Spicy Rice Cake (Tteokbokki)

COVID-19 Movement Control – Day 62
Lunch: Spicy Rice Cake (Tteokbokki)

Another first attempt, another Korean food.
I made some twist from the cooking direction on the hot sauce packet. I didn’t use water but anchovies stock. My foodie friend told me Korean food is best to cook with anchovies stock. I am so glad that I did it.

This is like our Chee Cheong Fun (Rice noodle roll) that commonly served as snack or light meal.

As we had it for lunch, I added hard boiled eggs and fuchok roll. I also added cabbage which tasted like kimchi after cooked in the hot sauce and onions to give some flavor to the stock.


  • 2.5 cups of anchovies stock
  • 250g of rice cake
  • Toppokki hot sauce – ready made or combine in a small bowl
    • ⅓ cup hot pepper paste
    • 1 tbsp hot pepper flakes (we reduced to 3/4 tbsp as it’s too spicy for you)
    • 1 tbsp sugar
  • 3 green onions, cut into 2.5 inch long and some for garnishing
  • Optionals:
    • Cabbage – sliced into bite pieces
    • Onions
    • 2 hard boiled eggs, shelled
    • Meat balls/Fish cake/Fuchok roll

If use frozen rice cake, thaw it out and soak in cold water to soften it before cooking.

Make hard boiled eggs and let it cool in cold water, shelled.


  1. Boil anchovies stock.
  2. Add rice cake and Toppokki hot sauce

3. Add green onion, cabbage and onions

4. Add hard boiled eggs and fish cake/fuchok roll.

5. Stir gently with a wooden spoon when it starts to boil

6. Keep stirring until the rice cake turns soft and the sauce thickens and looks shiny, which should take about 10 -15 minutes. If the rice cake is not soft enough, add more water and continue stirring until soften.

7. Remove from heat, garnish green onions and serve hot.

I only used 1 packet of the hot sauce as it was quite spicy.