Fiery Korean Spicy Rice Cakes, or Tteokbokki, is the ultimate street food experience. This dish features chewy cylindrical rice cakes enveloped in a thick, spicy, and slightly sweet gochujang sauce. The vibrant red color and addictive flavor make it a must-try for anyone who loves bold tastes.
Cook with confidence
Cook's notes
For the perfect texture, ensure the rice cakes are soaked in warm water for at least 30 minutes before cooking to achieve that chewy consistency. The sauce should be thick and cling to the rice cakes, so allow it to simmer until it reaches the desired consistency. Adjust the heat level by varying the amount of gochugaru and gochujang according to your spice preference.
Substitutions
If you can't find Korean tubular rice cakes, you can use other types of chewy rice noodles or even gnocchi as a substitute, though the texture will differ. For a vegetarian option, replace the fish cake with tofu or additional vegetables like mushrooms or zucchini. You can also use vegetable broth instead of anchovy or kelp broth for a lighter flavor.
Storage & leftovers
Leftover Tteokbokki can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or broth to prevent the rice cakes from becoming too dry, and heat gently on the stove until warmed through. Avoid microwaving as it can alter the texture of the rice cakes.
Common failures
A common failure is ending up with a sauce that is too thin; make sure to simmer it long enough to thicken. If the rice cakes are too chewy or hard, they may not have been soaked long enough or cooked properly. Additionally, be cautious with the spice levels; adding too much gochugaru or gochujang at once can overwhelm the dish.
Why these ingredients
How each main ingredient earns its place in this recipe
-
Korean tubular rice cakes (Tteok)
These rice cakes provide the signature chewy texture that defines Tteokbokki, making up the bulk of the dish. The ratio of rice cakes to sauce should be balanced to ensure each piece is well-coated without being overwhelmed.
-
Gochujang (chili paste)
Gochujang contributes the essential depth of flavor and spiciness to the dish, creating the signature sauce. Its thick consistency helps bind the sauce to the rice cakes, enhancing the overall experience.
-
Gochugaru (Korean chili powder)
Gochugaru adds a vibrant red color and a unique smoky flavor to the dish, complementing the sweetness of the gochujang. The amount used should be adjusted based on personal heat tolerance, but it typically enhances the overall flavor profile significantly.
-
Korean fish cake
The fish cake adds a savory depth to the dish, balancing the sweetness and spice of the sauce. Its texture contrasts nicely with the chewy rice cakes, providing a delightful variety in each bite.
Preparation
-
Step 1 10 min
If your rice cakes are refrigerated or hardened, soak them in a bowl of warm water for about 10 minutes to soften them and remove excess starch. Drain the rice cakes before using them in the dish.
-
Step 2 5 min
In a wide, shallow pan, bring the anchovy or kelp broth to a gentle boil over medium heat. Stir in the gochujang, gochugaru, sugar, and soy sauce, whisking until the broth transforms into a deep, vibrant red liquid. This should take about 5 minutes.
-
Step 3 15 min
Add the softened rice cakes and sliced fish cakes to the pan with the sauce. Reduce the heat to medium-low and simmer continuously, stirring frequently to prevent sticking. Cook until the sauce reduces into a thick, glossy red glaze that coats every piece, which should take around 15 minutes.
-
Step 4
Once the sauce has thickened, remove the pan from heat. Garnish the dish with chopped green onions for added flavor and freshness.
-
Step 5
Serve the Fiery Korean Spicy Rice Cakes hot, enjoying the chewy texture of the rice cakes combined with the spicy and sweet sauce.
Cook notes from readers
No reader notes yet. Be the first to share what worked in your kitchen.
Log in to leave a cook note.