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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Add Final Ingredients: Stir in sliced green onions and peeled boiled eggs during the last 2 minutes of cooking to heat through without overcooking.
- 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
