Korean Tteokbokki with Gochujang (Printable)

Chewy rice cakes simmered in spicy gochujang sauce with garlic, onions, and sesame seeds. Ready in 30 minutes.

# Ingredient List:

→ 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

# How-To Steps:

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 Advice:

01 -
  • It comes together in under 30 minutes, perfect for when hunger hits fast and hard.
  • The chewy texture of the rice cakes is addictive, like nothing else you have ever tasted.
  • You can dial the heat up or down to match your mood or your guests.
  • It tastes like the streets of Seoul, even if you are cooking it in your own home.
02 -
  • Do not let the rice cakes sit in the sauce after cooking, they will turn gummy and lose their chew.
  • If the sauce gets too thick, add a splash of water and stir, it will loosen right back up.
  • Taste as you go, especially if you are new to gochujang, brands vary in heat and sweetness.
  • Use a wooden spoon to stir, it is gentler on the rice cakes and prevents them from tearing.
03 -
  • For a richer broth, add a splash of dashi or a spoonful of miso paste along with the gochujang.
  • If you want extra gloss and shine, stir in a teaspoon of sesame oil right before serving.
  • Buy rice cakes from a Korean grocery store if you can, the texture is always better than what you find online.
  • Do not walk away from the pot while it is simmering, rice cakes love to stick and burn if ignored.
Return