Lifelong Tteokbokki: The Ultimate Market-Style Tteokbokki Recipe You’ll Make Forever
Master the Classic Market Tteokbokki with the ‘Lifelong Tteokbokki’ Recipe by EoNamSeung
I was craving that nostalgic market-style tteokbokki, so I decided to try EoNamSeung’s popular ‘Lifelong Tteokbokki’ recipe! This recipe is simple yet delivers a deeply satisfying flavor, perfect for recreating that beloved street food experience at home.
Tteokbokki Ingredients
- 1/2 bag rice cakes (tteokbokki tteok) (approx. 300g): Use chewy wheat cakes for the best texture.
- 2 sheets fish cakes (eomuk): Cut into large pieces so they absorb the sauce beautifully.
- 2 stalks green onions: Chopped into finger-length pieces to add a fresh, sweet flavor.
- Vienna sausages (optional): Add these for extra heartiness and a fun addition, great for kids or as a snack.
Magic Seasoning Sauce
- 4 Tbsp gochugaru (Korean chili powder): The foundation of the spicy flavor.
- 4 Tbsp sugar: Balances the spice with sweetness, making it irresistibly delicious. (You can start with 3 Tbsp and adjust to taste)
- 2 Tbsp soy sauce: Adds depth and umami.
- 2 Tbsp gochujang (Korean chili paste): Thickens the sauce and provides a savory, fermented flavor. (Use generously for a richer taste)
- 2 Tbsp oyster sauce: Enhances the savory notes and adds a touch of gourmet depth.
- 1 Tbsp cooking oil: Prevents the rice cakes from sticking and gives the tteokbokki a glossy finish.
- 1/3 Tbsp coarse sea salt: Adjusts the seasoning and balances the overall flavor.
- 1/2 Tbsp minced garlic: Adds a pungent aroma and complexity.
- Black pepper (generous amount): Use a good amount to eliminate any gamey smell and boost the overall aroma.
- 4 Tbsp gochugaru (Korean chili powder): The foundation of the spicy flavor.
- 4 Tbsp sugar: Balances the spice with sweetness, making it irresistibly delicious. (You can start with 3 Tbsp and adjust to taste)
- 2 Tbsp soy sauce: Adds depth and umami.
- 2 Tbsp gochujang (Korean chili paste): Thickens the sauce and provides a savory, fermented flavor. (Use generously for a richer taste)
- 2 Tbsp oyster sauce: Enhances the savory notes and adds a touch of gourmet depth.
- 1 Tbsp cooking oil: Prevents the rice cakes from sticking and gives the tteokbokki a glossy finish.
- 1/3 Tbsp coarse sea salt: Adjusts the seasoning and balances the overall flavor.
- 1/2 Tbsp minced garlic: Adds a pungent aroma and complexity.
- Black pepper (generous amount): Use a good amount to eliminate any gamey smell and boost the overall aroma.
Cooking Instructions
Step 1
The journey to delicious tteokbokki begins with preparation! Gather your essential trio: rice cakes, fish cakes, and green onions. If using frozen rice cakes, soak them in cold water for about 30 minutes until softened. Chop the green onions into lengths of about 7-8 cm, roughly the size of your index finger. Cut the fish cakes into bite-sized triangles or any shape you prefer.
Step 2
Now, let’s create the magic seasoning sauce! In a large bowl, combine 4 Tbsp gochugaru, 4 Tbsp sugar, 2 Tbsp soy sauce, 2 Tbsp gochujang, and 2 Tbsp oyster sauce. Add 1 Tbsp of cooking oil to give it a nice sheen and prevent sticking, and a generous amount of black pepper. Mix everything thoroughly until well combined and no lumps remain. (Tip: You can start with 3 Tbsp of sugar and add more later after tasting).
Step 3
Before we start cooking the tteokbokki, let’s make a flavorful broth. In a pot, add 600ml (about 3 cups) of water. Add the chopped fish cakes and green onions. Stir in 1/2 Tbsp minced garlic, 1 Tbsp sugar, and 1/3 Tbsp coarse sea salt. Bring this mixture to a rolling boil over high heat to allow the flavors to meld into a savory broth.
Step 4
Once the broth is boiling, reduce the heat to medium. Add the softened rice cakes. Gently stir to prevent them from sticking together. Cover the pot and let it simmer for about 5-7 minutes, or until the rice cakes are soft and chewy. The sauce will start to thicken as the rice cakes cook.
Step 5
When the rice cakes are tender, add the Vienna sausages you prepared. Making a few shallow cuts on the sausages will help them cook evenly and look more appealing as they puff up slightly. (You can skip the sausages if you prefer).
Step 6
It’s time to add the seasoning sauce! To ensure the perfect balance of flavors, I recommend reserving about one ladleful of the sauce before adding it all. Stir the sauce into the tteokbokki, allowing the vibrant red color to develop as it coats the rice cakes and other ingredients.
Step 7
The final step to achieving that authentic market tteokbokki taste! After the sauce is fully incorporated, simmer over medium-low heat for another 4-5 minutes. Crucially, to get that thick, rich texture similar to street-side tteokbokki, **do not cover the pot** during this stage. Let the sauce naturally reduce and thicken, allowing the flavors to deeply penetrate the rice cakes and ingredients. Serve generously in a bowl and enjoy your perfect ‘Lifelong Tteokbokki’!
