Chewy Spicy Sweet Tteokbokki (Printable)

Tender rice cakes simmered in spicy-sweet sauce with boiled eggs and bold Korean flavors.

# What You Need:

→ Rice Cakes & Eggs

01 - 1.1 pounds 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 (4x4 inches) dried kelp (kombu)
12 - 8 dried anchovies, heads and guts removed (optional for vegetarian: omit)

→ 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

# 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 and simmer for 10 minutes. Remove kelp and anchovies, leaving clear broth.
03 - Boil eggs for 8 to 9 minutes. Cool in cold water, peel, and set aside.
04 - Add gochujang, gochugaru, soy sauce, sugar, honey or corn syrup, minced garlic, and toasted sesame oil to the broth. Stir until fully dissolved.
05 - Add soaked rice cakes, sliced onion, and fish cake if using into the sauce. Simmer over medium heat, stirring occasionally, for 10 to 12 minutes until sauce thickens and rice cakes soften.
06 - Add boiled eggs and simmer for an additional 2 to 3 minutes to warm through.
07 - Sprinkle sliced green onions and toasted sesame seeds over the dish before serving.

# Expert Advice:

01 -
  • The sauce clings to every chewy rice cake, creating pockets of spicy-sweet heat that make you reach for another bite before you've finished chewing.
  • Soft boiled eggs cut through the richness and add an unexpected creamy contrast that makes the whole dish feel more comforting than you'd expect from something this bold.
02 -
  • The rice cakes will continue to absorb liquid even after you turn off the heat, so if your sauce seems too thick right at the end, resist the urge to add more—let it sit for a minute and you'll understand why it's perfect.
  • Don't oversalt the broth; the soy sauce and gochujang already carry salt, and you can always add more at the table, but you can't take it out once it's in.
03 -
  • Fresh gochujang tastes noticeably brighter than gochujang that's been sitting in the back of your fridge for two years; if yours smells a bit funky, it's time for a new jar.
  • Don't skip the toasted sesame oil at the end—it's the whispered secret that makes people ask what your ingredient is because something tastes different and better than they expected.
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