This Japanese curry tteokbokki has been in my dinner rotation for years. It’s a simple dish that combines chewy Korean tteokbokki with rich, savory Japanese curry blocks for the ultimate comfort meal.

I got this recipe from a Youtube video I watched on Bon Appetit, released a few years ago, all about 15 minute lunch ideas. Chris Morocco makes a quick Japanese curry tteokbokki and I immediately made it after watching. We were hooked after one bite and I’ve been making it ever since. But since it was a quick recipe Chris made for the Youtube video, I’ve never seen a written recipe for it, so here we are.

what is tteokbokki?

Tteokbokki is a beloved Korean street food made with chewy rice cakes (tteok), often simmered in a spicy gochujang-based sauce. In this version, we skip the traditional spicy red sauce and opt for a Japanese curry base—creating a savory, mildly sweet version of tteokbokki that’s perfect for those who want something a little different but just as satisfying.

what are Japanese curry blocks?

Japanese curry blocks are pre-made curry roux cubes that come in mild, medium, or hot spice levels. Brands like Golden Curry or Vermont Curry are common and easy to find at most Asian grocery stores or online. Vermont Curry is my favorite brand, but any brand you can find will work here. These curry blocks are known for their rich flavor, thick texture, and convenience—just dissolve in water, and you have an instant curry sauce ready to go.

ingredients you’ll need

• 1 lb tteokbokki (Korean rice cakes)
• 1 tablespoon olive oil
• 3 green onions, thinly sliced (reserve some green tops for garnish)
• 1 tablespoon fresh ginger, cut into thin strips
• 2 garlic cloves, finely chopped
• 1 lb ground sausage (pork, chicken, or plant-based all work well)
• 2 cups green beans or broccoli (cut into 2-inch chunks)
• 6 cubes Japanese curry blocks, chopped
• 1–2 cups water
• 1/2 cup cilantro, chopped (for garnish)

how to make Japanese curry tteokbokki

step 1: soak the rice cakes
Place your uncooked tteokbokki in a bowl and cover with cold water. Let them soak while you prep everything else.

step 2: prep the aromatics
Thinly slice the green onions, chop the garlic, and cut the ginger into thin strips.

step 3: start cooking
Heat a large pan over medium heat, then add olive oil. Sauté the green onions for 1-2 minutes, then add ginger and garlic and cook another minute.

step 4: brown the sausage
Add the ground sausage to the pan. Break it up with a spoon and cook until it’s nearly done.

step 5: add the veggies
Toss in the green beans or broccoli and cook for another 2-3 minutes until slightly tender.

step 6: melt the curry
Scrape everything to one side. Add chopped curry blocks and 1 cup of water to the empty space. Stir until the curry dissolves. Mix the sauce into the rest of the pan. Add more water if needed—it should be runny at this stage.

step 7: add tteokbokki and simmer
Drain the soaked rice cakes and add them to the pan. Cover and simmer for 3–4 minutes until soft and chewy, and the sauce has thickened. Turn off the heat and stir in the sesame oil.

step 8: garnish and serve
Top with chopped cilantro and the reserved green onions. Serve hot and enjoy!

how to store and reheat leftovers

Tteokbokki is best fresh, but you can store it for later:

• Storage: Let the dish cool completely, then transfer to an airtight container. Store in the refrigerator for up to 3 days.
• Reheating: Add a splash of water to loosen the sauce and reheat in a pan over medium heat or microwave in short intervals.

tip: The rice cakes will harden in the fridge but soften again once reheated with liquid.

other recipes you’ll love:

• Japanese cold tofu
• sesame ginger soba noodles
• salmon red curry
• chicken katsudon

japanese curry tteokbokki

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Main Course

Servings 4 servings

ingredients

  

• 1 lb tteokbokki
• 1 tablespoon olive oil
• 3 green onions
• 1 tablespoon ginger
• 2 garlic cloves
• 1 lb ground sausage any kind will work
• 2 cups green beans or broccoli
• 6 cubes of Japanese curry blocks
• 1-2 cups of water
• 1 teaspoon sesame oil
• 1/2 cup cilantro chopped

instructions

 

• Place the uncooked tteokbokki in a medium bowl. Add cold water to the bowl until the tteokbokki is submerged. Set aside.
• Thinly slice the green onions, reserving a handful of the green section for topping. Cut the ginger into thin strips, then finely chop the garlic.
• Place a large pan over medium heat. Add the olive oil. Once hot add the green onions. Cook for 1-2 minutes. Add the ginger and garlic and cook an additional minute.
• Add the sausage. Use a spoon to break it into smaller pieces, then stir as it continues to cook.
• Once the meat is almost cooked through, add the broccoli or green beans. If using green beans, cut them into 2-inch chunks before adding. Stir as the vegetables cook for 2-3 minutes.
• Chop the curry block into smaller pieces. Scrape everything in the pan to one side. Place the curry blocks in the empty side of the pan. Add 1 cup of water and stir as the curry blocks dissolve. Once dissolved, stir the sauce into the rest of the mixture. If the sauce is too thick, add more water. It will continue to thicken, so it’s okay for it to be quite runny at this point.
• Drain the water from the tteokbokki. Add the tteokbokki to the pan and stir to combine. Place a lid on the pan and let it simmer for 3-4 minutes. Once the tteokbokki is soft and chewy and the sauce has thickened, turn off the heat. Add the sesame oil and stir to combine.
• Divide into bowls and top with cilantro and the reserved green onions. Enjoy!