Korean · Snack · All year
Tteokbokki
4.6 · community
10m
Prep
15m
Cook
Easy
Level
420
Energy
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
Before you start
Mise en place
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.
3 min — timer available in cooking mode
2
Add the rice cakes and simmer, stirring so they don't weld, until the sauce reduces to a clingy gloss, 8–10 minutes.
9 min — timer available in cooking mode
Why this works
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 pass
Chef's 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
Flavour profile
Sweet
3
Salty
3
Sour
1
Bitter
0
Umami
2
Heat
3
Per serving
Nutrition
420
kcal
8g
protein
78g
carbs
8g
fat
3g
fiber
12g
sugar
520mg
sodium
Just for you
Your notes
Keep exploring
Related