Daegu-Style Black Pepper Tteokbokki: Recreating the Famous “Yoon Ok-yeon Grandma Tteokbokki”
How to Make Daegu’s Famous Black Pepper Tteokbokki, Inspired by Yoon Ok-yeon Grandma Tteokbokki (formerly Shincheon Grandma Tteokbokki)
Have you ever tried Daegu’s legendary ‘Yoon Ok-yeon Grandma Tteokbokki,’ once known as ‘Shincheon Grandma Tteokbokki’? This iconic dish is one of Daegu’s top 3 tteokbokki variations. It’s characterized by its intensely spicy yet sugar-free flavor profile, thanks to generous amounts of black pepper and chili powder. Despite its heat, it’s incredibly addictive and will have you craving more! The core ingredients are simple: tteokbokki rice cakes and a good portion of cabbage. The unique serving style involves placing the sauce on the side of the bowl, allowing you to mix in more for extra heat. The tender, simmered cabbage is a delightful surprise and can even be ordered as an extra side dish. Missing this unforgettable taste, I decided to recreate it at home! Here’s my golden recipe for this spicy black pepper tteokbokki, packed with plenty of cabbage.
Ingredients- 400ml Water
- 1 Coin-shaped broth cube (or Anchovy/Kelp broth)
- 140g Tteokbokki rice cakes (tteok)
- 200g Cabbage
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Cheongyang chili powder (for extra heat)
- 0.8 Tbsp Black pepper powder (adjust to taste)
- 0.5 Tbsp Curry powder
- 0.3 Tbsp Sugar (optional, for subtle sweetness balance)
- A pinch of MSG or similar seasoning enhancer (e.g., Dasida, Miwon)
Cooking Instructions
Step 1
Prepare 140g of tteokbokki rice cakes. Rinse them briefly under cold water. Both gara-tteok (cylinder-shaped) and chi-tteok (flat, square-shaped) work well.
Step 2
Wash 200g of cabbage and soak it in water for about 5 minutes to refresh it. Drain well and cut into bite-sized pieces. Feel free to use more cabbage if you love it!
Step 3
In a pot, combine 400ml of water and 1 coin-shaped broth cube. Bring it to a boil.
Step 4
While the broth is heating, mix the sauce ingredients in a small bowl: 1 Tbsp gochujang, 1 Tbsp Cheongyang chili powder, 0.8 Tbsp black pepper powder, and 0.5 Tbsp curry powder. Stir well until thoroughly combined. The key to achieving the authentic Shincheon Tteokbokki flavor is using a generous amount of black pepper and spicy chili powder.
Step 5
Once the broth is at a rolling boil, add the prepared cabbage to the pot.
Step 6
Simmer the cabbage until it softens to your desired tenderness. This step helps the cabbage release its natural sweetness into the broth.
Step 7
When the cabbage is cooked to your liking, add the tteokbokki rice cakes to the pot. Cook until the rice cakes are soft and chewy, stirring occasionally to prevent them from sticking together.
Step 8
For an extra boost of umami flavor, add a pinch of MSG or a seasoning enhancer like Dasida or Miwon. If you don’t have these, you can add 0.3 Tbsp of sugar for a subtle balance, but use it sparingly to maintain the signature spicy profile.
