Korean Tteokbokki (Printable)

Chewy Korean rice cakes simmered in spicy, sweet gochujang sauce with green onions. A beloved street food favorite.

# What You'll Need:

→ Rice Cakes

01 - 17.6 ounces Korean rice cakes (tteok, cylindrical)
02 - 4.2 cups water for soaking

→ Sauce

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

→ Broth

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

→ Vegetables & Garnish

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

# How To Make It:

01 - Place rice cakes in warm water for 10 minutes to soften if they are hard or refrigerated. Drain well before cooking.
02 - Combine 3 cups water, dried kelp, and anchovies (if using) in a medium pot. Bring to a simmer over medium heat and cook for 10 minutes to extract flavor. Remove and discard kelp and anchovies, keeping the broth.
03 - Add gochujang, gochugaru, soy sauce, sugar, honey, and minced garlic to the hot broth. Stir continuously until the paste completely dissolves and the mixture is smooth.
04 - Add softened rice cakes, sliced onion, and cabbage (if using) to the seasoned broth. Bring to a gentle boil, stirring frequently to prevent rice cakes from sticking to the bottom of the pot.
05 - Reduce heat to maintain a steady simmer. Cook for 10 to 15 minutes until the sauce thickens to a glossy consistency and rice cakes become soft and chewy throughout.
06 - Add green onions and hard-boiled eggs (if using) during the last 2 minutes of cooking. Stir gently to incorporate and warm through.
07 - Transfer to a serving platter or shallow bowl. Sprinkle toasted sesame seeds over the top and serve immediately while hot and chewy.

# Expert Advice:

01 -
  • The sauce strikes that perfect balance between sweet, savory, and spicy that will have you licking your chopsticks between bites.
  • Those chewy rice cakes absorb all the flavors while maintaining their delightful bounce, creating a textural experience you simply cant find in other dishes.
02 -
  • Never walk away from the pot while the rice cakes are simmering, as they can go from perfectly chewy to mushy in a matter of minutes.
  • The sauce will continue to thicken after removed from heat, so aim for a slightly thinner consistency than you ultimately want when you turn off the stove.
03 -
  • When shopping for gochujang, look for one with a deep, brick-red color rather than bright red, as the deeper color usually indicates better fermentation and more complex flavor.
  • Reserve about half a cup of the soaking water from the rice cakes to add to the sauce if it becomes too thick during cooking, which preserves the starchy goodness that helps thicken the sauce naturally.
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