Spicy Korean Tteokbokki

Chewy rice cakes simmered in an intensely spicy and savory gochujang sauce with fish cakes and soft boiled eggs. The ultimate Korean street food.

30 min total Base: 2 servings 480 cal total

Submitted by Mystery Chef AI

Ingredients

Adjust Servings2 servings

1Base: 2 servings16

Cylindrical rice cakes (tteok)

300 g

Korean fish cakes, sliced

150 g

Gochujang (Korean chili paste)

3 tbsp

Gochugaru (Korean chili flakes)

1 tbsp

Soy sauce

1 tbsp

Sugar

1 tbsp

Dashi or anchovy broth

2 cups

Eggs

2 large

Spring onions

2 stalks

Sesame seeds

1 tbsp

Soak rice cakes in cold water for 10 minutes if refrigerated.

Bring broth to a boil in a wide pan. Mix in gochujang, gochugaru, soy sauce, and sugar.

Add rice cakes and fish cakes. Simmer over medium heat for 10-12 minutes, stirring frequently.

Soft-boil eggs separately (6 minutes) and peel.

Once sauce thickens and coats the rice cakes, add halved eggs.

Garnish with sliced spring onions and sesame seeds.

💡 Chef's Tip

For a milder version, reduce gochujang to 1.5 tbsp and add 1 tbsp of butter at the end for richness.

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