Korean Spicy Rice Cakes (Print Version)

Tender rice cakes in a flavorful spicy and sweet gochujang sauce topped with green onions.

# What You'll Need:

→ Rice Cakes

01 - 1.1 pounds Korean rice cakes (tteok, cylindrical)
02 - 4.2 cups water

→ Sauce

03 - 3 tablespoons gochujang (Korean chili paste)
04 - 1 tablespoon 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

→ Broth

09 - 3 cups water
10 - 1 dried kelp (kombu), 3 x 3 inches
11 - 4 dried anchovies, heads and guts removed (optional, omit for vegetarian)

→ Vegetables & Garnish

12 - 2 green onions, sliced diagonally
13 - 1 small onion, sliced
14 - 0.5 cup cabbage, chopped (optional)
15 - 2 boiled eggs, peeled (optional)
16 - 1 tablespoon sesame seeds

# Step-by-Step Guide:

01 - Place the rice cakes in warm water for 10 minutes if they are hardened or refrigerated. This softens them for even cooking.
02 - Combine 3 cups water, kelp, and anchovies (if using) in a medium pot. Bring to a simmer and cook for 10 minutes. Remove the kelp and anchovies, keeping the broth.
03 - Whisk gochujang, gochugaru, soy sauce, sugar, honey, and minced garlic into the broth. Stir continuously until the paste completely dissolves.
04 - Add rice cakes, onion, and cabbage (if using) to the seasoned broth. Bring to a gentle boil, stirring frequently to prevent the rice cakes from sticking to the bottom.
05 - Reduce heat and simmer for 10 to 15 minutes until the sauce thickens to a glossy consistency and rice cakes become soft and chewy.
06 - Stir in green onions and boiled eggs (if using) during the last 2 minutes of cooking time.
07 - Transfer to a serving platter, sprinkle with sesame seeds, and serve immediately while hot.

# Top Tips:

01 -
  • Authentic Korean street food flavors you can make at home in just 30 minutes
  • Perfect balance of spicy, sweet, and savory notes that dance on your palate
  • Chewy, tender rice cakes that absorb every bit of the rich, flavorful sauce
  • Customizable spice level to suit your preferences, from mild to fiery hot
  • Comforting, warming dish that's ideal for cold weather or whenever you need a satisfying meal
02 -
  • If your rice cakes are frozen, thaw them overnight in the refrigerator before soaking for the best texture
  • For extra richness, add fish cakes (eomuk) sliced into strips with the rice cakes—they absorb the sauce beautifully
  • Adjust the spiciness by increasing or decreasing gochugaru to your preferred heat level
  • The sauce will continue to thicken as it cools, so serve immediately for the best consistency
  • Make a larger batch and store leftovers in the refrigerator—the flavors develop even more overnight
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