Spicy & Chewy Oil Tteokbokki: A Taste of Tradition at Home
How to Make Oil Tteokbokki: Deliciously Spicy!
Experience the addictive spicy and chewy goodness of Oil Tteokbokki right in your own kitchen! While soupy Tteokbokki is wonderful, sometimes a dry, simmered, and intensely flavored version is exactly what you crave. This dish offers a delightful snack experience, comparable to the famous versions found in markets like Tongin Market. Here’s how to make it.
Main Ingredients
- 600g Tteokbokki rice cakes
- 2 Cheongyang peppers, finely chopped (optional)
- A sprinkle of toasted sesame seeds
- A drizzle of perilla oil or cooking oil
Seasoning Ingredients
- 1 Tbsp Gochujang (red chili paste)
- 1 Tbsp Soy sauce
- 3 Tbsp Gochugaru (red chili flakes)
- 3 Tbsp Oligodang (corn syrup) or other liquid sweetener
- 1 Tbsp Sugar
- 1 Tbsp Minced garlic
- 2 Tbsp Cheongju (rice wine)
- 1 Tbsp Gochujang (red chili paste)
- 1 Tbsp Soy sauce
- 3 Tbsp Gochugaru (red chili flakes)
- 3 Tbsp Oligodang (corn syrup) or other liquid sweetener
- 1 Tbsp Sugar
- 1 Tbsp Minced garlic
- 2 Tbsp Cheongju (rice wine)
Cooking Instructions
Step 1
First, let’s prepare the flavorful sauce that makes Oil Tteokbokki so special. In a mixing bowl, combine 1 Tbsp Gochujang, 1 Tbsp soy sauce, 3 Tbsp Gochugaru, 3 Tbsp Oligodang, 1 Tbsp sugar, 1 Tbsp minced garlic, and 2 Tbsp Cheongju. Whisk or stir these ingredients thoroughly until smooth and well combined. Ensuring the sauce is smooth will help it evenly coat the rice cakes for maximum flavor.
Step 2
Rinse the Tteokbokki rice cakes under cold water and drain them. If you’re using rice cakes that have been frozen, it’s best to briefly blanch them in boiling water for about a minute to restore their chewy texture. After blanching, rinse them under cold water and drain well. This step helps prevent the rice cakes from sticking together and allows the sauce to penetrate better.
Step 3
Add the prepared rice cakes to the bowl with the sauce. Gently toss and mix them with your hands, ensuring each rice cake is coated evenly. It’s a good idea to add the sauce gradually rather than all at once. Start with a portion of the sauce, mix, and then taste. Adjust the seasoning according to your preference, ensuring a balanced flavor profile.
Step 4
Heat a generous amount of perilla oil (or olive oil/cooking oil) in a frying pan over medium heat. Add the sauced rice cakes to the pan. To prevent the sauce from burning and the rice cakes from sticking, stir continuously with a spatula while they cook. Continue to stir-fry until the rice cakes become soft and tender, and the sauce has thickened and coated them with a glossy sheen. Just before serving, stir in the finely chopped Cheongyang peppers (if using) and a sprinkle of toasted sesame seeds for a final touch. Your delicious homemade Oil Tteokbokki is ready! It’s a simple yet incredibly satisfying snack, so give it a try! ^^
