Korean · Snack · All year
Tteokbokki
4.6 community
10m
Prep
15m
Cook
Easy
Level
420
kcal
Seoul street heat: chewy rice cakes in a glossy gochujang sauce that starts sweet and finishes with sirens. The chew is the addiction.
What you need
Ingredients
Servings
3
500 g
🍡 Korean Rice Cakes ›
soaked 20 min if refrigerated
3 tbsp
🌶️ Gochujang ›
1 tbsp
🌶️ Gochugaru ›
1 tbsp
🍬 Sugar ›
1 tbsp
🍶 Soy Sauce ›
500 ml
🍲 Vegetable Stock ›
2
🌱 Scallions ›
in lengths
2
🥚 Eggs ›
boiled 7 min
1 sheet
🌊 Roasted Seaweed ›
snipped
Add all to shopping list
Mise en place
Before you start
10m
Prep
15m
Cook
25m
Total
3
Serves
Equipment
Mixing bowl
Prep checklist
Korean Rice Cakes
— soaked 20 min if refrigerated
Scallions
— in lengths
Eggs
— boiled 7 min
Roasted Seaweed
— snipped
3 steps
Method
1
Whisk gochujang, gochugaru, sugar, and soy into the stock; bring to a simmer.
2
Add the rice cakes and simmer, stirring so they don't weld, until the sauce reduces to a clingy gloss, 8–10 minutes.
💡
The sauce looks thin until the rice cakes' starch takes over — the last 2 minutes transform it.
3
Scallions, halved eggs, seaweed confetti. Eat scalding, as the street intends.
From the chef
Notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Airtight container, 3 days.
Freezing
Usually better fresh.
Reheating
A hot dry pan or 180°C oven re-crisps almost anything in 3–5 minutes.
Make ahead
Portion into grab-and-go containers; most keep 3 days.
Wine pairing
Whatever's open.
Beer pairing
Whatever's cold.
On the plate
Serve it with
Sides
·
A dipping sauce
·
Crunchy vegetables
Garnish
A pinch of flaky salt
Chili flakes
Taste map
Flavor profile
Sweet
Salty
Sour
Bitter
Umami
Heat
Per serving
Nutrition
420
kcal
8g
protein
78g
carbs
8g
fat
3g
fiber
12g
sugar
520mg
sodium
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My notes
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