There’s something deeply comforting about food that’s soft, chewy, and coated in a sauce that’s both spicy and just a little sweet. Tteokbokki (떡볶이), Korean stir-fried rice cakes, is exactly that kind of dish — a street food classic that feels just as good at home. The chewy rice cakes soak up a chili-garlic sauce that’s quick to make, and everything comes together in one pan. It’s a dish meant to be shared, though it’s just as easy to enjoy on your own, bowl in hand.

Sweet Heat in Every Chewy Bite

Plump rice cakes turn irresistibly chewy as they simmer, softening just enough to soak up a sauce that clings to every bite. The gochujang base brings a deep chili warmth, balanced with garlic and a touch of sweetness, while the glossy red sauce thickens into something you want to drag your spoon through. A little onion for savoriness, green onion for freshness, maybe fish cakes or noodles for extra bite — everything coated, steaming, and bold. It’s the kind of food that makes you lean in close, because it smells as good as it tastes.

Ingredients:

• 1 lb Korean rice cakes (tteok, cylindrical style)
• 4 cups water or broth (anchovy broth is traditional; chicken or vegetable broth works too — you can also use a concentrated broth base like:
  – Anchovy broth (traditional)
  – Beef bone broth (rich and savory)
  – Vegetable broth (vegan-friendly option))
• 3 tbsp gochujang (Korean chili paste)
• 1 tbsp gochugaru (Korean chili flakes, optional for extra heat)
• 1 ½ tbsp soy sauce
• 1 tbsp sugar
• 2 garlic cloves, minced
• 1 small onion, sliced
• 2 green onions, cut into 2-inch pieces
• 2 boiled eggs, halved (optional)
• 1 cup Korean fish cakes (eomuk), cut into bite-sized pieces (optional, if available)
• 1 pack cooked noodles such as instant ramen or udon (optional add-in)
• Freshly ground black pepper, to taste

Instructions:

1. Soak the rice cakes (10–15 minutes):
   If your tteok are refrigerated or frozen, cover with warm water and soak until pliable; drain well. (Skip if they’re already soft/fresh.)
2. Bring the broth to a simmer in a wide pan:
   Add 4 cups water or broth of choice to a 10–12 inch skillet or wide saucepan and bring to a gentle simmer over medium heat. If using a concentrated/coin broth, dissolve it fully.
3. Whisk in the sauce ingredients until smooth:
   Stir in 3 tbsp gochujang, 1 tbsp gochugaru (optional for extra heat), 1 ½ tbsp soy sauce, 1 tbsp sugar, and 2 minced garlic cloves. Whisk until the broth turns evenly red and slightly thickened.
4. Add onion and rice cakes; simmer until chewy-tender:
   Add the sliced onion and the drained rice cakes. Simmer uncovered for 8–10 minutes, stirring every 30–45 seconds so the tteok don’t stick. Keep the heat at a steady simmer, not a hard boil.
5. Stir often and adjust the sauce thickness:
   As the starch releases, the sauce will thicken and turn glossy. If it gets too thick before the tteok are soft, add 2–4 tbsp water at a time. If it’s too thin when the tteok are ready, simmer 1–2 minutes more.
6. Add fish cakes and green onions (optional):
   Stir in 1 cup fish cakes (if using) and the green onions; cook 2–3 minutes until heated through and coated.
7. Fold in cooked noodles (optional):
   Add the cooked ramen or udon and toss 1–2 minutes to coat. If the sauce tightens after adding noodles, splash in 2–3 tbsp water to loosen.
8. Season to finish with black pepper; taste and adjust:
   Add freshly ground black pepper to taste. If you want spicier, add a pinch more gochugaru; for more savory/salty, add a splash of soy; for balance, add ½–1 tsp sugar.
9. Add boiled eggs and glaze with sauce (optional):
   Halve the eggs, nestle them in the pan, and spoon sauce over. Warm 1 minute so they pick up color.
10. Serve hot"
    Tteokbokki is best right away while the sauce is glossy. If it thickens as it sits, stir in a splash of water on low heat to bring it back.

Storage:

• Tteokbokki is best enjoyed fresh, as rice cakes harden once cooled.
• If storing, keep in an airtight container in the fridge for up to 2 days.
• Reheat in a pan with a splash of water or broth until softened and saucy again.

Note:

• Fish cakes are traditional but optional. If you can’t find them, you can leave them out or use tofu or shrimp.
• Noodles are an optional add-in. Ramen or udon both work well and soak up the sauce.
• Adjust the spice by using only gochujang for mild, or adding gochugaru for extra heat.
• A little mozzarella cheese melted on top is a popular variation for creaminess.
• Taste the sauce as it simmers and adjust sugar or soy sauce to balance spice, saltiness, and sweetness.

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Thank you for being here as I start this journey. I can’t wait to share more recipes, tips, and stories with you — one crumb at a time.

Stay tuned,
~ Clever Crumbs