Nostalgic Old-School Tteokbokki
Make the Chewy, Nostalgic Tteokbokki of Yesteryear
Do you miss the tteokbokki sold in front of convenience stores during your childhood? This recipe recreates that beloved taste with chewy rice cakes and a rich, savory sauce that will bring back fond memories. It’s a recipe from Chef Raymond Kim. Enjoy the simple yet deeply satisfying flavor that reminds you of simpler times.
Tteokbokki Ingredients- 400g chewy rice cakes (tteok)
- 6 sheets of fish cake (eomuk)
- 3 stalks of green onion
Old-School Tteokbokki Sauce- 1 liter water
- 2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 4 Tbsp sugar
- 1/2 Tbsp MSG (Miwon)
- 1/2 Tbsp beef bouillon powder (Dasida)
- 1 Tbsp soy sauce
Thickening Agent- 1 tsp cornstarch
- 1 liter water
- 2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 4 Tbsp sugar
- 1/2 Tbsp MSG (Miwon)
- 1/2 Tbsp beef bouillon powder (Dasida)
- 1 Tbsp soy sauce
Thickening Agent- 1 tsp cornstarch
Cooking Instructions
Step 1
First, soak frozen rice cakes in water for about 10 minutes to thaw them. If your rice cakes have been refrigerated, simply rinse them under running water to remove any impurities before using.
Step 2
Cut the fish cakes into triangles. That classic triangular cut is essential for that old-school tteokbokki look!
Step 3
Thinly slice the green onions into matchsticks. This will allow them to meld beautifully with the sauce.
Step 4
In a large pot, combine 1 liter of water with 1/2 Tbsp of beef bouillon powder. This adds a foundational savory depth.
Step 5
Add 1/2 Tbsp of MSG (Miwon) to the pot and stir well to dissolve. This enhances the overall umami flavor.
Step 6
Add half of the sliced green onions, half of the fish cakes, and 4 Tbsp of sugar to the pot. The sweetness is a key characteristic of this nostalgic dish, so feel free to adjust to your preference.
Step 7
Now, add the gochujang, gochugaru, soy sauce, and the prepared rice cakes. Stir everything together and bring to a boil over high heat. Make sure to stir occasionally to prevent the rice cakes from sticking to the bottom.
Step 8
Once the tteokbokki comes to a rolling boil, reduce the heat to medium. Let it simmer until the rice cakes are soft and chewy, which should take about 10-15 minutes. This simmering time allows the sauce to thicken and the flavors to meld into the rice cakes.
Step 9
When the rice cakes have reached your desired chewiness, add the remaining green onions and fish cakes. Simmer for a few more minutes until the new additions are heated through. Adding them later keeps them fresher and prevents them from becoming too soft.
Step 10
To achieve a thicker, glossier sauce, we’ll use cornstarch. In a small bowl, mix 1 tsp of cornstarch with 2 Tbsp of the tteokbokki broth until smooth. Make sure there are no lumps before adding it to the pot.
Step 11
Pour the cornstarch slurry into the simmering tteokbokki and stir quickly. Cook for another minute or so until the sauce thickens to a beautiful glaze. Your nostalgic tteokbokki is now ready!
Step 12
While it might not be as elaborate as modern tteokbokki, this old-school version boasts a wonderfully simple yet profound flavor. The balanced seasoning and chewy rice cakes are truly delightful, evoking a sense of childhood nostalgia.
Step 13
The generous amount of fish cakes and the green onions, infused with savory sauce, are simply delicious! Perhaps it’s the special ingredient of ‘memory’ that makes it taste even better. Enjoy this trip down culinary memory lane!
