Spicy Korean Rice Cakes (Printable Version)

Chewy rice cakes cooked in a spicy-sweet sauce, served with boiled eggs and garnished with green onions and sesame seeds.

# What You'll Need:

→ 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 granulated 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 dried kelp (kombu), about 10x10 cm
12 - 8 dried anchovies, heads and guts removed (optional for vegetarian)

→ 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 to soften them.
02 - In a medium saucepan, combine water, dried kelp, and anchovies. Bring to a gentle boil and simmer for 10 minutes. Remove kelp and anchovies, leaving a clear broth.
03 - Meanwhile, boil the eggs for 8 to 9 minutes until hard-boiled. Cool them in cold water, peel, and set aside.
04 - Add gochujang, gochugaru, soy sauce, sugar, honey, minced garlic, and toasted sesame oil to the broth. Stir thoroughly to dissolve all ingredients.
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 the sauce thickens and rice cakes become soft and chewy.
06 - Place the peeled boiled eggs into the saucepan and simmer for an additional 2 to 3 minutes to heat through.
07 - Finish by garnishing with sliced green onions and toasted sesame seeds before serving warm.

# Expert Suggestions:

01 -
  • The sauce sticks to every chewy cake in a way that feels like comfort in a bowl, with just enough heat to keep things interesting.
  • You can have it ready in under 40 minutes, which means fewer excuses to skip making something genuinely delicious.
  • It's forgiving—adjust the spice to your mood, toss in whatever vegetables are lingering in your fridge, and it still tastes authentic.
02 -
  • Don't skip soaking the rice cakes, or you'll end up with some that are chewy and some that have turned into paste—soaking ensures they cook evenly and stay in that perfect texture range.
  • The gochujang and gochugaru quantities are starting points, not laws; taste the sauce before you add the rice cakes and adjust the heat to match your actual spice tolerance, not the version of yourself you wish you were.
03 -
  • Toast your sesame seeds yourself if you have time—the difference between store-bought and fresh-toasted is the difference between okay and memorable.
  • Make your broth a day ahead if you want; it actually tastes better after the flavors have had time to get to know each other, and you'll save yourself time when you're actually cooking.
Go Back