Take your taste buds on a fiery adventure with these Spicy Korean Rice Cakes, also known as Tteokbokki — a beloved street food classic that’s bold, chewy, and irresistibly saucy. Made with tender rice cakes simmered in a rich gochujang-based sauce, this dish delivers the perfect blend of sweet, spicy, and savory in every addictive bite. It’s comfort food with a kick and an unforgettable flavor profile.
Why You’ll Love This Recipe: If you crave heat, texture, and big flavor, this one’s for you. You’ll love the satisfying chew of the rice cakes paired with the deep, spicy-sweet sauce that clings to every bite. It’s easy to prepare, endlessly customizable with add-ins like fish cakes, eggs, or veggies, and sure to be a hit whether you’re new to Korean cuisine or a longtime fan. Perfect for sharing — or keeping all to yourself!
Ingredients for Spicy Korean Rice Cakes
Let’s kick things off with a true classic—simple, fresh, and full of flavor.
Korean rice cakes (tteokbokki): These chewy rice cakes are the star of the dish. They provide a unique texture that pairs perfectly with the spicy sauce.
Vegetable oil: A neutral oil is ideal for sautéing. It helps to bring out the flavors without overpowering them.
Garlic: Freshly minced garlic adds a fragrant kick. It’s a must for that aromatic base.
Gochujang: This Korean chili paste is the heart of the dish. It brings heat and depth, making your taste buds dance.
Soy sauce: A splash of soy sauce enhances the umami flavor, balancing the spice with a savory touch.
Sugar: Just a hint of sweetness helps to round out the flavors, making the dish more complex.
Water: This helps to create the sauce that envelops the rice cakes, ensuring they soak up all that delicious flavor.
Green onion: Chopped green onions add a fresh crunch and a pop of color to the finished dish.
Sesame seeds: These tiny seeds provide a nutty flavor and a delightful crunch when sprinkled on top.
Sesame oil: A drizzle of sesame oil at the end adds richness and a lovely aroma.
For those looking to amp up the protein, consider adding sliced fish cakes or cooked chicken while simmering. You can also adjust the spice level by adding more or less gochujang according to your taste preference. Exact measurements for these ingredients can be found at the bottom of the article, ready for printing!
How to Make Spicy Korean Rice Cakes
Now that you have your ingredients ready, let’s dive into the cooking process. Making spicy Korean rice cakes is straightforward and fun. Follow these steps, and you’ll have a delicious dish in no time!
Step 1: Soak the Rice Cakes
Start by soaking the Korean rice cakes in warm water for about 30 minutes. This softens them, making them chewy and perfect for absorbing the sauce. After soaking, drain the rice cakes and set them aside. Trust me, this step is crucial for that delightful texture!
Step 2: Sauté the Garlic
In a large skillet, heat a tablespoon of vegetable oil over medium heat. Once the oil is hot, add the minced garlic. Sauté it for about a minute until it becomes fragrant. The aroma will fill your kitchen, making your mouth water in anticipation!
Step 3: Prepare the Sauce
Next, stir in the gochujang, soy sauce, and sugar. Mix everything well to combine. The gochujang is the star here, bringing that signature heat and flavor. You’ll notice the sauce starting to come together beautifully.
Step 4: Simmer the Mixture
Pour in a cup of water and bring the mixture to a gentle simmer. This step is essential for developing the flavors. Let it bubble away for a few minutes, allowing the sauce to thicken slightly. Keep an eye on it; you want it to be saucy, not soupy!
Step 5: Add the Rice Cakes
Now it’s time to add the soaked rice cakes to the skillet. Stir them gently to coat them in the sauce. Cook for about 5-7 minutes, stirring occasionally. You want the rice cakes to heat through and soak up all that spicy goodness. The anticipation is real!
Step 6: Finish with Green Onions and Sesame Oil
Once the rice cakes are heated and the sauce has thickened, remove the skillet from the heat. Stir in the chopped green onions and a drizzle of sesame oil. This final touch adds a burst of freshness and richness. Sprinkle sesame seeds on top before serving for that extra crunch!
Tips for Success
Soak the rice cakes long enough to ensure they’re soft and chewy.
Adjust the amount of gochujang based on your spice tolerance.
