Ingredients
Scale
- 500g cylindrical rice cakes (tteok)
- 3 tbsp gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 1 tbsp honey or sugar
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 cup water or dashi broth
- 1 tbsp cornstarch slurry (1 tsp cornstarch + 1 tbsp water)
- Green onions, sliced, for garnish
- Sesame seeds, for garnish
- 1 hard-boiled egg, halved, for serving (optional)
- Pickled radish, for serving (optional)
Instructions
- Rinse rice cakes under cool water and drain well.
- In a medium saucepan, combine gochujang, soy sauce, honey, sesame oil, garlic, and water. Bring to a simmer over medium heat.
- Add rice cakes and cook, gently stirring occasionally, for 8–10 minutes until sauce thickens and coats the cakes.
- Pour in cornstarch slurry and stir 1–2 more minutes until glossy and sticky.
- Remove from heat, garnish with green onions and sesame seeds.
- Serve hot with halved boiled egg and pickled radish on the side.
Notes
- For vegan version, skip egg, use maple syrup instead of honey, and use vegan dashi or water.
- Rice cakes can stick — stir gently but consistently.
- Sauce thickens as it cools — add a splash of water if reheating leftovers.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Method: Stir-fry
- Cuisine: Korean
- Diet: Vegetarian (without egg)
Nutrition
- Serving Size: 1 cup
- Calories: 290 Kcal
- Sugar: 9g
- Sodium: 520mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg
