Tomato Dakgalbi Tteokbokki
Kid-Approved Flavor Bomb! Tomato Dakgalbi Tteokbokki (Grown-ups Will Love It Too! Perfect for Family Gatherings)
Today’s featured recipe is a spectacular fusion of Dakgalbi and Tteokbokki! Introducing Tomato Dakgalbi Tteokbokki. Made with a delightful tomato sauce base, this dish is an absolute hit with children’s palates, offering a perfect balance of sweet and tangy flavors that also appeal wonderfully to adults. You can enjoy it as Dakgalbi alone, or as Tteokbokki alone, but combining them offers an even richer taste experience! Imagine the chewy tteokbokki and the savory-sweet dakgalbi, and then finishing by stir-frying rice in the leftover sauce – it makes for a truly satisfying and hearty meal.
Main Ingredients- 500g boneless chicken thigh, cut into bite-sized pieces
- 1/2 pack tteokbokki rice cakes (approx. 300g)
- 3 large cabbage leaves, chopped into large pieces
- 1/2 onion, thinly sliced
- 1/5 leek, sliced diagonally
Tomato Sauce- 5 Tbsp store-bought tomato spaghetti sauce
- 1 Tbsp curry powder
- 2 Tbsp soy sauce
- 1 Tbsp gochujang (Korean chili paste)
- 2 Tbsp cooking wine (mirin or similar)
- 2 Tbsp corn syrup or rice syrup
Soy Sauce Glaze (for Tteokbokki)- 3 Tbsp soy sauce
- 2 Tbsp corn syrup or rice syrup
- 1 Tbsp minced garlic
- 5 Tbsp store-bought tomato spaghetti sauce
- 1 Tbsp curry powder
- 2 Tbsp soy sauce
- 1 Tbsp gochujang (Korean chili paste)
- 2 Tbsp cooking wine (mirin or similar)
- 2 Tbsp corn syrup or rice syrup
Soy Sauce Glaze (for Tteokbokki)- 3 Tbsp soy sauce
- 2 Tbsp corn syrup or rice syrup
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
First, prepare your vegetables. Chop the 3 cabbage leaves into large, bite-sized pieces. Thinly slice the 1/2 onion. Slice the 1/5 leek diagonally.
Step 2
Now, let’s make the delicious tomato sauce. In a large bowl, add 5 tablespoons of your favorite store-bought tomato spaghetti sauce. Then, stir in 1 tablespoon of curry powder, 2 tablespoons of soy sauce, 1 tablespoon of gochujang, 2 tablespoons of cooking wine, and 2 tablespoons of corn syrup (or rice syrup). Mix everything well until thoroughly combined.
Step 3
Next, prepare the soy sauce glaze for the tteokbokki. In a small bowl, combine 3 tablespoons of soy sauce, 2 tablespoons of corn syrup (or rice syrup), and 1 tablespoon of minced garlic. Mix well.
Step 4
Let’s get the tteokbokki rice cakes ready. Bring a pot of water to a boil. Add the tteokbokki rice cakes and blanch them for about 1-2 minutes, just until they become soft and pliable. Be careful not to overcook them, as they might become too mushy. Drain the blanched rice cakes.
Step 5
Now, we’ll stir-fry the rice cakes. Lightly oil a frying pan over medium heat. Add the blanched tteokbokki rice cakes and pour the prepared soy sauce glaze over them. Stir-fry for about 2-3 minutes until the rice cakes are slightly golden. Transfer the stir-fried rice cakes to a separate plate.
Step 6
In the same frying pan, add a little more cooking oil and add the cut chicken thigh pieces. Stir-fry the chicken until it’s about halfway cooked through and the exterior turns white.
Step 7
Once the chicken is about halfway cooked, pour in the prepared tomato sauce. Continue to stir-fry, ensuring the sauce coats the chicken pieces evenly and cooks through.
Step 8
Now, add all the prepared vegetables (cabbage, onion, and leek) to the pan. Stir-fry until the vegetables soften and become tender. The natural sweetness of the cabbage and the savory aroma of the onions will enhance the dish.
Step 9
Finally, arrange the stir-fried tteokbokki from earlier over the dakgalbi mixture. Your delicious Tomato Dakgalbi Tteokbokki is now complete! For an extra treat, consider adding some cheese on top and letting it melt. Enjoy!
