Tteokbokki
Chewy rice cakes simmered in a sweet, sticky, fiery red sauce with boiled eggs, the Korean street snack that makes a cozy dinner.
- 35 min total
- 20 min hands-on
- Anyone can make this
- Serves 2
- About $3.27 a serving
- 600 calories
- Dairy-free
Dolly says: Read the steps once before you start. Everything goes smoother after that.
Ingredients
For 2 servings.
- 12 oz Korean rice cakes, cylinder rice cakes
- 2 large eggs
- 2 cups chicken broth
- 3 tbsp gochujang
- 2 cloves garlic, minced
- 1 cup green cabbage, cut into bite-size pieces
- 3 stalks green onions, cut into 2-inch lengths
- 1 tsp sesame seeds (optional)
From your pantry
- 1 tsp red pepper flakes
- 1½ tbsp sugar
- 1 tbsp soy sauce
Each serving has about 600 calories, 17 g protein, 114 g carbs and 7 g fat, and costs about $3.27 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No chicken broth? Vegetable broth or bone broth works.
- No green cabbage? Red cabbage or coleslaw mix works.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
Separate any rice cakes that are stuck together and soak them in warm water 10 minutes.
Timer: 10 min
Dolly’s tip: Soaking softens fridge-hard rice cakes so they cook evenly. Fresh, soft ones can skip it.Meanwhile, put the eggs in a small , cover with water, and over high heat. Turn to medium and boil 10 minutes, then move them to cold water and .
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
Peel. Peeling means removing the skin with a vegetable peeler or a small knife. It takes off tough or bitter skins, though potato and carrot skins are fine to leave on unless the recipe insists.
How you’ll know: The color underneath is even all over, with no patches of skin left behind.
Medium heatTimer: 10 min
Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Stir the broth, gochujang, pepper flakes, sugar, soy sauce and garlic together in a large and over medium-high heat.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
Medium-high heat
the rice cakes and add them with the cabbage. 8 to 10 minutes, stirring often, until the rice cakes are soft all the way through and the sauce is thick and glossy.
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Medium heatTimer: 9 min
Dolly’s tip: Keep stirring so they don’t stick. If the sauce gets too thick before they’re soft, add a splash of water.Add the eggs and green onions and simmer 1 to 2 minutes more, spooning the sauce over the eggs.
Medium heatTimer: 1 min 30 sec
Serve hot, sprinkled with sesame seeds.
Dolly’s tip: Eat it right away. Rice cakes firm up as they cool and don’t come back the same.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
