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Spicy Korean Rice Cakes

This is my quick and easy vegetarian recipe for Spicy Korean Rice Cakes, also known as Tteokbokki! My version of this recipe uses sliced tteok rice cakes as opposed to garae-tteok (cylinder-shaped rice cakes) since the sliced rice cakes cook faster...which means you can eat sooner!
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course
Cuisine Asian, Korean
Servings 4


  • 1 tablespoon olive oil
  • 2 cloves garlic sliced
  • 3 scallions cut into 1 inch pieces, whites and dark greens divided
  • 2 teaspoons gochugaru
  • 1 cup kimchi
  • 1/4 cup kimchi juice
  • 3 tablespoons gochujang paste *(see note)
  • 1 teaspoon granulated white sugar
  • 4 cups sliced Korean rice cakes pre-soaked
  • 1 cup water
  • 2 cups bok choy ends removed
  • 1 tablespoon toasted sesame seeds


  • Begin by soaking the rice cakes. Add the rice cakes to a bowl and fill it up with cool water. Set aside for 10-15 minutes to soak. Drain the rice cakes from the water after 15 minutes, right before cooking.
  • Add the olive oil to a large frying pan over medium-high heat. Fry the garlic and the white/light green parts of the scallions for 30 seconds, then add the gochujaru. Mix everything together and fry for another 30 seconds.
  • Reduce the heat to medium and add the kimchi to the pan and cook for 1 minute. Add the gochujang paste and sugar and mix to combine. Then add the drained rice cakes and water and mix to combine once more.
  • Cover the pan with a lid and simmer for 2 minutes over medium heat. After 2 minutes, add the bok choy, mix it through, then cover and simmer for another 2 minutes.
  • Remove the lid from the pan and mix everything together to combine. Simmer the rice cakes for another 3-4 minutes uncovered, stirring often so that the rice cakes don't stick.
  • Toss in the green ends of the scallions and mix everything together once more. Serve immediately on it's own or topped with a poached egg!



FOR VEGETARIANS: Some gochujang pastes have anchovies in it, so try to find one that doesn't contain any anchovies. The gochujang paste that I used in my YouTube video does not, so my recipe is completely vegetarian! 
Keyword gochujang recipe, kimchi recipe, korean food, spicy korean rice cakes, Tteokbokki