Tteokbokki - Korean Spicy Rice Cakes

This was a fail for me. It turned out so liquid, almost like a soup. 😟

PUL Team - March 13, 2025, 12:35 a.m.

Hi there, Ambra, sorry to hear that! It sounds like there might have been too much liquid or the rice cakes didn’t absorb enough. Next time,you can try simmering a bit longer to thicken the sauce or reducing the water slightly if you use the same brand of rice crackers 😊

It was good!! Too spicy for me, so I added lots and lots of cream so next time I will have half the ammount. I've added some nappa cabbage to have some more vegetables and it worked well!

I'm not step 4 of the 'make' function, please will you consider adding the garlic in with the other amounts. I missed it because I was rushing and didn't read the text fully as I've made this recipe before. My mistake. So tasty though! I used the leftover broth from the Korean dumpling soup as the base for it this time and it worked a treat.

PUL Team - Nov. 8, 2024, 9:29 p.m.

Hey Phillipa, thanks for taking the time to share your feedback. I can see how prepping the garlic in the previous step can make it confusing if you don't then see the garlic outlined in the ingredients of the next step in which it's used. I've updated the recipe to make it more streamlined and clear. I hope this helps for the next time you make it - I'm so glad it was enjoyed! :D

Phillipa - Nov. 16, 2024, 7:32 p.m.

Thank you for taking the time. That's great.

It was very delicious. It was a bit too spicy at first, but we added some cream to cut the heat. We also added some pak choi and ramen noodles to make it even more enjoyable.

PUL Team - Aug. 11, 2024, 5:09 p.m.

Thanks for taking the time to share your experience with the rice cakes, pyii! 🫶

prefer a little less onion but otherwise i love it

Loved the taste but for some reason the sauce did not thicken enough despite cooking it for 10 minutes without the lid on. Nevertheless I’m glad to have had the recipe so I could try out the rice cakes :)

PUL Team - March 20, 2024, 9:12 p.m.

Hey Sina, glad you enjoyed the flavours! It could be due to different starch levels in your rice cake sticks. If you give the recipe another try, you can try simmering it for a bit longer or adding cornstarch (slurry) to help thicken it up 😊

Absolutely divine. I had an incredibly spicy version of this when I was in Munich in the summer and I'm so happy you have a recipe here. The is going to be a go to for whenever I have rice cakes in the freezer and want something comforting. It tasted great.

PUL Team - Feb. 19, 2024, 12:54 a.m.

We’re smiling from ear to ear hearing this, Phillipa! Love the personal connection to the recipe. Thanks a bunch for the lovely review ✨

This was really nice. I love Tteokbokki but usually doesn’t bother to prepare a broth. It’s definitely worth to go through the whole process. I used dried shiitake mushrooms which I simmered together with the kelp and that added even more depth of flavor. I love adding julienned carrots and frozen peas to the rice cakes when boiling them and top it with shredded nori, fried onions and hoisin sauce. Definitely no healthy meal but a soulwarming meal to enjoy every now and then ☺️

PUL Team - Feb. 12, 2024, 6:43 a.m.

Hey there, Hannah, thanks a bunch for sharing your experience with the recipe! :)

First time making, and eating, tteokbokki! Not sure if the texture is my thing 😂 but hubby didn’t mind and liked it a lot!!
The recipe was easy and sauce was wonderfully tasty!! It turned out a little bit more soup-y than I expected though.
If it’s your first time making tteokbokki, this is a quick and easy way to give it a try!! Thanks for the tasty recipe, PUL, and Christmassy greetings from the husband and me!! 🎄💫

PUL Team - Dec. 25, 2023, 11:30 a.m.

Thanks so much for sharing your experience with it, Regina, and Merry Christmas to you and the hubby from us as well! 🎄

Excited to try this one :)

So…I combined your peanut gochujang noodles recipe with this one. Did not have kombu so used shredded chicken and a ton of mushrooms. Turned out epic 💃🏻🤗