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Spicy Korean Tteokbokki Rice Cakes

A comforting bowl of chewy rice cakes simmered in a rich gochujang sauce, bringing restaurant-style flavors home with simple ingredients.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 3 servings
Course: Main Course, Snack
Cuisine: Korean
Calories: 520
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb cylinder-shaped Korean rice cakes (garaetteok), fresh or frozen Soak if frozen or firm
  • 4 cups water
  • 7 large dried anchovies, heads and guts removed
  • 1 piece dried kelp (6 x 8 inches)
  • 1/3 cup gochujang (Korean hot pepper paste)
  • 1 tbsp gochugaru (Korean red pepper flakes) Adjust for milder heat
  • 1 tbsp sugar Can substitute with honey or brown sugar
  • 3 pieces green onions, cut into 3-inch pieces Can replace with chives if needed
  • 2 pieces hard-boiled eggs, shelled (optional) For added protein
  • 1/2 lb fish cakes (optional) Can substitute with mushrooms or tofu

Method
 

Preparation
  1. Soak the rice cakes. If frozen, thaw and then soak in cold water until they soften. If fresh but stiff, soak briefly in cold water and drain well before cooking.
Making the Stock
  1. Add the water, dried anchovies, and dried kelp to a shallow pot. Bring to a boil over medium-high heat and cook uncovered for about 15 minutes. Remove anchovies and kelp to leave a light stock.
Mixing the Spice Paste
  1. In a small bowl, combine gochujang, gochugaru, and sugar, stirring until smooth. Set aside.
Building the Dish
  1. Return to the stock, adding the soaked rice cakes, spice paste, and chopped green onions. If desired, add fish cakes and hard-boiled eggs. Stir gently to coat.
Simmering
  1. Bring the mixture to a boil, then reduce to a simmer for 10 to 15 minutes. Stir occasionally until the rice cakes are soft and the sauce is thick and glossy.
Serving
  1. Taste the sauce and adjust with more water for a looser texture or a bit more sugar for balance as needed. Serve hot.

Notes

Store leftovers in an airtight container for up to 3 days. Best enjoyed fresh as the rice cakes firm up over time. Freezing cooked dish is not recommended, but uncooked rice cakes can be frozen for up to 2 months.