Category: Recipes

Oi Muchim (Korean Spicy Cucumber Salad) Recipe
What is oi muchim

Oi muchim is a Korean cucumber banchan that appears on nearly every Korean table, from casual home meals to restaurant spreads. The name tells you what it is: “oi” means cucumber, “muchim” means seasoned or mixed. You’ll find it alongside kimchi, namul, and other small side dishes meant to balance the meal.

This isn’t a creamy cucumber salad or a pickled version. It’s crisp cucumbers tossed with gochugaru, garlic, sesame oil, and rice vinegar. The cucumbers stay crunchy. The seasoning clings to every slice. The knife cut matters as much as what you toss them with. Thin diagonal slices create more surface area, which means more seasoning in every bite and a better texture against your teeth.

You can make oi muchim in fifteen minutes, but only if you understand the steps. Skip the salting or cut the cucumbers wrong, and you’ll end up with a watery, bland bowl that tastes like an afterthought.

The right cucumber makes the difference

Korean cucumbers are short, thin, and have almost no seeds. Persian cucumbers are the closest substitute you’ll find in most grocery stores. Both have thin skin you don’t need to peel, crisp flesh, and very little water content compared to other varieties.

English cucumbers will make this salad watery and limp. The same goes for standard slicing cucumbers. They hold too much water, and even salting won’t pull out enough to keep the salad from turning into a soggy mess within an hour.

Look for cucumbers that are firm when you press them, no longer than six inches, and about an inch in diameter. The skin should be smooth and dark green. If they feel soft or have wrinkled ends, they’re old and won’t stay crisp no matter what you do.

If you can only find larger Persian cucumbers, that’s fine. Just use fewer of them. Two large Persian cucumbers equal three small Korean ones.

Ingredients

This recipe serves 2 to 4 people as a banchan. Double it if you’re serving a larger group or want leftovers.

Allergen note: Contains sesame.

For the cucumbers
- 2 to 3 small Korean cucumbers or Persian cucumbers (about 300g total)
- 1 tsp salt
For the seasoning
- 1 to 2 tbsp gochugaru (Korean chili flakes)
- 2 garlic cloves, minced
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp sesame seeds
- 1 green onion, sliced thin
- ½ tsp sugar (optional)
The sugar is there to balance the vinegar and garlic, not to make the salad sweet. You can leave it out if you prefer a sharper flavor.

How to cut the cucumbers

Cut each cucumber in half lengthwise. Lay each half flat side down on your cutting board. Slice on the diagonal into thin pieces, about 3 to 4mm thick. You want them thin enough to be tender but thick enough to stay crisp.

The diagonal cut is not decorative. It creates more surface area than straight cuts, which means the seasoning coats better and the texture is more interesting. When you bite into a diagonal slice, your teeth meet less resistance. Straight-cut rounds feel blunt and clumsy in comparison.

If your slices are uneven, the thin ones will go limp while the thick ones stay underseasoned. Try to keep them consistent. It takes an extra thirty seconds and makes the whole dish better.

Why you salt the cucumbers first

Salt draws water out of the cucumbers through osmosis. This step is not optional. If you skip it, the cucumbers will release water after you add the seasoning, and you’ll end up with a diluted, soupy salad that tastes flat.

Toss the sliced cucumbers with one teaspoon of salt in a bowl. Let them sit for ten to fifteen minutes. You’ll see water pool at the bottom. Take a handful of cucumbers and squeeze them over the sink. They should feel drier and slightly more flexible, but still firm.

Pat them with a clean kitchen towel if they still feel wet. You want them damp, not dripping. The cucumbers will taste lightly seasoned from the salt, which is exactly right. Don’t rinse them or you’ll wash away that base layer of flavor.

Recipe

Ingredients
- 2 to 3 small Korean or Persian cucumbers (about 300g)
- 1 tsp salt
- 1 to 2 tbsp gochugaru
- 2 garlic cloves, minced
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp sesame seeds
- 1 green onion, sliced thin
- ½ tsp sugar (optional)
Prep time: 15 minutes (including salting time)

Servings: 2 to 4 as banchan

Instructions
1. Slice the cucumbers in half lengthwise, then cut each half on the diagonal into thin slices, about 3 to 4mm thick.
2. Toss the cucumber slices with 1 teaspoon of salt in a bowl. Let sit for 10 to 15 minutes.
3. Squeeze the cucumbers in handfuls over the sink to remove excess water. Pat dry with a clean kitchen towel if needed.
4. In a separate bowl, mix the gochugaru, minced garlic, sesame oil, rice vinegar, sesame seeds, green onion, and sugar (if using).
5. Add the cucumbers to the seasoning bowl. Toss with your hands or a spoon until every slice is coated.
6. Let the salad rest for 5 to 10 minutes before serving. This gives the flavors time to settle into the cucumbers.
Serve cold or at room temperature.

