Delicious Tteokbokki Recipe
A Taste of Nostalgia! The Beloved Tteokbokki Recipe Everyone Loves
Right after our school retreat, my classmates and I gathered to make and enjoy tteokbokki together! Here’s a recipe for delicious tteokbokki that can bring back those special memories. Follow along to discover the secrets behind its simple yet deep flavor.
Main Ingredients- 500g Tteokbokki rice cakes (Soft wheat cakes or chewy rice cakes both work wonderfully)
- 3 Onions (Adds sweetness and depth of flavor)
- 1 Carrot (Provides color and a satisfying crunch)
- 300g Fish cakes (You can use various shapes of fish cakes too)
Flavorful Sauce- 2 Tbsp Gochujang (Korean chili paste – the base for spicy and sweet flavor)
- 300ml Water (Using broth or water steeped with kelp will yield a richer taste)
- 1 Tbsp Sugar (Adjust to your preference)
- 1 Tsp Soy sauce (Adds umami)
- 1/2 Tsp Minced garlic (Optional, enhances the aroma)
- A little Sesame oil (For a fragrant finish)
- 2 Tbsp Gochujang (Korean chili paste – the base for spicy and sweet flavor)
- 300ml Water (Using broth or water steeped with kelp will yield a richer taste)
- 1 Tbsp Sugar (Adjust to your preference)
- 1 Tsp Soy sauce (Adds umami)
- 1/2 Tsp Minced garlic (Optional, enhances the aroma)
- A little Sesame oil (For a fragrant finish)
Cooking Instructions
Step 1
Let’s start by making the delicious tteokbokki sauce! In a wide frying pan or pot, add 2 tablespoons of gochujang and 300ml of water. Whisk well with a whisk or spoon to ensure there are no lumps. If it tastes bland, add a pinch of salt, or mix in 1 tablespoon of sugar and 1 teaspoon of soy sauce to enhance the sweetness and umami. For an extra boost of aroma, add about half a teaspoon of minced garlic.
Step 2
Once the sauce is tasting great, it’s time to prepare the vegetables and fish cakes for the tteokbokki. Wash and prepare 3 onions, 1 carrot, and 300g of fish cakes.
Step 3
Now, let’s chop the vegetables. Cut the fish cakes into bite-sized squares. Slice the onions into thick strips, and cut the carrot into similar thickness strips for a nice texture when cooked. (If your school’s cooking lab has a mandoline slicer, using it for the onions and carrots will make slicing faster and more uniform!)
Step 4
It’s time to start cooking! Add the sliced carrots and the tteokbokki rice cakes, which have been briefly soaked in cold water to soften, into the prepared sauce. Stir occasionally to prevent the rice cakes from sticking to the pan while they cook.
Step 5
As the rice cakes become tender and the sauce begins to thicken, add the remaining vegetables – the onions and fish cakes – and stir-fry together. Continue cooking for another 2-3 minutes until the onions turn translucent and the fish cakes are softened. Your delicious tteokbokki is ready! Drizzle a little sesame oil at the end for an added nutty aroma. It’s best enjoyed hot!
