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Snacks
Korean Tteokbokki
Korean spicy rice cakes crossed into mainstream home cooking in 2026, highlighted in National Geographic's food trend report as part of a broader move toward authentic international flavors. Chewy cylindrical rice cakes simmer in a fiery, sweet-sticky gochujang sauce for a bold, textural street food experience that is deeply addictive.
Prep10 min
Cook15 min
Serves4
Ingredients
- 400g tteok (cylindrical Korean rice cakes, fresh or dried)
- 3 tablespoons gochujang (Korean red pepper paste)
- 1 tablespoon gochugaru (Korean chili flakes)
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 tablespoon honey
- 2 cups anchovy stock or vegetable stock
- 2 spring onions, cut into 5cm pieces
- 2 boiled eggs, halved
- 1 tablespoon toasted sesame seeds
- 1 teaspoon sesame oil
Instructions
- 1. If using dried rice cakes, soak them in cold water for 30 minutes before cooking. Fresh rice cakes can go straight in.
- 2. In a wide pan or wok, bring the stock to a simmer over medium heat.
- 3. Add the gochujang, gochugaru, soy sauce, sugar, and honey. Stir until fully dissolved and the sauce is smooth.
- 4. Add the rice cakes to the pan. Simmer on medium heat for 8-10 minutes, stirring frequently. The sauce will thicken as starch releases from the rice cakes.
- 5. Add the spring onion pieces in the final 2 minutes of cooking. They should soften slightly but keep their bright color.
- 6. The sauce should be thick, glossy, and coating every rice cake. If it gets too thick, add a splash of water.
- 7. Drizzle with sesame oil, plate the tteokbokki, add the halved boiled eggs on top, and scatter with sesame seeds. Serve immediately.
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