Crunchy Bean Sprout Tteokbokki
♥ [Newlywed’s Table] Crispy Bean Sprout Tteokbokki Recipe
Introducing a bean sprout tteokbokki with an exquisite crunchy texture that both children and adults will love! This special tteokbokki features an abundance of crisp bean sprouts instead of ramen or jjolmyeon noodles, adding delightful chewiness and a refreshing texture. It’s a perfect dish to elevate your newlywed’s table. The rich sauce harmonizes beautifully with the chewy rice cakes and refreshing bean sprouts, making it even more delicious.
Tteokbokki Ingredients
- Tteokbokki rice cakes 25-30 pieces (soft wheat cakes or rice cakes recommended)
- Square fish cakes 5 sheets
- Fresh bean sprouts, a large handful (approx. 100g)
- Onion 1/2
- Green onion 1 stalk
- Oligodang (corn syrup) 1 swirl (approx. 1-2 Tbsp)
- Water 4 cups (approx. 800ml)
Delicious Sauce
- Gochujang (red chili paste) 2 Tbsp
- Gochugaru (red chili flakes) 1 Tbsp
- Soy sauce 2 Tbsp
- Oyster sauce 1 Tbsp
- Sugar 2.5 Tbsp
- Ketchup 2 Tbsp
- Minced garlic 1/2 Tbsp
- Gochujang (red chili paste) 2 Tbsp
- Gochugaru (red chili flakes) 1 Tbsp
- Soy sauce 2 Tbsp
- Oyster sauce 1 Tbsp
- Sugar 2.5 Tbsp
- Ketchup 2 Tbsp
- Minced garlic 1/2 Tbsp
Cooking Instructions
Step 1
First, let’s make the delicious tteokbokki sauce! In a bowl, combine gochujang (2 Tbsp), gochugaru (1 Tbsp), soy sauce (2 Tbsp), oyster sauce (1 Tbsp), sugar (2.5 Tbsp), ketchup (2 Tbsp), and minced garlic (1/2 Tbsp). Mix them thoroughly. Making the sauce in advance can help shorten your cooking time.
Step 2
Next, it’s time to prepare the bean sprouts, the key to the tteokbokki’s texture! Take a large handful of bean sprouts and rinse them thoroughly under running water several times. It’s important to wash them well to avoid any unpleasant smell. Drain the washed bean sprouts in a colander.
Step 3
Place the tteokbokki rice cakes into a wide pot or pan. Both store-bought wheat cakes (tteok) and rice cakes are fine, but wheat cakes tend to absorb the sauce better and become delightfully soft, making them even more delicious. Rinsing the rice cakes in water before use can prevent them from sticking together.
Step 4
Add the square fish cakes, cut into bite-sized pieces, generously over the rice cakes. Fish cakes simmered with the rice cakes add depth of flavor and enrich the tteokbokki’s taste.
Step 5
Thinly slice half an onion and add it to the pot to bring a sweet flavor and aroma to the tteokbokki. Feel free to use other vegetables you have in your refrigerator, such as carrots or zucchini, if you like. Adding vegetables can provide a more diverse taste and texture. (It’s okay to omit if you don’t have them.)
Step 6
Pour all the pre-made sauce over the ingredients in the pot. Add 4 cups of water (about 800ml) and bring it to a rolling boil over high heat. Once boiling, reduce the heat to medium and simmer until the rice cakes become soft.
Step 7
As the rice cakes start to soften and plump up, add a generous amount of the prepared bean sprouts! To maintain their crispiness, avoid overcooking the bean sprouts. Simmer for just 2-3 more minutes until they are slightly wilted – this is the key to achieving the perfect crunchy texture.
Step 8
Finally, when the sauce has thickened slightly, add a swirl of oligodang (or corn syrup) for a glossy finish and let it reduce just a bit more. You can adjust the sweetness to your preference. And there you have it – your super simple, crunchy bean sprout tteokbokki is complete! Enjoy your delicious meal!
