Korean tteokbokki with eggs (Print Version)

Chewy rice cakes simmered in spicy gochujang sauce with soft boiled eggs and savory garnishes.

# What You'll Need:

→ Rice Cakes & Eggs

01 - 1.1 lb Korean cylindrical rice cakes (tteok)
02 - 4 large eggs

→ Sauce

03 - 3 tablespoons gochujang (Korean chili paste)
04 - 2 tablespoons gochugaru (Korean chili flakes)
05 - 2 tablespoons soy sauce
06 - 1 tablespoon sugar
07 - 1 tablespoon honey or corn syrup
08 - 2 cloves garlic, minced
09 - 1 teaspoon toasted sesame oil

→ Broth

10 - 3 cups water
11 - 1 piece dried kelp (kombu), approximately 4 x 4 in
12 - 8 dried anchovies, heads and guts removed (optional, omit for vegetarian)

→ Vegetables & Garnish

13 - 1 small onion, sliced
14 - 1 green onion, sliced
15 - 1 sheet fish cake, sliced (optional)
16 - 1 tablespoon toasted sesame seeds

# Directions:

01 - Soak the rice cakes in warm water for 10 minutes if firm or refrigerated.
02 - Combine water, kombu, and anchovies in a saucepan. Bring to a gentle boil, simmer for 10 minutes, then remove kombu and anchovies to create a clear broth.
03 - Boil eggs for 8 to 9 minutes. Cool in cold water, peel, and set aside.
04 - Add gochujang, gochugaru, soy sauce, sugar, honey or corn syrup, minced garlic, and toasted sesame oil to the broth. Stir thoroughly until fully dissolved.
05 - Add soaked rice cakes, sliced onion, and fish cake if using. Simmer over medium heat, stirring occasionally, for 10 to 12 minutes until the sauce thickens and rice cakes reach a soft and chewy texture.
06 - Add boiled eggs to the pot and simmer for 2 to 3 minutes to heat through.
07 - Sprinkle sliced green onion and toasted sesame seeds over the dish before serving.

# Expert Tips:

01 -
  • The sauce tastes complex and restaurant-quality, but comes together in minutes with just a few bold ingredients.
  • Rice cakes have this addictive chewy texture that's impossible to find anywhere else, and they soak up every bit of that spicy-sweet coating.
  • It's a complete meal in one pot—chewy cakes, soft boiled eggs, savory broth—so there's minimal cleanup and maximum comfort.
02 -
  • The rice cakes will continue absorbing sauce and thickening the pot as it sits, so if you're not serving right away, add a splash of water to loosen it up again.
  • Gochujang and gochugaru aren't interchangeable—the paste adds fermented complexity, while the flakes add pure heat and color together they create the signature flavor.
  • Overstirring the rice cakes will break them into sad little pieces; gentle, occasional stirring keeps them whole and chewy.
03 -
  • Make your broth ahead of time and store it in the fridge—you can assemble the whole dish in less than 15 minutes when you're ready to eat.
  • If the sauce breaks or looks separated, it usually means the heat is too high; lower it, keep stirring, and it will come back together.
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