Chewy and Sweet Tteok-Japchae (Stir-fried Rice Cakes)
Perfect for Home Parties or a Hearty Meal: Tteok-Japchae
This Tteok-Japchae is chewy and tender, seasoned with a perfect blend of soy sauce and oyster sauce. Its delightful sweetness makes it a hit with kids, and with a lighter seasoning, it’s a substantial meal on its own. It’s not spicy or overly savory, making it a delicious dish for everyone to enjoy. Make this easy Tteok-Japchae at home for your next gathering or as a satisfying meal!
Tteok-Japchae Ingredients- 15 Tteokbokki rice cakes (approx. 150g)
- 3 Shiitake mushrooms
- 1/2 Carrot (approx. 50g)
- 0.5 Tbsp minced garlic
- 1/2 Onion (approx. 60g)
- 1 Green onion stalk
- Pinch of salt
- Pinch of black pepper
- A little cooking oil (e.g., canola oil)
Rice Cake Marinade- 1 Tbsp soy sauce
- 1 Tbsp sesame oil
Sauce Ingredients- 1 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1/2 cup (100ml) water
- 2 Tbsp oligosaccharide (or corn syrup)
- 2 Tbsp plum extract (maesilcheong)
- 3 Tbsp cooking wine (mirin)
- 1 Tbsp soy sauce
- 1 Tbsp sesame oil
Sauce Ingredients- 1 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1/2 cup (100ml) water
- 2 Tbsp oligosaccharide (or corn syrup)
- 2 Tbsp plum extract (maesilcheong)
- 3 Tbsp cooking wine (mirin)
Cooking Instructions
Step 1
First, prepare all the vegetables and rice cakes for your Tteok-Japchae. Having everything prepped will make the cooking process much smoother.
Step 2
Slice the green onion diagonally, separating the white and green parts. Thinly slice the carrot, onion, and shiitake mushrooms into strips about 0.5cm thick for a pleasant bite.
Step 3
Cut the tteokbokki rice cakes into two or three pieces each so they don’t stick together. If they are too large, the sauce might not penetrate as well.
Step 4
In a bowl, gently mix the cut rice cakes with the marinade ingredients: 1 Tbsp soy sauce and 1 Tbsp sesame oil. Marinate them by lightly massaging with your hands. This step adds a subtle, delicious flavor to the rice cakes.
Step 5
It’s also nice to lightly marinate the shiitake mushrooms. Add about 0.5 Tbsp soy sauce, a pinch of sesame oil, and a dash of black pepper to the sliced mushrooms and toss gently to infuse them with flavor.
Step 6
Heat about 1-2 Tbsp of cooking oil in a pan over medium heat. Add the minced garlic and stir-fry until fragrant. Once you can smell the garlic, add the sliced onion, carrot, and marinated shiitake mushrooms. Stir-fry quickly over high heat. Lightly season with a pinch of salt to enhance the vegetables’ natural sweetness and add a hint of flavor.
Step 7
In a separate bowl, mix all the sauce ingredients (1 Tbsp soy sauce, 1 Tbsp oyster sauce, 1/2 cup water, 2 Tbsp oligosaccharide, 2 Tbsp plum extract, 3 Tbsp cooking wine). Pour this sauce into the pan with the sautéed vegetables. Once the sauce comes to a rolling boil, add the marinated rice cakes. Cook over medium-low heat for about 5 minutes. This allows the rice cakes to become tender and fully absorb the delicious sauce.
Step 8
Once the rice cakes are tender and the sauce has thickened slightly, taste it. Adjust the seasoning with salt if needed. Be mindful not to make it too salty, especially if children will be enjoying it.
Step 9
Finally, add the sliced green onions to the pan and stir-fry for just about 1 minute over high heat. This will help retain the green onions’ crisp texture and fresh aroma.
Step 10
Just before turning off the heat, drizzle in a little sesame oil, sprinkle some black pepper for aroma, and finish with a scattering of toasted sesame seeds. Your delicious Tteok-Japchae is ready! It tastes best served immediately while warm.
