Korean Spicy Tteokbokki (Rice Cakes)

A popular Korean street food of chewy rice cakes simmered in a fiery gochujang sauce. This dairy-free spicy tteokbokki is savory, slightly sweet, and highly addictive, often enjoyed as a satisfying snack.

Ingredients

• 1 lb Korean rice cakes (tteok), separated
• 4 cups water (or dashi/anchovy broth for more flavor)
• 2 tablespoons gochujang (Korean chili paste)
• 1 tablespoon gochugaru (Korean red chili flakes) (optional for extra spice)
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 1 fish cake sheet, cut into strips (optional)
• 2 green onions, cut into 2-inch pieces
• 2 boiled eggs, peeled (optional, for serving)
• 1 teaspoon sesame seeds (for garnish, optional)

Instructions

1. PREP AHEAD
2. - Soak rice-cake cylinders in warm water 10 min; drain.
3. - Slice fish cakes; cut green onions.
4. - Mix sauce: 2 Tbsp gochujang, 1 Tbsp gochugaru, 1 Tbsp soy, 1 Tbsp sugar.
5. - Measure 2 cups anchovy or vegetable broth.
6. - Keep sesame seeds for garnish.
7. COOKING STEPS
8. 1. In wide pan combine broth, sauce, and minced garlic; bring to boil.
9. 2. Add rice cakes; simmer 8–10 min, stirring, until soft and sauce thickens.
10. 3. Add fish cakes and half the green onions; cook 2 min more.
11. 4. Transfer to shallow bowl; top with remaining green onions and sesame seeds. Serve bubbling hot.
12. (Active time ≈ 12 min | Total ≈ 20 min)

Nutrition Facts