Introduction

Gireum tteokbokki (기름떡볶이) means “oil tteokbokki.” Instead of simmering rice cakes in a saucy gochujang broth, they are pan-fried in oil with a dry-ish seasoning of chili flakes, soy sauce, sugar and garlic until the outside turns crisp and chewy. It is famous at Tongin Market in Seoul, where it comes in a red chili version and a non-spicy soy version. If you know the saucy style from our tteokbokki sauce guide, this is its crunchy, street-griddle cousin.

Gireum Tteokbokki Seasoning at a Glance

What it is

• A thick chili-oil seasoning paste for pan-fried rice cakes

Main ingredients

• Gochugaru, soy sauce, sugar, garlic, cooking oil, sesame oil, sometimes a little gochujang

Taste

• Smoky-spicy, salty-sweet and toasty, without the sticky sauce of regular tteokbokki

Main uses

• Gireum tteokbokki, crispy rice cake snacks, pan-fried fish cake

What is Gireum Tteokbokki Seasoning Made Of?

The key ingredient is gochugaru, which blooms in hot oil and gives a deep red color and smoky heat. Soy sauce seasons, sugar caramelizes on the rice cakes, and garlic adds punch. The seasoning is mixed into the rice cakes before frying so every piece is coated. Two classic styles:

• Red (gochugaru) gireum tteokbokki: spicy, chili-based – the recipe below.
• Ganjang gireum tteokbokki: soy sauce, sugar and sesame oil only – mild and kid-friendly, similar in flavor to gungjung tteokbokki but crispy.

What Does Gireum Tteokbokki Taste Like?

The rice cakes are crisp and slightly blistered outside, soft and chewy inside. The chili seasoning tastes roasted and savory with a sweet edge, more like spiced fried snacks than a stew. The heat level is medium and can be adjusted easily.

Popular Korean Dishes That Use This Seasoning

Tongin Market Gireum Tteokbokki

Rice cakes fried on a big flat griddle and sold in small portions – the recipe below.

Ganjang Gireum Tteokbokki

The non-spicy soy version, often ordered half-and-half with the red one.

Gireum Eomuk

Fish cake pieces fried in the same seasoning for a crispy side.

Easy Gireum Tteokbokki Recipe (Serves 2)

Ingredients

• 14 oz (400 g) thin cylinder rice cakes (tteokbokki tteok)
• 3 tbsp cooking oil
• 1 green onion, chopped
• Toasted sesame seeds, to garnish

Gireum Tteokbokki Seasoning

• 2 tbsp gochugaru (use 1 tbsp for milder)
• 1 1/2 tbsp soy sauce
• 1 1/2 tbsp sugar
• 1 tsp minced garlic
• 1 tbsp cooking oil
• 1 tsp sesame oil
• Optional: 1 tsp gochujang for a stickier coating

Instructions

1. Separate the rice cakes. If they are hard or refrigerated, blanch them in boiling water for 1–2 minutes until soft, then drain and pat dry.
2. Mix all seasoning ingredients into a paste, add the rice cakes and toss until evenly coated. Let them sit 10 minutes.
3. Heat 3 tbsp oil in a wide nonstick pan over medium-low heat. Add the rice cakes in a single layer.
4. Fry 5–7 minutes, turning often, until the outside is crispy and lightly blistered. Lower the heat if the chili starts to darken – gochugaru burns quickly.
5. Sprinkle with green onion and sesame seeds and serve right away.

Tip: Keep the heat medium-low and be patient. High heat burns the chili and sugar before the rice cakes have time to crisp.

Where to Buy Rice Cakes and Gochugaru

United States

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Amazon
Search Korean rice cakes on Amazon
Search gochugaru on Amazon

H-Mart
Search tteokbokki rice cake on H-Mart
Search gochugaru on H-Mart

Canada

Search Korean rice cakes on Amazon.ca

Europe

Search Korean rice cakes on Amazon.co.uk

How to Store Gireum Tteokbokki Seasoning

Mix a double batch of seasoning and keep it in a sealed jar in the fridge for up to 2 weeks. Fresh rice cakes keep a few days refrigerated or 2–3 months frozen; thaw or blanch before frying. Gireum tteokbokki is best eaten immediately – it hardens as it cools, though a quick re-fry in a little oil brings it back.

Gireum Tteokbokki FAQ

What is the difference between gireum tteokbokki and regular tteokbokki?

Regular tteokbokki simmers in a saucy gochujang broth. Gireum tteokbokki is pan-fried in oil with a dry chili seasoning, so it is crispy and has almost no sauce.

Where can I eat gireum tteokbokki in Seoul?

Tongin Market near Gyeongbokgung Palace is the best-known place for it.

Can I make it without gochugaru?

Yes. Make the soy version with soy sauce, sugar, garlic and sesame oil only.

Conclusion

Gireum tteokbokki seasoning is a simple mix of chili flakes, soy sauce, sugar and oil that turns plain rice cakes into a crispy, smoky street snack. Try both the red and soy versions, and learn more about the rice cakes themselves in our tteok guide.