Tteokguk Rice Cake Stir-fry: Super Simple ‘Sunjeong’ Tteokbokki Recipe
Viral on Social Media! Easy ‘Sunjeong’ Tteokbokki Recipe Made with Tteokguk Rice Cakes
Introducing the wildly popular ‘Sunjeong Tteokbokki’ recipe that took social media by storm! While the exact origin of its name, ‘Sunjeong’ (meaning pure or innocent), remains a mystery, this legendary recipe has been passed down for its delicious taste and incredible simplicity. You can easily make amazing tteokbokki using tteokguk rice cakes!
Main Ingredients
- 250g Tteokguk rice cakes (for 1-2 servings)
Sauce Ingredients
- 2 Tbsp cooking oil
- 2 Tbsp gochujang (Korean chili paste)
- 300ml water
- 2 Tbsp sugar
- 1 Tbsp corn syrup (or oligodang)
Optional Ingredients (Can be omitted)
- A pinch of sesame seeds
- A bit of green onion
- 2 Tbsp cooking oil
- 2 Tbsp gochujang (Korean chili paste)
- 300ml water
- 2 Tbsp sugar
- 1 Tbsp corn syrup (or oligodang)
Optional Ingredients (Can be omitted)
- A pinch of sesame seeds
- A bit of green onion
Cooking Instructions
Step 1
First, prepare 250g of tteokguk rice cakes (approximately 1-2 servings). Rinse the rice cakes thoroughly under running water and then drain them well in a colander. This step is crucial to prevent them from sticking together and to ensure the sauce penetrates evenly.
Step 2
Heat 2 tablespoons of cooking oil in a frying pan over low heat. Add 2 tablespoons of gochujang and stir-fry gently. Be careful not to burn the gochujang. The key is to sauté until the oil is infused with the chili paste’s color and fragrance.
Step 3
Once the oil is nicely colored by the gochujang, add the drained tteokguk rice cakes to the pan. Stir-fry them together, coating each rice cake with the sauce. Toss them around to ensure they are evenly covered.
Step 4
Continue stir-frying for about 2-3 minutes until the gochujang sauce is well incorporated into the tteokguk rice cakes. They might appear clumped together, but the sauce will loosen as you stir. When the rice cakes are sufficiently coated, pour in 300ml of water. The water should be enough to partially submerge the rice cakes.
Step 5
Now, add 2 tablespoons of sugar and 1 tablespoon of corn syrup for sweetness. With all the sauce ingredients in the pan, turn up the heat to high and bring the mixture to a rolling boil.
Step 6
Once the tteokbokki begins to boil, reduce the heat to medium-low. To prevent sticking or burning, stir frequently, making sure the rice cakes don’t touch the bottom of the pan, as the sauce thickens. This process develops the deep flavor and rich texture of the tteokbokki.
Step 7
The tteokbokki is ready when the sauce has thickened and clings to the rice cakes, creating a rich and gooey consistency. Get ready to enjoy the delightful chewy texture of the rice cakes coated in a spicy and sweet sauce!
Step 8
You can enjoy the tteokbokki as is, or garnish it with a sprinkle of sesame seeds and some chopped green onions for an extra touch of flavor and visual appeal. These garnishes are optional, so feel free to add them according to your preference.
