Spicy Tteokbokki Rice Cakes

Name: Spicy Tteokbokki Rice Cakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 600 g Korean rice cakes (tteokbokki tteok); 1 l Water; 10 g Dried anchovies (large, for broth); 2 pcs Dried kelp (dashima, 5x5 cm pieces); 4 tbsp Gochujang (Korean chili paste); 2 tbsp Gochugaru (Korean chili flakes); 2 tbsp Sugar; 2 tbsp Soy sauce; 4 cloves Garlic (minced); 200 g Fish cakes (eomuk, sliced); 4 stalks Green onions (chopped into 5 cm pieces); 4 pcs Boiled eggs (halved); 1 tsp Toasted sesame seeds (for garnish)

Difficulty

easy

Time

45m

Price Category

average

Calories

Medium

Tteokbokki is an iconic Korean street food featuring thick, chewy rice cakes simmered in a rich and spicy gochujang-based sauce. This hearty and flavorful dish is a perfect choice when you crave something special that warms you up and transports you to the vibrant flavors of Korea. Prepare this simple yet unforgettable meal at home and enjoy the authentic taste of Korean cuisine!

Steps

Broth & Rice Cakes

If using frozen rice cakes, soak them in cold water for at least 30 minutes. In a pot, bring 1 liter of water to a boil with the dried anchovies and kelp. Simmer for 10 minutes over medium heat, then strain the broth, removing the anchovies and kelp. Keep the broth warm.

Prepare Sauce

In a large pan or wok, combine gochujang, gochugaru, sugar, soy sauce, and minced garlic. Pour in half of the warm broth and whisk the sauce until smooth over medium heat. Let it simmer gently and thicken for about 5 minutes.

Cook & Serve

Add the soaked rice cakes to the sauce and cook for 8-10 minutes, or until they are tender and the sauce has thickened. Add more broth if needed. Then, add the sliced fish cakes and green onions, and cook for another 5 minutes. Before serving, stir in the halved boiled eggs and garnish with toasted sesame seeds. Serve immediately while hot.

	Per 100g	Per Serving 400g
Calories	200 kcal	800 kcal
Protein	7g	28g
Fat	3g	12g
Carbohydrate	38g	152g
Fiber	1g	4g
Sugar	6g	24g

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rice

boiled

everyday

main course

chewy

Korean

all seasons

Hot

Spicy Tteokbokki Rice Cakes

Difficulty

Time

Price Category

Calories

ingredients

Steps

Broth & Rice Cakes

Prepare Sauce

Cook & Serve

Extra Tips

► Soak the rice cakes in cold water for at least 30 minutes before cooking to make them softer and prevent sticking.

► For an even richer flavor, add a splash of heavy cream or some melted cheese at the end to make the sauce creamier.

► Adjust the spiciness by varying the amount of gochugaru; use less for a milder taste or more if you prefer it fiery.

Nutrition