School-Front Tteokbokki
Golden Recipe for Nostalgic Street-Style Tteokbokki from School Days
Sharing a super delicious tteokbokki recipe from my friend who saw it on YouTube and shared it in our group chat! The secrets to this recipe are using fine chili powder, anchovy broth, and a touch of MSG for that authentic flavor. It’s reminiscent of the tteokbokki sold outside schools, offering a perfect balance of chewy rice cakes and a rich, savory-sweet sauce.
Tteokbokki Ingredients
- 400g Rice cakes (mill tteok)
- 500ml Anchovy broth
- 2 sheets Fish cakes
- 1/2 stalk Green onion
- 2 handfuls Cabbage
- Quail eggs (boiled)
Golden Sauce (Tablespoon Measurement)
- 7 Tbsp Fine chili powder (if using coarse, grind it finely in a blender)
- 1.5 Tbsp Sugar
- 0.7 Tbsp Salt
- 5 Tbsp Corn syrup or rice syrup
- 0.5 Tbsp Dashida (MSG)
- 0.2 Tbsp Miwon (MSG)
- 0.2 Tbsp Black pepper
- 10 Tbsp Water
- 7 Tbsp Fine chili powder (if using coarse, grind it finely in a blender)
- 1.5 Tbsp Sugar
- 0.7 Tbsp Salt
- 5 Tbsp Corn syrup or rice syrup
- 0.5 Tbsp Dashida (MSG)
- 0.2 Tbsp Miwon (MSG)
- 0.2 Tbsp Black pepper
- 10 Tbsp Water
Cooking Instructions
Step 1
If you have fine chili powder, use it as is. If you only have coarse chili powder, grind it finely in a blender. This will make the tteokbokki sauce a beautiful color and reduce any raw chili taste.
Step 2
In a large bowl, combine 7 tablespoons of fine chili powder, 1.5 tablespoons of sugar, 0.5 tablespoon of Dashida, 0.7 tablespoon of salt, 0.2 tablespoon of Miwon, 0.2 tablespoon of black pepper, 5 tablespoons of corn syrup, and 10 tablespoons of water. Mix thoroughly to create the sauce. (Tip: Letting the sauce rest in the refrigerator for about a day will mellow out the chili powder’s raw flavor and enhance its depth.)
Step 3
Rinse the rice cakes lightly under running water and then soak them in cold water for about 10 minutes. This will soften them and prevent them from sticking together, ensuring the sauce coats them evenly.
Step 4
Prepare the additional ingredients for the tteokbokki. The photo shows green onions, cabbage, fish cakes, and boiled quail eggs.
Step 5
Green onions and fish cakes are essential for adding flavor to the tteokbokki. However, cabbage and quail eggs are optional and can be adjusted to your preference. Be mindful that adding too many vegetables might dilute the seasoning, so prepare them in moderation.
Step 6
Pour the prepared sauce into a wok or deep pot. Add 500ml of the anchovy broth, the softened rice cakes, and the boiled quail eggs. Turn the heat to medium-high and bring to a boil.
Step 7
Once the sauce starts boiling and reducing, add all the prepared vegetables (green onions, cabbage). Reduce the heat to medium and be careful to prevent the rice cakes from burning.
Step 8
When the cabbage is tender and the sauce has thickened slightly, add the fish cakes and continue to simmer until the sauce is nearly reduced. Fish cakes can become mushy if added too early, so add them after the vegetables have softened.
Step 9
Continue to simmer, stirring occasionally, until the tteokbokki becomes thick and the sauce is rich and gooey. Taste and adjust the seasoning if needed: add a tiny bit of soy sauce or salt if it’s too bland, or a little more anchovy broth if it’s too thick, to achieve your desired consistency and flavor.
Step 10
This is a taste you’ll crave again and again! It’s a flavor that lingers in your mind, a taste of nostalgia that we affectionately call ‘binge eating’.
Step 11
When eating out feels uncertain, this homemade ‘School-Front Tteokbokki’ is a safe and satisfying option. Give it a try and create some delicious memories!
