Spicy and Sweet Braised Tteokbokki
Irresistible Spicy and Sweet Braised Tteokbokki Recipe
Today’s recipe is for a mouthwatering spicy and sweet braised tteokbokki. The savory sauce, chewy rice cakes, and tender beef create a dish that’s perfect as a side for rice or even as a snack with drinks. It’s an absolute dream pairing with kimbap, so be sure to enjoy them together!
Tteokbokki Ingredients- 40 pcs Tteokbokki rice cakes (approx. 400g)
- 1 handful Beef (for bulgogi or shabu-shabu) (approx. 50g)
- 2 leaves Napa cabbage or Chinese cabbage
- 1/2 stalk Green onion
- 2 cups Water (400ml)
Spicy and Sweet Sauce- 1.5 Tbsp Soy sauce (for soup)
- 1 Tbsp Mirin or cooking wine
- 1/2 Tbsp Minced garlic
- 3 Tbsp Sugar (or raw sugar)
- 7 Tbsp Gochujang (Korean chili paste)
- 1/2 Tbsp Chili oil (or regular cooking oil)
- 3 Tbsp Gochugaru (Korean chili flakes)
- 1.5 Tbsp Soy sauce (for soup)
- 1 Tbsp Mirin or cooking wine
- 1/2 Tbsp Minced garlic
- 3 Tbsp Sugar (or raw sugar)
- 7 Tbsp Gochujang (Korean chili paste)
- 1/2 Tbsp Chili oil (or regular cooking oil)
- 3 Tbsp Gochugaru (Korean chili flakes)
Cooking Instructions
Step 1
Soak the tteokbokki rice cakes in cold water for about 10 minutes to soften them and separate any stuck-together pieces.
Step 2
Pat the beef dry with paper towels to remove excess blood. Marinate it with 1/2 Tbsp soy sauce, 1 Tbsp sugar, 1/2 Tbsp minced garlic, and 1 Tbsp mirin, mixing well. Cut the napa cabbage into 2-3 cm pieces. Chop the green onion into bite-sized pieces, suitable for tteokbokki. If the green onion stalks are thick, slice them in half lengthwise.
Step 3
Heat a pan over medium-high heat and stir-fry the marinated beef until it’s mostly cooked. Then, add 2 Tbsp sugar, 7 Tbsp gochujang, 1/2 Tbsp chili oil, and 1 Tbsp soy sauce. Stir-fry everything together until the sauce coats the beef evenly. Add the chopped cabbage and green onions and stir-fry briefly to release their fragrance.
Step 4
Add the drained rice cakes to the pan and stir-fry with the sauce for 1-2 minutes, allowing them to absorb the flavors. Pour in 2 cups (400ml) of water and bring to a rolling boil over high heat.
Step 5
Once the tteokbokki starts boiling, add 3 Tbsp gochugaru and stir well to prevent clumps. Reduce the heat to medium and let it simmer until the sauce thickens to your desired consistency.
Step 6
Your spicy and sweet braised tteokbokki is ready when the sauce has thickened and the rice cakes are tender! If you have hard-boiled eggs, add them to the pot now. Enjoy the delightful combination of chewy rice cakes, tender beef, and the delicious spicy-sweet sauce!
Step 7
Tteokbokki and kimbap are a match made in heaven! You can also mash a hard-boiled egg into the remaining sauce for an extra delicious touch.
