Korean Tteokbokki Spicy Rice Cakes (Printable Format)

Chewy Korean rice cakes in spicy-sweet gochujang sauce, garnished with green onions and sesame seeds.

# What's Needed:

→ Rice Cakes

01 - 1.1 lbs Korean rice cakes (tteok, 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 (kombu), 3 x 3 inches
11 - 4 dried anchovies, heads and guts removed (optional for vegetarian)

→ Vegetables & Garnish

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

# How To Make It:

01 - Soak the rice cakes in warm water for 10 minutes if they are hard or refrigerated.
02 - In a medium pot, combine 3 cups water, kelp, and anchovies (if using). Bring to a simmer and cook for 10 minutes. Remove kelp and anchovies, reserving the broth.
03 - Add gochujang, gochugaru, soy sauce, sugar, honey, and minced garlic to the broth. Stir to dissolve the paste completely.
04 - Add rice cakes, onion, and cabbage (if using) to the pot. Bring to a gentle boil, stirring occasionally to prevent sticking.
05 - Simmer for 10–15 minutes, or until the sauce thickens and the rice cakes are soft and chewy.
06 - Add green onions and boiled eggs (if using) in the last 2 minutes of cooking.
07 - Transfer to a serving platter. Sprinkle with sesame seeds and serve hot.

# Expert Advice:

01 -
  • This comes together in 30 minutes but tastes like something from a street vendor who has been perfecting it for decades
  • The sauce doubles beautifully and keeps in the fridge for when you need a spicy comfort food fix at midnight
  • You can customize the heat level and protein based on exactly what your pantry holds right now
02 -
  • The sauce will continue thickening as it cools, so if it looks slightly thinner than you want while cooking, you are probably right on track
  • Rice cakes go from perfectly chewy to mushy fast, so start checking at the 10 minute mark
  • If your sauce gets too thick before the rice cakes are done, splash in water one tablespoon at a time
03 -
  • Use a wooden spoon or spatula to stir, as metal can scratch your pot when the sauce gets thick and sticky
  • If you cannot find cylindrical rice cakes, the flat oval ones work but may need slightly less cooking time
Return