Rice cakes smothered in a spicy, savory sauce.

1-2 servings

Time: 25 mins

By Ethan Chlebowski

Tteokbokki has recently become one of my favorite weeknight meals. I love the chewy texture of the rice cakes with the slightly spicy sauce. Check out the original video for more context on the recipe.

Ethan Chlebowski

Ethan Chlebowski



  • The sauce

    • gochujang
      100 g
    • sugar
      10 g
    • gochugaru
      5 g
  • Dashi broth

    • water
      700 g
    • kombu
      20 g
    • bonito flakes
      5 g
  • Rice cakes

    • rice cakes
      400 g
  • For serving

    • scallions
    • sesame seeds


Step 1: Simmer dashi broth & make the sauce

Set a pan or pot over medium heat along with the water and kombu. Heat uncovered just until it starts to , 10-12 minutes.

While the broth is coming to a simmer, make the sauce. Mix the gochujang, gochugaru, and sugar in a bowl. Set aside.

  • For less spice, use less gochugaru.

Take the pan off the heat and stir in the bonito flakes. Let them steep for 3 minutes, then strain the dashi broth into a container, and return it to the pan.

Step 2: Simmer the rice cakes & serve

Bring the broth to a . Add the hot pepper paste (the mixed sauce) and rice cakes.

Cook while stirring occasionally until the sauce becomes thick and the rice cakes are soft to the bite while still chewy, about 10 minutes.

To serve, set in a bowl or plate and top with the scallions and sesame seeds. Enjoy.



Also Appears In