Cooking Lucid
Spicy Tteokbokki
Chewy rice cakes bathed in a sweet-spicy gochujang sauce with fish cakes and boiled eggs. Korea's most beloved street food snack — addictive and fun to eat.
Prep 10 min
Cook 20 min
Total 30 min
Serves 4
Ingredients
Step 1 — Make the sauce
- 3 tbsp gochujang
- 1 tbsp gochugaru
- 1 tbsp soy sauce
- 2 tbsp brown sugar
- 1 tbsp corn syrup or honey
- 2 cups water or anchovy broth
- 2 garlic cloves (minced)
Step 2 — Cook and serve
- 1 lb cylinder rice cakes (tteok, thawed if frozen)
- 4 oz fish cakes (sliced)
- 2 hard-boiled eggs (halved)
- 2 green onions (sliced)
- 1 tsp sesame oil
- 1 tsp toasted sesame seeds
Instructions
- 1
Make the sauce
Whisk gochujang, gochugaru, soy sauce, brown sugar, corn syrup, water, and garlic in a wide pan. Bring to a simmer over medium heat.
- 2
Cook the tteokbokki
Add rice cakes and fish cakes. Simmer 8–10 minutes, stirring often, until sauce thickens and rice cakes are chewy-tender. Add eggs in the last 2 minutes.
- 3
Serve
Drizzle with sesame oil, garnish with green onions and sesame seeds. Serve immediately while hot and saucy.
Nutrition per serving: 340 cal · 12g protein · 58g carbs · 8g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
