Korean Tteokbokki with Gochujang Sauce (Printable)

Chewy rice cakes in spicy gochujang sauce with green onions. A beloved Korean street food made simple at home.

# Ingredient List:

→ Rice Cakes

01 - 1.1 pounds Korean rice cakes (tteok, cylindrical)
02 - 4.2 cups water for soaking

→ 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 dried kelp (kombu), approximately 3 x 3 inches
11 - 4 dried anchovies, heads and guts removed (optional for vegetarian version)

→ Vegetables & Garnish

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

# Directions:

01 - Submerge hard or refrigerated rice cakes in warm water for 10 minutes to soften texture.
02 - Combine 3 cups water, dried kelp, and anchovies in a medium pot. Simmer gently for 10 minutes to extract flavors. Remove and discard kelp and anchovies, preserving the seasoned broth.
03 - Whisk gochujang, gochugaru, soy sauce, sugar, honey, and minced garlic into the hot broth until completely dissolved and smooth.
04 - Add soaked rice cakes, sliced onion, and cabbage to the sauce. Bring to a gentle boil, stirring frequently to prevent rice cakes from sticking to the pot bottom.
05 - Reduce heat and simmer for 10 to 15 minutes until sauce thickens to a glossy coating consistency and rice cakes become tender and chewy throughout.
06 - Stir in green onions and boiled eggs during the final 2 minutes of cooking time to maintain texture and freshness.
07 - Transfer tteokbokki to a serving platter. Sprinkle generously with sesame seeds and serve immediately while hot and bubbling.

# Expert Advice:

01 -
  • The chewy rice cakes have an addictive texture that you just can't replicate with pasta or noodles.
  • The sauce delivers layers of flavor: spicy, sweet, savory, and just a little funky from the broth.
  • It comes together in 30 minutes and tastes like you traveled to Korea.
  • Customizable heat levels mean everyone at the table can enjoy it their way.
02 -
  • If your rice cakes are frozen, thaw them completely before soaking or they'll cook unevenly and stay tough in spots.
  • Don't skip the simmering time; the sauce needs to reduce and thicken or it'll be watery and thin instead of glossy and clingy.
  • Stir every few minutes to prevent the rice cakes from sticking to the bottom and scorching the sauce.
03 -
  • Toast the sesame seeds lightly in a dry pan before sprinkling; it wakes up their nutty flavor and makes them taste more alive.
  • If the sauce gets too thick, add a splash of water or broth and stir; it'll loosen up without losing flavor.
  • Leftovers reheat beautifully on the stovetop with a little extra water; the rice cakes soften again and taste just as good the next day.
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