Korean Rice Cakes (Tteokbokki)

Spice up your mealtime with this classic **Korean Rice Cakes (Tteokbokki)** recipe, a beloved street food bursting with bold flavors and irresistible textures. Featuring soft, chewy rice cakes and tender fish cakes simmered in a rich, spicy-sweet sauce made with **gochujang** (Korean red chili paste) and **gochugaru** (red chili flakes), this iconic dish is a perfect balance of heat, umami, and sweetness. Garnished with vibrant green onions, toasted sesame seeds, and silky soft-boiled eggs, this crowd-pleasing dish is as visually stunning as it is delicious. Quick to prepare in just over 30 minutes, this comforting one-pot meal is ideal for dinner, party snacks, or even a flavorful side. Whether you're a fan of Korean cuisine or exploring it for the first time, Tteokbokki is a must-try!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 500 grams Korean rice cakes (tteok)
• 150 grams Fish cake
• 3 cups Water
• 2 tablespoons Gochujang (Korean red chili paste)
• 1 tablespoon Gochugaru (Korean red chili flakes)
• 2 tablespoons Soy sauce
• 1 tablespoon Sugar
• 2 cloves Garlic cloves
• 2 stalks Green onions
• 1 teaspoon Sesame oil
• 1 tablespoon Sesame seeds
• 2 whole Eggs

Directions

Step 1

Soak the Korean rice cakes in warm water for about 10 minutes if they are hard or refrigerated, to soften them.

Step 2

Slice the fish cakes thinly and set aside. Mince the garlic cloves and chop the green onions, keeping the white and green parts separate.

Step 3

In a large pot, bring 3 cups of water to a boil. Add minced garlic and the white parts of the green onions.

Step 4

Stir in gochujang, gochugaru, soy sauce, and sugar. Simmer for about 5 minutes until the mixture is well combined and slightly thickened.

Step 5

Drain the soaked rice cakes and add them to the sauce, stirring to ensure they are well-coated. Simmer over medium-low heat for 10-15 minutes, stirring frequently until the rice cakes are soft and chewy.

Step 6

In a separate pot, boil the eggs for about 6-7 minutes to make soft-boiled eggs. Once cooked, place them in cold water, peel, then cut them in half and set aside.

Step 7

Add sliced fish cakes to the pot with rice cakes and stir, allowing them to cook through for about 3 minutes.

Step 8

Once cooked, drizzle sesame oil over the tteokbokki, and mix in the green parts of the green onions and sesame seeds.

Step 9

Serve the tteokbokki hot with the halved boiled eggs on top. Enjoy as a main dish or a side.

Nutrition Facts

Serving size	(1610.2g)

Amount per serving	% Daily Value*
Calories	1500.7

Total Fat 48.8g	0%
Saturated Fat 9.7g	0%
Polyunsaturated Fat 7.9g
Cholesterol 442.6mg	0%
Sodium 2970.7mg	0%
Total Carbohydrate 202.4g	0%
Dietary Fiber 8.4g	0%
Total Sugars 24.9g
Protein 58.9g	0%

Vitamin D 82IU	0%
Calcium 223.7mg	0%
Iron 6.5mg	0%
Potassium 962.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.6%

Protein: 15.9%

Carbs: 54.5%