Korean Tteokbokki Spicy Rice Cakes (Printable)

Chewy rice cakes in spicy-sweet gochujang sauce, a beloved Korean street food ready in just 30 minutes.

# What you'll need:

→ Rice Cakes

01 - 1.1 lbs Korean rice cakes, cylindrical
02 - 4.2 cups water

→ Sauce

03 - 3 tbsp gochujang (Korean chili paste)
04 - 1 tbsp gochugaru (Korean chili flakes)
05 - 2 tbsp soy sauce
06 - 1 tbsp sugar
07 - 1 tbsp honey or corn syrup
08 - 2 cloves garlic, minced

→ Broth

09 - 3 cups water
10 - 1 dried kelp sheet, 3 x 3 inch
11 - 4 dried anchovies, cleaned (optional, omit for vegetarian)

→ Vegetables & Garnish

12 - 2 green onions, sliced diagonally
13 - 1 small onion, sliced
14 - 0.5 cup cabbage, chopped (optional)
15 - 2 boiled eggs, peeled (optional)
16 - 1 tbsp sesame seeds

# Preparation steps:

01 - Place Korean rice cakes in warm water for 10 minutes if they are hard or refrigerated. Drain before using.
02 - Combine 3 cups water, dried kelp, and anchovies in a medium pot. Bring to a simmer and cook for 10 minutes. Remove kelp and anchovies, keeping the flavorful broth.
03 - Whisk gochujang, gochugaru, soy sauce, sugar, honey, and minced garlic into the hot broth until completely dissolved and smooth.
04 - Add rice cakes, sliced onion, and cabbage to the pot. Bring to a gentle boil, stirring frequently to prevent sticking to the bottom.
05 - Reduce heat and simmer for 10-15 minutes until sauce thickens to a glossy coating and rice cakes become soft and chewy.
06 - Stir in green onions and boiled eggs during the final 2 minutes of cooking time.
07 - Transfer to a serving platter, sprinkle with sesame seeds, and serve immediately while hot.

# Expert advice:

01 -
  • The sauce hits that perfect sweet-spicy-savory balance that makes you close your eyes with each bite, just like I did when I finally nailed the recipe.
  • Those chewy rice cakes have this magical way of soaking up flavor while maintaining their delightful bounce, creating a texture experience you cant get from any other dish.
02 -
  • Never walk away during the final simmering stage, as rice cakes can go from perfectly chewy to mushy disappointment in just a couple of minutes.
  • The sauce will thicken significantly as it cools, so its better to err on the slightly thin side when youre turning off the heat.
03 -
  • Store leftover rice cakes separately from the sauce if you plan to reheat later, otherwise theyll continue absorbing liquid and become too soft.
  • A squeeze of fresh lime juice just before serving adds a bright dimension that most restaurant versions miss, especially if youve gone heavy on the gochujang.
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