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Korean Spicy Rice Cakes Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://bitesizedbenny.com/korean-spicy-rice-cakes-recipe/