Korean Spicy-Sweet Tteokbokki (Printable Version)

Chewy rice cakes in spicy-sweet gochujang sauce with tender boiled eggs and savory garnishes.

# Ingredient List:

→ Rice Cakes & Eggs

01 - 1.1 lb 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 (10 x 10 cm) dried kelp (kombu)
12 - 8 dried anchovies, heads and guts removed (optional for vegetarian: omit)

→ 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

# Steps:

01 - Soak the rice cakes in warm water for 10 minutes if they are hard or refrigerated.
02 - In a medium saucepan, add water, kombu, and anchovies. Bring to a gentle boil, then simmer for 10 minutes. Remove the kombu and anchovies to leave a clear broth.
03 - Boil the eggs for 8 to 9 minutes. Cool them in cold water, then peel and set aside.
04 - Add gochujang, gochugaru, soy sauce, sugar, honey, garlic, and toasted sesame oil to the broth, stirring well to dissolve.
05 - Add soaked rice cakes, sliced onion, and fish cake (if using) to the sauce. Simmer over medium heat, stirring occasionally, for 10 to 12 minutes until sauce thickens and rice cakes soften.
06 - Add the boiled eggs and simmer for another 2 to 3 minutes to heat through.
07 - Garnish with sliced green onions and toasted sesame seeds before serving.

# Expert Advice:

01 -
  • It comes together in under an hour and tastes like you've been standing over a stove all day.
  • The sauce coats everything in this glossy, spicy-sweet way that makes you keep reaching for one more bite.
  • Boiled eggs nestle into the sauce and become little pockets of richness that balance the heat perfectly.
02 -
  • Don't skip soaking the rice cakes; it's the difference between chewy and gummy, and you'll feel it immediately on your first bite.
  • The sauce will thicken as it simmers—if it becomes too thick before the rice cakes are soft, add a splash of water, because the consistency matters as much as the flavor.
  • Room-temperature gochujang won't mix into a cold broth, so make sure your broth is hot when you add it, or stir it with a bit of the hot liquid first to smooth it out.
03 -
  • Toast your sesame seeds in a dry pan for 30 seconds right before sprinkling them on—the warmth releases their oils and they become so much more fragrant.
  • If you can't find Korean rice cakes, this still works with whatever rice cakes you find, but the texture will be slightly different, so taste as you cook and adjust the sauce ratio accordingly.
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