Baek Jong-won’s Tteokbokki
The Ultimate Baek Jong-won Tteokbokki Recipe for Unbeatable Flavor!
Enjoy the classic Korean comfort food, Tteokbokki, with this delicious recipe from Baek Jong-won! A fantastic feature of this recipe is that it yields a generous amount of sauce, perfect for making more Tteokbokki later. If you plan to use all the sauce at once, simply increase the amount of rice cakes and other ingredients. For those who prefer to make smaller batches, I’ll also provide the proportions for a smaller sauce mixture. Get ready to create incredibly flavorful Tteokbokki right in your own kitchen! (Source: http://blog.naver.com/qw3859)
Tteokbokki Ingredients
- 2 cups Tteokbokki rice cakes (approx. 300g)
- 3-5 sheets of fish cakes (adjust to your preference)
- 1 stalk of green onion
- 1/2 onion
Baek Jong-won’s Tteokbokki Sauce
- 1 cup sugar (approx. 180ml)
- 1 cup gochugaru (Korean chili flakes) (approx. 180ml)
- 2/3 cup gochujang (Korean chili paste) (approx. 120ml)
- 1/2 cup soy sauce (approx. 90ml)
- 1 cup water (approx. 180ml)
- 1 cup sugar (approx. 180ml)
- 1 cup gochugaru (Korean chili flakes) (approx. 180ml)
- 2/3 cup gochujang (Korean chili paste) (approx. 120ml)
- 1/2 cup soy sauce (approx. 90ml)
- 1 cup water (approx. 180ml)
Cooking Instructions
Step 1
First, prepare the Tteokbokki sauce. Using a paper cup as a measure, combine 1 cup of sugar, 1 cup of gochugaru, 2/3 cup of gochujang, 1/2 cup of soy sauce, and 1 cup of water. Mix them thoroughly. You might think this is a lot of sauce, but this quantity is enough to make Tteokbokki about 2-3 more times! When making Tteokbokki for one meal, use about 1/3 to 1/2 of the total sauce (around 1 cup). Store the remaining sauce in an airtight container in the refrigerator, so you can easily make Tteokbokki again later without having to prepare the sauce from scratch.
Step 2
While Baek Jong-won used tteokguk tteok (rice cakes for soup), you can also use thin garaetteok (rice cakes) or even mill tteok for a delicious result. Whichever type you use, lightly rinse the rice cakes in cold water, drain them in a colander, and prepare about 2 cups (approximately 300g).
Step 3
Wash and coarsely chop the green onion. Using one whole stalk generously will add a wonderful savory flavor to your Tteokbokki.
Step 4
Cut the fish cakes into bite-sized pieces. If using square fish cakes, cut them into 2-3 pieces; if using long ones, cut them into 3-4 pieces. The broadcast used about 3 sheets, but if you love fish cakes, feel free to use 3-5 sheets or even more!
Step 5
In a wide pan or pot, add the prepared rice cakes and the cut fish cakes.
Step 6
Add about 1/2 cup (approximately 90ml) of the prepared sauce to the pan. It’s best to start with half the sauce, taste, and adjust later by adding more. We added the remaining half later, using a total of 1 cup (approximately 180ml) of sauce for this batch.
Step 7
Now, add 1.5 cups (approximately 270ml) of water. The original recipe suggested 1/2 cup sauce and 1 cup water, but for this adjusted batch, we used 1 cup of sauce and 1.5 cups of water. This creates a slightly saucier consistency and allows the flavors to meld beautifully. Bring to a boil over high heat.
Step 8
Once the Tteokbokki starts to bubble, reduce the heat to medium-low. Stir occasionally and let it simmer until the rice cakes are soft and the sauce has thickened to your desired consistency. You’ll soon be greeted by the irresistible aroma of simmering Tteokbokki!
Step 9
While Baek Jong-won’s recipe focuses on rice cakes, fish cakes, and green onions, we’ve added 1/2 an onion for extra sweetness and a refreshing element. Feel free to add other vegetables you enjoy, such as cabbage, carrots, or even a hard-boiled egg! If you’re adding vegetables, toss them in once the rice cakes begin to soften.
Step 10
Observe the Tteokbokki as it simmers, the sauce beautifully coating the rice cakes and fish cakes, creating an appetizing dish. Keep an eye on it to prevent the sauce from reducing too much.
Step 11
For those who find the large batch of sauce daunting, here’s a simplified recipe for 2-3 servings: Mix 2 tablespoons of sugar, 2 tablespoons of gochugaru, 1.5 tablespoons of gochujang, 1 tablespoon of soy sauce, and 1 cup of water. Add this mixture to the pan with your rice cakes, fish cakes, and vegetables, and simmer until cooked.
