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Korean Spicy Rice Cake (Tteokbokki)

Name: Korean Spicy Rice Cake (Tteokbokki)
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 2 servings
Cuisine: korean
Ingredients: rice cake; Dried Anchovies; dried kelp (dashima); water; hot pepper paste (gochujang); hot pepper flakes; sugar; green onions; fish cake balls; hard-boiled eggs

groups2 servingsspeedEasycountertopsPrep: 15 minsskilletCook: 22 minsscheduleTotal: 37 minsoutdoor_grillStewedlocal_fire_departmentSpicy

Allergens:warningFishwarningSoywarningGlutenwarningEggs

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

6 Steps Total

Active Cooking

00:00:52

Pour 4 cups of water into a shallow pan placed over medium-high heat. Clean 7 dried anchovies by pressing them open to pull out and discard the heads and black inner guts. Add the cleaned anchovies along with 1 piece of dried kelp (5x6 inches) into the pan of water.

local_fire_departmentmedium-high heat

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Watch out

Make sure to discard anchovy guts completely, otherwise the broth will turn bitter.

Ingredients:water (4 cup)Dried Anchovies (7 piece)dried kelp (dashima) (1 piece)

Tools:shallow pan

Preparation

00:02:24

While the broth boils uncovered for 15 minutes, prepare the sauce by mixing 1/3 cup hot pepper paste (gochujang), 1 tbsp hot pepper flakes (gochugaru), and 1 tbsp sugar in a small bowl until smooth. Slice 3 green onions into 2.5-inch long pieces (halving thick stems lengthwise) and slice a few thin diagonal pieces for garnish. Peel 2 hard-boiled eggs.

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Watch out

Keep fingers curled back while slicing green onions to prevent accidental cuts.

Ingredients:hot pepper paste (gochujang) (0.33 cup)hot pepper flakes (1 tbsp)sugar (1 tbsp)green onions (3 piece)hard-boiled eggs (2 piece)

Tools:mixing bowlchef's knifecutting board

Active Cooking

00:03:44

After 15 minutes of simmering broth, test broth for a deep savory flavor. Use a slotted spoon to strain out and remove all the kelp and dried anchovies, leaving clear anchovy-kelp broth in the pan.

local_fire_departmentmedium-high heat

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Watch out

Broth is extremely hot when testing and straining

handle spoon carefully to avoid scalding

Ingredients:Dried Anchoviesdried kelp (dashima)

Tools:slotted spoon

Active Cooking

00:04:09

Add 450g rice cakes into the boiling stock, then spoonfuls of prepared chili paste sauce. Dissolve sauce fully into broth, then add sliced green onions, 200g fish cake balls, and 2 peeled hard-boiled eggs. Stir gently with a wooden spoon.

local_fire_departmentmedium-high heat

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Watch out

Add ingredients gently so boiling hot broth does not splash out of the shallow pan.

Ingredients:rice cake (450 g)hot pepper paste (gochujang)hot pepper flakessugargreen onionsfish cake balls (200 g)hard-boiled eggs

Tools:wooden spoon

Active Cooking

00:05:02

Keep gently stirring continuously over medium heat for about 7 minutes. Allow broth to simmer down until rice cakes soften, absorb flavor, and sauce thickens into a juicy, glossy red consistency that coats the rice cakes.

local_fire_departmentmedium heat

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Watch out

Stir continuously along the bottom of the pan

starch from rice cakes makes sauce thicken quickly and scorch easily if left unattended

Tools:wooden spoon

Active Cooking

00:05:58

Remove from heat and spoon the spicy rice cakes, fish cakes, and hard-boiled eggs onto a large serving plate. Sprinkle with reserved sliced green onion garnishes and serve immediately while hot.

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Watch out

Handle hot pan carefully when transferring tteokbokki

use pot holders if pan handles are hot

Ingredients:green onions

Tools:serving plate