Korean Sweet Soy Rice Cake

Korean Sweet Soy Rice Cake, also known as Gungjung Tteokbokki, is a delicious and chewy snack coated in a rich, sweet soy glaze. Unlike the spicy version, this variation features a savory-sweet sauce and a hint of garlic, making it a family-friendly and elegant Korean street food treat.

Why You’ll Love This Recipe

• Sweet, savory, and satisfying
• Made with just a few ingredients
• A non-spicy alternative to classic Tteokbokki
• Gluten-free and vegetarian
• Perfect as a snack or appetizer
• Easy to prepare in under 30 minutes
• Great for kids and adults alike
• Traditional flavor with a modern twist
• Pairs well with tea or light meals
• Beautifully caramelized for extra appeal

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Korean rice cakes (garaetteok or tteokbokki tteok)
• Soy sauce
• Brown sugar
• Garlic (minced)
• Sesame oil
• Sesame seeds
• Water
• Green onions (for garnish)

Directions

1. Soften the rice cakes: If refrigerated or frozen, soak them in warm water for 10–15 minutes.
2. Make the sauce: In a pan, mix soy sauce, brown sugar, garlic, water, and sesame oil. Simmer until slightly thickened.
3. Cook the rice cakes: Add the softened rice cakes to the pan and stir to coat. Cook until the sauce is glossy and the cakes are tender.
4. Garnish and serve: Sprinkle with sesame seeds and chopped green onions.

Servings and Timing

• Servings: 2–3
• Preparation Time: 10 minutes
• Cooking Time: 15 minutes
• Total Time: 25 minutes

Variations

• Add mushrooms or thinly sliced vegetables
• Use honey or maple syrup instead of sugar
• Add chili flakes for a mild kick
• Try with a drizzle of mayonnaise for fusion flavor

Storage/Reheating

Store in an airtight container for up to 2 days in the refrigerator. Reheat in a nonstick pan with a splash of water to loosen the sauce.

FAQs

Are Korean rice cakes gluten-free?

Yes, they are typically made with rice flour, but check the label to be sure.

Can I use frozen rice cakes?

Yes, just soak them in warm water before cooking.

What if my sauce gets too thick?

Add a little water while cooking to loosen the glaze.

Is this recipe spicy?

No, it’s sweet and savory with no chili.

Can I use low-sodium soy sauce?

Yes, but adjust the salt level to your preference.

What’s the texture like?

Soft and chewy—slightly elastic with a tender bite.

Can I make this vegan?

Yes, it’s already plant-based.

Can I use another type of sweetener?

Yes, try agave or coconut sugar.

How do I make the dish look glossy?

Simmer until the sauce reduces and coats the rice cakes.

What side dishes go well with it?

Pair with kimchi, pickled radish, or a light soup.

Conclusion

Korean Sweet Soy Rice Cake is a delightful twist on a traditional favorite, offering irresistible chewiness and bold flavor in every bite. Quick, comforting, and elegant, this dish is a must-try for fans of Korean cuisine.

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