Sweet & Savory! Hearty Tteokbokki Made with Pulmuone Noodle Rice Cakes
Golden Recipe for Pulmuone Noodle Rice Cakes Tteokbokki: The Nation’s Favorite Sweet and Spicy Snack
Tteokbokki lovers, pay attention! Experience the fantastic harmony of chewy Pulmuone noodle rice cakes, crisp cabbage, and bursting Vienna sausages! Elevate the flavor even further with a hint of curry powder for a richer taste. This sweet and savory tteokbokki, loved by everyone, is perfect to make right now!
Tteokbokki Ingredients- 500g Pulmuone Noodle Rice Cakes (or rice cakes, regular wheat flour rice cakes)
- 3 sheets Fish Cakes
- 10 Vienna Sausages
- 150g Cabbage
- A little Green Onion
- 600ml Water
Seasoning Ingredients- 2 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Soy Sauce
- 1 Tbsp Minced Garlic
- 1 Tbsp Oligodang (corn syrup) (adjust sweetness)
- 2 Tbsp Sugar
- 1 Tbsp Curry Powder
- A pinch of Black Pepper
Optional Ingredients- Boiled Eggs
- 2 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Soy Sauce
- 1 Tbsp Minced Garlic
- 1 Tbsp Oligodang (corn syrup) (adjust sweetness)
- 2 Tbsp Sugar
- 1 Tbsp Curry Powder
- A pinch of Black Pepper
Optional Ingredients- Boiled Eggs
Cooking Instructions
Step 1
The star of today’s tteokbokki! We’re using Pulmuone noodle rice cakes, known for their excellent chewy texture! You can also use rice cakes or regular wheat flour rice cakes for a delicious result.
Step 2
Cut the fish cakes into bite-sized pieces, about 2-3cm wide and long. Cutting them this way helps them absorb more flavor and taste better.
Step 3
Score the Vienna sausages with a cross shape on top. This prevents them from bursting when boiled and allows the sauce to penetrate better. It also makes them look cute!
Step 4
Chop the cabbage into large pieces, about 1cm thick. As it cooks, the cabbage releases its sweetness, enriching the flavor of the tteokbokki. Lightly rinse the cabbage in cold water before chopping to enhance its crispness.
Step 5
We’ll add the green onions towards the end to add a fragrant aroma. Slice them into 3-4cm lengths.
Step 6
Now, let’s layer all the ingredients in the pot! Start by placing the chopped cabbage at the bottom. Then, arrange the fish cakes, scored Vienna sausages, and finally the green onions attractively on top.
Step 7
Briefly rinse the rice cakes in cold water to prevent them from sticking together. Place the rinsed rice cakes over the other ingredients in the pot.
Step 8
Now, for the magical sauce! No need to mix separately. Sprinkle the gochujang, gochugaru, soy sauce, minced garlic, oligodang, sugar, curry powder, and pepper directly over the ingredients in the pot. The curry powder adds a wonderfully deep flavor to the tteokbokki!
Step 9
Pour 600ml of water into the pot. Bring it to a boil over high heat. Once boiling, reduce the heat to medium-low. To prevent the rice cakes from sticking to the bottom, gently stir with chopsticks or a spatula every so often. Cook for about 8-9 minutes, or until the rice cakes are soft and the sauce has thickened to your liking. Your delicious tteokbokki is ready!
