Spicy & Flavorful Tteokbokki (Yeopdduk-style Rice Cakes)
Simple & Deliciously Spicy Rice Cakes – Not Too Sweet!
Craving a spicy tteokbokki that isn’t overwhelmingly sweet? I’ve adapted a popular online recipe to create this rendition that’s packed with flavor but balanced in sweetness, reminiscent of the famous ‘Yeopdduk’ style. It’s incredibly easy to make at home! The leftover sauce is also fantastic for cooking ramen noodles, so don’t let any of that delicious broth go to waste!
Tteokbokki Ingredients- Ricetteokbokki cakes, about 30 pieces (adjust quantity to your liking)
- Fish cakes (eomuk), 300g (using assorted fish cakes adds more variety)
- Hard-boiled eggs, 4 (optional, adjust to preference)
- Cheongyang chili peppers, 4-5 (add more for extra heat; remove seeds if desired)
- Green parts of leeks, 2 stalks
- Water, 6 cups (approx. 1.2L)
Spicy Seasoning Mix- Gochugaru (Korean chili powder), 4 Tbsp
- Gochujang (Korean chili paste), 1.5 Tbsp
- Sugar, 1 Tbsp (kept low to emphasize spiciness)
- Oligosaccharide (or corn syrup), 1 Tbsp (for shine and a hint of sweetness)
- MSG powder (Dasida or similar), 1 Tbsp (for umami boost)
- Curry powder, 1-1.5 Tbsp (adds unique flavor and depth)
- Black pepper, a pinch
- Minced garlic, 1 Tbsp
- Gochugaru (Korean chili powder), 4 Tbsp
- Gochujang (Korean chili paste), 1.5 Tbsp
- Sugar, 1 Tbsp (kept low to emphasize spiciness)
- Oligosaccharide (or corn syrup), 1 Tbsp (for shine and a hint of sweetness)
- MSG powder (Dasida or similar), 1 Tbsp (for umami boost)
- Curry powder, 1-1.5 Tbsp (adds unique flavor and depth)
- Black pepper, a pinch
- Minced garlic, 1 Tbsp
Cooking Instructions
Step 1
First, boil the eggs until hard-boiled and set them aside (this step is optional). In a separate bowl, combine all the seasoning ingredients: gochugaru, gochujang, sugar, oligosaccharide, MSG powder, curry powder, black pepper, and minced garlic. Mix them thoroughly to create the seasoning paste.
Step 2
In a deep pot or a wide, shallow pan, pour in the 6 cups of water and bring it to a rolling boil over high heat. Once the water is boiling vigorously, add the prepared seasoning paste and stir well to dissolve it completely, ensuring there are no clumps.
Step 3
After the seasoning has dissolved, add the rice tteokbokki cakes to the pot. Stir occasionally to prevent them from sticking together. Let them simmer until the rice cakes are soft and chewy, which usually takes about 5-7 minutes.
Step 4
Once the rice cakes are tender, add the fish cakes, cut into bite-sized pieces. (If you have assorted fish cakes, using them will make the dish even more satisfying. Feel free to use different types of fish cakes.)
Step 5
Continue to boil for about 5 more minutes after adding the fish cakes. Finally, add the hard-boiled eggs, sliced leeks, and the roughly chopped Cheongyang chili peppers. (Include the chili peppers if you like it spicy; omit or remove the seeds if serving to children.) Simmer for another 3 minutes to allow the flavors to meld and the sauce to thicken slightly. Your delicious tteokbokki is ready! Tip: The leftover sauce is perfect for cooking ramen noodles, so be sure to try it!