Adjusting the heat level

Start with one tablespoon of gochugaru if you’re not sure about heat. That will give you a mild warmth with more sweetness than burn. Two tablespoons is moderate. Three tablespoons is properly spicy.

Good gochugaru should be bright red and slightly coarse, not fine like cayenne. It has a fruity, smoky flavor that doesn’t just taste like heat. If your gochugaru is dull brown or brick-colored, it’s old and won’t taste right.

Korean chili flakes are less sharp than other chili flakes. The heat builds slowly instead of hitting you all at once. You can always add more after tasting, but you can’t take it out once it’s in.

How long it keeps and when to serve it

Oi muchim is best within a few hours of making it. The cucumbers stay crispest in that window. You can keep it in the fridge for one to two days, but it will release more water as it sits and lose some of its crunch.

If you’re making it ahead, store the cucumbers and seasoning separately. Toss them together thirty minutes before you plan to serve.

This salad belongs on the table with grilled meats, bibimbap, rice bowls, or any meal that needs something cool and sharp to cut through richer flavors. It’s part of a banchan spread, not a standalone dish. Serve it in a small bowl alongside two or three other sides and let people take as much as they want.

The cucumbers will still taste good on day two, just wetter and softer. Pour off the liquid before serving if that happens.
April 23, 2026
How to Make Gochujang Paste Without Fermenting Anything
Gochujang (Korean fermented chili paste) has a reputation for being difficult to make. The traditional method involves fermented soybean powder, glutinous rice, earthenware crocks, and months outdoors. Most home cooks will never attempt it. But the quick version is quick and accessible to most homecooks.

I use fine gochugaru for this recipe, not coarse. Fine gochugaru dissolves cleanly in hot water with no gritty patches. Coarse flakes stay textured no matter how long you stir. It tends to cost a little more, but for a paste this simple, the texture is the whole thing.

This paste works anywhere you would reach for store-bought gochujang. Here is how to make it.

RECIPE NAME: Quick Gochujang Paste

Description: A five-ingredient Korean chili paste made with fine gochugaru, starch syrup, sugar, salt, and hot water. No fermentation needed. Ready in under five minutes and works as an all-purpose paste for bibimbap, stews, marinades, and dipping sauces.

Prep time: 5 minutes

Cook time: 0 minutes

Total time: 5 minutes

Servings: Makes approximately 6 tablespoons (90ml / 3 fl oz)

Ingredients:
- 4 tablespoons fine gochugaru (Korean dried chili flakes) — about 30g (1 oz)
- 2 tablespoons mulyeot (Korean starch syrup) — or light corn syrup
- 2 tablespoons hot water (around 70°C / 160°F — off the boil for one minute)
- 1 tablespoon white sugar
- ½ teaspoon salt
Instructions:
1. Pour the hot water into a small bowl.
2. Add the gochugaru and stir immediately. Keep stirring until the powder has fully absorbed the liquid and no dry clumps remain — about one to two minutes.
3. Add the mulyeot or corn syrup and stir until completely incorporated. The paste will thicken and turn glossy.
4. Add the sugar and salt. Stir until both have dissolved.
5. Taste. If the paste feels too thick, add hot water one teaspoon at a time and stir through. If the heat is too sharp, add another half tablespoon of sugar.
6. Use immediately, or transfer to a sealed jar and refrigerate.
Notes:
- Storage: Keeps in the fridge for up to two weeks in an airtight container. The colour deepens slightly over time and the heat can intensify — taste before using if it has been sitting more than a week.
- Gochugaru type: Fine-ground only. Coarse gochugaru will not absorb the water evenly and will leave a gritty paste regardless of how long you stir.
- Heat level: Start with 3 tablespoons of gochugaru for a milder paste. Add more in half-tablespoon increments, tasting as you go. Easier to calibrate at the start than to fix after mixing.
- Starch syrup: Mulyeot is available at Korean grocery stores and online (H-Mart stocks it across the US). Light corn syrup is a direct substitute. It has the same texture, same neutral sweetness.
- Make ahead: This paste can be made up to two weeks ahead and refrigerated. It is ready to use straight from the fridge.
What Is Gochujang Paste?

