Spicy Chewy Rice Cakes (Printer View)

Chewy rice cakes simmered in a spicy-sweet sauce, paired with tender boiled eggs for a bold Korean snack.

# Components:

→ Rice Cakes & Eggs

01 - 1.10 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 granulated 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 sheet dried kelp (kombu), approximately 4 x 4 inches
12 - 8 dried anchovies, heads and guts removed (optional 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

# Method:

01 - Soak the rice cakes in warm water for 10 minutes if they are hard or refrigerated to soften.
02 - In a medium saucepan, combine water, dried kelp, and anchovies (if using). Bring to a gentle boil, then simmer for 10 minutes. Remove kelp and anchovies to obtain a clear broth.
03 - Boil eggs in water for 8 to 9 minutes until hard-boiled. 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 thoroughly until the sauce is well incorporated.
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 the rice cakes attain a soft, chewy texture.
06 - Place boiled eggs into the simmering sauce and continue cooking for 2 to 3 minutes to warm them through.
07 - Sprinkle sliced green onions and toasted sesame seeds over the dish before serving.

# Expert Advice:

01 -
  • The sauce coats every chewy rice cake with bold, spicy-sweet flavor that tastes like you've been cooking it for hours when it really takes minutes.
  • Soft-boiled eggs tucked into the broth create little pockets of richness that balance the heat perfectly.
  • It's the kind of dish that feeds four people or just you when you need something warm and alive on your tongue.
02 -
  • Don't let the rice cakes sit in the sauce too long after cooking or they'll turn mushy and absorb too much liquid—eat immediately or drain and serve separately if making ahead.
  • The broth-to-cakes ratio matters; if your sauce looks too thin after adding the rice cakes, let it reduce uncovered for a few minutes rather than adding cornstarch, which dulls the clean chili flavor.
  • Taste the sauce before adding the rice cakes and adjust heat or sweetness now, because it's harder to balance once everything is combined.
03 -
  • Make your broth the day before and refrigerate it; the flavors deepen overnight, and you'll have one less thing to do when cooking.
  • If the sauce tastes too spicy, a pinch more honey or a splash of milk added after serving helps without diluting the flavor.
  • Serve in shallow bowls with a spoon and chopsticks so people can grab rice cakes and broth together—this is meant to be slightly messy and fun.
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