Today, let me show you how to make Tteokbokki (Spicy Korean Rice Cakes). I am quite sure that there is no way to make it easier and faster than this, so please give this a try. You won’t regret it.
STREET-STYLE TTOEKBOKKI
Ingredients:
- 7 oz (200g) Korean rice cakes, thawed
- 1-2 sheets fish cake
- 1 cup green cabbage
- 1-2 green onions
- 1/2 yellow onion
- 1/2 spicy green chili (optional)
- 1/2 mild red chili (optional)
- 1.5 cups (360ml) water
- 2 hard-boiled eggs
Seasoning:
- 1.5 tbsp Korean chili paste (gochujang)
- 2 tbsp Korean chili pepper flakes (gochugaru)
- 1.5 tbsp sugar
- 1/2 tbsp minced garlic
- Black pepper, to taste
- 1 tbsp Korean beef stock powder (dasida) (or soy sauce to taste)
- 1 tbsp light corn syrup (optional)
NOTE:
- If you don’t have rice cakes specifically made for tteokbokki, you can use this flat rice cake made for Rice Cake Soup (tteokguk). Actually, I prefer this flat one because it absorbs the sauce well. However, today, let me show you the typical street-style tteokbokki.
PREP INGREDIENTS
1. If you’re using frozen rice cakes, soak them in cold water for 20 to 30 mins before cooking.
2. Slice the onion and cut the cabbage into bite-sized pieces. Thinly slice the green onions and chili peppers (if using).
3. Cut 1 or 2 sheets of fish cake into bite-sized pieces.
4. Rinse the rice cakes and drain. Set aside.
MAKE TTEOKBOKKI
In a wok (or pan), add 1.5 cups (or 360ml) of water. Actually, the amount of water is not that important, either. If you think you need more water, add more and if you see there is too much water, boil it longer. Don’t take it too seriously, just take it easy. It’s not a baking class.
Add Korean chili paste (1.5 tbsp), Korean chili pepper flakes (2 tbsp), and sugar (1.5 tbsp). You might want to ask “Which sugar should I use, brown or white?” It doesn’t matter. Just use the one in your kitchen 🙂
Hmm,, let’s get back to the sauce. Add minced garlic (1/2 tbsp) and black pepper to taste. And we need to put 1 tablespoon of Dasida(Korean beef stock), which is the most important thing in this recipe.
If you don’t have Dasida, you can put soy sauce to taste. However, I recommend getting one. Then, you can make this delicious Tteokbokki every time 🙂
Some people say what to put first or later is important, but again, it doesn’t matter. If you see street vendors making tteokbokki, they actually boil it all day. So just put everything together except for fish cake. It is totally okay.
I am going to put 2 hard-boiled eggs in it. It tastes amazing if you break it and eat it with the sauce.
Once it starts to boil, add the fish cakes. If you boil it for too long, the texture will get mushy. That’s why I told you not to put this earlier.
The sauce will taste completely different after you put the fish cakes in. It gets much more flavorful.
If you put this starch syrup (or corn syrup), it will add a pleasant sweetness and make it more glossy. However, if you don’t have it, you can skip it.
Now, there is only one thing you need to do. Keep stirring. When the sauce gets thicker, it is done!
I am so used to this recipe, so I can make it in 10 minutes. However, I don’t think Claire can make it, which means you can take a little bit longer. However, I am pretty sure it is a very easy and fast way to make Tteokbokki. I really hope you give this a try. Alright, this is it for today. I will see you next time.
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