Tteokbokki: A Nostalgic Korean Comfort Food
Recreating the Iconic Sweet, Spicy, and Salty Flavor of Tteokbokki!
Taste the memories of school days! Tteokbokki, with its irresistible sweet, spicy, and salty profile, is a beloved national snack for everyone. This recipe will guide you through making this classic Korean dish at home.
Tteokbokki Ingredients- 400g rice cakes for tteokbokki (Choose chewy, soft ones)
- 300g cabbage (Adds sweetness and texture)
- 6 sheets of flat fish cakes (Cut into bite-sized pieces)
- 200g large Vienna sausages (A favorite for kids!)
- 3 slices of cream cheese (For a creamy texture and to mellow the spice)
Sweet, Spicy, and Salty Sauce- 2 Tbsp gochujang (Korean chili paste) for the base spice
- 2 Tbsp gochugaru (Korean chili flakes) for extra heat
- 2 Tbsp sugar for sweetness
- 1/2 Tbsp salt for savory depth
- 2 Tbsp oligo syrup (for shine and a smooth sweetness)
- 1 Tbsp cooking oil for sautéing
- 1 L water for the broth
- 2 Tbsp gochujang (Korean chili paste) for the base spice
- 2 Tbsp gochugaru (Korean chili flakes) for extra heat
- 2 Tbsp sugar for sweetness
- 1/2 Tbsp salt for savory depth
- 2 Tbsp oligo syrup (for shine and a smooth sweetness)
- 1 Tbsp cooking oil for sautéing
- 1 L water for the broth
Cooking Instructions
Step 1
First, prepare your ingredients. Cut the 6 sheets of flat fish cakes into bite-sized pieces, such as triangles or strips. Similarly, slice the large Vienna sausages into manageable pieces. Chop the cabbage into larger chunks to retain its crispness. (You can substitute with regular ham if preferred.)
Step 2
Heat 1 tablespoon of cooking oil in a wide pan over medium heat. Add the cut fish cakes, sausages, and cabbage, and sauté for about 1 minute until slightly softened and fragrant. This step enhances the flavors. Pour in 1 liter of water, ensuring the ingredients are mostly submerged.
Step 3
Now it’s time to make the flavorful sauce. In a separate bowl, combine 2 tablespoons of gochujang and 2 tablespoons of gochugaru. Gradually add a ladleful of the broth from the pan and whisk until smooth to prevent lumps. This ensures an even distribution of flavor.
Step 4
Add 2 tablespoons of sugar and 2 tablespoons of oligo syrup to the sauce mixture for sweetness and glossiness. Stir in 1/2 tablespoon of salt to balance the flavors and enhance the savory notes. Taste and adjust the seasoning to your preference, adding more sugar or salt as needed.
Step 5
Once the sauce and water mixture in the pan comes to a rolling boil, add the rice cakes. (I used homemade garaetteok cut into bite-sized rounds, but store-bought tteokbokki rice cakes work perfectly too.)
Step 6
After adding the rice cakes, stir occasionally to prevent them from sticking together. Let the tteokbokki simmer for about 10 minutes, or until the rice cakes are soft and chewy. Cooking them thoroughly is key to a great texture.
Step 7
When the rice cakes are cooked, stir in 3 slices of cream cheese. The cream cheese adds a wonderful creaminess, mellows out the spiciness, and brings a subtle richness that makes the dish even more enjoyable, especially for those who prefer milder flavors or for children. (If you enjoy a spicier kick, feel free to omit the cream cheese.)
Step 8
Voila! Your homemade Tteokbokki, the nation’s beloved snack with its perfect balance of sweet, spicy, and salty flavors, is ready! The slightly thick, savory broth is perfect for scooping up with the rice cakes and other ingredients. For an unforgettable finale, don’t forget to mix in some rice, seaweed flakes, and sesame oil into any leftover sauce to make a delicious fried rice! Enjoy!
