15-Minute Tteokbokki (Sweet & Spicy Rice Cakes)

Serves

2

Total Time

15 min

Difficulty

Easy

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Summary

if you aren’t familiar with rice cakes, let me introduce you to one of my all-time FAVORITE Korean street foods. these little cylindrical bites are so easy to prepare: just let them simmer in a sweet and spicy gochujang-based broth until perfectly soft and chewy. i like to top mine with a heaping pile of mozzarella and a hard-boiled egg to add some dimension to this quick and easy meal.

Ingredients

  • 1 package frozen Korean rice cakes
  • 3 cups water
  • 2 tbsp. gochujang (Korean red chili paste)
  • 2 tbsp. soy sauce
  • 1 pinch gochugaru (Korean chili flakes)
  • ½ tsp. sesame oil
  • 2 ½ tbsp. sugar
  • 2 hard-boiled eggs
  • 1 cup grated mozzarella cheese

Instructions

  1. begin by thawing the frozen rice cakes in warm water for about 10 minutes.
  2. in a large pot over medium heat, stir together water, chili paste, soy sauce, and sugar, then whisk in a splash of sesame oil. add gochugaru to taste, then increase heat and bring mixture to a boil.
  3. once boiling, add the rice cakes then reduce heat to a simmer. let rice cakes cook for about 5 minutes, stirring frequently to prevent sticking.
  4. transfer to a bowl and top with a generous helping of grated cheese. add sliced hard-boiled eggs and enjoy while steaming hot.