Korean Spicy Rice Cakes Recipe

Introduction

Korean Spicy Rice Cakes, or tteokbokki, is a beloved street food known for its chewy texture and bold, spicy flavor. This comforting dish combines tender rice cakes with a rich, savory chili sauce that’s perfect for any spice lover. It’s easy to make at home and sure to satisfy your cravings.

Ingredients

• 17.6 oz Korean cylindrical rice cakes (tteok)
• 4.2 cups water
• 3 tablespoons gochujang (Korean chili paste)
• 1 tablespoon gochugaru (Korean chili flakes)
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1 tablespoon honey or corn syrup
• 2 cloves garlic, minced
• 3 cups water
• 1 piece dried kelp (kombu), approx. 3 x 3 inches
• 4 dried anchovies, heads and guts removed (optional, omit for strict vegetarian)
• 2 green onions, sliced diagonally
• 1 small onion, sliced
• ½ cup chopped cabbage (optional)
• 2 boiled eggs, peeled (optional)
• 1 tablespoon sesame seeds

Instructions

1. Step 1: Soak the rice cakes in warm water for 10 minutes if they are firm or refrigerated to soften them.
2. Step 2: In a medium pot, combine 3 cups water with the dried kelp and anchovies (if using). Simmer over medium heat for 10 minutes, then remove the solids to reserve the broth.
3. Step 3: Whisk the gochujang, gochugaru, soy sauce, sugar, honey, and minced garlic into the hot broth until fully dissolved.
4. Step 4: Add the soaked rice cakes, sliced onion, and cabbage (if using) to the pot. Bring to a gentle boil, stirring occasionally to prevent sticking.
5. Step 5: Simmer for 10 to 15 minutes until the sauce thickens and the rice cakes become soft and chewy.
6. Step 6: Stir in the green onions and boiled eggs (if using) during the last 2 minutes of cooking.
7. Step 7: Transfer the spicy rice cakes to a serving dish, sprinkle with sesame seeds, and serve immediately while hot.

Tips & Variations

• For a vegetarian version, omit anchovies from the broth and use vegetable stock or kelp-only broth.
• Add fish cakes or instant noodles for more texture and variety.
• Adjust the amount of gochugaru and gochujang to control the spice level according to your preference.
• Use honey for a natural sweetness or corn syrup for a glossy finish in the sauce.

Storage

Store leftover tteokbokki in an airtight container in the refrigerator for up to 2 days. Reheat gently in a saucepan over low heat, adding a splash of water to loosen the sauce as it may thicken when chilled. For best texture, enjoy freshly made.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen rice cakes for this recipe?

Yes, frozen rice cakes can be used but make sure to soak them in warm water until softened before cooking to ensure a chewy texture.

How spicy is this dish?

The dish has a moderate to high spice level depending on the amount of gochujang and gochugaru used. You can adjust the spice by reducing or increasing these ingredients to suit your taste.

Korean Spicy Rice Cakes Recipe

Print Recipe

★★★★★

4.6 from 83 reviews

This classic Korean Spicy Rice Cakes recipe features chewy cylindrical rice cakes simmered in a flavorful spicy broth made with gochujang, gochugaru, and a homemade anchovy-kelp broth. Enhanced with onions, cabbage, green onions, and optional boiled eggs, this comforting dish is perfect for those craving authentic Korean street food flavors at home.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Korean

Ingredients

Scale 1x2x3x

Rice Cakes and Vegetables

• 17.6 oz Korean cylindrical rice cakes (tteok)
• 1 small onion, sliced
• ½ cup chopped cabbage (optional)
• 2 green onions, sliced diagonally
• 2 boiled eggs, peeled (optional)

Broth

• 3 cups water
• 1 piece dried kelp (kombu), approx. 3 x 3 inches
• 4 dried anchovies, heads and guts removed (optional, omit for strict vegetarian)

Sauce

• 3 tablespoons gochujang (Korean chili paste)
• 1 tablespoon gochugaru (Korean chili flakes)
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1 tablespoon honey or corn syrup
• 2 cloves garlic, minced

Garnish

• 1 tablespoon sesame seeds

Instructions

1. Prepare Rice Cakes: Soak the rice cakes in warm water for 10 minutes if they are firm or refrigerated to soften them slightly before cooking.
2. Create Broth: In a medium pot, combine 3 cups of water with the dried kelp and anchovies (if using). Bring to a simmer and cook gently for 10 minutes to extract flavor. Remove and discard the solids, reserving the broth.
3. Make Sauce: Whisk the gochujang, gochugaru, soy sauce, sugar, honey, and minced garlic into the hot broth until completely dissolved, creating the spicy sauce base.
4. Cook Rice Cakes and Vegetables: Add the soaked rice cakes, sliced onion, and cabbage (if using) into the pot with the sauce. Bring the mixture to a gentle boil, stirring occasionally to prevent sticking.
5. Simmer to Finish: Reduce heat and simmer for 10 to 15 minutes, allowing the sauce to thicken and the rice cakes to become soft and chewy.
6. Add Final Ingredients: Stir in the sliced green onions and peeled boiled eggs (if using) during the last 2 minutes of cooking to warm through.
7. Serve: Transfer the spicy rice cakes to a serving dish, sprinkle generously with sesame seeds, and serve immediately while hot for best flavor and texture.

Notes

• For a vegetarian version, omit the dried anchovies and use vegetable broth or extra kelp instead.
• Soaking rice cakes helps prevent them from becoming too hard or clumpy during cooking.
• Adjust the amount of gochujang and gochugaru according to your preferred spice level.
• Boiled eggs add extra protein and richness but can be omitted for a lighter dish.
• Gochujang and gochugaru are Korean chili paste and flakes, respectively, and can be found at Asian grocery stores or online.
• The sauce thickens as it simmers; stir frequently to avoid burning or sticking to the bottom of the pot.

Keywords: Korean spicy rice cakes, tteokbokki, Korean street food, spicy rice cakes recipe, gochujang recipes, Korean snacks