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Bowl of tteokbokki with chewy rice cakes, fish cake and a halved boiled egg in spicy red sauce, sprinkled with sesame seeds

Tteokbokki (Spicy Korean Rice Cakes)

Chewy cylinder rice cakes and fish cakes simmered in a glossy, sweet-spicy gochujang sauce with green onions, sesame and optional boiled eggs.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4
Cuisine: Korean
Ingredients Method Notes

Ingredients
  

  • 1 lb (450 g) Korean cylinder rice cakes (garaetteok), soaked if dried
  • 2 cups water or anchovy stock
  • 3 tablespoons gochujang
  • 1 tablespoon gochugaru
  • 1½ tablespoons soy sauce
  • 1 tablespoon sugar
  • 2 cloves garlic minced
  • 4 oz Korean fish cakes sliced
  • 2 green onions cut into 2-inch pieces
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame seeds
  • Optional: 2 boiled eggs and shredded mozzarella

Method
 

  1. Soak dried rice cakes in warm water for 20 to 30 minutes; drain. Rinse fresh or refrigerated cakes and separate any that are stuck together.
  2. In a wide skillet, whisk the water or stock with the gochujang, gochugaru, soy sauce, sugar and garlic until dissolved.
  3. Bring to a simmer over medium-high heat.
  4. Add the rice cakes and fish cakes, stirring to coat.
  5. Simmer 8 to 10 minutes, stirring often, until the rice cakes are chewy-tender and the sauce is thick and glossy.
  6. Stir in the green onions and boiled eggs if using; add mozzarella and cover 1 minute to melt, if you like.
  7. Finish with sesame oil and sesame seeds and serve at once.

Notes

For less heat, halve the gochugaru and add 1 extra teaspoon of sugar; for more, add gochugaru a little at a time.
Rabokki variation: add 1 block of instant ramen and ½ cup extra water for the last 4 minutes.
No anchovy stock? Use water plus 1 teaspoon of fish sauce, or vegetable stock.
Leftovers: refrigerate up to 2 days and reheat on the stove with a splash of water; rice cakes harden when chilled and soften again as they warm.