Spicy Korean Tteokbokki Delight (Printable Version)

Chewy rice cakes in spicy sauce with boiled eggs, delivering classic Korean flavors in every bite.

# What You 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 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), approximately 4 x 4 inches
12 - 8 dried anchovies, heads and guts removed (optional; omit 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

# How To Make:

01 - Soak 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, then simmer for 10 minutes. Remove kelp and anchovies to leave a clear broth.
03 - Place eggs in boiling water and cook for 8 to 9 minutes. Transfer to cold water, peel, and set aside.
04 - Add gochujang, gochugaru, soy sauce, sugar, honey, minced garlic, and toasted sesame oil to the prepared broth. Stir until all ingredients dissolve evenly.
05 - Add softened rice cakes, sliced onion, and fish cake (if using) to the sauce. Simmer over medium heat for 10 to 12 minutes, stirring occasionally, until the sauce thickens and rice cakes achieve a soft yet chewy texture.
06 - Add boiled eggs to the simmering sauce and heat for an additional 2 to 3 minutes.
07 - Sprinkle with sliced green onions and toasted sesame seeds before serving.

# Cooking Tips:

01 -
  • It comes together in about 35 minutes, making it perfect for weeknight cravings or last-minute gathering.
  • The sauce is deeply flavorful without being complicated—just layered umami and heat that builds as you eat.
  • Soft-boiled eggs tucked into the spicy sauce become little pockets of comfort in every bite.
02 -
  • Don't skimp on resting the rice cakes in warm water first—hard rice cakes will stay hard no matter how long you simmer them, and that's disappointing.
  • The sauce will thicken as it cools, so it should look slightly loose in the pot; by the time it hits your bowl, it'll coat everything perfectly.
  • If your sauce tastes flat or one-dimensional, add a tiny pinch more sesame oil or a squeeze of fresh garlic—these are flavor amplifiers that bring everything into focus.
03 -
  • Make the broth ahead if you want to prep during the day—it keeps in the fridge and actually tastes better the next day as the flavors meld.
  • Keep dried gochujang paste and gochugaru in airtight containers away from light; they lose their vibrance quickly once exposed to air.
  • If you're cooking for someone with lower spice tolerance, use less gochugaru and let them add a drizzle of sesame oil at the table instead—it adds richness without heat.
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