Korean spicy chewy rice cakes (Printable Version)

Bold, spicy-sweet rice cakes with tender boiled eggs, delivering a classic Korean street food flavor.

# The Ingredients You'll Need:

→ Rice Cakes & Eggs

01 - 17.6 oz 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 (4x4 inch) dried kelp (kombu)
12 - 8 dried anchovies, heads and guts removed (optional for vegetarian: omit)

→ 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

# Step-by-Step Instructions:

01 - Soak rice cakes in warm water for 10 minutes if they are hard or refrigerated.
02 - In a medium saucepan, combine water, dried kelp, and anchovies. Bring to a gentle boil and simmer for 10 minutes. Remove kelp and anchovies, leaving 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, minced garlic, and toasted sesame oil to the broth. Stir well until fully dissolved.
05 - Add soaked rice cakes, sliced onion, and fish cake (if using) to the sauce. Simmer over medium heat, stirring occasionally, for 10 to 12 minutes until the sauce thickens and rice cakes become soft and chewy.
06 - Add boiled eggs to the simmering sauce and cook for an additional 2 to 3 minutes to heat through.
07 - Sprinkle sliced green onions and toasted sesame seeds over the dish before serving.

# Additional Tips::

01 -
  • The sauce clings to each chewy rice cake like it was made for it, building heat and sweetness that somehow feels balanced.
  • Soft-boiled eggs scattered through add richness and a moment of cool creaminess against the spice.
  • Ready in 35 minutes, which means you can make street food magic on a random Tuesday night.
02 -
  • Don't skip making the broth from kombu and anchovies—water alone tastes thin and sad by comparison, and the difference is worth those 10 minutes.
  • The rice cakes will continue to absorb liquid and soften after you stop stirring, so pull them off the heat when they still have a touch of chew, not when they're completely pillowy.
  • If your sauce breaks or looks separated, a splash of water and gentle heat will bring it back together without complaint.
03 -
  • Make the broth ahead if you can—it sits beautifully in the fridge and tastes even better the next day, so you're closer to a quick dinner whenever the craving hits.
  • Buy your gochujang and gochugaru from a Korean grocery store if possible; the flavor difference is worth seeking them out.
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