By Smriti Dey
November 20, 2025
Tteokbokki gets attention all over social media because it hits that sweet-spicy comfort zone just right while also being unique and simple. It is a classic because it is found in all kinds of Korean food preparations. The soft rice cakes, fiery sauce and their flexibility have made the dish a global favourite, which is now unforgettable in many nations.
200 g Korean rice cakes 350 ml water 1 tablespoon gochujang 1 teaspoon chilli flakes 1 tablespoon soy sauce 1 teaspoon sugar 1 teaspoon minced garlic 1 small spring onion, sliced 1 boiled egg, optional Sesame seeds, optional
To make the rice cakes softer and cook evenly in the sauce, soak them in warm water for 10 minutes.
Put the pan on the stove, add the water, gochujang, gochugaru, soy sauce, sugar and garlic, then, stir until the base becomes a smooth, bright red sauce.
Add the rice cakes that have been softened, then, let everything cook until the sauce thickens and the rice cakes become chewy.
Add the spring onions and keep stirring until the sauce sticks well making the mixture shiny.
You can turn off the heat and add a boiled egg or sesame seeds if needed. Serve hot.