Tteokbokki (Spicy rice cake stew)

Kaajal Pradhan Lamba shares her Tteokbokki (Spicy rice cake stew) recipe with us.

Contributed by Kaajal Pradhan Lamba


  • 1 Cup odeng broth
  • 1 Cup water
  • 2 Tbsp – gochujang (Korean Red Pepper Paste)
  • 1 Tbsp – Kochugaru (Korean red pepper powder ) (optional)
  • 1 Tbsp – honey (though in Korea they usually use Corn Syrup)
  • 1/2 Tsp – sesame oil (do try and use a Korean Brand)
  • 1 large clove garlic minced
  • 1/2 carrot julienned
  • 1 Tbsp – soy sauce
  • 25 garae tteok (Cylindrical rice cakes)
  • Fried fishcake – 2 sheets ( cut in half lengthwise and then small diagonals)
  • 1 – 2 Green Onions
  • Toasted Sesame Seed – to garnish


  1. Soak the tteok in warm water for about an hour then drain. You can cut them into 2”pieces if you want.
  2. In a large flat bottomed pan or skillet whisk the broth, water, gochujang, pepper, honey, sesame oil and garlic together.
  3. Bring it to boil and immediately add the carrots and rice cakes.
  4. Cook for about 7-10 minutes at medium – low heat stirring constantly, till the rice cakes are almost done(soft & squishy).
  5. Adjust the consistency if required as it should be thick .
  6. Add the fishcakes and cook for another 2 minutes
  7. Finally add the green onions
  8. Stir for another minute.
  9. Remove from heat
  10. Sprinkle toasted sesame seeds and serve.

Odeng Broth
For soup base:

  • dry anchovies (20)
  • dry kelp (8)
  • Daikon radish (1/2)(I usually don’t use it due to availability factors)
  • leek (1 stalk)
  • onion (1, medium)
  • garlic (6 cloves)
  • water (10 cup)

Please adjust the amount as required in the recipe otherwise you can season it and drink it up like soup garnished with finely chopped green onion.


  • Depending on your taste, you can make your tteokbokki sweeter or spicier by changing the amount of honey or red pepper paste.
  • If you can’t eat too spicy food, skip the red pepper powder.
  • You can also add sliced white onions and cabbage for a variation along with carrots but adjust the liquid accordingly.

By Chef at Large Member

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