Shrimp Tteokbokki: A Savory Twist on a Korean Classic
Delicious Garlic Soy Sauce Shrimp Tteokbokki
Elevate your meal with this delightful shrimp tteokbokki, made with frozen rice cakes and succulent shrimp, seasoned with a savory soy sauce glaze! It’s a fantastic way to use up ingredients from your freezer and create a dish that’s loved by all ages.
Main Ingredients- 10 medium Whiteleg shrimp
- 400g Tteokbokki rice cakes
- 1/3 carrot, julienned
- 1/2 onion, julienned
- A handful of cabbage, julienned
- 1 Korean cucumber pepper (oigori), thinly sliced on an angle
- 1 hot pepper (cheongyang), thinly sliced on an angle
- 2-3 Tbsp cooking oil
Soy Sauce Seasoning- 1 Tbsp Mirin (or cooking wine)
- 4 Tbsp Soy sauce
- 1 Tbsp Water
- 1 Tbsp Corn syrup (adjust sweetness to taste)
- 1 Tbsp Sesame oil
- 1 Tbsp Toasted sesame seeds
- 1 Tbsp Mirin (or cooking wine)
- 4 Tbsp Soy sauce
- 1 Tbsp Water
- 1 Tbsp Corn syrup (adjust sweetness to taste)
- 1 Tbsp Sesame oil
- 1 Tbsp Toasted sesame seeds
Cooking Instructions
Step 1
First, prepare all your vegetables. Wash the carrot, onion, and cabbage thoroughly, then julienne them into bite-sized pieces. Wash the Korean cucumber pepper and hot pepper, remove their stems, and slice them diagonally.
Step 2
If your tteokbokki rice cakes are stiff from being frozen, soak them in cold water for about 10 minutes to soften them. This step ensures they don’t stick to the pan and absorb the sauce better.
Step 3
It’s best to thaw the shrimp slowly in the refrigerator overnight. Once thawed, trim off the tail. Using a skewer or a knife, gently devein the shrimp by making a shallow cut along the back. Then, separate the shells and heads. (Optional: You can save the shrimp heads and shells to make a flavorful broth, or sauté them with the other ingredients for extra depth of flavor.)
Step 4
Heat 2-3 tablespoons of cooking oil in a pan over medium heat. Once the oil is warm, add the julienned carrot, onion, and cabbage. Sauté until the vegetables become slightly translucent and fragrant.
Step 5
Now, add the prepared shrimp (without shells and deveined) to the pan. Sprinkle with 1 tablespoon of Mirin (or cooking wine). Stir-fry until the shrimp turn pink and are cooked through. Add all the softened tteokbokki rice cakes and stir well to combine with the other ingredients. (At this point, you can remove the sautéed shrimp heads and shells if you wish, or leave them in for added flavor.)
Step 6
Once the rice cakes and shrimp are partially cooked, pour in 4 tablespoons of soy sauce and 1 tablespoon of water. Stir everything together to ensure the sauce evenly coats all the ingredients. You’ll notice a wonderful savory aroma developing.
Step 7
Finally, add the diagonally sliced Korean cucumber pepper and hot pepper. Stir-fry for about 1 minute more. The peppers will add a refreshing crunch and a pleasant hint of spice, enhancing the overall flavor profile of the tteokbokki. Turn off the heat.
Step 8
With the heat off, drizzle in 1 tablespoon of corn syrup and 1 tablespoon of sesame oil. Sprinkle with 1 tablespoon of toasted sesame seeds. Give it one final gentle stir to combine everything.
Step 9
Serve your delicious shrimp tteokbokki hot! You can choose to remove the shrimp heads and shells before serving if you prefer, or enjoy them along with the dish for a richer taste. Enjoy your delightful meal!