Traditional gochujang is made from gochugaru, glutinous rice, meju garu (dried fermented soybean powder), and salt, traditionally fermented outdoors in earthenware crocks for months. The result is complex, intensely savoury, and one of the three foundational Korean fermented pastes alongside doenjang (Korean fermented soybean paste) and ganjang (Korean soy sauce).

This recipe is not that. It is a quick, unfermented version built on the same flavour principle without the fermentation or the specialist ingredients. The method is used by Korean home cooks who want a fresh paste for immediate use.

There is a common misconception that any recipe involving gochujang requires fermentation. It does not. When you use store-bought gochujang in a dish, the fermentation has already happened. When you make a quick paste like this one, you are building the flavour profile from scratch without that step. The result is lighter in fermented depth but gives you something commercial gochujang cannot: complete control over the heat level from the start.

The paste works across a wide range of uses like bibimbap, tteokbokki (Korean spicy rice cakes), stews, marinades, and dipping sauces. Anywhere the recipe calls for gochujang, this paste can step in.

Ingredients and What They Do

Gochugaru is the foundation. It is the sole source of heat in this paste, which is exactly why the heat is controllable. Gochugaru (Korean dried chili flakes) is milder and more nuanced than cayenne or standard chili powder. It has a fruity, slightly smoky quality that raw heat does not. Use fine-ground gochugaru specifically. Coarse flakes are better suited for kimchi and marinades (this is my personal opinion though) where texture is part of the dish. In a paste, coarse flakes remain gritty no matter how long you stir. Fine gochugaru hydrates fully in hot water and produces a smooth, even paste.

Mulyeot (Korean starch syrup) gives the paste its gloss, body, and binding quality. This is the ingredient that makes the paste look like gochujang rather than a bowl of wet chili powder. Mulyeot is available at Korean grocery stores and online, but light corn syrup substitutes directly.

Hot water activates the gochugaru. Cold water will not hydrate fine chili powder evenly. You will see uneven colour and dry patches that do not disappear with stirring. Water at around 70°C (160°F), roughly one minute off a full boil, is the right temperature. The gochugaru absorbs it within one to two minutes of stirring.

White sugar dissolves immediately into the hot paste and balances the heat without adding its own flavour. It is structural, not decorative.

Salt sharpens everything. Add it after the other ingredients are combined so you can taste and calibrate before committing.

Tips for Getting the Paste Right

Temperature is not optional. Hot water is the difference between a smooth paste and a gritty one. The gochugaru needs heat to hydrate fully. If you use warm water, you will see uneven colour and dry patches throughout. Water one minute off the boil — around 70°C (160°F) — absorbs into fine gochugaru within two minutes of stirring.

Set the heat level at the start The gochugaru quantity is the only variable that changes the heat. Three tablespoons produces a paste most cooks find manageable. Four tablespoons gives real heat. Once the paste is mixed, adjusting the heat means adding more dry gochugaru and re-hydrating. It is much easier to calibrate before you begin. Start lower, taste, and add more if needed.

To bring it closer to commercial gochujang Traditional gochujang has fermented soybean depth this paste will not fully replicate. If you want to close that gap, half a teaspoon of white miso stirred in after mixing adds a quiet savoury note without any additional Korean-specific ingredients. It is optional and not part of the original five-ingredient method, but it helps when the paste is the primary seasoning in a dish.

Consistency for different uses Use the paste as-is for bibimbap. For marinades or stews, it will thin naturally into the liquid. For a dipping sauce, add one to two teaspoons of water and stir. It will loosen without losing colour or flavour.

Frequently Asked Questions

Is this gochujang recipe the same as store-bought?

Not exactly. Commercial gochujang is often fermented with glutinous rice and meju garu (dried fermented soybean powder), which gives it a deep umami character this paste does not fully replicate. What this paste delivers: the same heat, colour, and general flavour profile, with complete control over spice level and no specialist ingredients. For most everyday cooking, the difference is workable.

Why does this recipe use hot water instead of cold?

