Chewy Sundae Tteokbokki: A Delicious Collaboration
The Ultimate Korean Snack: Sundae Tteokbokki Recipe
Experience the delightful combination of spicy tteokbokki and chewy sundae (Korean blood sausage) in this irresistible dish! It’s a comforting and not overly spicy meal that’s perfect for any time of day. Adding plenty of vegetables enhances the flavor and texture, making it a truly satisfying treat. This special tteokbokki variation is sure to be a hit with the whole family!
Main Ingredients- 300g Tteokbokki rice cakes (choose between rice or wheat cakes)
- 350g Sundae (Korean blood sausage, frozen or refrigerated)
- 4 handfuls Cabbage (approx. 200g, cut into large pieces)
- 1/5 Onion (sliced)
Seasoning & Other Ingredients- 3 Tbsp Gochujang (Korean chili paste, adjust to taste)
- 2 Tbsp Gochugaru (Korean chili flakes, adjust spice level)
- 2 Tbsp Won-dang (granulated sugar, for gloss and sweetness)
- 1 tsp Minced garlic
- Scallions, some (cut diagonally)
- Sesame seeds, some (for garnish)
- 3 Tbsp Gochujang (Korean chili paste, adjust to taste)
- 2 Tbsp Gochugaru (Korean chili flakes, adjust spice level)
- 2 Tbsp Won-dang (granulated sugar, for gloss and sweetness)
- 1 tsp Minced garlic
- Scallions, some (cut diagonally)
- Sesame seeds, some (for garnish)
Cooking Instructions
Step 1
If using frozen sundae, thaw it completely in the refrigerator or at room temperature before cooking. Thawing in advance helps reduce cooking time and ensures the sundae cooks evenly without clumping.
Step 2
Place the thawed sundae in a steamer and steam for about 10 minutes. Once steam is visible, turn off the heat and let the residual heat keep the sundae warm. This method keeps the sundae moist and delicious.
Step 3
Rinse the tteokbokki rice cakes under cold water to prevent them from sticking together. If the rice cakes are hard, soak them in warm water for a bit to soften them.
Step 4
Cut the cabbage into large pieces and slice the onion. Adding plenty of vegetables gives the tteokbokki a nice crunch and rich flavor. Keep in mind that vegetables shrink when cooked, so prepare a generous amount.
Step 5
Heat a generous amount of cooking oil in a wide pan. Add the sliced cabbage and onion, along with the sugar (won-dang). Stir-fry over high heat for a short time. The sugar will help caramelize the vegetables, adding a sweet aroma.
Step 6
Once the vegetables start to look slightly translucent, add water. This will dissolve the delicious flavors released from the vegetables during sautéing.
Step 7
Add the prepared tteokbokki rice cakes and mix well to coat them evenly with the sauce. Stir occasionally to prevent the rice cakes from sticking to the bottom of the pan.
Step 8
When the sauce begins to bubble, add the minced garlic and gochujang. Stir well to combine with the tteokbokki sauce. If you prefer a richer flavor, you can add about 1 Tbsp of soy sauce at this stage.
Step 9
Stir in the gochugaru (chili flakes) for a spicy kick. Reduce the heat to low and continue to simmer, being careful not to let the sauce burn.
Step 10
Finally, add the diagonally sliced scallions and simmer for a little longer. The fresh aroma of the scallions will blend beautifully into the tteokbokki sauce.
Step 11
Add the warmed sundae to the pan and mix gently with the tteokbokki sauce. Ensure the sundae is coated evenly with the sauce.
Step 12
Sprinkle with sesame seeds to finish. Cut the large pieces of sundae into bite-sized pieces and dip them generously into the tteokbokki sauce for an even more delightful experience! Enjoy the perfect fusion of chewy rice cakes, savory sundae, and crisp vegetables.
