Korean Tteokbokki with Gochujang Sauce (Printable)

Beloved Korean street food with chewy rice cakes simmered in spicy gochujang sauce, topped with green onions and sesame seeds.

# What You 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 piece dried kelp (kombu), 3 x 3 inches
11 - 4 dried anchovies, heads and guts removed (optional for vegetarian)

→ Vegetables and Garnish

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

# How To Make It:

01 - Soak the rice cakes in warm water for 10 minutes if they are hard or refrigerated.
02 - In a medium pot, combine 3 cups water, 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 to dissolve the paste completely.
04 - Add rice cakes, onion, and cabbage if using to the pot. Bring to a gentle boil, stirring occasionally to prevent sticking.
05 - Simmer for 10 to 15 minutes, or until the sauce thickens and the rice cakes are soft and chewy.
06 - Add green onions and boiled eggs if using in the last 2 minutes of cooking.
07 - Transfer to a serving platter. Sprinkle with sesame seeds and serve hot.

# Expert Suggestions:

01 -
  • The chewy texture of the rice cakes is addictive and unlike anything else, almost meditative to eat.
  • The sauce clings to every surface and delivers a perfect balance of heat, sweetness, and umami in every bite.
  • It comes together in 30 minutes with pantry staples and tastes like you traveled halfway around the world.
  • This dish is endlessly customizable, you can add vegetables, eggs, fish cakes, or even ramen noodles without losing its soul.
02 -
  • If you skip soaking the rice cakes and they're cold, they'll take forever to soften and might cook unevenly, leaving you with hard centers and mushy edges.
  • Don't rush the simmering, the sauce needs time to thicken and cling to the rice cakes, and that's where the magic happens.
  • Stir gently and often to prevent sticking, especially once the sauce starts to reduce and get sticky.
  • Taste as you go and adjust the heat or sweetness, every brand of gochujang is a little different, and your palate is the best guide.
03 -
  • Use a wooden spoon instead of metal to stir, it's gentler on the rice cakes and won't scratch your pot.
  • If you want a richer sauce, stir in a tablespoon of butter or a drizzle of sesame oil at the very end for extra gloss and depth.
  • For a less spicy version that kids will love, cut the gochugaru in half and add an extra tablespoon of honey to balance the flavors.
  • Always taste the sauce before adding the rice cakes, it's your last chance to adjust the seasoning without fishing around in a bubbling pot.
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