TTEOKBOKKI (SPICY RICE CAKES)

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Tteokbokki (떡볶이) is a popular Korean street food made with chewy rice cakes (tteok) and tossed in a sweet and spicy sauce made from gochujang (Korean red chili paste). It’s a comforting and flavorful dish, often served with fish cakes, boiled eggs, and green onions. Here’s how to make it at home:

Tteokbokki (Spicy Korean Rice Cakes) Recipe

Ingredients:

  • 500g (1 lb) Korean rice cakes (tteok), fresh or frozen
  • 4-5 cups water (or anchovy broth for extra flavor)
  • 2 tbsp gochujang (Korean red chili paste)
  • 1-2 tsp gochugaru (Korean red chili flakes) (optional, for extra spice)
  • 1 tbsp soy sauce
  • 1 tbsp sugar (or honey)
  • 2 cloves garlic, minced
  • 1 small onion, thinly sliced
  • 1 green onion, chopped
  • 4-5 Korean fish cakes (eomuk), sliced (optional)
  • 2 hard-boiled eggs (optional)
  • 1 tsp sesame oil
  • 1 tsp sesame seeds (for garnish)

Instructions:

  1. Prepare the rice cakes:
    • If you’re using frozen rice cakes, soak them in warm water for about 10-15 minutes to soften. If you’re using fresh rice cakes, you can skip this step.
    • Drain the rice cakes and set them aside.
  2. Make the broth:
    • In a large pan or pot, bring 4-5 cups of water (or anchovy broth if preferred) to a boil.
    • If you want extra depth of flavor, you can make an anchovy broth by boiling 5-6 dried anchovies and a piece of dried kelp in water for about 10 minutes. Then remove the anchovies and kelp before adding the seasonings.
  3. Prepare the sauce:
    • Add gochujang, gochugaru (if using), soy sauce, sugar, and minced garlic to the boiling water. Stir well until the gochujang dissolves completely.
    • Let the sauce simmer for 3-5 minutes so the flavors can meld together.
  4. Add the rice cakes and other ingredients:
    • Add the rice cakes and onion to the sauce. Cook on medium heat, stirring occasionally, for about 8-10 minutes until the rice cakes soften and the sauce thickens.
    • Add the sliced fish cakes (if using) and continue cooking for another 2-3 minutes until everything is well coated with the sauce and heated through.
    • Add the chopped green onions and sesame oil during the last minute of cooking.
  5. Serve:
    • Transfer the tteokbokki to a serving dish and garnish with sesame seeds.
    • Optionally, top with halved hard-boiled eggs for an extra layer of flavor.

Tips:

  • You can adjust the level of spiciness by reducing the amount of gochujang and gochugaru, or by adding more sugar for sweetness.
  • Tteokbokki is often served with shredded cheese melted on top for a creamy twist.

Enjoy your tteokbokki as a savory snack or a part of a full Korean meal!

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