Starters & appetizers
Spicy Korean tteokbokki with gochujang sauce
Soft, chewy Korean rice cakes simmered in a sweet-spicy gochujang sauce. A simple home version with water, spring onion and sesame, ready in about 35 minutes.
- Total time
- 35 min
- Preparation
- 10 min
- Cooking
- 15 min
- Rest / waiting
- 10 min
- Servings
- 4
- Difficulty
- Easy
- Cuisine
- Korean
Ingredients
Quantities adjust to your servings. Times, temperatures and “to taste” stay the same.
Check off the ingredients you already have above.
Method
Follow the recipe one step at a time.
Soak the rice cakes
Rinse 400 g refrigerated rice cakes and gently separate them. Cover with extra lukewarm water and soak for 10 minutes while preparing the rest. Follow the pack if it specifies a different treatment.
Chop the aromatics
Chop 30 g spring onion, separating white and green parts. Grate 5 g garlic. Reserve the green parts for finishing.
Dissolve the gochujang
Mix 50 g gochujang, 15 g soy sauce and 15 g sugar with 100 ml of the 500 ml sauce water until no large lumps remain.
Heat the sauce base
Put the remaining 400 ml water in a deep pan about 28 cm wide. Add the gochujang mixture, garlic and white spring onion. Bring to a gentle boil.
Cook the rice cakes
Drain the soaked rice cakes and add to the sauce. Simmer for 8–12 minutes, stirring with a spatula to prevent sticking, until tender and chewy. Also follow the pack cooking time.
Thicken the sauce
Cook for another 2–3 minutes, stirring, until the sauce coats the rice cakes but still flows. If it thickens before the cakes soften, add extra water a tablespoon at a time.
Check the texture
Cut one rice cake open with a spoon: the centre should be tender, without a hard core. Turn off the heat once cooked and glossy; do not reduce until dry.
Finish and serve
Divide between 4 bowls and top with the green spring onion and 3 g sesame seeds. Serve hot while the sauce is fluid; rice cakes firm up as they cool.
The step photos are illustrative.
Notes
Use plain cylindrical tteokbokki rice cakes without sauce, not puffed rice crackers. This version uses water rather than anchovy stock or fish cakes. Start with refrigerated rice cakes; thaw frozen ones according to the pack before starting, as thawing is not included. The 10-minute soak is included. Follow pack cooking directions and check the centre is tender. Heat varies by gochujang. Contains soy and sesame; gochujang and soy sauce often contain wheat. Refrigerate leftovers at 4 °C or below within 2 hours; eat within 2 days, reheated with a little water.
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Nutrition facts
1 of 4 bowls
- Protein
- 5.3 g
- Carbohydrates
- 59.6 g
- Fat
- 2.4 g
- Sodium
- 700.7 mg
Recipe-based estimate; brands, actual portions and cooking losses affect the values. Not a laboratory analysis.
Reference source: USDA FoodData Central SR Legacy + documented reference labels
For general information only; it does not replace advice from a qualified health or nutrition professional.
Frequently asked questions
Can I use puffed rice crackers?
No. You need compact cylindrical rice-dough cakes made for cooking. Crisp rice crackers will fall apart.
How spicy is it?
It depends on the gochujang. Choose a mild one if needed; using less changes the formulation and sauce intensity.
Why is the centre hard?
The product may need more soaking or cooking. Follow the pack and add a little water to extend simmering without drying out the sauce.
