Print

Spicy Tteokbokki Recipe Easy Homemade Korean Rice Cakes with Perfect Heat

spicy tteokbokki recipe - featured image
Print Recipe

A quick and easy homemade Korean spicy tteokbokki recipe featuring chewy rice cakes in a perfectly balanced spicy, sweet, and savory sauce. Ideal for a comforting snack or meal with customizable heat levels.

Ingredients

Scale
  • 14 oz (400g) Korean Rice Cakes (tteok) – fresh or refrigerated, not frozen
  • 3 tablespoons Gochujang (Korean chili paste)
  • 1 tablespoon Gochugaru (Korean chili flakes) – optional
  • 2 tablespoons Soy Sauce (low sodium recommended)
  • 1 tablespoon Sugar (brown sugar preferred)
  • 2 cloves Garlic, minced
  • 1 cup (240 ml) Water or Anchovy Broth
  • 2 stalks Scallions, sliced diagonally
  • 3 oz (85g) Fish Cake, sliced (optional)
  • 1 teaspoon Sesame Seeds
  • 1 teaspoon Sesame Oil

Instructions

  1. If using frozen rice cakes, soak them in warm water for about 10 minutes until soft. Drain well before cooking. Fresh rice cakes can be used straight from the package.
  2. In a small bowl, combine 3 tablespoons gochujang, 1 tablespoon gochugaru, 2 tablespoons soy sauce, 1 tablespoon sugar, and minced garlic. Stir until smooth and set aside.
  3. Pour 1 cup (240 ml) of water or anchovy broth into a large non-stick skillet and bring it to a gentle boil over medium heat.
  4. Stir in the sauce mixture until it dissolves fully into the liquid, turning the broth a deep red color.
  5. Add the softened rice cakes and sliced fish cake pieces to the skillet. Stir gently to coat everything evenly in the spicy sauce. Reduce heat to medium-low to keep a steady simmer.
  6. Let the rice cakes cook, stirring every 3-4 minutes to prevent sticking. The sauce will thicken and the rice cakes will become soft and chewy, usually around 15 minutes. Add a splash of water if the sauce thickens too quickly or looks dry.
  7. When rice cakes are perfectly chewy and sauce is thickened, stir in sliced scallions and drizzle sesame oil. Give it one last gentle stir.
  8. Transfer to a warm plate or bowl, sprinkle sesame seeds on top and serve immediately.

Notes

Use fresh or refrigerated rice cakes for best chewiness; soak frozen rice cakes in warm water for 10 minutes before cooking. Stir frequently to prevent sticking and keep heat medium to medium-low to avoid scorching the sauce. Adjust spice level by reducing gochujang and omitting gochugaru if desired. Add water or broth if sauce thickens too quickly. Finish with sesame oil and scallions for aroma and freshness.

Nutrition

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

Find it online: https://blairrecipes.com/spicy-tteokbokki-recipe-easy-homemade-korean-rice-cakes-with-perfect-heat/