Spicy & Numbing Mala Tteokbokki Recipe
The Secret to a Delicious Mala Tteokbokki Sauce! How to Make Mala Tteokbokki at Home!
Dive into the flavorful world of Mala Tteokbokki with its signature spicy and numbing broth. This recipe guides you through creating an irresistibly delicious Mala Tteokbokki that’s perfect for any occasion.
Essential Ingredients for a Hearty Tteokbokki- 500g Tteokbokki rice cakes (fresh or frozen)
- 2 sheets of square fish cakes
- 200g Cabbage (cut into bite-sized pieces)
- 80g Carrot (thinly sliced)
- Fried tempura (optional)
- Ramen noodles (optional)
- Additional fish cakes (optional)
- 1/2 stalk Scallion (cut into large pieces)
- 50g Mozzarella cheese
- 1.2L Water (or broth)
Flavorful Mala Sauce Ingredients- 1 pack ready-made Mala sauce (or adjust to taste)
- 3 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Curry powder (for added depth)
- 1 Tbsp Soy sauce
- 3 Tbsp Corn syrup (for sweetness, adjust to taste)
- 1/2 Tbsp Black pepper (for garnish/flavor)
- 2 Tbsp Sugar (for sweetness, adjust to taste)
- 2 Tbsp Gochugaru (Korean chili flakes, adjust spiciness)
- 1 Tbsp Minced garlic
- 1 pack ready-made Mala sauce (or adjust to taste)
- 3 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Curry powder (for added depth)
- 1 Tbsp Soy sauce
- 3 Tbsp Corn syrup (for sweetness, adjust to taste)
- 1/2 Tbsp Black pepper (for garnish/flavor)
- 2 Tbsp Sugar (for sweetness, adjust to taste)
- 2 Tbsp Gochugaru (Korean chili flakes, adjust spiciness)
- 1 Tbsp Minced garlic
Cooking Instructions
Step 1
If using frozen or refrigerated rice cakes, soak them in cold water for at least 20 minutes. This rehydrates the rice cakes, prevents them from cracking during cooking, and ensures a softer, chewier texture.
Step 2
Prepare the vegetables and fish cakes by cutting them into manageable, bite-sized pieces. Slice the scallions thickly to retain their texture, and thinly slice the carrots to ensure they cook evenly. Cut the cabbage into similar sizes to complement the dish. Slice the square fish cakes as well.
Step 3
For the star of the show – the sauce! In a bowl, combine the ready-made Mala sauce, gochujang, curry powder, soy sauce, corn syrup, sugar, gochugaru, minced garlic, and black pepper. Whisk everything together until well combined and smooth. The curry powder adds a unique aromatic layer that complements the Mala spice.
Step 4
Heat a tablespoon of oil in a wide pan or pot over medium-high heat. Add the sliced carrots and cabbage and stir-fry for about a minute until fragrant. Pour in the 1.2L of water, bring it to a boil, then add the prepared Mala sauce mixture, stirring to combine.
Step 5
Once the sauce comes to a rolling boil, add the prepared rice cakes and fish cakes. Stir gently to coat them evenly. Reduce the heat to medium-low and let it simmer until the rice cakes are tender and have absorbed the flavorful sauce. Stir in 2 tablespoons of corn syrup at this stage to help the sauce thicken and cling to the ingredients.
Step 6
As the tteokbokki thickens and reduces, stir in the remaining 1 tablespoon of corn syrup just before turning off the heat. This adds a glossy sheen and extra sweetness. Sprinkle the mozzarella cheese generously over the top, cover the pot, or reduce the heat to low and let the cheese melt into a gooey, delicious layer.
Step 7
For an even more satisfying meal, consider adding ramen noodles or hard-boiled eggs. Garnish with the large pieces of scallions or chopped spring onions for a pop of color and freshness. Serve immediately while hot and enjoy the thrilling flavors of Mala Tteokbokki!
