If you’ve ever wandered the bustling streets of Seoul with a growling stomach, chances are you’ve been lured by the spicy, savory aroma of tteokbokki sizzling on a vendor’s cart. Today, we’re bringing that magic home with a Korean Rice Cake Recipe you can bake right in your oven—no wok (or street vendor) required. This version is cozy, saucy, and rich with gooey mozzarella if you’re feeling a little indulgent. It’s Korean street food with a homey twist, perfect for chilly nights or anytime you need a spicy pick-me-up.
Why You’ll Love This Korean Rice Cake Recipe
- All the bold, umami flavors of traditional tteokbokki
- Easier and less hands-on than stovetop versions
- Cheesy, spicy, and deeply satisfying
- Perfect for sharing or meal prepping
Ingredients
- 900g Korean rice cakes (refrigerated or frozen)
- 140g Korean fish cakes (eomuk)
- 3 tbsp (45g) unsalted butter
- 3 medium scallions, thinly sliced
- 2 cups (475 ml) warm water
- 1/3 cup (80g) gochujang
- 3 tbsp (15g) gochugaru
- 3 tbsp (60g) honey
- 3 tbsp (45 ml) fish sauce
- 1 cup (115g) shredded mozzarella cheese (optional)
- 1 tbsp (10g) toasted sesame seeds
- 4 to 6 hard-boiled eggs, halved (optional)
How to Make This Spicy Rice Cake Bake
- Soak and prep: Soak rice cakes in warm water for 20 minutes to soften. If using frozen fish cakes, thaw and slice into bite-sized strips.
- Mix the magic: Whisk together water, gochujang, gochugaru, honey, and fish sauce in a bowl. Set aside.
- Build the base: Drain rice cakes and place them in a 12-inch cast iron skillet or 9×13-inch baking dish. Add sliced fish cakes and pour the sauce over them. Stir gently to coat.
- Add richness: Dot the top with butter pieces.
- Bake it up: Place on the bottom rack of a preheated 375°F (190°C) oven. Bake for 30 minutes until rice cakes are tender and sauce is thickened.
- Make it cheesy (optional): Sprinkle with mozzarella and broil 1–2 minutes until golden and bubbling.
- Garnish and serve: Scatter sliced scallions, sesame seeds, and top with halved boiled eggs if using.
Tteokbokki Tips and Tricks
- For extra chewy rice cakes, use refrigerated rather than fresh or frozen.
- Adjust the spice level by scaling the gochugaru up or down.
- Add extra water for a saucier version or reduce for a thicker glaze.
- Don’t skip the butter—it mellows the spice and adds irresistible depth.
My Tteokbokki Love Story
I remember trying tteokbokki for the first time during a rainy day in Busan, huddled under a tiny umbrella with my best friend. We ordered it on a whim, and within seconds, we were hooked on its fiery kick and comforting chew. Recreating it at home with this baked twist is my way of reliving that moment—but with a little more cheese and a whole lot of oven ease. It’s become my go-to for casual dinner parties or those nights when you want comfort food with a kick.
What to Serve with Korean Spicy Rice Cakes
Balance the spice with a cooling cucumber salad or a side of kimchi. If you’re going full K-drama dinner scene, serve with a fried egg on top or a cold barley tea on the side. This dish shines on its own but welcomes sidekicks.
How to Store and Reheat Tteokbokki
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water and warm gently on the stove or in the microwave to loosen the sauce. You can even re-bake it to bring back that golden cheese crust.
FAQs
Can I use different fish cakes?
Absolutely! Any mild, flat fish cake works—just slice thinly for even cooking.
Is mozzarella traditional?
Nope, but it’s a popular modern twist you’ll find in many Korean homes and eateries.
Can I make this vegetarian?
Yes—just skip the fish cake and fish sauce. Use soy sauce and mushrooms for a plant-friendly flavor boost.
Do I need gochujang and gochugaru?
Yes, they work together to create that iconic tteokbokki depth and heat. Try to use both for the real deal.
Bring Korean Street Food to Your Kitchen
This Korean Rice Cake Recipe is your gateway to cozy, crave-worthy comfort food. With its perfect balance of spicy, sweet, and savory, it hits all the right notes. Whether you’re feeding a crowd or treating yourself, this baked tteokbokki makes your kitchen feel like a Seoul street stall—no passport required.
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Baked Tteokbokki: A Korean Rice Cake Recipe That Brings the Heat and Heart
- Total Time: 50 minutes
- Yield: 4–6 servings 1x
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
-
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