Crispy Fried Devon Ham – Perfect Snack or Side Dish

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Dump and Bake Tteokbokki – Spicy Korean Rice Cakes Made Effortless in the Oven | No Stirring Needed, Just Bake & Enjoy!

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Craving spicy, chewy Korean rice cakes but don’t want to stand over the stove? This Dump & Bake Tteokbokki (Korean Spicy Rice Cakes) brings you all the bold, fiery-sweet flavor of traditional tteokbokki—without the fuss. Just mix, cover, bake, and enjoy a warm, comforting dish straight from the oven. Perfect for busy nights or lazy weekends, this oven-baked twist on Korea’s iconic street food is a must-try!

Tteokbokki is one of Korea’s most beloved comfort foods, traditionally simmered on the stovetop until the chewy rice cakes soak up a spicy gochujang sauce. But in this modern take, everything goes straight into an oven-safe dish—no stirring or splatter! It's a one-dish wonder that’s full of umami from fish cake, a touch of sweetness from sugar, and the savory heat of gochujang and gochugaru. The texture is still perfectly chewy, and if you’re a cheese lover, you can top it off and bake an extra 5 minutes for a melty, spicy-cheesy finish. Whether you’re new to Korean cooking or a longtime fan, this shortcut tteokbokki is a game-changer. Plus, it’s naturally gluten-free (just use gluten-free soy sauce) and customizable depending on your spice level and pantry staples.

Key Ingredients & Their Roles:

  • Rice cakes (tteok) → These chewy rice cylinders are the soul of tteokbokki, absorbing the sauce and giving that signature bounce in every bite.

  • Gochujang (Korean chili paste) → Provides the base heat, umami depth, and signature red color of the dish.

  • Chicken stock → Replaces water to deepen the flavor of the sauce with a savory base.

  • Fish cake (eomuk) → Adds protein and a slightly sweet, briny flavor that balances the spice.

  • Spring onion → Offers freshness and aroma, and adds lightness to contrast the richness.

  • Gochugaru (Korean chili flakes) → Amplifies the heat and adds a subtle smoky note.

  • Soy sauce, sugar, black pepper → These pantry staples balance sweet, salty, and a little sharpness to round out the flavor.









Dump & Bake Tteokbokki Recipe Details:

πŸ“Œ Prep Time: 5 minutes | Cook Time: 20–30 minutes | Total Time: 25–35 minutes | Cuisine Type: Korean |Calories (Estimate): ~400 per serving |Serving Size: Serves 2-3

πŸ“ Ingredients:

  • 400g (14 oz) Korean rice cakes (tteok)

  • 1 cup (250 ml) chicken stock

  • 5 slices Korean fish cake, cut into bite sizes

  • 2–3 stalks spring onion, cut into 5 cm (2 inch) pieces

  • 1 tbsp gochujang (Korean chili paste)

  • 1 tbsp gochugaru (Korean chili flakes)

  • 1½ tbsp soy sauce

  • 1½ tbsp sugar

  • ½ tsp black pepper

πŸ‘¨‍🍳 Instructions:

  1. Preheat the oven

    • Set your oven to 210°C (410°F).

  2. Make the sauce

    • In an oven-safe baking dish, combine gochujang, gochugaru, soy sauce, sugar, black pepper, and chicken stock. Mix thoroughly until smooth.

  3. Add the ingredients

    • Add rice cakes, fish cake slices, and spring onion. Mix again to coat everything evenly.

  4. Cover and bake

    • Cover the dish tightly with foil and bake for 20 minutes.

  5. Stir and serve

    • Remove the foil, give everything a good stir, and check that the rice cakes are soft and the sauce is thick. If desired, top with cheese and bake an additional 5–10 minutes, uncovered.

  6. Garnish and enjoy

    • Serve hot, optionally garnished with extra spring onion or sesame seeds.

Tips & Ingredient Substitutions:

  • Vegan version: Replace chicken stock with vegetable stock and omit fish cake or use tofu strips.

  • Cheese version: Sprinkle shredded mozzarella or pizza cheese on top and bake uncovered for the final 5–10 minutes.

  • Gluten-free: Use gluten-free soy sauce and double-check your gochujang label.

  • Spice level: Reduce or omit gochugaru for a milder version, or increase for extra heat.

  • Make-ahead tip: You can mix the sauce and ingredients in advance and store covered in the fridge for up to 24 hours before baking.

Frequently Asked Questions (FAQ Section):

Q1: Can I use frozen rice cakes?
A: Yes! Just soak them in warm water for 10–15 minutes to soften before using.

Q2: What can I use instead of fish cake?
A: Tofu, mushrooms, or sliced sausage are great alternatives.

Q3: Can I make this ahead of time?
A: Yes, prep it the night before and bake just before serving.

Q4: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 2 days. Reheat with a splash of water in the oven or microwave.

Q5: Can I double the recipe?
A: Absolutely! Use a larger baking dish and bake a few minutes longer.

Wrap-Up :

This dump & bake tteokbokki proves that spicy Korean comfort food doesn’t have to mean standing at the stove. With one dish and a handful of bold ingredients, you can bring the flavors of Seoul to your table with ease. Whether you stick to the classic or add cheese for a gooey twist, this recipe is sure to become a repeat favorite.

πŸ’¬ Have you tried oven-baked tteokbokki before? What would you add to make it your own?
πŸ“ Share your version in the comments and tag me on Instagram @CookWithJuyea when you try it!

πŸ‘‰ Looking for more cozy Korean dishes? Check out my Spicy Pork Bulgogi for more spicy, saucy goodness!

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