Spicy Korean Rice Cakes (Print Version)

Chewy rice cakes in a spicy-sweet chili sauce with boiled eggs and savory broth for a classic Korean dish.

# What You'll Need:

→ Rice Cakes & Eggs

01 - 17.6 oz 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 granulated 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 dried kelp (kombu), approximately 4x4 inches
12 - 8 dried anchovies, heads and guts removed (optional; omit for vegetarian)

→ Vegetables & Garnish

13 - 1 small onion, thinly sliced
14 - 1 green onion, sliced
15 - 1 sheet fish cake, sliced (optional)
16 - 1 tablespoon toasted sesame seeds

# How to Make:

01 - If rice cakes are hard or refrigerated, soak them in warm water for 10 minutes until softened.
02 - Combine water, kombu, and anchovies in a saucepan. Bring to a gentle boil, simmer for 10 minutes, then remove kombu and anchovies to yield a clear broth.
03 - Boil eggs for 8 to 9 minutes until firm. Place in cold water to cool, then peel and set aside.
04 - Add gochujang, gochugaru, soy sauce, sugar, honey, minced garlic, and toasted sesame oil to the broth. Stir thoroughly to dissolve the ingredients.
05 - Add the soaked rice cakes, sliced onion, and fish cake (if using) into the sauce. Simmer over medium heat for 10 to 12 minutes, stirring occasionally, until the sauce thickens and the rice cakes become soft and chewy.
06 - Add the 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 -
  • It comes together faster than you'd expect, turning 15 minutes of prep into a deeply satisfying meal.
  • The sauce walks that perfect line between spicy and sweet, with gochujang's umami depth making each bite feel indulgent.
  • Soft-boiled eggs stirred into the mix turn this from snack into something that feels like comfort, no matter the time of day.
02 -
  • Don't skip soaking the rice cakes; hard ones won't soften properly in the 10-12 minute window, no matter how long you stir.
  • The broth matters more than you'd think—if you use water alone, the dish tastes flat; the kombu and anchovies add an invisiblerichness that makes people ask for the recipe.
  • Gochujang and gochugaru need to dissolve fully into the broth; lumps mean inconsistent heat and texture, so take 30 seconds to really stir before adding anything else.
03 -
  • Make extra broth by doubling the kombu-anchovy step; you can freeze it and use it for tteokbokki again or any other Korean dish that needs depth.
  • If your rice cakes are looking too soft before the sauce thickens, it's better to pull them out for a minute than to stir continuously and break them apart.
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