Easy Tteokbokki: Spicy Korean Rice Cakes You’ll Crave at Home Recipe
Introduction
Tteokbokki is a beloved Korean street food featuring chewy rice cakes bathed in a spicy, savory sauce. This easy recipe brings those vibrant flavors to your kitchen, perfect for a comforting snack or meal that will have you craving more.
Ingredients
- 1 pound tteok (rice cakes)
- 2 cups water
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon gochugaru (Korean chili flakes)
- 2 tablespoons sugar
- 1 tablespoon soy sauce
- 1 clove garlic, minced
- 2 green onions, chopped
- 1 hard-boiled egg, halved (optional)
Instructions
- Step 1: In a large pot, combine the water, gochujang, gochugaru, sugar, soy sauce, and minced garlic. Bring the mixture to a boil over medium heat.
- Step 2: Add the rice cakes to the pot and stir well to coat them evenly with the sauce.
- Step 3: Reduce the heat to a simmer and cook for 10 to 15 minutes, stirring occasionally, until the sauce thickens and the rice cakes become tender.
- Step 4: Stir in the chopped green onions and cook for another minute to combine the flavors.
- Step 5: Serve the tteokbokki hot, topped with halved hard-boiled eggs if you like.
Tips & Variations
- Soak refrigerated rice cakes in warm water for 10 minutes before cooking if they feel too hard or dry to help them soften quickly.
- Adjust the spice level by adding more or less gochugaru according to your heat preference.
- For extra texture, add fish cakes or boiled vegetables during the simmering step.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a saucepan over low heat, adding a splash of water if the sauce has thickened too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen rice cakes for this recipe?
Yes, frozen rice cakes can be used. Thaw them in warm water for about 10 minutes before cooking to ensure they become tender during simmering.
Is gochujang paste very spicy?
Gochujang has a moderate heat with a sweet and savory depth. If you prefer less spice, start with less and adjust to taste, or balance it with a bit more sugar.
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Easy Tteokbokki: Spicy Korean Rice Cakes You’ll Crave at Home Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Easy Tteokbokki recipe brings the spicy, chewy delight of Korean rice cakes right to your kitchen. Made with soft tteok simmered in a flavorful sauce of gochujang, gochugaru, soy sauce, garlic, and a touch of sweetness, this dish is a perfect balance of heat and comfort. Garnished with fresh green onions and optional hard-boiled eggs, it’s a vibrant, satisfying meal you’ll crave again and again.
Ingredients
Main Ingredients
- 1 pound tteok (rice cakes)
- 2 cups water
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon gochugaru (Korean chili flakes)
- 2 tablespoons sugar
- 1 tablespoon soy sauce
- 1 clove garlic, minced
- 2 green onions, chopped
- 1 hard-boiled egg, halved (optional)
Instructions
- Prepare the spicy sauce: In a large pot, combine water, gochujang, gochugaru, sugar, soy sauce, and minced garlic. Bring the mixture to a boil over medium heat to fully dissolve the ingredients and develop flavors.
- Add the rice cakes: Once boiling, add the rice cakes to the pot, stirring well to coat them thoroughly with the spicy sauce, ensuring even flavor absorption.
- Simmer until tender: Reduce the heat to low and let the mixture simmer for 10-15 minutes. Stir occasionally to prevent sticking and allow the sauce to thicken while the rice cakes become soft and chewy.
- Add green onions: Stir in the chopped green onions and cook for an additional minute, adding fresh aromatics and crunch to the dish.
- Serve hot: Transfer the tteokbokki to a serving dish and top with halved hard-boiled eggs if desired. Serve immediately for the best texture and flavor experience.
Notes
- For a spicier dish, increase the amount of gochujang or gochugaru according to your taste.
- If fresh tteok is not available, soak frozen rice cakes in warm water before cooking to soften them.
- Hard-boiled eggs are optional but add protein and a creamy texture that complements the spicy sauce.
- Stir frequently during simmering to prevent the rice cakes from sticking to the pot.
- For a vegetarian version, ensure the soy sauce used is not fermented with fish or animal products.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Korean
Keywords: Tteokbokki, Korean rice cakes, spicy Korean food, gochujang recipe, Korean street food, easy Korean recipe, rice cake dish
