Korean Tteokbokki with Gochujang Recipe
Korean Tteokbokki is a delicious and spicy rice cake dish made with a flavorful Gochujang sauce. This quick and easy recipe uses chewy rice cakes simmered in a spicy chili paste and chili flakes sauce, enhanced with garlic, onions, and soy sauce. Perfect for a comforting dinner with bold Korean flavors.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Korean
- Diet: Vegetarian
Ingredients
Base Ingredients
- Some toasted sesame oil or neutral oil for frying
- 1 large red onion, cut into fine wedges
- 2-3 garlic cloves, finely chopped
Sauce Ingredients
- 1-2 tbsp. Gochujang (Korean chili paste)
- 1-2 tbsp. Gochugaru (Korean chili flakes)
- 1 tbsp. soy sauce
- 1 tsp. sugar
- 2 cups (500ml) warm water
Main Ingredients
- 17.6 oz. (500g) rice cakes (sticks)
- 3-4 spring onions, cut into small pieces (approx. 2cm long)
Garnishes (Optional)
- Some spring onion rings for decoration
- Some black sesame seeds for decoration
- 2 boiled eggs, halved (optional)
Instructions
- Prepare Vegetables: Peel the onion and garlic, then cut the onion into fine wedges and chop the garlic finely. Wash and dry the spring onions, and cut them into approximately 2 cm long pieces. Set all aside.
- Sauté Aromatics: Heat some toasted sesame oil or neutral oil in a large frying pan over medium heat. Add the onion wedges and sauté briefly until they begin to soften, avoiding browning. Then add the chopped garlic and sauté for another short period to release the flavors.
- Create Sauce and Simmer Rice Cakes: Add the Gochujang, Gochugaru, soy sauce, and sugar to the pan, mixing well to combine all ingredients. Cook the sauce for a brief moment to deepen flavors. Deglaze the pan by adding warm water, stirring to lift any bits off the pan. Add the rice cakes, bring the mixture to a boil, then reduce heat to a simmer. Let the rice cakes cook for about 5 minutes while stirring occasionally, allowing the sauce to thicken slightly.
- Add Spring Onions and Finish Cooking: Add the cut spring onions to the pan and continue simmering for another 5 minutes until the rice cakes are soft and the sauce is thick and glossy.
- Serve: Spoon the Tteokbokki into bowls or plates. Garnish with spring onion rings, black sesame seeds, and boiled eggs if desired. This dish pairs wonderfully with Korean cucumber salad for a balanced meal.
Notes
- Adjust the amount of Gochujang and Gochugaru according to your spice tolerance.
- Use toasted sesame oil for a richer flavor or a neutral oil if preferred.
- Rice cakes should be fresh or fully thawed if frozen for the best texture.
- Boiled eggs add protein and mildness to balance the spicy sauce.
- Serve immediately for the best texture of the rice cakes and sauce consistency.
