Korean Tteokbokki (Printable Version)

Chewy rice cakes simmered in a spicy-sweet gochujang sauce with vegetables and aromatics. A beloved Korean street food classic.

# Ingredient List:

→ Rice Cakes

01 - 1.1 lbs Korean rice cakes (tteok, cylindrical)
02 - 4 cups water

→ Sauce

03 - 3 tbsp gochujang (Korean chili paste)
04 - 1 tbsp gochugaru (Korean chili flakes)
05 - 2 tbsp soy sauce
06 - 1 tbsp sugar
07 - 1 tbsp honey (or corn syrup)
08 - 2 cloves garlic, minced

→ Broth

09 - 3 cups water
10 - 1 dried kelp (kombu), 3 x 3 inches
11 - 4 dried anchovies, heads and guts removed (optional for vegetarian)

→ Vegetables & Garnish

12 - 2 green onions, sliced diagonally
13 - 1 small onion, sliced
14 - 1/2 cup cabbage, chopped (optional)
15 - 2 boiled eggs, peeled (optional)
16 - 1 tbsp sesame seeds

# Directions:

01 - Soak the rice cakes in warm water for 10 minutes if they are hard or refrigerated.
02 - In a medium pot, combine 3 cups water, kelp, and anchovies (if using). Bring to a simmer and cook for 10 minutes. Remove kelp and anchovies, reserving the broth.
03 - Add gochujang, gochugaru, soy sauce, sugar, honey, and minced garlic to the broth. Stir to dissolve the paste completely.
04 - Add rice cakes, onion, and cabbage (if using) to the pot. Bring to a gentle boil, stirring occasionally to prevent sticking.
05 - Simmer for 10-15 minutes, or until the sauce thickens and the rice cakes are soft and chewy.
06 - Add green onions and boiled eggs (if using) in the last 2 minutes of cooking.
07 - Transfer to a serving platter. Sprinkle with sesame seeds and serve hot.

# Expert Tips:

01 -
  • It comes together in half an hour but tastes like you've been simmering it all day.
  • The chewy texture of the rice cakes is strangely addictive and unlike any other noodle or grain.
  • You can dial the heat up or down without losing that deep, sweet, savory backbone.
  • It's the kind of dish that turns a quiet Tuesday into something special.
02 -
  • Don't skip soaking the rice cakes if they're cold, I learned this the hard way when they stayed rock hard in the center despite simmering forever.
  • Stir the pot regularly or the rice cakes will stick to the bottom and scorch, giving the whole dish a burnt taste.
  • Add a splash of water if the sauce gets too thick before the rice cakes are tender, you want a glossy coating, not a paste.
  • Taste the sauce before adding the rice cakes so you can adjust the spice and sweetness while it's still easy to fix.
03 -
  • Use fresh or refrigerated rice cakes if you can find them, they have a better texture than the shelf stable ones.
  • Make a double batch of the sauce and freeze half, it keeps for months and makes weeknight tteokbokki a breeze.
  • If you want a thicker sauce, cook it a few minutes longer, if you want it soupier, add more broth at the end.
  • Don't toss the leftover broth, use it as a base for soup or to cook instant noodles the next day.
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