Spicy & Sweet Tteokbokki with Crispy Pork Cutlet
Rich and Hearty Pork Cutlet Tteokbokki
Introducing ‘Pork Cutlet Tteokbokki,’ a dish that’s perfect as a snack or a satisfying meal. The fantastic combination of crispy fried pork cutlet and spicy, sweet, soupy tteokbokki will captivate your taste buds. Make it easily at home and enjoy!
Tteokbokki Ingredients- Pork cutlets 2 pieces (store-bought or homemade)
- Tteokbokki rice cakes 1.5 handfuls (approx. 150g)
- Square fish cakes 1 sheet
- Green onion 1/3 stalk
- Cabbage 2 leaves
- Anchovy-kelp broth 2 cups (or water)
Spicy & Sweet Tteokbokki Sauce- Gochujang (Korean chili paste) 2 Tbsp
- Gochugaru (Korean chili flakes) 1 Tbsp
- Minced garlic 1 Tbsp
- Sugar 1 Tbsp
- Oligosaccharide 1 Tbsp (or corn syrup)
- Mirin (rice wine) 1 Tbsp
- Soy sauce 0.5 Tbsp
- Oyster sauce 1 Tbsp
- Gochujang (Korean chili paste) 2 Tbsp
- Gochugaru (Korean chili flakes) 1 Tbsp
- Minced garlic 1 Tbsp
- Sugar 1 Tbsp
- Oligosaccharide 1 Tbsp (or corn syrup)
- Mirin (rice wine) 1 Tbsp
- Soy sauce 0.5 Tbsp
- Oyster sauce 1 Tbsp
Cooking Instructions
Step 1
First, prepare your delicious pork cutlets. Using store-bought frozen pork cutlets makes it easy to enjoy. I used homemade ones. Set the pork cutlets aside until the tteokbokki is ready, then cut them into bite-sized pieces and top the tteokbokki.
Step 2
Prepare the vegetables and fish cakes for the tteokbokki. Slice the square fish cake (1 sheet), cabbage leaves (2), and green onion (1/3 stalk) into bite-sized pieces. Rinse the tteokbokki rice cakes lightly in cold water.
Step 3
Now, let’s make the sauce that will define the flavor of your tteokbokki! In a bowl, combine gochujang (2 Tbsp), gochugaru (1 Tbsp), minced garlic (1 Tbsp), sugar (1 Tbsp), oligosaccharide (or corn syrup, 1 Tbsp), mirin (1 Tbsp), soy sauce (0.5 Tbsp), and oyster sauce (1 Tbsp). Mix well. Also, prepare 2 cups of anchovy-kelp broth. If you don’t have broth, plain water is fine too.
Step 4
Lightly oil a pan and add the rice cakes, sliced cabbage, and fish cakes. Stir-fry over high heat for less than 1 minute. This quick stir-fry helps prevent the ingredients from sticking and adds flavor.
Step 5
Pour the prepared anchovy-kelp broth (or water) into the pan with the stir-fried ingredients. Bring it to a boil over high heat, then proceed to the next step once it starts bubbling.
Step 6
Once the broth is boiling, add all of the pre-made tteokbokki sauce and stir to dissolve it well.
Step 7
Now, reduce the heat to medium-low and let it simmer, allowing the sauce to penetrate the rice cakes and vegetables. Stir occasionally to prevent it from sticking and to ensure even cooking. Simmer until the sauce reaches your desired consistency.
Step 8
When the sauce has thickened to your liking, add the sliced green onions and simmer for another moment to finish the soup tteokbokki.
Step 9
Ladle the finished soupy tteokbokki into a bowl. Cut the previously fried pork cutlets into bite-sized pieces and arrange them beautifully on top of the tteokbokki. Your rich and delicious Pork Cutlet Tteokbokki is now complete!
