Spicy Chewy Rice Cakes (Printable)

Chewy rice cakes simmered in a spicy-sweet sauce with tender boiled eggs and savory garnish.

# Components:

→ 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 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 piece (approx. 4 x 4 inches) dried kelp (kombu)
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 - If rice cakes are hard or refrigerated, soak them in warm water for 10 minutes to soften.
02 - In a medium saucepan, combine water, dried kelp, and dried anchovies. Bring to a gentle boil, then simmer for 10 minutes. Remove kelp and anchovies, leaving a clear broth.
03 - Simultaneously, boil eggs for 8 to 9 minutes. Cool in cold water, peel, and set aside.
04 - Add gochujang, gochugaru, soy sauce, sugar, honey, garlic, and sesame oil to the broth. Stir thoroughly until fully dissolved.
05 - Add softened 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 tender and chewy.
06 - Add boiled eggs to the simmering mixture and cook for an additional 2 to 3 minutes to warm through.
07 - Sprinkle sliced green onions and toasted sesame seeds over the dish before serving.

# Expert Advice:

01 -
  • The sauce tastes like you've been simmering it all day, even though it comes together in under thirty minutes.
  • Those boiled eggs hidden in the bowl become little flavor sponges that soak up all the spicy-sweet richness.
  • It's the kind of dish that fills your kitchen with smoke and aroma and makes everyone stop what they're doing to ask what you're cooking.
02 -
  • Rice cakes can go from perfectly chewy to broken-down mush in what feels like seconds, so don't walk away once you've added them to the sauce—stay nearby and stir gently every minute or so.
  • If your sauce seems too thin, you haven't let it simmer long enough; the starch from the rice cakes will eventually thicken it, but patience and medium heat are key.
  • The difference between a good batch and a transcendent batch is usually letting the anchovies and kombu steep long enough; rushing the broth step shows up immediately in the final taste.
03 -
  • Soak your rice cakes before adding them to the sauce—cold rice cakes will cause the temperature to drop and extend the cooking time, plus they'll never get as tender.
  • Keep a small bowl of water nearby while cooking; if the sauce reduces too much before the rice cakes are soft, add a splash of water and keep going instead of panicking.
  • The eggs are your built-in spice buffer—if the heat is getting ahead of you, bite into an egg and the richness will calm things down.
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