Flavorful Kimchi Tteokbokki with Young Napa Cabbage Kimchi
#KimchiTteokbokki #UsingYoungNapaCabbage #SpicySweetKimchiTteokbokki #GochujangKimchiTteokbokki #SpecialStreetFood
Tired of the same old tteokbokki? Why not try making the nostalgic Kimchi Tteokbokki your mom used to make! With just a touch of gochujang to enhance the savory flavor and plenty of crisp young napa cabbage kimchi, stir-fried in sesame oil, this dish becomes a delightful tteokbokki. Adding gochujang, minced garlic, and a bit of broth creates a clean, deep flavor without any heaviness. This Kimchi Tteokbokki has gained popularity, even featured on shows like ‘Tasty Guys,’ offering a distinct charm compared to regular gochujang tteokbokki. It’s nothing like adding rice cake soup slices to kimchi stew; this is a special taste made exclusively for Kimchi Tteokbokki! Remember, using rice cake soup slices (tteokguk tteok) is essential for the perfect texture and taste.
Main Ingredients- Tteokguk tteok (rice cake soup slices) for 1 serving (approx. 150-200g)
- Young napa cabbage kimchi, 1 cup (well-fermented is recommended)
Cooking Instructions
Step 1
First, chop the young napa cabbage kimchi into bite-sized pieces. In a mixing bowl, combine the chopped kimchi, 1 tsp of minced garlic, and 1 Tbsp of sesame oil. Gently mix to marinate. Stir-frying the kimchi once beforehand really brings out its flavor and makes it tastier.
Step 2
Add the marinated kimchi to a pan and stir-fry over medium-low heat until fragrant. Once the kimchi is somewhat cooked, add the tteokguk tteok and stir-fry them together. Make sure to stir continuously to prevent the rice cakes from sticking to the pan.
Step 3
During the stir-frying process, add a pinch of black pepper and 1 tsp of sugar. Stir everything together. The sugar helps to mellow the sourness of the kimchi and adds a touch of sweetness and depth.
Step 4
As the rice cakes begin to soften, add 1 tsp of gochujang to season. Stir-fry while adjusting the seasoning to your preference. Be careful not to add too much gochujang, as it can overpower the kimchi flavor. It’s best to use a small amount and adjust the saltiness with kimchi brine or fish sauce if needed.
Step 5
The rice cakes might absorb moisture and become dry. At this stage, pour in 2 Tbsp of broth and 2 Tbsp of kimchi brine. Continue to stir-fry as if simmering, allowing the sauce to evenly coat the rice cakes. Adding enough kimchi brine from the start will result in a richer flavor. It’s crucial to use minimal gochujang to preserve the original kimchi taste.
Step 6
Finally, sprinkle with toasted sesame seeds just before turning off the heat. Although you added broth and kimchi brine, the sauce will thicken to a rich consistency, allowing the flavors to deeply penetrate the rice cakes. A thicker, more concentrated sauce is more delicious than a watery one. The subtle aroma of sesame oil will further enhance the overall flavor. Enjoy your delicious Kimchi Tteokbokki!
