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Flavorful Tteokbokki Recipe Easy Spicy Korean Rice Cakes in Gochujang Sauce

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A quick and easy recipe for spicy Korean rice cakes simmered in a bold, sweet, and savory gochujang sauce. Perfect for a comforting weeknight meal or casual gatherings.

Ingredients

Scale
  • Korean rice cakes (tteok), cylindrical or sliced, fresh or refrigerated (thawed if frozen)
  • 3 tablespoons gochujang (Korean chili paste)
  • 1 tablespoon soy sauce (low-sodium recommended)
  • 1 tablespoon sugar (white or brown)
  • 1 teaspoon gochugaru (Korean chili flakes), optional
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, minced
  • ½ onion, thinly sliced or roughly chopped
  • 1½ cups water or anchovy broth
  • 1 cup sliced Korean fish cakes (optional)
  • 1 teaspoon toasted sesame oil
  • Thinly sliced scallions for garnish
  • Optional: vegetables like cabbage, carrots, mushrooms, or tofu for vegetarian version

Instructions

  1. Soak refrigerated or frozen rice cakes in warm water for 10-15 minutes to soften.
  2. In a small bowl, mix 3 tablespoons gochujang, 1 tablespoon soy sauce, 1 tablespoon sugar, and 1 teaspoon gochugaru (if using) until smooth.
  3. Heat 1 tablespoon vegetable oil in a non-stick skillet or medium saucepan over medium heat.
  4. Add minced garlic and sliced onion; sauté for 2-3 minutes until fragrant and translucent.
  5. Pour in 1½ cups water or anchovy broth and bring to a gentle simmer.
  6. Add soaked rice cakes and optional fish cakes; stir to coat and simmer gently for 8-10 minutes until sauce thickens slightly and becomes glossy. Add more water if sauce gets too thick.
  7. Add the gochujang sauce mixture to the pan; stir well and cook for another 5 minutes, stirring occasionally, until rice cakes are tender but chewy and coated in sauce.
  8. Turn off heat; drizzle 1 teaspoon toasted sesame oil over the top and sprinkle with sliced scallions.
  9. Serve immediately while hot.

Notes

Soak rice cakes before cooking to ensure even cooking and chewy texture. Simmer gently on low to medium heat to avoid toughening rice cakes or burning sauce. Adjust spice level by varying gochujang and gochugaru amounts. Use anchovy broth for traditional umami flavor or water/vegetable broth for lighter taste. Avoid overcrowding pan to prevent clumping. Leftovers store up to 2 days refrigerated; reheat gently with splash of water.

Nutrition

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

Find it online: https://blairrecipes.com/flavorful-tteokbokki-recipe-easy-spicy-korean-rice-cakes-in-gochujang-sauce/