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Korean Tteokbokki (Spicy Rice Cakes in Gochujang Sauce)

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Korean Tteokbokki is a beloved street food dish made with chewy rice cakes simmered in a spicy, sweet, and savory gochujang-based sauce. It’s bold, comforting, and perfect for spice lovers.

Ingredients

Scale
  • 1 lb Korean rice cakes (tteok), soaked in warm water if refrigerated
  • 3 cups water or anchovy broth
  • 2 tbsp gochujang (Korean red chili paste)
  • 1 tbsp gochugaru (Korean chili flakes, optional for extra spice)
  • 1 tbsp soy sauce
  • 1 tbsp sugar
  • 2 cloves garlic, minced
  • 2 green onions, chopped
  • 1/2 cup fish cakes, sliced (optional)
  • 1 boiled egg, halved (optional, for serving)
  • Sesame seeds and more chopped green onion for garnish

Instructions

  1. In a wide pan or skillet, combine water (or anchovy broth), gochujang, gochugaru (if using), soy sauce, sugar, and garlic. Stir and bring to a simmer over medium heat.
  2. Add the rice cakes and cook for 8–10 minutes, stirring occasionally to prevent sticking.
  3. If using fish cakes, add them in during the last 5 minutes of cooking.
  4. Continue simmering until the sauce thickens and the rice cakes become soft and chewy.
  5. Stir in green onions and simmer for another 1–2 minutes.
  6. Serve hot, garnished with boiled egg halves, sesame seeds, and additional green onion if desired.

Notes

  • Soak refrigerated or frozen rice cakes in warm water for 10–15 minutes before cooking to soften.
  • Adjust spice level by adding less gochugaru or more sugar.
  • For a richer broth, use traditional anchovy-kelp stock instead of plain water.
  • Optional additions include cabbage, ramen noodles, or cheese.

Nutrition

Keywords: tteokbokki, spicy Korean rice cakes, gochujang recipe, Korean street food, halal tteokbokki

Find it online: https://yumcove.com/korean-tteokbokki-spicy-rice-cakes-in-gochujang-sauce/