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Tteokbokki – Korean Spicy Rice Cakes

Soft, chewy rice cakes coated in a spicy, slightly sweet gochujang sauce.

This is Korean comfort food at its finest. Tteokbokki is simple, satisfying, and endlessly riffable — eat it straight up, or add fish cakes, a soft egg, or a handful of cheese if you’re feeling wild.

Servings
2
Prep Time
10
mins
Cook Time
15
mins
Ingredients
10
Total Time
25
mins

Pantry bits

  • Gochujang
  • Gochugaru (Korean chilli flakes)
  • Soy sauce
  • Sesame oil
  • Sesame seeds

Ingredients

  • 250g Korean rice cakes (tteok)
  • 1.5 cups water
  • 1 tbsp gochujang
  • 1 tsp gochugaru (or more to taste)
  • 1 tbsp soy sauce
  • 1 tsp sugar
  • 1 garlic clove (minced)
  • 2 spring onions (chopped)
  • 1 tsp sesame oil
  • Sesame seeds, to serve

‍

Instructions

  1. Soak the rice cakes in warm water for 10–15 mins if they’re refrigerated or frozen.
  2. In a large pan, combine water, gochujang, gochugaru, soy sauce, sugar, and garlic. Bring to a simmer.
  3. Add drained rice cakes and simmer, stirring gently, until soft and the sauce thickens (about 10 mins).
  4. Add spring onions and sesame oil in the last minute. Top with sesame seeds.
  5. Optional: Add fish cakes, a soft-boiled egg, or a handful of shredded cheese to level it up.

Other recipes

Dubu Jorim – Braised Tofu
Dakgangjeong – Soy Garlic Fried Chicken
Soy-Brined Roast Chicken (Asian Style)

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