Korean Spicy Tteok and Sundae Stir-Fry

Quick answer

Total time: 25 min
Level: Easy
Servings: 2 servings
Ingredients: 7

About this dish

Tteokbokki-sundae-bokkeum combines chewy rice cakes and Korean blood sausage in a spicy-sweet gochujang, soy sauce, and sugar sauce.

The rice cakes are soaked first and then simmered in the sauce so the seasoning penetrates their dense, glutinous interior. Sundae is added near the end and stirred briefly to prevent the casing from bursting. Each bite alternates between the elastic pull of the rice cakes coated in red sauce and the heavier, starchy chew of the sundae filling - a recreation of the classic Korean street food pairing of tteokbokki and sundae in a single pan.

Ingredients (2 servings)

Ingredient	Amount	Unit
Rice cakes (tteok)	200	g
Korean blood sausage (sundae)	200	g
Gochujang	2	tbsp
Soy sauce	1	tbsp
Sugar	1	tbsp
Water	100	ml
Green onion	1	stalk

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Control

Place 200 g rice cakes in cold water and rinse off the surface starch.

If they feel firm, soak them for about 10 minutes so they soften evenly and do not crack when simmered.
2

Finish

Prepare 200 g sundae without pressing or squeezing it, since the casing can split easily.

Cut the green onion into pieces suitable for finishing the pan and keep both ingredients ready near the stove.
3

Season

In the pan, stir together 2 tablespoons gochujang, 1 tablespoon soy sauce, 1 tablespoon sugar, and 100 ml water before adding the rice cakes. Mix until no thick lumps remain and the sauce looks even.
4

Control

Drain the rice cakes, add them to the sauce, and bring it to a simmer over medium heat.

Once bubbling, stir for 4 to 5 minutes until the rice cakes look glossy and evenly coated red.
5

Season

When the sauce clings to the rice cakes and only a little loose sauce remains on the pan bottom, add the sundae.

Lower the heat to low and stir gently for only 1 to 2 minutes to avoid bursting it.
6

Finish

Turn off the heat as soon as the sundae is coated with sauce.

Scatter the green onion on top, let the residual heat soften it lightly, and serve while warm before the rice cakes firm up.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Tteokbokki-sundae-bokkeum simmers soaked rice cakes in gochujang until the spicy seasoning reaches the core.
Finish cue: Once bubbling, stir for 4 to 5 minutes until the rice cakes look glossy and evenly coated red.
Avoid this: If they feel firm, soak them for about 10 minutes so they soften evenly and do not crack when simmered.