Spicy Korean Tteokbokki Dish (Print view)

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

# List of Ingredients:

→ 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 granulated 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 dried kelp (kombu), approx. 4x4 inches
12 - 8 dried anchovies, heads and guts removed (optional)

→ 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

# Step-by-Step Directions:

01 - If rice cakes are hard or refrigerated, soak them in warm water for 10 minutes.
02 - In a medium saucepan, combine water, dried kelp, and anchovies. Bring to a gentle boil, then simmer for 10 minutes. Remove kelp and anchovies to clarify the broth.
03 - Boil eggs for 8 to 9 minutes. Transfer to cold water to cool, peel, and set aside.
04 - Stir gochujang, gochugaru, soy sauce, sugar, honey, minced garlic, and toasted sesame oil into the broth until fully dissolved.
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 become soft and chewy.
06 - Gently stir in the boiled eggs and simmer for an additional 2 to 3 minutes to warm.
07 - Top with sliced green onions and toasted sesame seeds before serving hot.

# Expert Suggestions:

01 -
  • The whole thing comes together in under 40 minutes, yet tastes like you've been simmering something all afternoon.
  • It's the kind of comforting heat that makes you slow down and savor each bite instead of rushing through dinner.
  • One pot means less cleanup, which honestly makes cooking on a weeknight feel less like a chore.
02 -
  • Never skip the broth step—using plain water instead of kelp and anchovy broth is like telling the story without the important details, and your dish will taste thinner for it.
  • Frozen tteok changes the game; it's more forgiving than fresh rice cakes, which can turn mushy if you're not careful.
  • The sauce will seem thin at first, but it thickens as the rice cakes release their starch—patience here makes all the difference.
03 -
  • Buy extra tteok and keep it frozen—once you've made this once, you'll want to make it again when the craving hits.
  • The sauce thickens as it cools, so if you're making this ahead or serving it later, you might need to loosen it with a splash of water.
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