TTEOKBOKKI (SPICY KOREAN RICE CAKES)
Tteokbokki is a classic Korean street food featuring chewy rice cakes in a spicy, sweet, and savory gochujang sauce. Quick to make at home, it’s perfect as a snack, appetizer, or light meal.
Ingredients
- 1 lb 450g Korean rice cakes (tteok)
- 2 cups water or anchovy broth
- 3 tablespoons gochujang Korean red chili paste
- 1 tablespoon gochugaru Korean red chili flakes – optional for extra heat
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 2 cloves garlic minced
- 1 green onion chopped
- ½ teaspoon sesame oil
- 1 teaspoon sesame seeds for garnish
Instructions
- Prepare Rice Cakes: If rice cakes are frozen, soak in warm water 10 minutes to soften. Drain.
- Make Sauce: In a skillet or pan, combine water, gochujang, gochugaru, soy sauce, sugar, and garlic. Bring to a simmer over medium heat.
- Cook Rice Cakes: Add rice cakes to the sauce and cook 8–10 minutes, stirring occasionally, until rice cakes are soft and sauce thickens.
- Finish & Serve: Drizzle with sesame oil, sprinkle sesame seeds and chopped green onion on top. Serve hot.
Notes
- Make Ahead: Sauce can be prepared ahead; add rice cakes and cook just before serving.
- Flavor Variations: Add fish cakes, boiled eggs, or cabbage for a more substantial dish.
- Serving Suggestions: Enjoy as a snack, appetizer, or light meal with kimchi or pickled vegetables.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 1 day; reheat gently in a skillet with a splash of water.