Maangchi's Spicy Rice Cakes Cooking Video
This video variant has anchovy broth, fish cakes and eggs (additional fish/egg allergens). Follow FOOD's 300 ml water, 250 g rice cakes and 20 g gochujang instead of copying those extras.
Official cooking video · Maangchi · YOUTUBEEasy homemade tteokbokki
A cozy, spicy-sweet Korean rice cake snack.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Prepare 250 g Korean rice cakes according to the package. If refrigerated cakes are hard, soak in cold water ten minutes and drain. Cut 25 g scallion into 3 cm pieces.
- 02
Combine 300 ml water, 20 g gochujang, 5 g sugar and 5 ml soy sauce in a wide pan. Stir over medium heat until dissolved and bring to a simmer.
- 03
Add rice cakes and simmer over medium heat 10–12 minutes, stirring every 1–2 minutes to avoid sticking. Cook until sauce thickens and cakes are soft to the center; add extra water 20 ml at a time if needed.
- 04
Add scallions and cook two more minutes, then divide into two bowls. Rice cakes are hot and chewy: cut small and supervise children or anyone with swallowing difficulty.
Helpful source links
Before you cook
Check gochujang and soy sauce for soy and wheat, and rice cake labels for cross-contact. Simmer until cakes are fully soft; chewy rice cakes can pose a choking risk, especially for children and older adults. Refrigerate leftovers within two hours.
Allergens: soy and wheat frequently present in gochujang and soy sauce, rice cakes may have wheat/soy cross-contact
Image & source credits
AI-generated illustration; this is not an actual food photograph.
Dish-specific AI-generated illustration, not a photograph of food prepared in a real kitchen.
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