A Delectable Treat: Tteokbokki Loaded with Savory Pork Belly
Craving Something Special? Try This Pork Belly Tteokbokki Recipe!
Experience the fantastic harmony of chewy rice cakes, crisp vegetables, and rich, savory pork belly! This is a tteokbokki you won’t forget once you taste it, and you can easily make it at home. Perfect for a snack for the kids or as a delicious pairing with drinks.
Tteokbokki Ingredients- Pork belly 200g
- Fish cakes 2 sheets (cut into bite-sized pieces)
- Rice cakes for tteokbokki 20 pieces (or about 1 cup)
- Cabbage a handful (cut into desired size)
- Green onion 1/2 stalk (cut diagonally)
- Carrot a small amount (julienned)
- Anchovy-kelp broth 300ml (or 300ml water)
Tteokbokki Seasoning- Gochujang (Korean chili paste) 2 Tbsp
- Soy sauce 1 Tbsp
- Gochugaru (Korean chili flakes) 1 Tbsp
- Sugar 1 Tbsp
- Ketchup 1 Tbsp (optional, adds extra flavor)
- Gochujang (Korean chili paste) 2 Tbsp
- Soy sauce 1 Tbsp
- Gochugaru (Korean chili flakes) 1 Tbsp
- Sugar 1 Tbsp
- Ketchup 1 Tbsp (optional, adds extra flavor)
Cooking Instructions
Step 1
First, prepare the rice cakes and fish cakes for the tteokbokki. Soaking the rice cakes in cool or lukewarm water for a bit will make them softer. Cut the fish cakes into bite-sized pieces (about 2-3 cm) to enjoy with the tteokbokki.
Step 2
Julienne the cabbage and cut the carrot similarly. Slice the green onion diagonally for a nice presentation and balanced flavor.
Step 3
Heat a pan and add the pork belly. Grill it over medium heat until golden brown and slightly crispy on both sides. This will render out some of the fat and bring out a savory aroma.
Step 4
Once the pork belly is nicely browned, cut it into bite-sized pieces (about 2-3 cm). Avoid cutting them too small, so you can still enjoy the texture.
Step 5
If there’s too much rendered fat from the pork belly, gently press with paper towels to absorb some of the excess oil. This prevents the tteokbokki from becoming too greasy.
Step 6
Now it’s time to add the broth for the tteokbokki base. Pour in the prepared anchovy-kelp broth (or water) (300ml) into the pan and bring it to a boil. (Link to separate broth recipe: {멸치육수 끓이기@6935857})
Step 7
Once the broth is boiling, add the prepared rice cakes and fish cakes. Cook until the rice cakes are soft and chewy. Stir occasionally to prevent them from sticking to the bottom of the pan.
Step 8
When the rice cakes are partly cooked, add all the seasoning ingredients (Gochujang 2 Tbsp, Soy Sauce 1 Tbsp, Sugar 1 Tbsp, Gochugaru 1 Tbsp) and mix well. Stir to ensure the sauce evenly coats the rice cakes and fish cakes.
Step 9
Once the sauce has dissolved and the tteokbokki starts to bubble, continue to simmer until the rice cakes are fully cooked. Taste and adjust seasoning if needed – add more soy sauce for saltiness or sugar for sweetness.
Step 10
When the rice cakes are almost done, add the sliced cabbage and carrots. Cook together until the vegetables are slightly softened but still retain a bit of their crispness. This adds a pleasant texture contrast.
Step 11
Finally, add the sliced green onions and ketchup (optional) and give it a quick stir. The fresh aroma of the green onions will enhance the flavor. Simmer briefly over high heat until the sauce thickens slightly. Your delicious Pork Belly Tteokbokki is ready to be enjoyed!
