Sweet, Spicy, and Totally Addictive: Quick and Easy Tteokbokki
If you were to walk down any bustling street in Seoul, there is one aroma that is guaranteed to stop you in your tracks: the sweet, fiery, and deeply savory scent of Tteokbokki.
As one of Korea’s most iconic street foods, Tteokbokki (simmered rice cakes) is the ultimate mood-lifter. It’s chewy, spicy, and satisfyingly salty. While it’s a legendary snack to grab from a street cart (pojangmacha), it is also my absolute favorite go-to comfort food to make at home. Why? Because it’s surprisingly quick, uses just one pot, and hits every single taste bud at once!
Why This is the “Lazy Day” Champion
Most people think authentic Korean food takes hours of prep, but this recipe is a total game-changer. By using a savory stock base and tossing everything into a shallow pot, you get that “simmered all day” flavor in about 15 minutes. It’s the perfect meal for when you’re craving something cozy but don’t want to spend your entire evening over the stove.
How to Eat Like a Pro
In Korea, Tteokbokki is often served with a side of fried tempura or gimbap, which you can dip right into that thick, spicy sauce. But honestly? With the sausages, eggs, and melty cheese in this recipe, it’s a star-studded meal all on its own.
There’s something so therapeutic about that first chewy bite of a rice cake. It’s spicy enough to make your heart race a little, but sweet enough to keep you coming back for more. Grab a bowl, find a cozy spot on the couch, and enjoy your homemade street food feast!
Easy Tteokbokki
Created by Sue Mun
Serves about 8
Ingredients:
- 6 cups chicken or beef stock
- 1 package mini hot dog sausages
- 4 carrots, cut into bite sized pieces
- 1 yellow onion, cut into cubes
- 8 green onions, cut into 2-3 inch long pieces
- 2 pounds cylinder rice cakes
- 4 fish cake sheets, cut into bite sized pieces
- 5-6 hard boiled eggs, peeled
For the Sweet and Spicy Sauce:
- 5-6 Tablespoons gochujang (Korean red pepper paste)
- 3 Tablespoons sugar
- 3 Tablespoons soy sauce
- 2 Tablespoons Korean red pepper flakes (gochugaru)
- 4 cloves garlic, minced
For Garnishing:
- Sesame seeds
- Green onions, chopped
- A handful of shredded mozzarella cheese
Instructions:
- In a large shallow pot, add in the carrots, onions, green onions, and mini sausages.
- Add in all of the sweet and spicy sauce ingredients right on top. Which includes the gochujang, sugar, soy sauce, gochugaru, and minced garlic.
- Pour in the chicken or beef stock and give it a gentle stir to combine everything. Cook over high heat and bring to a gentle boil.
- Add in the rice cakes and fish cakes.
- Bring to a gentle boil. Let it simmer and keep stirring until the rice cake turns soft and the tteokbokki sauce thickens and looks shiny, which should take about 10 minutes.
- If the rice cake is not soft enough, add more water and continue stirring until it softens.
- When the sauce has thickened slightly, turn off the heat and add in the hard boiled eggs.
- Garnish with shredded mozzarella cheese, green onions, and sesame seeds.
- Serve hot and enjoy!
