Baek Jong-won Style Tteokbokki (Kid-Friendly!)
Mastering Baek Jong-won’s Tteokbokki Recipe: A Fridge Clean-Out Challenge!
My child absolutely loves tteokbokki, so I decided to try making it at home by following Baek Jong-won’s recipe! This is a fun way to use up ingredients in your fridge and create a delicious tteokbokki.
Main Ingredients- 1 bowl Tteokbokki rice cakes (approx. 200g)
- 3 sheets of flat fish cakes (eomuk)
- 1/5 cabbage
- 1 stalk green onion
- 600ml water (approx. 3 cups)
Golden Seasoning Mix- 2 Tbsp fine gochugaru (Korean chili powder)
- 2 Tbsp coarse gochugaru (Korean chili powder)
- 4 Tbsp soy sauce
- 3 Tbsp brown sugar
- 1/2 Tbsp chicken stock (optional, for extra umami!)
- 1 Tbsp corn syrup (for shine and sweetness adjustment)
- 2 Tbsp fine gochugaru (Korean chili powder)
- 2 Tbsp coarse gochugaru (Korean chili powder)
- 4 Tbsp soy sauce
- 3 Tbsp brown sugar
- 1/2 Tbsp chicken stock (optional, for extra umami!)
- 1 Tbsp corn syrup (for shine and sweetness adjustment)
Cooking Instructions
Step 1
Before you begin cooking, prepare all the ingredients listed in the recipe by measuring them out. This will make the cooking process much smoother and more enjoyable.
Step 2
Chop the cabbage into bite-sized pieces. Cut the flat fish cakes into similar sizes. Slice the green onion diagonally; this not only adds color but also helps release its aroma during cooking.
Step 3
Pour 600ml of water into a pot. Add 2 Tbsp of fine gochugaru, 2 Tbsp of coarse gochugaru, 4 Tbsp of soy sauce, and 3 Tbsp of brown sugar. This is the core of Baek Jong-won’s recipe! Stir well to combine all the seasonings, then bring to a boil over high heat.
Step 4
Once the water begins to simmer around the edges, add the tteokbokki rice cakes. Gently stir to prevent them from sticking together as they cook.
Step 5
As the rice cakes start to soften, add the chopped cabbage and green onions. The natural sweetness from the vegetables will enhance the flavor of the tteokbokki.
Step 6
With all ingredients in the pot, reduce the heat to medium and let it simmer for about 5 minutes. Then, add the sliced fish cakes and cook for another 3 minutes. Taste the tteokbokki. If the seasoning is to your liking, continue to simmer and reduce the sauce until it reaches your desired consistency. If it tastes a bit bland, proceed to the next step!
Step 7
My tteokbokki turned out slightly less salty than I preferred, so I added 1/2 Tbsp of chicken stock for a deeper umami flavor and 1 Tbsp of corn syrup to add a lovely sheen and adjust the sweetness. These additions are optional – feel free to adjust or omit them based on your taste preferences! Simmer a bit longer until the sauce thickens and coats the tteokbokki beautifully. Enjoy your delicious homemade tteokbokki!
