Korean Tteokbokki Spicy Rice Cakes (Printable Version)

Chewy rice cakes in spicy gochujang sauce, ready in 30 minutes.

# What You Need:

→ Rice Cakes

01 - 1.1 lb Korean cylindrical rice cakes (tteok)
02 - 4.23 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 granulated sugar
07 - 1 tbsp honey or corn syrup
08 - 2 cloves garlic, minced

→ Broth

09 - 3 cups water
10 - 1 dried kelp piece (8 x 8 cm)
11 - 4 dried anchovies, heads and guts removed (optional)

→ Vegetables & Garnish

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

# How-To Steps:

01 - If the rice cakes are hard or refrigerated, soak them in warm water for 10 minutes before cooking.
02 - In a medium pot, combine 3 cups water, kelp, and anchovies if using. Bring to a simmer and cook gently for 10 minutes. Remove kelp and anchovies, reserving the broth.
03 - Add gochujang, gochugaru, soy sauce, sugar, honey, and minced garlic into the reserved broth. Stir thoroughly to dissolve the paste evenly.
04 - Add rice cakes, sliced onion, and chopped cabbage if using to the pot. Bring to a gentle boil, stirring occasionally to prevent sticking.
05 - Simmer for 10 to 15 minutes until the sauce thickens and the rice cakes are tender yet chewy.
06 - In the last 2 minutes of simmering, stir in green onions and boiled eggs if using.
07 - Transfer to a serving dish, sprinkle with sesame seeds, and serve immediately while hot.

# Expert Tips:

01 -
  • The sauce clings to every piece of rice cake, creating layers of flavor in each bite
  • It comes together in under 30 minutes but tastes like it simmered for hours
  • Perfectly customizable spice level means everyone can enjoy it their way
02 -
  • The sauce will continue thickening after you turn off the heat, so stop cooking when it still looks slightly thinner than you want
  • Rice cakes go from perfect to mushy fast once they are done, so keep checking that chew starting at the 10 minute mark
  • If the sauce gets too thick, splash in a little water and the texture will come right back
03 -
  • Use a wooden spoon or spatula to stir, and scrape the bottom of the pot regularly to prevent the rice cakes from sticking and scorching
  • Leftovers rehydrate surprisingly well with a splash of water and a quick reheat on the stove
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