Tteokbokki: Korean Spicy Rice Cakes
A popular Korean street food featuring chewy rice cakes (tteok) cooked in a vibrant, spicy, and sweet gochujang sauce. Often enhanced with fish cakes, hard-boiled eggs, and green onions, then topped with melty cheese for a comforting and flavorful dish.
Ingredients
- 500 g Korean rice cakes garaetteok
- 4 cups anchovy broth or water
- 1/4 cup gochujang Korean chili paste
- 2 tbsp gochugaru Korean chili flakes
- 2 tbsp sugar or corn syrup
- 1 tbsp soy sauce
- 1 tsp minced garlic
- 1 medium onion sliced
- 3 sheets Korean fish cakes eomuk
- 2 hard-boiled eggs sliced optional
- 2 stalks green onions chopped
- 1 cup mozzarella cheese shredded (optional)
Instructions
- If using frozen rice cakes, soak them in warm water for 10-15 minutes until softened. Drain well.
- In a large pot or deep pan, combine anchovy broth (or water), gochujang, gochugaru, sugar, soy sauce, and minced garlic. Whisk until the sauce ingredients are well combined.
- Bring the sauce to a boil over medium-high heat.
- Add the rice cakes and sliced onion to the boiling sauce. Reduce heat to medium and simmer, stirring occasionally, for 8-10 minutes, or until the rice cakes are tender and the sauce has thickened.
- Stir in the sliced fish cakes (if using) and continue to cook for another 2-3 minutes.
- If adding cheese, sprinkle the shredded mozzarella over the tteokbokki and cover the pot for 1-2 minutes until the cheese is melted and bubbly.
- Garnish with chopped green onions and sliced hard-boiled eggs (if using) before serving hot.
Notes
For extra depth, add Korean fish cakes (eomuk) or ramen noodles. Adjust gochujang and gochugaru to your preferred spice level. Serve immediately for best texture. Leftovers can be stored in the fridge and reheated, but rice cakes may soften further.