Korean Tteokbokki Spicy Sauce (Print)

Chewy rice cakes in a spicy-sweet gochujang sauce with boiled eggs and savory garnishes.

# Components:

→ Rice Cakes & Eggs

01 - 1.1 lb 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 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 (approx. 4 x 4 inches) dried kelp (kombu)
12 - 8 dried anchovies, heads and guts removed (optional for vegetarian: omit)

→ Vegetables & Garnish

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

# Directions:

01 - Soak the rice cakes in warm water for 10 minutes if they are hard or refrigerated.
02 - In a medium saucepan, combine water, dried kelp, and anchovies. Bring to a gentle boil, then simmer for 10 minutes. Remove kelp and anchovies to leave a clear broth.
03 - Boil eggs for 8 to 9 minutes. Cool them in cold water, peel, and set aside.
04 - Add gochujang, gochugaru, soy sauce, sugar, honey, garlic, and toasted sesame oil to the broth. Stir thoroughly to dissolve all components.
05 - Add soaked rice cakes, sliced onion, and fish cake if using to the sauce. Simmer over medium heat, stirring occasionally, for 10 to 12 minutes until sauce thickens and rice cakes soften.
06 - Incorporate boiled eggs into the mixture and simmer for an additional 2 to 3 minutes to warm them.
07 - Top with sliced green onions and toasted sesame seeds before serving.

# Expert Advice:

01 -
  • It tastes like Seoul street food but takes 35 minutes total, so you can make it on a random Tuesday.
  • The sauce clings to every rice cake in this deeply satisfying way that makes you keep going back for just one more bite.
  • Boiling eggs separately means they stay creamy in the middle while the sauce gets gloriously thick around them.
02 -
  • Don't skip soaking the rice cakes or they'll stay hard in the center—warm water for 10 minutes is the difference between chewy and disappointing.
  • The broth matters more than people realize; a good kelp-and-anchovy base elevates this from tasty to unforgettable, so don't shortcut it even for vegetarian versions.
  • Stir occasionally while cooking the rice cakes or the bottom will stick and burn, turning bitter and ruining the whole pot.
03 -
  • If your sauce seems thin after cooking, don't panic—turn up the heat slightly for the last minute and let it reduce further; the starch from the rice cakes will help it thicken if you're patient.
  • Make the broth ahead of time and refrigerate it; reheating it with fresh rice cakes and a new round of heat gives you restaurant-quality flavor with minimal effort on the day you need it.
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