Fine gochugaru needs heat to hydrate properly. Cold water will not dissolve the powder evenly and you will end up with a paste that looks uneven and feels gritty on the tongue. Water at around 70°C (160°F) absorbs into the gochugaru within one to two minutes of stirring and produces a smooth, uniform paste.

Can I use coarse gochugaru instead of fine?

Yes, you can use coarse gochugaru. Coarse gochugaru is the right choice for kimchi and marinades where texture is expected. In a paste, the flakes stay gritty even after full hydration. For this recipe, fine gochugaru is specifically what makes this paste smooth.

Where do I find mulyeot in the US?

Korean grocery stores stock it in the condiments aisle. H-Mart carries it reliably across the US. It is also available online. If you cannot find it, light corn syrup is a direct substitute — same consistency, same neutral sweetness, available at any supermarket. Do not use dark corn syrup, which has a distinct molasses flavour that will compete with the gochugaru.

How long does homemade gochujang paste keep?

Up to two weeks in the fridge in an airtight container. The colour deepens slightly over time and the heat can intensify as it sits. Taste it before using if it has been stored for more than a week, you may want to add a small amount of sugar to rebalance.

Does this gochujang paste contain alcohol?

Not this recipe. Many store-bought gochujang products include alcohol as a preservative. It appears in the ingredient list as ethyl alcohol or fermented ethyl alcohol on several widely available brands. This homemade paste contains none. The five ingredients are gochugaru, starch syrup, sugar, salt, and water.
April 2, 2026
Tteokbokki: Spicy Korean Rice Cakes in Gochujang Sauce
Tteokbokki smells like a Seoul side street in winter. Gochujang caramelising in a wide pan, steam lifting off glossy red rice cakes, the sweet-sharp hit of chili catching the back of your throat before you have even picked up a fork. This is Korea’s defining street food, sold from pojangmacha (Korean street food stalls) in shallow aluminium trays with toothpicks poking out at angles.

The good news: it is one of the simplest Korean dishes you can cook at home. Five core ingredients, one pot, about 30 minutes. The sauce comes together in the same pan as everything else.

Here is how to make it.

Tteokbokki Recipe (Spicy Korean Rice Cakes)

Description: Chewy Korean rice cakes simmered in a sweet, spicy gochujang sauce with fish cakes and boiled eggs. A classic Korean street food tteokbokki recipe, ready in 30 minutes.

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Servings: 3–4

Ingredients

For the stock:
- 600ml (2½ cups) water
- 6 dried anchovies, heads and intestines removed
- 1 piece dried kelp, about 10cm (4 in) square
For the sauce:
- 2 tablespoons gochujang (Korean fermented chili paste)
- 1 tablespoon gochugaru (Korean dried chili flakes), fine grind
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 teaspoon honey
- 1 teaspoon rice vinegar
- 2 cloves garlic, minced
For the pot:
- 450g (1 lb) garaetteok (cylindrical Korean rice cakes)
- 150g (5 oz) eomuk (Korean fish cake), cut into triangles or bite-sized pieces
- 2 boiled eggs, peeled
- 2 spring onions, cut into 5cm (2 in) lengths
- Toasted sesame seeds for garnish
Instructions
1. Combine the water, dried anchovies, and kelp in a wide, shallow pot or deep pan over medium heat. Bring to a gentle simmer and cook for 10 minutes. Remove the anchovies and kelp with a slotted spoon. Keep the stock in the pot.
2. If using frozen garaetteok, soak them in warm water for 10 minutes while the stock simmers. Drain before adding to the pot.
3. Mix the sauce ingredients together in a small bowl: gochujang, gochugaru, soy sauce, sugar, honey, rice vinegar, and garlic. Stir until smooth.
4. Add the sauce mixture to the anchovy-kelp stock in the pot. Stir until fully dissolved.
5. Bring the pot to a boil over medium-high heat. Add the garaetteok. Cook for 8–10 minutes, stirring frequently to prevent sticking. The rice cakes will begin to soften and the sauce will start to thicken.
6. Add the eomuk and boiled eggs. Continue cooking for another 3–4 minutes, stirring often. The sauce should reduce into a glossy, sticky coating that clings to every piece.
7. Stir in the spring onions during the last minute of cooking.
8. Transfer to a wide, shallow dish. Scatter sesame seeds over the top. Serve immediately while the rice cakes are soft and chewy.
Notes
- Storage: Refrigerate leftovers in an airtight container for up to 2 days. The rice cakes will firm up as they cool. Reheat in a pan with a splash of water over medium heat until the sauce loosens and the tteok softens again. Do not microwave: it makes the rice cakes rubbery.
- Make ahead: The stock and sauce can be prepared up to a day in advance. Cook the tteokbokki fresh for the best texture.
- Substitution: If garaetteok is unavailable, check the frozen aisle of any Asian supermarket. Sliced tteok (the oval coins for tteokguk) works in a pinch, though the chew will be different. Do not use Japanese mochi or Chinese nian gao.
- Spice level: For mild tteokbokki, reduce gochugaru to 1 teaspoon or leave it out entirely. The gochujang alone provides moderate heat with more sweetness. For extra heat, add an extra tablespoon of gochugaru or drop in a sliced cheongyang gochu (Korean hot green chili pepper).
ABOUT THE DISH

