Spicy Korean Tteokbokki Dish (Printable View)

Bold, spicy-sweet rice cakes simmered with tender boiled eggs and rich Korean chili flavors.

# What You'll Need:

→ Rice Cakes & Eggs

01 - 17.6 oz Korean cylindrical rice cakes (tteok)
02 - 4 large eggs

→ Sauce

03 - 3 tablespoons gochujang (Korean chili paste)
04 - 2 tablespoons 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
09 - 1 teaspoon toasted sesame oil

→ Broth

10 - 3 cups water
11 - 1 piece (10x10 cm) dried kelp (kombu)
12 - 8 dried anchovies, heads and guts removed (optional for vegetarian, omit anchovies)

→ Vegetables & Garnish

13 - 1 small onion, sliced
14 - 1 green onion, sliced
15 - 1 sheet fish cake, sliced (optional)
16 - 1 tablespoon toasted sesame seeds

# How To Make It:

01 - Soak rice cakes in warm water for 10 minutes if firm or refrigerated to soften.
02 - Combine water, dried kelp, and anchovies in a saucepan. Bring to a gentle boil, simmer 10 minutes, then remove kelp and anchovies, leaving a clear broth.
03 - Boil eggs for 8 to 9 minutes, then cool in cold water, peel, and set aside.
04 - Add gochujang, gochugaru, soy sauce, sugar, honey, minced garlic, and toasted sesame oil to broth. Stir until fully combined.
05 - Add soaked rice cakes, sliced onion, and fish cake if using. Simmer over medium heat, stirring occasionally, for 10 to 12 minutes until sauce thickens and rice cakes become soft and chewy.
06 - Gently add boiled eggs and simmer for 2 to 3 minutes to heat through.
07 - Top with sliced green onions and toasted sesame seeds before serving warm.

# Expert Advice:

01 -
  • Those pillowy rice cakes absorb every drop of that gochujang magic, creating a texture that's almost addictive.
  • It comes together in under 40 minutes but tastes like you've been tending a pot all afternoon.
  • The dish transforms an ordinary Tuesday into something festive and bold.
02 -
  • Don't skip the kelp and anchovy broth step—that's where the dish gets its backbone and stops tasting one-dimensional.
  • If the sauce seems too thick as it simmers, add water a tablespoon at a time rather than trying to salvage it later.
  • The rice cakes continue softening even after you stop cooking, so pull it off the heat while they still have a tiny bit of chew left.
03 -
  • Toast your sesame seeds yourself in a dry pan for 30 seconds before sprinkling—that's where the real flavor lives.
  • If you can find fresh rice cakes at a Korean market instead of frozen, use them; they'll be naturally softer and cook even faster.
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