Irresistible Tteokbokki: Spicy Korean Rice Cakes
Make spicy, chewy tteokbokki at home! This easy Korean rice cakes recipe brings Seoul street food flavors to your kitchen. Step-by-step guide included.
Ingredients
- 1 pound garae-tteok Korean rice cakes for tteokbokki, soaked in water if hard
- 3 cups anchovy broth or chicken broth/water
- 3 tbsp gochujang Korean chili paste
- 2 tbsp gochugaru Korean chili flakes
- 2 tbsp soy sauce
- 1 tbsp sugar or honey
- 1 tbsp minced garlic
- 1 tsp sesame oil
- 4 oz Korean fish cakes eomuk, sliced (optional)
- 2 scallions chopped
- 1/2 onion sliced (optional)
- 1 hard-boiled egg halved (optional)
- Shredded mozzarella cheese optional
- Ramen noodles for Rabokki, optional
- Sesame seeds for garnish optional
Instructions
Prepare Rice Cakes:
- If rice cakes are hard, soak them in water for 10-15 minutes. Drain and set aside.
Make the Sauce:
- In a mixing bowl, whisk together gochujang, gochugaru, soy sauce, sugar, minced garlic, and sesame oil.
Simmer Broth and Sauce:
- In a large pot or wide pan, pour in the anchovy broth and add the sauce mixture. Bring to a simmer over medium heat.
Add Rice Cakes and Fish Cakes (optional):
- Once simmering, add the soaked rice cakes and fish cakes (if using).
Cook until Rice Cakes are Chewy:
- Cook for 5-7 minutes, or until the rice cakes are soft, chewy, and the sauce has thickened. Stir frequently to prevent sticking.
Add Vegetables and Ramen (optional):
- If using onions, add them with the rice cakes. Add ramen noodles (if making Rabokki) now.
Finish and Garnish:
- In the last minute of cooking, stir in chopped scallions. If making cheese tteokbokki, sprinkle mozzarella cheese on top, cover, and cook until melted.
Serve Hot:
- Garnish with sesame seeds, if desired, and serve hot straight from the pot.
Notes
- Spice Level: You can easily adjust the spiciness of this tteokbokki to your liking! Start with the recommended amount of gochugaru (Korean chili flakes), and add more or less next time depending on how hot you like it. If you're spice-sensitive, you might want to start with just 1 tablespoon of gochugaru.
- Broth is Key: For the most authentic and flavorful tteokbokki, anchovy broth is recommended. However, if you don't have it on hand, chicken broth or even water will still work. Just remember that anchovy broth adds a depth of flavor that's really traditional in Korean cooking.
- Rice Cake Texture: The cooking time directly affects how chewy or soft your rice cakes will be. For chewier rice cakes, cook them for a shorter time, around 5 minutes. If you prefer them softer and more tender, cook for a bit longer, closer to 7-8 minutes, making sure to not overcook them until they become mushy. Soaking the rice cakes beforehand is crucial for achieving the right chewy texture without overcooking.
- Get Creative with Variations: Tteokbokki is very versatile! Feel free to experiment with different additions to make it your own. Some popular options include adding vegetables like cabbage, carrots, or onions for extra nutrition and flavor. You can also boost the protein by adding sliced beef, pork, tofu, or even hard-boiled eggs. And if you're a noodle fan, try adding ramen noodles for a delicious Rabokki variation!
- Storing Leftovers: If you happen to have any tteokbokki leftover, store it in an airtight container in the refrigerator. It will keep well for 2 to 3 days. When reheating, the best method is to use the stovetop. Add a splash of broth or water to the pan while reheating to help loosen the sauce and prevent the rice cakes from drying out. Gently simmer until heated through, and it will taste almost as good as fresh!