What Is Tteokbokki?

Tteokbokki (spicy Korean rice cakes) is street food stripped down to its essentials. Thick, chewy cylinders of garaetteok (cylindrical Korean rice cake) cooked in a red, sweet-and-spicy sauce built on gochujang (Korean fermented chili paste). Walk through any market district in anywhere in South Korea, and you will see it bubbling away in wide aluminium pans behind steamy glass.

The dish has an unexpected origin. The original tteokbokki was a royal court preparation from the Joseon dynasty: rice cakes braised gently in soy sauce with beef and vegetables. No chili in sight.

That version, called gungjung tteokbokki, still exists today as a milder, more refined cousin. The red, spicy version most people know appeared in the 1950s.

A vendor in Seoul’s Sindang-dong market dropped rice cakes into gochujang sauce, either by accident or by experiment depending on who tells the story. It caught on immediately.

By the 1960s, it had become the street food it remains today, sold everywhere from late-night pojangmacha to school gates to convenience stores.

The flavour hits in layers. Sweetness arrives first from the sugar and fermented gochujang. Then a rolling, warm heat builds. Underneath both, there is a savoury bass note from the anchovy-kelp stock.

But what keeps people coming back is the texture. Garaetteok has a dense, satisfying chew that absorbs the sauce without falling apart. Pick one up with chopsticks and the sauce clings to it in a glossy red coat. That combination of soft resistance and bold, sticky sauce is the whole appeal.

INGREDIENT NOTES

Ingredients and What They Do

Gochujang is the engine of this dish. It delivers sweetness, heat, fermented depth, and the distinctive red colour all at once. Heat levels vary significantly between brands. CJ Haechandle and Sunchang are widely available and sit in the moderate range. If you want less heat, look for a label that says “mild” (1 on the Korean heat scale). If you want more punch, do not switch to a hotter gochujang. Instead, increase the gochugaru. Gochujang controls the sweetness and body of the sauce, so changing brands changes everything, not just the heat.

Gochugaru (Korean dried chili flakes) adds a second, sharper layer of heat with more raw chili flavour and less sweetness than gochujang. It also deepens the colour. Use fine-ground gochugaru for this recipe, not the coarser flakes used for kimchi. The ratio between gochujang and gochugaru is your heat control dial. More gochugaru means spicier and less sweet. Less means milder and rounder.

Garaetteok comes fresh or frozen at Korean grocery stores. Fresh tteok is softer and cooks in about 8 minutes. Frozen tteok needs a 10-minute soak in warm water before cooking to rehydrate. Both produce good results. The important thing: buy the thick cylinders, about the width of your thumb. Do not use the thin, oval-sliced rice cakes made for tteokguk (Korean rice cake soup). Tteokbokki needs that cylindrical shape to hold its chew through the simmering process.

Eomuk (Korean fish cake) is the classic companion to tteokbokki. The flat sheet variety is most common. Cut it into triangles or fold it onto skewers before adding to the pot. Eomuk soaks up the sauce beautifully and provides a mild, savoury contrast to the chewy rice cakes.

The anchovy-kelp stock is worth the extra five minutes it takes. Dried anchovies and a square of kelp simmered in water produce a clean, umami-rich stock that gives the sauce real depth. Water alone will work, but the flavour will be noticeably flatter.

TIPS AND VARIATIONS

Tips for the Best Tteokbokki

Let the sauce reduce properly. This is the single biggest difference between good tteokbokki and great tteokbokki.

