Korean Tteokbokki (Printable)

Chewy rice cakes simmered in spicy, sweet gochujang sauce with fresh green onions. A classic Korean street food ready in 30 minutes.

# What You’ll Need:

→ Rice Cakes

01 - 500 g Korean rice cakes (tteok, cylindrical)
02 - 1 quart water

→ Sauce

03 - 3 tablespoons gochujang (Korean chili paste)
04 - 1 tablespoon gochugaru (Korean chili flakes)
05 - 2 tablespoons soy sauce
06 - 1 tablespoon sugar
07 - 1 tablespoon 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 tablespoon 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 under 30 minutes, which means you can satisfy a sudden craving without ordering delivery.
  • The sauce hits that perfect balance of heat, sweetness, and umami that makes you want to lick the plate clean.
  • It's endlessly customizable, so you can make it exactly as spicy or mild as your taste buds demand.
02 -
  • Don't undersoak hard rice cakes, or they'll stay chewy in an unpleasant way instead of the tender-chewy you're after.
  • The sauce will thicken more as it cools, so if it looks slightly loose when you finish cooking, that's exactly right.
03 -
  • Fish cakes sliced thin and added with the rice cakes will absorb the sauce and make the whole dish taste more restaurant quality.
  • Room temperature gochujang blends into the broth more smoothly than cold, so let it sit out for a few minutes before stirring it in.
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