Tteokbokki (Korean Spicy Rice Cakes)

Ingredients (Serves 2–3)

• 500g (1 lb) Korean rice cakes (tteok)

• 2 cups anchovy-kelp stock (or water)

• 2 tablespoons gochujang (Korean red chili paste)

• 1 tablespoon gochugaru (Korean chili flakes, optional for extra heat)

• 1 tablespoon soy sauce

• 1 tablespoon sugar

• 1 teaspoon minced garlic

• 1 teaspoon sesame oil

• 1–2 green onions (chopped)

• 1 tablespoon sesame seeds

Optional Add-ins:

• Fish cakes (sliced)

• Boiled eggs

• Mozzarella cheese

• Ramen noodles

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Instructions

Step 1: Prepare Rice Cakes

• If using frozen or refrigerated rice cakes, soak in warm water for 10–15 minutes.

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Step 2: Make the Sauce

1. In a pan, add stock (or water).

2. Stir in gochujang, gochugaru, soy sauce, sugar, and garlic.

3. Bring to a gentle boil.

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Step 3: Cook

1. Add rice cakes (and fish cakes if using).

2. Simmer on medium heat for 8–10 minutes.

3. Stir occasionally until sauce thickens and coats the rice cakes.

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Step 4: Finish

1. Drizzle sesame oil.

2. Sprinkle sesame seeds and green onions on top.

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Serve

• Best served hot.

• Add melted mozzarella on top for a popular street-style version.

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Tips

• Adjust sugar for sweeter flavor.

• For less spicy version, reduce gochugaru.

• Sauce thickens more as it cools.