Description
Spicy Korean Rice Cakes, or Tteokbokki, are chewy rice cakes simmered in a bold gochujang sauce that combines a hint of sweetness with a kick of heat.
Ingredients
Scale
For the Tteokbokki
- 1 lb Korean rice cakes (tteok), cylindrical or sliced
- 3 cups water or anchovy broth
- 2–3 tbsp gochujang (Korean red chili paste)
- 1 tbsp gochugaru (Korean chili flakes)
- 1 ½ tbsp soy sauce
- 1–2 tbsp sugar (adjust to taste)
- 2 cloves garlic, minced
- 1 tsp sesame oil
Optional Add-Ins
- 1 fish cake sheet (eomuk), sliced
- 1 boiled egg, halved
- Cabbage or sliced scallions
- 1–2 slices of melted cheese (modern street style)
For Serving
- Sesame seeds
- Sliced scallions
Instructions
1. Prepare the Rice Cakes
- If using refrigerated rice cakes, soak in warm water for 10–15 minutes to soften.
- If using fresh, no soaking is needed.
2. Make the Sauce
- Combine water/broth, gochujang, gochugaru, soy sauce, sugar, garlic, and sesame oil in a pan.
- Bring to a simmer and stir until smooth.
3. Simmer the Tteok
- Add rice cakes (and fish cake if using).
- Simmer 10–12 minutes, stirring occasionally until thick and glossy.
- Adjust sweetness or heat as desired.
4. Serve
- Plate hot and garnish with scallions and sesame seeds.
Notes
- Anchovy broth is a traditional ingredient that adds deep umami; water works for a simplified version.
- For cheesy tteokbokki, add sliced mozzarella or processed cheese at the end.
- Sugar balance varies widely—Korean street style is sweeter.
- Prep Time: PT10M
- Cook Time: PT15M
- Category: Appetizer
- Method: Stovetop / Simmered
- Cuisine: Korean
Nutrition
- Serving Size: 1 plate
- Calories: 360 kcal
- Sugar: 12g
- Sodium: 820mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 0mg