The sauce needs to cook down until it turns glossy and clings to each rice cake in a thick, shiny coat. If it still looks watery and pools at the bottom of the pan, keep cooking. Stir constantly during the last few minutes. You will see the sauce visibly thicken and tighten around the tteok. That gloss is what you are looking for.

Do not crowd the pot with tteok. Rice cakes expand as they absorb water and soften. If you pack too many into the pot, they clump together and cook unevenly. Give them enough room to move around freely when you stir.

Think of the sauce as the main event. This is something Koreans understand instinctively about tteokbokki: the sauce is not just a coating, it is a dipping sauce. That is why the pot usually has extras in it beyond the rice cakes. Eomuk, boiled eggs, gimmari (deep-fried seaweed glass noodle rolls), and even fried dumplings all go into the pan so you can drag them through that sauce. Build the pot with dippable things and you will eat the way tteokbokki is meant to be eaten.

Watch the texture window. Garaetteok goes from perfectly chewy to mushy in a narrow span. Start checking at 8 minutes. When the rice cakes bend easily but still spring back when pressed, they are done. If they stop bouncing back, you have gone too far. Slightly underdone is better than overdone. The residual heat will soften them a little more after you take the pan off the burner.

Adjusting the spice level: reduce the gochugaru to 1 teaspoon for mild heat, or leave it out entirely and let the gochujang carry the flavour solo. For a serious kick, add a sliced cheongyang gochu (Korean hot green chili pepper) at the same time as the tteok.

Rose Tteokbokki (Cream Version)

For anyone who finds the classic too spicy, rose tteokbokki has taken Korean street food shops by storm. Reduce the gochujang to 1 tablespoon and skip the gochugaru entirely. After the rice cakes have softened, stir in 120ml (½ cup) of heavy cream and 30g (1 oz) of shredded mozzarella. Cook for another 2–3 minutes until the cheese melts into the sauce. The result is pink, creamy, and mild enough for heat-averse eaters. The chew of the rice cakes against the rich sauce makes this version just as satisfying.

Frequently Asked Questions

Why is my tteokbokki sauce too thick or too thin?

Too thick usually means the sauce reduced too far or the liquid-to-paste ratio was off from the start. Add stock or water a tablespoon at a time, stirring over medium heat, until it loosens. Too thin means the sauce has not cooked down enough. Keep simmering and stirring. As the rice cakes cook, starch releases into the liquid and thickens it naturally. This takes patience, not extra ingredients. If the sauce is still thin after the tteok is cooked through, remove the rice cakes and let the sauce reduce on its own for another 2–3 minutes, then add everything back.

Can I use rice paper instead of rice cakes?

No. Rice paper and garaetteok are entirely different products made for different purposes. Rice paper is a thin, brittle sheet that dissolves in liquid. Garaetteok is a dense, pounded rice cake designed to hold its shape and chew through cooking. There is no substitute that replicates the texture. If you cannot find garaetteok at a Korean grocery store, check the frozen section of any general Asian supermarket. It is usually stocked alongside frozen dumplings and is often labelled “rice cake sticks” or “tteokbokki tteok.”

What does tteokbokki taste like?

Sweet hits first. Then a warm, building chili heat from the gochujang. Underneath both, there is a savoury depth from the stock. The flavour is bold without being one-note because the fermented gochujang brings a complexity that plain chili sauce cannot replicate. Texture matters just as much as flavour here. Garaetteok is dense and chewy in a way that no other Korean ingredient quite matches. If you have eaten Japanese mochi, the chew belongs to a similar family, but garaetteok is firmer, less sticky, and holds up better in liquid.

Is tteokbokki gluten-free?

The rice cakes themselves are typically gluten-free: they are made from rice flour and water. However, two other components may contain gluten. Eomuk (fish cake) almost always contains wheat starch as a binder. And some gochujang brands include wheat or barley in the fermentation base. For a fully gluten-free version, skip the eomuk and read the gochujang label. Brands from Sempio and some organic Korean producers make wheat-free versions. Always check, because labelling varies.

How spicy is tteokbokki?

Classic tteokbokki sits at a moderate-to-hot level. The gochujang provides a warm, spreading heat rather than a sharp, immediate burn. With the full amount of both gochujang and gochugaru in this recipe, expect a solid kick that most adults can handle comfortably. Children or heat-sensitive eaters should start with the gochujang only (no gochugaru). To go hotter, increase the gochugaru by a tablespoon or add a sliced cheongyang gochu to the pot.
March 11, 2026