Tteokbokki recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets.



  1. Rice Cakes:

    • Soak the rice cakes for about 20 minutes if hardened or refrigerated. Cut the fish cake, cabbage, and spring onions into 5cm pieces.
  2. Sauce:

    • Add the fish stock or water to a large pan. Stir in the sauce ingredients. Bring it to a boil over medium-high heat, stirring to dissolve the red chilli paste (gochujang).
  3. Finish the Dish:

    • Add the rice cakes. Boil until the rice cakes become very soft and the sauce has thickened, about 8 to 10 minutes.
    • Stir frequently so the rice cakes don’t stick to the bottom of the pan.
    • Add the vegetables and fish cakes. Continue to boil, stirring constantly, for an additional 4-6 minutes.
    • Taste the sauce, and adjust the seasoning, if needed.
    • Add the sesame oil and optional sesame seeds right before turning off the heat. Serve immediately.