Ask a group of Koreans whether tteokbokki tastes better with rice cakes or wheat cakes and you will start a friendly debate. Both are "tteok" — long, chewy cylinders simmered in a sweet and spicy gochujang sauce — but the base flour changes the bite, the way the sauce clings, and even how the dish holds up as leftovers. Here is the difference between rice cake vs. wheat cake tteokbokki, and how to choose.
Ssal-tteok and mil-tteok: what are they?
Ssal-tteok (쌀떡) is made mainly from rice flour. Mil-tteok (밀떡) is made mainly from wheat flour. In Korea you will see both at street stalls and snack shops, and many people remember wheat cake tteokbokki as the after-school snack sold near schools, while rice cakes are common in home cooking and many restaurants.
The differences at a glance
- Texture: rice cakes are denser and chewier with a firm, bouncy bite. Wheat cakes are softer and springier, and slightly slippery on the surface.
- Sauce: wheat cakes tend to soak up sauce and taste more seasoned through. With rice cakes the sauce coats the outside, so you taste the rice cake and the sauce more separately.
- Cooking: rice cakes need a little more time to soften all the way through, especially from frozen. Wheat cakes soften quickly.
- Leftovers: rice cakes firm up as they cool, so they are best eaten hot. Wheat cakes stay softer for longer.
- Which to pick: choose rice cakes if you love a strong chew; choose wheat cakes if you want a softer, saucier, snack-shop style bowl.
Tteokbokki kits at Premium K
Jjolbongi Rice Cake Tteokbokki (650g)
A frozen kit with rice cakes made from Korean rice flour, chewy fish cakes and Jjolbongi's signature sauce developed by Hanyang Foods. The sauce is made to be flavorful without being too spicy, salty or sweet, so it works for both kids and adults. See Rice Cake Tteokbokki.
Jjolbongi Wheat Rice Cake Tteokbokki (650g)
The wheat-cake version: 350g wheat rice cakes, 200g tteokbokki sauce and 100g bite-sized fish cakes. Add green onion, cabbage, cheese or an egg if you like. Keep frozen at 0°F (-18°C) or below. Contains wheat, soy, milk, shrimp, shellfish (oysters, abalone, mussels) and beef. See Wheat Cake Tteokbokki.
Jjolbongi Wheat Rice Cake Original (355g)
A smaller frozen wheat-cake kit for a quick snack. Put everything in a pot and cook it much like instant ramen. See Wheat Rice Cake Original.
How to cook a tteokbokki kit at home
- Prep the tteok. If the rice cakes are frozen and stuck together, soak them in warm water for a few minutes to separate and soften them.
- Make the sauce base. Add the sauce and the amount of water on the package to a wide pan and bring it to a boil.
- Simmer. Add the rice cakes and fish cakes. Cook over medium heat, stirring often so nothing sticks, until the tteok is soft all the way through and the sauce turns glossy and thick.
- Add extras. Green onion and cabbage go in for the last few minutes; a boiled egg or a slice of cheese goes on top at the end.
- Serve hot. Especially with rice cakes — they are at their best right off the stove.
Always follow the cooking times on your package, since rice cakes and wheat cakes need different amounts of time.
Related: Korean Grocery in Koreatown Los Angeles: Premium K Store Guide
Where to buy tteokbokki rice cakes in the U.S.
Find frozen tteokbokki kits at our store in LA Koreatown — 3506 W. 8th Street, Los Angeles, CA 90005 (Mon–Sat, 10 AM–6:30 PM) — or order online:
- LA Koreatown: free same-day delivery on orders of $49 or more
- California: free shipping on orders of $99 or more
- Mainland U.S.: free shipping on orders of $149 or more
- Frozen items such as tteokbokki kits ship every Monday and Tuesday (PT). Shelf-stable items ship right after you order.
FAQ
Which is better for tteokbokki, rice cake or wheat cake?
Neither is better — it depends on texture. Rice cakes are chewier and denser; wheat cakes are softer and soak up more sauce.
What is the difference between ssal-tteok and mil-tteok?
Ssal-tteok is made mainly from rice flour, and mil-tteok mainly from wheat flour. That changes the chew, how the sauce clings, and how fast they soften.
How do I soften frozen tteokbokki rice cakes?
Soak them in warm water for a few minutes before cooking, then simmer in the sauce until soft all the way through.
Is wheat cake tteokbokki gluten-free?
No. Wheat cakes are made with wheat flour. Check the allergen list on any tteokbokki kit, since sauces and fish cakes can also contain wheat.