Simple Scallion Tteokbokki
Quick and Easy Scallion Tteokbokki When You Have No Other Ingredients!
Craving tteokbokki but don’t have fish cakes or onions? What if you only have scallions left? Try this scallion tteokbokki! It’s a delicious way to satisfy your tteokbokki craving with minimal ingredients, highlighting the fresh flavor of scallions.
Main Ingredients
- Garaetteok (or tteokbokki rice cakes) 93g
- Scallions 29g
Optional Ingredients
- 1 Hard-boiled egg
Seasoning
- Gochujang (Korean chili paste) 33g
- Soy sauce 4g
- Oligosaccharide (or corn syrup) 14g
- Pinch of black pepper
- 1 Hard-boiled egg
Seasoning
- Gochujang (Korean chili paste) 33g
- Soy sauce 4g
- Oligosaccharide (or corn syrup) 14g
- Pinch of black pepper
Cooking Instructions
Step 1
First, prepare a hard-boiled egg. Place the egg in a pot of water, bring to a boil, then reduce the heat to medium-low and simmer for 10 minutes. After cooking, place the egg in cold water to cool before peeling. This helps the flavors absorb better later.
Step 2
Let’s mix the seasoning for the tteokbokki. In a small bowl, combine the gochujang, soy sauce, oligosaccharide, and a pinch of black pepper. Stir well until thoroughly mixed. This seasoning blend is key to the tteokbokki’s rich flavor.
Step 3
Carefully peel the hard-boiled egg you prepared in step 0. Having it ready now makes it easy to add to the tteokbokki at the end.
Step 4
Now, get your pot ready for cooking the tteokbokki. Add a generous amount of water, enough to cover the rice cakes and create a sauce. Turn the heat to high and bring the water to a rolling boil.
Step 5
Once the water is boiling vigorously, add the prepared seasoning mix to the pot. Give it a stir to ensure the seasoning dissolves evenly into the water.
Step 6
After the seasoning has dissolved well, add the chopped scallions to the pot. The fresh aroma of the scallions will infuse into the sauce, adding another layer of deliciousness.
Step 7
Add the rice cakes to the pot and reduce the heat to medium. Stir occasionally to prevent the rice cakes from sticking to the bottom of the pot. (I used garaetteok, which is cylinder-shaped rice cake; if you’re using standard tteokbokki rice cakes, you can skip the next step.)
Step 8
If you are using garaetteok, once they become soft and pliable, use kitchen scissors to cut them into bite-sized pieces. If you are using tteokbokki rice cakes, you can skip this cutting step and proceed to the next.
Step 9
Finally, add the peeled hard-boiled egg to the tteokbokki pot. Let it simmer for another 1-2 minutes, allowing the flavors to meld together. Your delicious scallion tteokbokki is ready! Enjoy it while it’s hot.
