Korean Tteokbokki with Gochujang Sauce (Print View)

Chewy Korean rice cakes simmered in a vibrant spicy-sweet gochujang sauce with vegetables and aromatic garlic. A beloved comfort dish.

# What You’ll Need:

→ Rice Cakes

01 - 1.1 pounds Korean rice cakes (tteok, cylindrical)
02 - 4.2 cups water

→ Sauce

03 - 3 tablespoons gochujang (Korean chili paste)
04 - 1 tablespoon 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

→ Broth

09 - 3 cups water
10 - 1 dried kelp (kombu), 3 x 3 inches
11 - 4 dried anchovies, heads and guts removed (optional for vegetarian)

→ Vegetables & Garnish

12 - 2 green onions, sliced diagonally
13 - 1 small onion, sliced
14 - 1/2 cup cabbage, chopped (optional)
15 - 2 boiled eggs, peeled (optional)
16 - 1 tablespoon sesame seeds

# Method:

01 - Soak the rice cakes in warm water for 10 minutes if they are hard or refrigerated to soften them before cooking.
02 - In a medium pot, combine 3 cups water, kelp, and anchovies (if using). Bring to a simmer and cook for 10 minutes. Remove kelp and anchovies, reserving the flavorful broth.
03 - Add gochujang, gochugaru, soy sauce, sugar, honey, and minced garlic to the broth. Stir thoroughly to dissolve the paste completely and create a uniform sauce.
04 - Add rice cakes, onion, and cabbage (if using) to the pot. Bring to a gentle boil, stirring occasionally to prevent the rice cakes from sticking to the bottom.
05 - Simmer for 10–15 minutes, or until the sauce thickens to a glossy consistency and the rice cakes become soft and chewy.
06 - Add green onions and boiled eggs (if using) in the last 2 minutes of cooking to heat through without overcooking.
07 - Transfer to a serving platter. Sprinkle with sesame seeds and serve hot while the rice cakes are at their optimal chewy texture.

# Expert Advice:

01 -
  • The balance of sweet, spicy, and savory in this sauce creates layers of flavor that build with each bite, making it impossible to put your chopsticks down.
  • The rice cakes have this magical ability to absorb just enough sauce while maintaining their chewy bounce, creating a textural experience unlike anything else in your recipe collection.
02 -
  • Never walk away from tteokbokki while its simmering, as the sauce can thicken too quickly and the rice cakes can go from perfectly chewy to disappointingly mushy in just a few extra minutes.
  • I discovered that saving a cup of the soaking liquid from the rice cakes and adding it to the sauce if it gets too thick is a game-changing rescue technique.
03 -
  • For the absolute best texture, look for fresh rice cakes in the refrigerated section of Asian markets instead of the shelf-stable vacuum-packed varieties, which never quite achieve the same pillowy chewiness.
  • The secret to that glossy restaurant-quality sauce is a final drizzle of sesame oil right before serving, which creates a beautiful sheen and adds a nuanced layer of flavor that ties everything together.
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