Korean Spicy Rice Cakes (Printable)

Chewy rice cakes in a spicy-sweet gochujang sauce with boiled eggs and savory garnishes.

# What You Need:

→ Rice Cakes & Eggs

01 - 1.1 lb Korean cylindrical rice cakes (tteok)
02 - 4 large eggs

→ Sauce

03 - 3 tablespoons gochujang (Korean chili paste)
04 - 2 tablespoons gochugaru (Korean chili flakes)
05 - 2 tablespoons soy sauce
06 - 1 tablespoon granulated sugar
07 - 1 tablespoon honey or corn syrup
08 - 2 cloves garlic, minced
09 - 1 teaspoon toasted sesame oil

→ Broth

10 - 3 cups water
11 - 1 piece dried kelp (kombu), 4 x 4 inches
12 - 8 dried anchovies, heads and guts removed (optional for vegetarian version)

→ Vegetables & Garnish

13 - 1 small onion, sliced
14 - 1 green onion, sliced
15 - 1 sheet fish cake, sliced (optional)
16 - 1 tablespoon toasted sesame seeds

# How To Make It:

01 - Soak the rice cakes in warm water for 10 minutes if they are hard or refrigerated.
02 - In a medium saucepan, combine water, kombu, and anchovies. Bring to a gentle boil, then simmer for 10 minutes. Remove kombu and anchovies to leave a clear broth.
03 - Boil eggs for 8 to 9 minutes. Cool in cold water, peel, and set aside.
04 - Add gochujang, gochugaru, soy sauce, sugar, honey, minced garlic, and toasted sesame oil to the broth. Stir thoroughly to dissolve ingredients.
05 - Add soaked rice cakes, sliced onion, and fish cake if using to the sauce. Simmer over medium heat, stirring occasionally, for 10 to 12 minutes until sauce thickens and rice cakes soften and become chewy.
06 - Add boiled eggs to the pan and simmer for an additional 2 to 3 minutes until heated through.
07 - Sprinkle sliced green onions and toasted sesame seeds on top before serving.

# Expert Suggestions:

01 -
  • The rice cakes absorb every drop of that spicy-sweet sauce, creating pockets of pure comfort in every bite.
  • It comes together in under 40 minutes, making it perfect for when you want something bold without the fuss.
  • One pot, endless customization—add what you have, skip what you don't, and it still tastes like Seoul.
02 -
  • If the sauce gets too thick before the rice cakes are tender, add splashes of water a little at a time—the dish should be saucy, not paste-like.
  • Don't oversoak the rice cakes or they'll start falling apart; 10 minutes is the sweet spot, and if yours are fresh from the fridge, sometimes 5 minutes is enough.
  • The broth matters more than you'd think—taking those 10 minutes to infuse it properly means you're not fighting against a bland base.
03 -
  • Toast your sesame seeds in a dry pan for 2 minutes before garnishing—the warmth releases their nutty oils and makes them taste like they're from a different planet.
  • Make the broth the night before if you want to streamline your cooking; the flavors actually deepen when they sit, and everything comes together faster when you're ready to eat.
  • If eggs aren't your thing, the dish is stunning with sliced mushrooms or a dollop of sour cream stirred in at the end for creaminess.
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