Description
Baked Tteokbokki is a spicy, savory Korean rice cake dish made simple by using your oven. This version brings all the bold, street-food flavors of traditional tteokbokki—chewy rice cakes, fiery gochujang sauce, rich butter, and optional melty cheese—into a cozy, family-style bake. It’s ideal for chilly nights, casual gatherings, or when you’re craving serious comfort food with a kick.
Ingredients
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900g Korean rice cakes (tteok), refrigerated or frozen
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140g Korean fish cakes (eeomuk), thawed and sliced
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3 tbsp (45g) unsalted butter
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3 scallions, thinly sliced
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2 cups (475 ml) warm water
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1/3 cup (80g) gochujang (Korean chili paste)
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3 tbsp (15g) gochugaru (Korean chili flakes)
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3 tbsp (60g) honey
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3 tbsp (45 ml) fish sauce
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1 cup (115g) shredded mozzarella cheese (optional)
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1 tbsp (10g) toasted sesame seeds
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4–6 hard-boiled eggs, halved (optional)
Instructions
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Soften rice cakes: Soak refrigerated or frozen tteok in warm water for 20 minutes. Drain.
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Make the sauce: In a bowl, whisk together warm water, gochujang, gochugaru, honey, and fish sauce.
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Assemble: In a 12-inch cast iron skillet or 9×13-inch baking dish, combine softened rice cakes and sliced fish cakes. Pour sauce over and mix gently. Dot the top with butter.
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Bake: Bake at 375°F (190°C) on the lower oven rack for 30 minutes, until rice cakes are soft and sauce is thickened.
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Add cheese (optional): Sprinkle with mozzarella and broil for 1–2 minutes until bubbling and golden.
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Garnish and serve: Top with scallions, sesame seeds, and halved boiled eggs if using.
Notes
Use refrigerated rice cakes for the best chew.
Adjust gochugaru for preferred spice level.
Add water during baking for a saucier consistency.
Butter enhances flavor and balances spice—don’t skip it.
Make it vegetarian by substituting fish sauce with soy sauce and omitting fish cakes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes (plus 2 minutes broiling if using cheese)
- Category: Main Course
- Method: Baking
- Cuisine: Korean