If you’ve been dying to try Tteokbokki (Korean spicy rice cakes) after seeing it all over your social media feeds but are worried about the intense heat, this recipe is made just for you.
Traditional tteokbokki relies heavily on fiery Gochujang (Korean chili paste) and Gochugaru (chili flakes), which can be overwhelming for many.
In this guide, you will learn how to make tteokbokki less spicy while fully preserving that authentic, irresistible sweet and savory balance.
By using a secret ingredient to tone down the heat, this mild version is perfect for beginners and anyone with a low spice tolerance.
Ingredients (Serves 2)
350g (about 12 oz) Tteokbokki rice cakes (cylindrical shaped)
2 Korean fish cakes (optional, omit for vegetarian)
2 cups Water (or unsalted vegetable broth)
1.5 tbsp Gochujang (Korean chili paste)
1.5 tbsp Tomato ketchup (The secret to lowering the spice!)
1.5 tbsp Soy sauce
1.5 tbsp Sugar (or corn syrup)
1 clove Garlic, minced
2 Green onions (scallions), cut into 2-inch pieces
1 Hard-boiled egg (optional, for serving)
Instructions
1. Prepare the rice cakes If your rice cakes are frozen or dry, soak them in a bowl of warm water for about 10 to 15 minutes. This softens the core of the cakes, allowing them to cook evenly and absorb the flavor of the sauce much better without breaking apart.
2. Mix the mild tteokbokki sauce In a small bowl, combine the Gochujang, tomato ketchup, soy sauce, sugar, and minced garlic. Stir well until the sugar dissolves. The addition of ketchup introduces a gentle acidity and sweetness that naturally neutralizes the sharp, biting capsaicin of the chili paste without altering the overall texture.
3. Simmer the base Pour 2 cups of water (or broth) into a shallow pan or pot. Add the prepared sauce mixture and stir well to combine. Bring the liquid to a gentle boil over medium heat.
4. Cook the rice cakes and fish cakes Once the sauce begins to bubble, add the drained rice cakes and sliced fish cakes to the pan. Reduce the heat slightly to medium-low. Let it simmer for about 8 to 10 minutes, stirring occasionally so the rice cakes do not stick to the bottom of the pan. The sauce will gradually thicken as the starch from the rice cakes releases.
5. Add greens and serve When the rice cakes are perfectly soft and chewy, and the sauce has reduced to a rich, glossy coating, toss in the green onions. Simmer for 1 more minute until the onions are slightly wilted. Transfer to a plate, top with a halved hard-boiled egg, and serve hot!
✨ Tips & Variations
Adjusting the Heat Further: If even 1.5 tablespoons of Gochujang feels intimidating, you can drop it to 1 tablespoon and increase the ketchup by half a tablespoon. It will still taste wonderfully savory.
Make it Creamy (Rose Tteokbokki): Another brilliant way to reduce spice is by adding 1/4 cup of heavy cream or whole milk during the final 3 minutes of cooking. This transforms it into the trendy Korean “Rose Tteokbokki.”
Storage: Tteokbokki is always best enjoyed fresh because the rice cakes harden as they cool down. If you have leftovers, store them in an airtight container in the fridge and reheat on the stovetop with a splash of water to restore that signature chewiness.
