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Spicy Rice Cakes

Spicy Rice Cakes

Something about the rain always has me craving Tteokbokki. Someone once told me that cloudy, rainy days cause our melatonin levels to increase in our body which can leave us feeling tired. Naturally, our bodies want us to increase our sugar levels causing us to crave carbohydrates. Maybe that explains why I always have a craving for spicy rice cakes. Not to mention, my mom used to always make us Tteokbokki when it rained😂 and there really is nothing more comforting than Korean street food!

Tteokbokki is easy to make and if you want to be extra, you can load it with vegetables, rice cakes, eggs and even ramen noodles!


  • 2 cups of rice cakes

  • 1 cup of water

  • 3 dried anchovies

  • 2 pieces of dried kelp

  • 2 TBSP gochujang

  • 2 TBSP sugar

  • 1 Tsp soy sauce

  • 1 small carrot, sliced

  • 1/2 medium onion, sliced 

  • 3 green onions, cut 

  • 1/4 cabbage, cut  

  •  1 hard boiled egg (optional)

  • toasted sesame seeds  


1. In a shallow pan, add 1 cup of water along with the dried anchovies and dried kelp and bring to a boil.

2. Soak rice cakes in cold water and set aside.  

3. Wash and cut the cabbage, carrot, onion and green onions.

4. Take gochujang and add sugar and soy sauce. One water is boiling, remove the anchovies and kelp and add the gochujang mixture to the water 

5.  Add the vegetables along with the rice cakes and cook over medium heat, allowing the sauce to reduce and thicken for about 3 minutes.

6. Turn off heat, add hard boiled egg and garnish with toasted sesame seeds.




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