Instant Tteokbokki: A Quick and Delicious Korean Stir-fried Rice Cake
Irresistibly Addictive Instant Tteokbokki You’ll Crave Again and Again
Let’s make some Instant Tteokbokki that you’ll want to eat over and over! This recipe is perfect for a quick, flavorful, and satisfying meal.
Main Ingredients- 20 pieces Tteokbokki rice cakes
- 1/2 medium onion
- 1 large green onion (scallion)
- 2-3 leaves of cabbage
- 1 piece of carrot (about 4cm long)
- 1/2 handful of Tteokguk (rice cake soup) rice cakes
- 1 packet of instant noodles (ramyeon)
- 1 bag of assorted fish cakes
Seasoning Sauce- 2.5 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Soy sauce
- 1 Tbsp Oyster sauce
- 2 Tbsp Jocheong (rice syrup) or honey
- 2 Tbsp Maesil-cheong (plum extract) or sugar
- Pinch of black pepper
- 2.5 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Soy sauce
- 1 Tbsp Oyster sauce
- 2 Tbsp Jocheong (rice syrup) or honey
- 2 Tbsp Maesil-cheong (plum extract) or sugar
- Pinch of black pepper
Cooking Instructions
Step 1
First, prepare the vegetables for your tteokbokki. Thinly slice the onion and cabbage. Cut the green onion diagonally. Cut the carrot into bite-sized pieces, about 4cm long chunks.
Step 2
Now, let’s make the essential seasoning sauce for our delicious instant tteokbokki. In a bowl, combine 2.5 Tbsp of Gochujang, 2 Tbsp of Gochugaru, 2 Tbsp of soy sauce, 1 Tbsp of oyster sauce, 2 Tbsp of Jocheong (or honey), 2 Tbsp of Maesil-cheong (or sugar), and a pinch of black pepper. Mix everything well until thoroughly combined. This sauce is the heart of the dish, so taste and adjust if needed!
Step 3
Gently blanch the fish cakes in boiling water for about 10 seconds. This helps remove any excess oil and cleans them. For the ramyeon noodles, boil them briefly until slightly cooked, then rinse them under cold water to keep them nice and chewy.
Step 4
In a pot, add your broth (anchovy broth is recommended, or use water). Stir in about one-third of the prepared seasoning sauce. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for about 3 minutes to allow the sauce to thicken slightly. This step deepens the flavor of the broth.
Step 5
Arrange the prepared tteokbokki rice cakes, fish cakes, and vegetables attractively in the pot. Sprinkle about half of the remaining seasoning sauce over the ramyeon noodles. Pour in the simmering broth from the previous step. Turn up the heat to high and bring it to a boil. Once it starts bubbling vigorously, carefully spread the rest of the seasoning sauce over the ingredients, avoiding the noodles for now. This layering technique helps create a wonderfully rich and flavorful tteokbokki with a beautiful glossy finish.
Step 6
After you’ve enjoyed all the tteokbokki, you absolutely can’t miss out on the delicious fried rice! Prepare some cooked rice, finely chopped kimchi, shredded mozzarella cheese, and seaweed (gim), cut into small pieces. Leave a little bit of the tteokbokki sauce in the pot. Add the rice, kimchi, and seaweed to the pot and stir-fry everything together. Once the rice is heated through and well combined, spread it evenly across the bottom of the pot. Sprinkle generously with mozzarella cheese. Cover with a lid and let it cook until the cheese is completely melted and gooey. Oh, the waiting is the hardest part, isn’t it? Your mouth will be watering in anticipation!
