Korean Spicy Rice Cakes Recipe

Introduction

Korean Spicy Rice Cakes, known as tteokbokki, are a beloved street food featuring chewy rice cakes in a rich, spicy sauce. This comforting dish combines bold flavors of gochujang and garlic with a savory broth, perfect for a satisfying meal or snack.

Ingredients

• 17.6 oz Korean cylindrical rice cakes (tteok)
• 4.2 cups water
• 3 tablespoons gochujang (Korean chili paste)
• 1 tablespoon gochugaru (Korean chili flakes)
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1 tablespoon honey or corn syrup
• 2 cloves garlic, minced
• 3 cups water
• 1 piece dried kelp (kombu), approx. 3 x 3 inches
• 4 dried anchovies, heads and guts removed (optional, omit for strict vegetarian)
• 2 green onions, sliced diagonally
• 1 small onion, sliced
• ½ cup chopped cabbage (optional)
• 2 boiled eggs, peeled (optional)
• 1 tablespoon sesame seeds

Instructions

1. Step 1: Soak the rice cakes in warm water for 10 minutes if they are firm or have been refrigerated. This softens them for cooking.
2. Step 2: In a medium pot, combine 3 cups of water with the dried kelp and anchovies (if using). Simmer gently for 10 minutes, then remove the solids to reserve the broth.
3. Step 3: Whisk the gochujang, gochugaru, soy sauce, sugar, honey, and minced garlic into the hot broth until fully dissolved.
4. Step 4: Add the soaked rice cakes, sliced onion, and chopped cabbage (if using) to the pot. Bring to a gentle boil, stirring occasionally to prevent sticking.
5. Step 5: Simmer for 10 to 15 minutes until the sauce thickens and the rice cakes become soft and chewy.
6. Step 6: Stir in the green onions and boiled eggs (if using) in the last 2 minutes of cooking to warm through.
7. Step 7: Transfer the tteokbokki to a serving dish, sprinkle with sesame seeds, and serve immediately while hot.

Tips & Variations

• For a vegetarian version, omit anchovies and use vegetable broth instead of kelp broth if desired.
• Add fish cakes or rice noodle sheets for additional texture and flavor.
• Adjust the spiciness by varying the amount of gochujang and gochugaru to suit your taste.
• Using honey or corn syrup gives the sauce a balanced sweetness, but you can substitute with sugar alone if preferred.

Storage

Store leftover tteokbokki in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove with a splash of water to restore sauce consistency and soften the rice cakes again. Avoid microwaving too long as it can toughen the rice cakes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen rice cakes for this recipe?

Yes, frozen rice cakes can be used but should be soaked longer in warm water to soften before cooking. This helps prevent uneven texture.

What can I substitute for dried anchovies in the broth?

If you prefer not to use anchovies, simply omit them and use only kombu for a vegetarian-friendly broth. Alternatively, a light vegetable broth works well too.

Korean Spicy Rice Cakes Recipe

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★★★★★

4.8 from 150 reviews

• Author: Noah
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

Korean Spicy Rice Cakes, or Tteokbokki, are a beloved street food featuring chewy cylindrical rice cakes simmered in a spicy, savory sauce made with gochujang and gochugaru. This comforting dish combines a flavorful broth with vegetables and optional boiled eggs, delivering a perfect balance of heat and sweetness.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 17.6 oz Korean cylindrical rice cakes (tteok)
• 4.2 cups water
• 3 tablespoons gochujang (Korean chili paste)
• 1 tablespoon gochugaru (Korean chili flakes)
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1 tablespoon honey or corn syrup
• 2 cloves garlic, minced
• 2 green onions, sliced diagonally
• 1 small onion, sliced
• ½ cup chopped cabbage (optional)
• 1 tablespoon sesame seeds

Broth Ingredients

• 3 cups water
• 1 piece dried kelp (kombu), approx. 3 x 3 inches
• 4 dried anchovies, heads and guts removed (optional, omit for strict vegetarian)

Optional Additions

• 2 boiled eggs, peeled (optional)

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Instructions

1. Prepare Rice Cakes: Soak the Korean cylindrical rice cakes in warm water for 10 minutes if they are firm or refrigerated. This softens them and ensures even cooking.
2. Create Broth: In a medium pot, combine 3 cups of water with dried kelp and dried anchovies if using. Simmer gently for 10 minutes to extract flavor, then remove the solids and reserve the broth for cooking.
3. Make Sauce: Whisk in gochujang, gochugaru, soy sauce, sugar, honey, and minced garlic thoroughly into the hot broth until the sauce is smooth and well combined.
4. Cook Rice Cakes and Vegetables: Add the soaked rice cakes, sliced onion, and cabbage if using, into the pot with the sauce. Bring to a gentle boil, stirring occasionally to keep the rice cakes from sticking.
5. Simmer to Finish: Allow the mixture to simmer for 10 to 15 minutes until the sauce thickens and the rice cakes become soft and chewy with the perfect tender texture.
6. Add Final Ingredients: Stir in sliced green onions and peeled boiled eggs during the last 2 minutes of cooking to heat through without overcooking.
7. Serve: Transfer the spicy rice cakes to a serving dish, sprinkle with sesame seeds for garnish, and serve immediately while hot for the best experience.

Notes

• Soaking the rice cakes ahead helps achieve the ideal chewy texture.
• Omitting anchovies makes the dish suitable for vegetarians.
• Adjust the amount of gochugaru and gochujang based on your preferred spice level.
• Boiled eggs and cabbage are optional but add extra flavor and texture.
• Stir frequently while cooking to prevent rice cakes from sticking to the pot.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Korean

Keywords: Korean spicy rice cakes, Tteokbokki, Korean street food, gochujang recipe, spicy rice cakes, Korean cuisine