Tteokbokki: Spicy Korean Rice Cakes
Tteokbokki, or Korean spicy rice cakes, is a beloved dish featuring chewy rice cakes simmered in a vibrant, savory, spicy, and slightly sweet gochujang-based sauce. It's a quintessential Korean street food and a comforting meal often enjoyed with additions like fish cakes, boiled eggs, and melty cheese.
Ingredients
- 500 g Korean rice cakes (garaetteok) soaked in warm water for 10-20 minutes and drained
- 4 cups Water or anchovy-kelp broth
- 3 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili powder) adjust to taste
- 2 Tbsp Soy sauce
- 2 Tbsp Sugar or corn syrup adjust to taste
- 2 cloves Garlic minced
- 1/2 tsp Black pepper
- 100 g Fish cakes (eomuk) sliced into bite-sized pieces (optional)
- 2 stalks Green onions chopped into 2-inch pieces
- 1 cup Mozzarella cheese shredded (optional
- 1 Tbsp Sesame seeds for garnish (optional)
Instructions
- Prepare Rice Cakes: If using fresh rice cakes, soak them in warm water for 10-20 minutes until slightly softened, then drain. If using frozen, thaw them completely.
- Make the Sauce: In a large pan or pot, combine water (or anchovy-kelp broth), gochujang, gochugaru, soy sauce, sugar, minced garlic, and black pepper. Whisk until well combined.
- Simmer the Sauce: Bring the sauce to a boil over medium-high heat, then reduce heat to medium and let it simmer for 5-7 minutes until it slightly thickens.
- Add Rice Cakes and Fish Cakes: Add the drained rice cakes and fish cakes (if using) to the simmering sauce. Stir gently to coat everything evenly.
- Cook Until Tender: Continue to simmer for another 8-10 minutes, stirring occasionally, until the rice cakes are tender and chewy, and the sauce has thickened to your desired consistency.
- Add Green Onions and Cheese: Stir in the chopped green onions. If using cheese, sprinkle it over the Tteokbokki and cover the pot for 1-2 minutes until the cheese is melted and bubbly.
- Serve: Garnish with sesame seeds if desired, and serve immediately. Enjoy your homemade Tteokbokki!
Notes
For extra protein, add hard-boiled eggs or thinly sliced beef. Adjust gochugaru to control spice level. Serve hot, garnished with sesame seeds and extra green onions. Try adding instant ramen noodles (rabokki) or mandu (dumplings) for a heartier meal. Using anchovy-kelp broth (dashi) instead of water adds more umami depth.