Eonam Teacher Ryu Soo Young’s Golden Recipe Tteokbokki
Rich Broth and Deep Flavor! Make Ryu Soo Young’s ‘Eonam Teacher Tteokbokki’ Recipe
This tteokbokki recipe from Ryu Soo Young is so addictive, you’ll crave ‘frequent transfusions’ when you have a lack of appetite! Enjoy this delicious tteokbokki from Eonam Teacher, featuring a generous amount of broth and a rich, savory sauce. Made with Ryu Soo Young’s secret golden recipe!
Basic Tteokbokki Ingredients- 250g soft rice cakes (tteok)
- 3 sheets of square fish cakes (eomuk)
- 2 stalks of green onion
- 600ml water
Golden Sauce Mixture- 4 Tbsp gochugaru (Korean chili powder)
- 4 Tbsp sugar
- 2 Tbsp Jin Ganjang (soy sauce for soup)
- 2 Tbsp oyster sauce
- 2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp cooking oil
- 20 twists of black pepper (adjust to taste)
- 1/3 Tbsp coarse sea salt
- 0.5 Tbsp minced garlic
- 4 Tbsp gochugaru (Korean chili powder)
- 4 Tbsp sugar
- 2 Tbsp Jin Ganjang (soy sauce for soup)
- 2 Tbsp oyster sauce
- 2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp cooking oil
- 20 twists of black pepper (adjust to taste)
- 1/3 Tbsp coarse sea salt
- 0.5 Tbsp minced garlic
Cooking Instructions
Step 1
First, let’s prepare the sauce that will define the flavor of your tteokbokki. In a large bowl, combine 4 Tbsp of gochugaru, 4 Tbsp of sugar, 2 Tbsp of Jin Ganjang, 2 Tbsp of oyster sauce, and 2 generous Tbsp of gochujang. Add 1 Tbsp of cooking oil for a glossy finish. Season with 20 twists of black pepper, 1/3 Tbsp of coarse sea salt, and 0.5 Tbsp of minced garlic. Mix all ingredients well until thoroughly combined. If your gochujang is very thick, gently mash it with a spoon as you mix.
Step 2
Now, let’s prepare the additional ingredients. Wash the 2 stalks of green onion and cut them into large pieces, about 3-4 cm long; this prevents them from becoming too soft too quickly. Cut the 3 sheets of square fish cakes into bite-sized pieces – typically into quarters or thirds. They will shrink slightly when cooked, so cutting them a bit larger is fine.
Step 3
In a deep pot, place the cut green onions at the bottom. The aroma released from the onions as they cook will add depth to the tteokbokki broth. Arrange the cut fish cakes attractively over the green onions.
Step 4
Next, pour in 600ml of water. This water will form the base of your tteokbokki broth, ensuring the rice cakes and sauce can dissolve and meld properly.
Step 5
Time to build the base flavor of the broth! Add 1 Tbsp of sugar (this is in addition to the sugar in the sauce mixture), 1/3 Tbsp of coarse sea salt, and 0.5 Tbsp of minced garlic to the pot. Cover the pot and bring to a boil over high heat for exactly 1 minute. During this brief boiling time, the flavors from the fish cakes and green onions will begin to infuse into the water.
Step 6
After 1 minute, uncover the pot. You should see the flavorful fish cake broth starting to form. Reduce the heat to medium. Now, add the 250g of soft rice cakes to the pot. Gently separate any cakes that are stuck together. Cover the pot again and let it simmer for about 1-2 minutes, or until the rice cakes become soft and slightly chewy. Be careful not to overcook them, as they can become mushy.
Step 7
Once the rice cakes are tender, pour in the prepared golden sauce mixture. Stir well with a spatula to ensure the sauce is evenly distributed and coats the rice cakes and fish cakes thoroughly.
Step 8
Finally, reduce the heat to low and cover the pot. Let it simmer gently for about 10 minutes. This slow cooking process allows the sauce to deeply penetrate the rice cakes and the broth to thicken slightly, creating a rich and delicious tteokbokki. Stir occasionally to prevent sticking.
Step 9
And there you have it! The Eonam Teacher Ryu Soo Young tteokbokki is ready, boasting a rich, deep color and an irresistible aroma. The combination of the savory broth and sweet and spicy sauce is so satisfying, it might just make you want to pair it with a bowl of rice! Enjoy your delicious tteokbokki! 🙂
