Spicy Rice Cake Skewers (Tteok Kkochi) Hot Pot with Gochujang Glaze

A fun and interactive way to enjoy spicy rice cakes! This hot pot features skewers of chewy rice cakes simmered in a flavorful gochujang glaze, perfect for sharing as a snack.

Prep Time

15 minutes

Total Time

45 minutes

Calories

475 kcal

Difficulty

Easy

Equipment

3 items

Cost

£2.33/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

500gKorean Rice Cakes (Tteokbokki Tteok)(Cylindrical or oval shaped rice cakes, softened in water if frozen.)

£4.50

3tablespoonsGochujang (Korean Chili Paste)

£0.75

1tablespoonGochugaru (Korean Chili Powder)(Adjust to your spice preference.)

£0.40

2tablespoonsSoy Sauce(Use low sodium soy sauce.)

£0.15

1tablespoonMaple Syrup or Honey(For sweetness and to balance the spice. Vegan option: use maple syrup.)

£0.30

2clovesGarlic(Minced)

£0.10

1teaspoonSesame Oil

£0.12

2cupsWater(Or vegetable broth.)

1teaspoonFish Sauce (Optional)(Adds umami flavor. Can be omitted for vegetarian/vegan option or replaced with vegan fish sauce.)

£0.10

2stalksGreen Onions(Sliced, for garnish)

£0.50

1teaspoonSesame Seeds(For garnish)

£0.08

0.5packageInstant Ramen Noodles (Optional)(Break into smaller pieces and add to hot pot for extra heartiness.)

£0.30

100gFish Cakes (Optional)(Sliced, adds a savory element.)

£1.20

2eggsHard Boiled Eggs (Optional)(Halved or quartered, adds richness.)

£0.80

Total Cost

£9.30

£2.33 per serving

Instructions

1.
Soak the rice cakes in cold water for 10 minutes to soften them if they are firm.
2.
Thread 4-5 rice cakes onto each wooden skewer.
3.
In a small bowl, combine gochujang, gochugaru, soy sauce, maple syrup (or honey), minced garlic, sesame oil, and fish sauce (if using). Mix well to form the gochujang glaze.
4.
Add water (or vegetable broth) to the hot pot and bring to a simmer.
5.
Add the gochujang glaze to the simmering broth and stir to combine.
6.
Gently place the rice cake skewers into the hot pot, making sure they are mostly submerged in the sauce. Simmer for 15-20 minutes, or until the rice cakes are soft and chewy, and the sauce has thickened slightly. Stir occasionally to prevent sticking.
7.
If using, add instant ramen noodles, fish cakes, and hard-boiled eggs to the hot pot during the last 5-10 minutes of cooking. Cook until the noodles are tender.
8.
Garnish with sliced green onions and sesame seeds before serving. Keep the hot pot simmering while serving so the sauce stays warm and the rice cakes remain tender.

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My Notes

Nutrition Information

Nutrition per serving (340g)

475 kcal / 1987 kJ

Carbs

80g

31% of RDA

Fat

11g

16% of RDA

Protein

16g

32% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

15 g

17% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

2 g

10% of RDA

Chef's Tips

Adjust the amount of gochugaru and gochujang to control the spiciness level.

For a richer flavor, use vegetable broth instead of water.

Serve with Korean side dishes like kimchi and pickled radish for a complete meal.

Don't overcrowd the hot pot. Cook in batches if necessary.

The rice cakes can be prepared ahead of time and stored in the refrigerator until ready to cook.

Cooking Equipment

Small Hot Pot (electric or stovetop)

Wooden skewers

Small Bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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