Gochugaru Tteokbokki: Spicy and Richly Flavored Street Food Style
The Secret to Deliciousness! Special Tteokbokki Made with Chili Powder Instead of Gochujang
I was reminded of a special tteokbokki I tasted at a famous snack shop in my hometown, so I decided to recreate its flavor using chili powder instead of gochujang. This recipe offers a clean, yet deep and spicy taste without the heavy feeling of gochujang, and I’ll guide you step-by-step to make delicious tteokbokki at home that rivals professional establishments. Let’s get started!
Tteokbokki Ingredients- 150g Cheese rice cakes (using soft, chewy rice cakes is recommended)
- 100g Homemade fish cakes (or regular square fish cakes)
- 2 large cabbage leaves (cut into large pieces for sweetness and texture)
- 1/2 onion (sliced into strips for natural sweetness)
- 1 stalk green onion (sliced diagonally for aromatic flavor)
Special Tteokbokki Sauce- 2 Tbsp fine chili powder (adjust spiciness to your preference)
- 2 cloves garlic (minced finely for rich flavor)
- 1 Tbsp soy sauce (for savory umami)
- 1 Tbsp sugar (adjust sweetness to your preference)
- 1 Tbsp cooking wine (to remove odor and add gloss)
- A pinch of toasted sesame seeds (for nutty flavor)
- A little sesame oil (for finishing aroma and shine)
- 2 Tbsp fine chili powder (adjust spiciness to your preference)
- 2 cloves garlic (minced finely for rich flavor)
- 1 Tbsp soy sauce (for savory umami)
- 1 Tbsp sugar (adjust sweetness to your preference)
- 1 Tbsp cooking wine (to remove odor and add gloss)
- A pinch of toasted sesame seeds (for nutty flavor)
- A little sesame oil (for finishing aroma and shine)
Cooking Instructions
Step 1
To create a deep and refreshing base flavor, make a broth using kelp and dried anchovies. In a pot, combine 2 cups of water, 1 piece of kelp, and 5-6 dried anchovies for broth. Bring to a boil over medium heat. Once boiling, remove the kelp and let the anchovies simmer for about 5 more minutes before straining them out. You’ll have a clear and clean broth.
Step 2
While the broth is simmering, prepare the vegetables for the tteokbokki. Cut the cabbage leaves into large, bite-sized pieces, about 2-3 cm in size. Cutting them this way ensures a pleasant chewiness and allows the sauce to be absorbed well.
Step 3
Slice half an onion into strips about 0.5 cm thick. Avoid slicing them too thinly, so they don’t become mushy when cooked and maintain their texture.
Step 4
Cut one stalk of green onion diagonally into pieces about 4-5 cm long. Diagonal cuts create a wider surface area for the sauce to seep into, and the aromatic flavor of the green onion will spread throughout the tteokbokki.
Step 5
Crush the 2 cloves of garlic with the side of a knife, then mince them finely. Garlic adds depth to the tteokbokki. While you can use pre-minced garlic, mincing fresh garlic yourself will result in a much richer aroma.
Step 6
Now, let’s make the sauce that will define the tteokbokki’s flavor. In a bowl, combine 2 tablespoons of fine chili powder, minced garlic, 1 tablespoon of soy sauce, 1 tablespoon of sugar, and 1 tablespoon of cooking wine. Mix them well. Add a pinch of toasted sesame seeds and a little sesame oil for an aromatic finish. Mixing all the sauce ingredients beforehand allows the flavors to meld beautifully, creating a deeper taste. Let the sauce rest and mature for about 5 minutes.
Step 7
Pour the prepared broth into the pot. Add the cheese rice cakes, fish cakes, the roughly chopped cabbage, and the sliced onions. Bring to a boil. Once boiling, reduce the heat to medium-low and cook until the rice cakes are soft and the vegetables are tender. Stir occasionally to prevent the rice cakes from sticking together.
Step 8
Once the rice cakes and vegetables are somewhat cooked and the cabbage has softened, add all the prepared sauce. Also, add the diagonally sliced green onions. From this point, lower the heat to low and carefully stir to prevent the sauce from burning, letting it simmer down slowly. Cooking with the lid off will help the sauce thicken and reduce nicely.
Step 9
Over low heat, gently stir and mix as if coating the rice cakes, fish cakes, and vegetables with the sauce. Continue stirring to prevent sticking, and cook for another 2-3 minutes until it reaches your desired consistency. Your delicious and simple Gochugaru Tteokbokki is now complete! Enjoy it while it’s warm!
