Spicy Tteokbokki in 15 Minutes
Chewy Korean rice cakes in a fiery gochujang sauce with veg and a runny egg. Sticky, spicy, wildly addictive — the TikTok version that actually works on a weeknight.
- Total time
- 15 min
- Servings
- 2
- Calories
- 320
- Protein
- 9g
Ingredients
- 300 g frozen tteokbokki (Korean rice cakes)
- 3 tbsp gochujang (Korean red chili paste)
- 1 tbsp soy sauce
- 1 tbsp sugar
- 3 stalks scallions, sliced into 1-inch pieces
- 2 whole eggs
Instructions
- 1
Bring 1.5 cups water to a boil in a large skillet over medium-high heat.
- 2
Stir gochujang, soy sauce, and sugar into the boiling water until smooth.
- 3
Add frozen rice cakes and stir constantly for 4 minutes until they soften and float.
- 4
Crack eggs into the skillet. Let them sit for 2 minutes without stirring — yolks should still jiggle.
- 5
Scatter scallions over the top. Stir once to combine, keeping eggs mostly intact.
- 6
Divide between two bowls. Drizzle any sauce from the skillet over top. Serve immediately.
Tools you’ll need
- large skillet (10–12 inch)
- wooden spoon
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