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Korean Rice Cakes

Korean Rice Cakes


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Yield: 4-6 Servings


  • 3 cups Tteok-bokki (Korean rice cakes)
  • 1 cup soy sauce
  • 1 cup water
  • 1/2 cup chicken demi-glace
  • 2 tablespoons gochujang
  • 1 tablespoon sugar
  • 1 tablespoon chili garlic sauce
  • 1 hard boiled egg, shaved
  • 1 tablespoon black sesame seeds


Soak the rice cakes in a mixture of 1 cup soy sauce and 1 cup water for 15 minutes.

Strain the rice cakes, reserving the soaking liquid.

In a pan, add the reserved soaking liquid and the chicken demi-glace. Bring to a simmer.

Cook for 4-5 minutes, then add the gochujang, sugar, and chili garlic sauce. Stir and let cook for another 2-3 minutes.

Add the rice cakes to the pan and cook for 3-5 minutes until the noodles are tender. 

Adjust the seasoning and heat level as needed and finish by topping with shaved hard boiled egg and black sesame seeds.

Enjoy your delicious Korean Rice Cakes!