Tteokbokki Korean Rice Cakes with Red Chili Sauce

Name: Tteokbokki Korean Rice Cakes with Red Chili Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces fresh or thawed frozen tteok (see note); 4 ounces beefsteak, such as chuck or sirloin, very thinly sliced; 1/2 teaspoon soy sauce; 2 teaspoons sesame oil; 2 cloves garlic, minced; 1 small onion, thinly sliced; 2 cups green cabbage, cut crosswise into large pieces (optional); 1 to 2 tablespoons gochujang (Korean chili paste); 1 to 2 teaspoons sugar; 2 scallions, thinly sliced; Sesame seeds

Servings: persons

8 ounces fresh or thawed frozen tteok (see note)
4 ounces beefsteak, such as chuck or sirloin, very thinly sliced
1/2 teaspoon soy sauce
2 teaspoons sesame oil
2 cloves garlic, minced
1 small onion, thinly sliced
2 cups green cabbage, cut crosswise into large pieces (optional)
1 to 2 tablespoons gochujang (Korean chili paste)
1 to 2 teaspoons sugar
2 scallions, thinly sliced
Sesame seeds

1
Soak tteok in cold water to cover while preparing the other ingredients, about 10 minutes.
2
Drain on paper towels.
3
Combine beef with soy sauce, 1 teaspoon sesame oil and garlic.
4
Heat a wok or skillet over high heat until very hot.
5
Add beef mixture and stir-fry just until lightly browned, 1 minute.
6
Add onion and cabbage, if using, and stir-fry until crisp-tender, 2 to 3 minutes.
7
Add gochujang and mix.
8
Add about 1/3 cup water, remaining teaspoon sesame oil, sugar and tteok.
9
Mix and let simmer until sauce is thick and tteok is soft, adding water a little at a time as needed.
10
Adjust seasonings with sugar and gochujang.
11
Mix in scallions and serve hot, sprinkled with sesame seeds.

204

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 ounces fresh or thawed frozen tteok (see note), 4 ounces beefsteak, such as chuck or sirloin, very thinly sliced, 1/2 teaspoon soy sauce, 2 teaspoons sesame oil, and more.

Yes, Tteokbokki Korean Rice Cakes with Red Chili Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!