Spicy Oil Rice Cakes with Instant Noodle Seasoning: 3 Flavors
Three Delicious Flavors of Oil Tteokbokki Made with Instant Ramen Seasoning
Tired of the same old tteokbokki? Elevate your snack game with this unique Oil Tteokbokki recipe, featuring three exciting flavors derived from instant ramen seasoning: Jjajang (black bean paste), Jjamppong (spicy seafood soup), and Sagol (rich beef bone broth). Experience an unprecedented harmony of tastes! This dish is surprisingly easy to make as long as your rice cakes are prepared correctly. Whip it up whenever you’re craving a delicious treat or a quick bite!
Jjajang Flavor
- 200g Tteokbokki rice cakes (soft, chewy type recommended)
- 1/2 packet Jjajangmyeon (black bean paste ramen) seasoning
- 1/2 Tbsp sugar
- Generous amount of cooking oil (approx. 3-4 Tbsp)
Jjamppong Flavor
- 200g Tteokbokki rice cakes (soft, chewy type recommended)
- 1/2 packet Jjamppong ramen seasoning
- 1/2 Tbsp coarse gochugaru (Korean chili flakes, adjust to taste)
- Generous amount of cooking oil (approx. 3-4 Tbsp)
Sagol (Rich Broth) Flavor
- 200g Tteokbokki rice cakes (soft, chewy type recommended)
- 1/2 packet Sarigomtangmyeon (beef bone broth ramen) seasoning
- 1 Tbsp soy sauce
- Generous amount of cooking oil (approx. 3-4 Tbsp)
- 200g Tteokbokki rice cakes (soft, chewy type recommended)
- 1/2 packet Jjamppong ramen seasoning
- 1/2 Tbsp coarse gochugaru (Korean chili flakes, adjust to taste)
- Generous amount of cooking oil (approx. 3-4 Tbsp)
Sagol (Rich Broth) Flavor
- 200g Tteokbokki rice cakes (soft, chewy type recommended)
- 1/2 packet Sarigomtangmyeon (beef bone broth ramen) seasoning
- 1 Tbsp soy sauce
- Generous amount of cooking oil (approx. 3-4 Tbsp)
Cooking Instructions
Step 1
Start by preparing your tteokbokki rice cakes. If they feel hard, briefly blanch them in boiling water for 1-2 minutes until softened. Be careful not to overcook, or they might become mushy. Immediately after blanching, rinse the rice cakes under cold water to prevent them from sticking together and to maintain a chewy texture.
Step 2
Now, it’s time to coat the rice cakes with the seasonings for each flavor. Place 200g of the prepared rice cakes in a bowl. For the Jjajang flavor, add 1/2 packet of Jjajangmyeon seasoning and 1/2 Tbsp sugar. For the Jjamppong flavor, add 1/2 packet of Jjamppong seasoning and 1/2 Tbsp coarse gochugaru. For the Sagol flavor, add 1/2 packet of Sarigomtangmyeon seasoning and 1 Tbsp soy sauce. Gently mix and toss the rice cakes with your hands to ensure each piece is evenly coated with the respective seasoning.
Step 3
Finally, let’s stir-fry everything to perfection. Heat a frying pan over medium heat and add a generous amount of cooking oil. Once the oil is shimmering, add the seasoned rice cakes. Stir-fry them, keeping a close eye to prevent the seasonings from burning. Stir continuously to ensure even cooking and prevent sticking. Cook until the Jjajang flavor is slightly caramelized, the Jjamppong flavor releases its aroma, and the Sagol flavor becomes fragrant. Once perfectly stir-fried and deliciously coated, transfer the oil tteokbokki to a serving plate. Enjoy your homemade flavorful snack!
