Spicy Korean Rice Cakes (Tteokbokki)

Chewy rice cakes simmered in a spicy, savory gochujang-based sauce. A popular and addictive Korean street food snack.

Prep Time

15 minutes

Total Time

35 minutes

Calories

875

Level

Easy

Yields

2 servings

Cost

£3.87

Season:

🌍 Year-round

Meal Type:

Snack•Dessert

Cuisine:

British

Main Ingredient:

Seafood•Fish•Rice

Cooking Style:

Baking

Occasion:

Weeknight Dinner

Mood:

Spicy

Ingredients

Servings

250gKorean Rice Cakes (Tteok)(Use cylindrical rice cakes. Can be found in Asian supermarkets (refrigerated or frozen). Soak frozen rice cakes in cold water for 10 minutes before use.)

£3.50

5gDried Kelp (Dashima)(For the broth.)

£0.75

5wholeDried Anchovies (for broth)(Remove heads and guts for a cleaner broth.)

£0.50

3cupsWater(For the broth.)

2tablespoonsGochujang (Korean Chili Paste)(Adjust to your spice preference.)

£0.60

1tablespoonGochugaru (Korean Chili Powder)(Optional, for extra spice and color. Use coarse or fine, depending on your preference.)

£0.40

1tablespoonSoy Sauce(Korean soy sauce is preferred, but regular works too.)

£0.10

1tablespoonSugar(Or honey/corn syrup for a slightly different flavor.)

£0.05

1cloveGarlic(Minced.)

£0.10

1stalkGreen Onion(Chopped, for garnish and flavor.)

£0.30

1teaspoonSesame Oil(For aroma.)

£0.15

0.5teaspoonSesame Seeds(For garnish.)

£0.10

100gFish Cakes(Sliced into bite-sized pieces, optional but recommended.)

£1.20

Total Cost

£7.75

£3.87 per serving

The Method

1
1. Make the broth: Combine water, dried kelp, and dried anchovies in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove kelp and anchovies.
2
2. Add the rice cakes, gochujang, gochugaru (if using), soy sauce, sugar, and garlic to the broth. Bring to a simmer.
3
3. Add sliced fish cakes (if using). Cook for about 10-15 minutes, or until the rice cakes are soft and chewy and the sauce has thickened. Stir occasionally to prevent sticking.
4
4. Stir in the chopped green onion and sesame oil.
5
5. Serve hot, garnished with sesame seeds.

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My Notes

Nutrition Information

Nutrition per serving (250g)

875 kcal / 3661 kJ

Carbs

135g

52% of RDA

Fat

23g

33% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

25 g

28% of RDA

Sodium

2500 mg

109% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

Adjust the amount of gochujang and gochugaru to your desired level of spice.

If the sauce becomes too thick, add a little bit of water.

You can add other ingredients like boiled eggs, ramen noodles, or vegetables like cabbage or onions.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave.

Cooking Equipment

Saucepan

Stove

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Adjust the amount of gochujang and gochugaru to your desired level of spice.

If the sauce becomes too thick, add a little bit of water.

You can add other ingredients like boiled eggs, ramen noodles, or vegetables like cabbage or onions.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave.

Spicy Korean Rice Cakes (Tteokbokki)

Ingredients

The Method