Korean Tteokbokki (Spicy Rice Cakes in Gochujang Sauce)
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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 3–4 servings 1x
- Category: Main Course
- Method: Simmering
- Cuisine: Korean
- Diet: Halal
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
- 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.
- Add the rice cakes and cook for 8–10 minutes, stirring occasionally to prevent sticking.
- If using fish cakes, add them in during the last 5 minutes of cooking.
- Continue simmering until the sauce thickens and the rice cakes become soft and chewy.
- Stir in green onions and simmer for another 1–2 minutes.
- 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
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 9g
- Sodium: 850mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg