Korean Spicy Tteokbokki Dish (Printable Version)

Chewy rice cakes simmered in a spicy, sweet Korean chili sauce with fresh green onions and sesame seeds.

# What You’ll Need:

→ Rice Cakes

01 - 17.6 oz Korean rice cakes (tteok, cylindrical)
02 - 4.2 cups water

→ Sauce

03 - 3 tablespoons gochujang (Korean chili paste)
04 - 1 tablespoon gochugaru (Korean chili flakes)
05 - 2 tablespoons soy sauce
06 - 1 tablespoon sugar
07 - 1 tablespoon honey or corn syrup
08 - 2 cloves garlic, minced

→ Broth

09 - 3 cups water
10 - 1 dried kelp (kombu), 3.15 x 3.15 inches
11 - 4 dried anchovies, heads and guts removed (optional)

→ Vegetables & Garnish

12 - 2 green onions, sliced diagonally
13 - 1 small onion, sliced
14 - 0.5 cup chopped cabbage (optional)
15 - 2 boiled eggs, peeled (optional)
16 - 1 tablespoon sesame seeds

# Step-by-Step Guide:

01 - If rice cakes are hard or refrigerated, soak them in warm water for 10 minutes to soften.
02 - In a medium pot, combine 3 cups water, dried kelp, and anchovies if using. Bring to a simmer and cook for 10 minutes. Remove kelp and anchovies, reserving the broth.
03 - Add gochujang, gochugaru, soy sauce, sugar, honey, and minced garlic to the broth. Stir thoroughly until the paste dissolves completely.
04 - Add rice cakes, sliced onion, and cabbage if using to the pot. Bring to a gentle boil, stirring occasionally to prevent sticking.
05 - Simmer the mixture for 10 to 15 minutes until the sauce thickens and rice cakes become soft and chewy.
06 - In the last 2 minutes of cooking, add sliced green onions and peeled boiled eggs if using.
07 - Transfer the dish to a serving platter, sprinkle with sesame seeds, and serve hot.

# Additional Tips::

01 -
  • It comes together in under 30 minutes, no fancy techniques required.
  • The sauce is addictively spicy-sweet, and you can dial the heat exactly how you like it.
  • It tastes even better when shared, especially with people you can laugh with while the steam rises off the pot.
02 -
  • Dried kelp and anchovies are non-negotiable if you want that authentic umami backbone—water alone leaves the dish tasting one-dimensional and flat.
  • Soaking the rice cakes matters more than you think; hard, unsoaked tteok will never become tender even with extra cooking time, so don't rush this step.
  • Stir occasionally while simmering to prevent the rice cakes from sticking to the bottom and scorching, which ruins the whole texture.
03 -
  • Fish cakes sliced into strips add richness and chewiness that makes the dish feel more substantial and restaurant-quality.
  • Make your broth from scratch even if it feels like an extra step—the difference between homemade and water is the difference between a good recipe and one that keeps you awake thinking about it.
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