Keep stirring the rice cakes to prevent them from sticking to the skillet.
For a richer flavor, let the sauce simmer a bit longer.
Don’t skip the sesame oil; it adds a wonderful aroma!
Equipment Needed
Large skillet: A non-stick skillet works best, but any large pan will do.
Measuring cups and spoons: Essential for accuracy, but you can eyeball it if you’re confident.
Wooden spoon: Perfect for stirring, but a spatula can work too.
Colander: For draining the soaked rice cakes.
Variations
Protein Boost: Add sliced fish cakes, cooked chicken, or tofu for a heartier meal.
Vegetable Medley: Toss in some bell peppers, carrots, or bok choy for added nutrition and color.
Spicy Twist: For an extra kick, mix in some sliced jalapeños or a dash of chili flakes.
Vegan Option: Use vegetable broth instead of water and skip the fish cakes for a fully plant-based dish.
Cheesy Delight: Top with shredded cheese and let it melt for a creamy, indulgent twist.
Serving Suggestions
Side Dishes: Pair with a simple cucumber salad or kimchi for a refreshing contrast.
Drinks: Enjoy with a cold beer or a sweet Korean rice wine, like makgeolli.
Presentation: Serve in a shallow bowl, garnished with extra green onions and sesame seeds for a pop of color.
FAQs about Spicy Korean Rice Cakes
What are spicy Korean rice cakes?
Spicy Korean rice cakes, or tteokbokki, are a popular Korean street food made from chewy rice cakes coated in a spicy and savory sauce. The main ingredient, gochujang, gives it that signature heat and flavor that many love.
Can I make spicy Korean rice cakes ahead of time?
Absolutely! You can prepare the dish ahead of time and store it in the fridge. Just reheat it on the stovetop, adding a splash of water to loosen the sauce if needed. This makes it a great option for meal prep!
How can I adjust the spice level?
If you prefer a milder dish, simply reduce the amount of gochujang. You can also add a bit of sugar to balance the heat. For those who love spice, feel free to add more gochujang or even some chili flakes for an extra kick!
What can I serve with spicy Korean rice cakes?
These rice cakes pair wonderfully with a refreshing cucumber salad or some tangy kimchi. A cold beer or sweet Korean rice wine, like makgeolli, also complements the dish perfectly.
Are spicy Korean rice cakes vegetarian?
Yes, this recipe is vegetarian! However, if you want to add protein, consider using tofu or fish cakes. Just make sure to check the ingredients if you’re looking for a fully plant-based option.
Final Thoughts
Cooking spicy Korean rice cakes is more than just preparing a meal; it’s about creating an experience. The vibrant colors, the intoxicating aroma, and that first bite of chewy goodness transport you straight to the bustling streets of Korea. This dish is perfect for sharing with friends or enjoying solo on a cozy night in. Each mouthful is a delightful dance of flavors that warms the heart and ignites the spirit. So, roll up your sleeves, embrace the heat, and let this recipe bring a little bit of Korean magic into your kitchen. You won’t regret it!
A delicious and spicy dish made with Korean rice cakes, perfect for those who love bold flavors.
Ingredients
Scale
2 cups Korean rice cakes (tteokbokki)
1 tablespoon vegetable oil
2 cloves garlic, minced
1 tablespoon gochujang (Korean chili paste)
1 tablespoon soy sauce
1 tablespoon sugar
1 cup water
1 green onion, chopped
1 tablespoon sesame seeds
1 teaspoon sesame oil
Instructions
Soak the Korean rice cakes in warm water for about 30 minutes to soften them. Drain and set aside.
In a large skillet, heat the vegetable oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Stir in the gochujang, soy sauce, and sugar, mixing well to combine.
Add the water to the skillet and bring the mixture to a simmer.
Add the soaked rice cakes to the skillet, stirring to coat them in the sauce. Cook for about 5-7 minutes, stirring occasionally, until the rice cakes are heated through and the sauce thickens.
Remove from heat and stir in the chopped green onion and sesame oil.
Sprinkle sesame seeds on top before serving.
Notes
For added protein, consider adding sliced fish cakes or cooked chicken to the dish while simmering.
Adjust the spice level by adding more or less gochujang according to your taste preference.
