Tteokbokki Inspired by Grandma Park Mak-rye’s Recipe
The Ultimate Tteokbokki Recipe for Those Who’ve Searched for the Perfect Flavor!
For years, I’ve been on a quest for the most delicious tteokbokki, but I still haven’t found one that perfectly suits my taste buds. I’ve been a tteokbokki nomad! Then, the tteokbokki recipe from Grandma Park Mak-rye, recommended on YouTube, truly saved me! I tried making it based on her recipe, and indeed, the addition of cooking oil at the end was the masterstroke! Experience the rich flavor and depth that this special technique adds.
Tteokbokki Ingredients- 1 handful of tteokguk tteok or tteokbokki tteok (approx. 150-200g)
- 1/2 onion, thinly sliced
- 1-2 sheets of fish cake, cut into bite-sized pieces
- 1/2 green onion, diagonally sliced
Spicy & Sweet Sauce- 2 Tbsp gochujang (Korean chili paste, heaping)
- 2 Tbsp sugar (adjust to taste)
- 1/2 Tbsp Dashida (MSG-based seasoning, optional)
- 1 Tbsp gochugaru (Korean chili powder, adjust to spice preference)
- 1 Tbsp cooking oil (the secret ingredient added at the end)
- Pinch of black pepper
- 1/2 Tbsp minced garlic
- 2 Tbsp gochujang (Korean chili paste, heaping)
- 2 Tbsp sugar (adjust to taste)
- 1/2 Tbsp Dashida (MSG-based seasoning, optional)
- 1 Tbsp gochugaru (Korean chili powder, adjust to spice preference)
- 1 Tbsp cooking oil (the secret ingredient added at the end)
- Pinch of black pepper
- 1/2 Tbsp minced garlic
Cooking Instructions
Step 1
First, let’s prepare the hard-boiled eggs that will accompany the tteokbokki, just as Grandma advised. They make the tteokbokki even more delicious! Place the eggs in a pot with a little water and boil them. (These will be used as a garnish on top of the tteokbokki.)
Step 2
Now, let’s prepare the vegetables and fish cake that will add flavor to the tteokbokki. Thinly slice the onion and diagonally slice the green onion. Cut the fish cake into bite-sized pieces or however you prefer.
Step 3
It’s time to make the sauce that will define the tteokbokki’s taste! In a bowl, combine 2 Tbsp gochujang, 2 Tbsp sugar, 1/2 Tbsp Dashida, 1 Tbsp gochugaru, a pinch of black pepper, and 1/2 Tbsp minced garlic. Mix them well. And here’s the secret weapon: stir in 1 Tbsp of cooking oil. You might wonder, ‘Cooking oil in tteokbokki sauce?’ but trust me, once you taste it after cooking, you’ll be amazed!
Step 4
Pour the prepared sauce into a wide pan and bring it to a boil over medium heat. Once the sauce is bubbling, add the sliced onion and green onion, and stir-fry them together. The sweetness of the onion and the aroma of the green onion will blend with the sauce, creating a deeper flavor.
Step 5
When the vegetables are slightly tender, add the cut fish cake and stir to ensure it’s coated evenly with the sauce. I personally prefer the pre-cut fish cakes as they soak up the tteokbokki sauce wonderfully. Of course, use the fish cake you like best.
Step 6
If you’d like to add a crunchy texture, adding finely chopped cabbage is a great idea. Cabbage will give the tteokbokki a more varied taste and texture. (Optional)
Step 7
If you’re using tteokguk tteok (rice cake for soup), rinse it briefly in water or soak it in cold water for a moment to prevent it from sticking together. Tteokguk tteok is thinner than tteokbokki tteok and absorbs the sauce faster, making it delicious. Add the rice cakes and cook, stirring frequently, until the sauce thickens.
Step 8
Finally, artfully arrange the hard-boiled eggs you prepared earlier on top of the tteokbokki. Your delicious tteokbokki, inspired by Grandma Park Mak-rye’s recipe, is complete! Enjoy it hot for the best flavor.
