Korean Spicy Sweet Tteokbokki (Print Version)

Chewy rice cakes cooked in spicy-sweet sauce, garnished with eggs and scallions for classic Korean flavor.

# What You Need:

→ 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 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 (approx. 4 x 4 inches)
12 - 8 dried anchovies, heads and guts removed (optional; omit for vegetarian)

→ 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

# How To Make:

01 - Soak rice cakes in warm water for 10 minutes if they are hard or refrigerated.
02 - Combine water, dried kelp, and anchovies in a saucepan. Bring to a gentle boil, then simmer for 10 minutes. Remove kelp and anchovies, leaving a clear broth.
03 - Boil eggs for 8 to 9 minutes. Cool them in cold water, peel, and set aside.
04 - Add gochujang, gochugaru, soy sauce, sugar, honey, minced garlic, and toasted sesame oil to the broth. Stir until ingredients dissolve thoroughly.
05 - Add soaked rice cakes, sliced onion, and fish cake if using. Simmer over medium heat, stirring occasionally, for 10 to 12 minutes until sauce thickens and rice cakes become soft and chewy.
06 - Incorporate boiled eggs into the simmering mixture and cook for an additional 2 to 3 minutes until heated through.
07 - Sprinkle sliced green onions and toasted sesame seeds over the dish before serving.

# Expert Advice:

01 -
  • It comes together in barely 35 minutes, which means you can satisfy those late-night cravings without complicated prep.
  • The sauce has that perfect balance of heat and sweetness that sneaks up on you in the best way.
  • Soft-boiled eggs buried in the sauce turn into little pockets of richness that make every bite feel special.
02 -
  • Don't let the sauce reduce too much or it will become sticky and cloy; if it's thickening faster than expected, add a splash of water and keep the heat at medium.
  • The eggs are non-negotiable for texture contrast, but if you want a lighter version, use just two eggs or skip them entirely for a vegetarian version.
  • Gochujang varies wildly by brand and where it's been sitting on the shelf; taste the sauce before serving and adjust the spice level then rather than guessing at the beginning.
03 -
  • Buy your rice cakes from a Korean market if possible; the quality and freshness make an actual difference in how they cook and taste.
  • Make the broth ahead of time and let it cool completely, then reheat it when you're ready to cook; it somehow tastes better the next day.
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