Hearty Cheese Wide Glass Noodles Tteokbokki
How About Some Chewy Cheese and Wide Glass Noodles Tteokbokki for a Long Winter Night’s Snack?
On a cold winter night, why not indulge in a comforting bowl of tteokbokki made with chewy cheese rice cakes and wide glass noodles? This dish is perfect for a satisfying meal or a delightful late-night snack. The irresistible sweet and spicy sauce is sure to make you want to mix in some rice at the end!
Tteokbokki Ingredients- 400g Cheese Rice Cakes (Tteok)
- 1.5 handfuls of soaked Wide Glass Noodles
- 2 sheets of flat Fish Cakes (Eomuk)
- 100g Vienna Sausages
- 1/2 Onion
- 1 stalk of Green Onion
Tteokbokki Sauce- 2 Tbsp Gochujang (Korean chili paste, heaped)
- 3 Tbsp Gochugaru (Korean chili flakes)
- 4 Tbsp Soy Sauce (for seasoning)
- 3 Tbsp Oligodang (corn syrup or rice syrup)
- 2 Tbsp Sugar
- 1 L (1000ml) Water
- 2 Tbsp Gochujang (Korean chili paste, heaped)
- 3 Tbsp Gochugaru (Korean chili flakes)
- 4 Tbsp Soy Sauce (for seasoning)
- 3 Tbsp Oligodang (corn syrup or rice syrup)
- 2 Tbsp Sugar
- 1 L (1000ml) Water
Cooking Instructions
Step 1
Prepare the wide glass noodles or regular glass noodles by soaking them. It’s best to soak the glass noodles in cold water for at least 30 minutes until softened. You can also soak them in advance and store them in the refrigerator for convenience.
Step 2
Cut the Vienna sausages in half or make crisscross scores on them. This helps the sauce penetrate better, making them more flavorful.
Step 3
Chop the green onion into large pieces. You can slice them diagonally or cut them into big, chunky pieces to add texture to the dish.
Step 4
Heat 1 tablespoon of sunflower oil in a wide pan. Add the coarsely chopped onion and stir-fry for about 1 minute until fragrant and slightly translucent. Then, pour in 1 L (1000ml) of water.
Step 5
Add all the tteokbokki sauce ingredients (gochujang, gochugaru, soy sauce, oligodang, sugar) to the pan. Bring to a boil over high heat and let it simmer for 5 minutes to allow the flavors to meld together.
Step 6
Once the sauce is boiling, add the cheese rice cakes. Gently separate them if they are clumped together.
Step 7
Add the chopped green onions. The fresh, mild flavor of the green onions will enhance the overall taste of the tteokbokki.
Step 8
Add the soaked wide glass noodles. Stir everything together gently and continue to boil over high heat for another 5-7 minutes, ensuring the noodles absorb the delicious sauce. Make sure the wide glass noodles are well coated with the sauce.
Step 9
The cheese rice cakes will float to the surface when they are cooked, and the wide glass noodles will turn transparent. Taste the tteokbokki and adjust seasoning if needed – add more soy sauce if it’s not salty enough, or more oligodang/sugar for sweetness. It’s important to ensure there’s enough sauce remaining when you add the wide glass noodles, as they absorb liquid. This way, the tteokbokki will remain flavorful and easy to eat. You can also mix leftover sauce with rice for an extra tasty treat!
