Nostalgic Schoolyard Tteokbokki
How to Recreate the Authentic Flavor of School Canteen Tteokbokki
Do you remember the tteokbokki from the school canteen in your childhood? There was always just one egg on the plate, which felt so disappointing back then. Now that I’m an adult, I can finally add three eggs! I made it today because I missed that nostalgic taste.
Ingredients- 1.6L Water
- 3 Boiled Eggs (or more, to your liking)
- 150g Rice Cakes (Tteok) (approx. 1.5 handfuls)
- 20cm Green Onion (white part)
- 100g Cabbage (about the size of a fist)
- 5 Vienna Sausages
Seasoning Mix- 2 Tbsp Sugar
- 1.5 Tbsp Fine Gochugaru (Korean chili powder)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Beef Dashida (or MSG, for umami)
- 1/3 Tbsp MSG (optional, for enhanced flavor)
- 2 Tbsp Sugar
- 1.5 Tbsp Fine Gochugaru (Korean chili powder)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Beef Dashida (or MSG, for umami)
- 1/3 Tbsp MSG (optional, for enhanced flavor)
Cooking Instructions
Step 1
First, let’s prepare the boiled eggs, the perfect companion to tteokbokki. Place the eggs in a pot, cover with water, and boil for 9 minutes. Immediately rinse them under cold water and peel – this makes peeling much easier.
Step 2
Prepare the star of the dish: the rice cakes. Lightly rinse them under running water to remove any dust. Gently pat them dry to prevent them from sticking together.
Step 3
Now, let’s prep the vegetables. Cut the green onion lengthwise into two pieces, then slice them into 5cm lengths. Cut the cabbage into bite-sized rectangular pieces, about 1.5cm thick, to maintain a satisfying crunch.
Step 4
Add the water and rice cakes to a pot. This will form the base of our flavorful tteokbokki sauce. Stir occasionally to prevent the rice cakes from sticking to the bottom as it cooks.
Step 5
Let’s start building the flavor! Add the sugar first. Let it dissolve and heat up in the water before proceeding.
Step 6
Once the water begins to boil, stir in the fine gochugaru. This chili powder will give the tteokbokki its signature red color and a pleasant level of spice. Make sure to dissolve it completely.
Step 7
Next, add the gochujang. This Korean chili paste is essential for that characteristic deep, savory, and slightly sweet flavor. Stir it well into the broth until fully combined.
Step 8
When the rice cakes start to soften and expand, add the prepared green onions and cabbage. These vegetables will add a lovely sweetness and a refreshing crunch. Cook until the cabbage is tender-crisp.
Step 9
Now for the fun part: add the Vienna sausages. Let the tteokbokki simmer and bubble until the sauce thickens slightly and the sausages are heated through. You can score the sausages or put them on skewers for presentation.
Step 10
To enhance the savory depth of the sauce, stir in the beef Dashida. This seasoning blend adds a wonderful umami kick that makes the tteokbokki taste truly authentic.
Step 11
For that extra touch of restaurant-style flavor, add the MSG (optional). A small amount can significantly boost the overall taste profile. Use it according to your preference.
Step 12
Finally, once the sauce has reached your desired consistency – slightly thickened and glossy – gently add the boiled eggs. Let them simmer for a minute to absorb the delicious sauce. Your nostalgic schoolyard tteokbokki is now ready to be enjoyed!
