Korea · Appetizers and Sandwiches
Tteokbokki (Korean Spicy Rice Cakes)
Korea's most iconic street food: thick cylindrical rice cakes (garaetteok) simmered in a fiery, sweet-glossy gochujang sauce until soft and bouncy, with fish cake sheets and boiled eggs absorbing the sauce alongside.
Ingredients
- garaetteok500 g
- Korean fish cake sheets, cut into bite-size triangles or strips200 g
- gochujang3 tbsp
- gochugaru1 tbsp
- soy sauce2 tbsp
- sugar1 tbsp
- corn syrup or honey1 tbsp
- garlic cloves3
- anchovy-kelp stock or water600 ml
- hard-boiled eggs4
- scallions, cut into 5 cm lengths2
- toasted sesame oil1 tsp
- toasted sesame seeds1 tsp
Method
- 1Prepare the rice cakes. If using refrigerated or frozen rice cakes, soak them in warm water for 10 to 20 minutes to soften and separate them. Drain. Fresh rice cakes can be used immediately. If the rice cakes are stuck together, gently pull them apart — forcing them can break them. The soaking step is essential; unsoftened rice cakes will remain hard at the center even after long simmering.
- 2Make the stock (optional but recommended). For anchovy-kelp stock: combine 700 ml water with 8 to 10 dried anchovies (guts removed) and a 10 cm piece of dried kelp (dashima). Bring to a boil and simmer 10 minutes. Remove the anchovies and kelp. Use 600 ml of this stock. Alternatively, dissolve a Korean anchovy stock sachet in 600 ml of water. The stock adds a savory umami base that plain water cannot — the sauce will taste notably deeper.
- 3Build the sauce. In a wide shallow pan or deep skillet, combine the stock, gochujang, gochugaru, soy sauce, sugar, corn syrup, and garlic. Stir vigorously until the gochujang dissolves completely — no lumps. Bring to a boil over medium-high heat.
- 4Simmer the rice cakes. Add the drained rice cakes and stir to coat. Cook over medium-high heat, stirring frequently, for 8 to 10 minutes. The rice cakes are done when they are soft and chewy all the way through and the sauce has thickened to a glossy, clingy consistency. Stir constantly in the last 3 minutes — the sauce concentrates quickly and will burn at the bottom if left alone. If the sauce becomes too thick, add a splash of water; if too thin, simmer a little longer.
- 5Finish and serve. Add the fish cake strips and spring onions. Simmer 2 more minutes until the fish cake is heated through. Remove from heat and drizzle with sesame oil. Serve immediately in bowls, topped with the halved hard-boiled eggs and sesame seeds. Tteokbokki must be eaten hot — the rice cakes become hard and glue-like as they cool.