Korean
Tteokbokki – Korean Spicy Rice Cakes
Korean chewy rice cakes simmered in a spicy gochujang-based sauce.
Ingredients
Pantry bits
- 250g Korean rice cakes (tteok)
- 1.5 cups water
- 1 tbsp gochujang
- 1 tsp gochugaru (or more to taste)
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 garlic clove (minced)
- 2 spring onions (chopped)
- 1 tsp sesame oil
- Sesame seeds, to serve
Instructions
- Soak the rice cakes in warm water for 10–15 mins if they’re refrigerated or frozen.
- In a large pan, combine water, gochujang, gochugaru, soy sauce, sugar, and garlic. Bring to a simmer.
- Add drained rice cakes and simmer, stirring gently, until soft and the sauce thickens (about 10 mins).
- Add spring onions and sesame oil in the last minute. Top with sesame seeds.
- Optional: Add fish cakes, a soft-boiled egg, or a handful of shredded cheese to level it up.
About this dish
Soft, chewy rice cakes coated in a spicy, slightly sweet gochujang sauce.
This is Korean comfort food at its finest. Tteokbokki is simple, satisfying, and endlessly riffable — eat it straight up, or add fish cakes, a soft egg, or a handful of cheese if you’re feeling wild.
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