Print

Flavorful Korean Tteokbokki Recipe Easy Spicy Gochujang Sauce Guide

Korean tteokbokki recipe - featured image
Print Recipe

A quick and easy Korean tteokbokki recipe featuring chewy rice cakes in a sweet, spicy, and umami-packed gochujang sauce, perfect for a comforting snack or meal.

Ingredients

Scale
  • 14 oz (400g) Tteok (Korean Rice Cakes) – fresh or frozen cylindrical rice cakes (if frozen, soak in warm water for 10 minutes)
  • 3 tablespoons Gochujang (Korean Red Chili Paste)
  • 1 teaspoon Gochugaru (Korean Chili Flakes) – optional
  • 2 tablespoons Soy Sauce
  • 2 tablespoons Sugar
  • 3 cloves Garlic, minced
  • 2 cups (480 ml) Water or Anchovy Broth
  • 2 stalks Green Onions, sliced diagonally
  • 2 Hard-Boiled Eggs – optional
  • 1 teaspoon Sesame Seeds
  • Vegetables (optional) such as cabbage or fish cakes, sliced

Instructions

  1. If using frozen tteok, soak them in warm water for about 10 minutes to soften. Drain and set aside.
  2. In a small bowl, combine 3 tablespoons gochujang, 1 teaspoon gochugaru (if using), 2 tablespoons soy sauce, 2 tablespoons sugar, and minced garlic. Stir well until smooth and set aside.
  3. Add 2 cups (480 ml) water or anchovy broth to a large non-stick skillet over medium-high heat. Bring it to a gentle boil.
  4. Pour the prepared sauce mixture into the boiling liquid. Stir to combine and let it simmer for 2-3 minutes until the sauce starts to thicken and coat the back of a spoon.
  5. Add the drained tteok to the sauce. Stir gently but continuously to prevent sticking. Cook for about 8-10 minutes, or until the rice cakes become soft and chewy, and the sauce thickens to a sticky glaze. Add a splash more water if the sauce reduces too much.
  6. If using fish cakes or vegetables, add them 5 minutes into cooking so they soften but don’t get mushy.
  7. Stir in sliced green onions during the last minute of cooking for freshness and crunch.
  8. Plate the tteokbokki immediately, garnishing with sesame seeds and halved hard-boiled eggs if desired. Serve hot.

Notes

Soak frozen rice cakes in warm water for 10 minutes to prevent tough, rubbery texture. Stir gently and continuously to avoid sticking or burning. Adjust sweetness and spice to taste. Use tamari for gluten-free version and vegetable broth for vegan adaptation. Reheat leftovers gently on stovetop with a splash of water; avoid microwaving.

Nutrition

Keywords: tteokbokki, Korean rice cakes, gochujang sauce, spicy Korean food, Korean street food, easy Korean recipe, comfort food

Find it online: https://flurpchef.com/flavorful-korean-tteokbokki-recipe-easy-spicy-gochujang-sauce-guide/