Aglio e Olio Tteokbokki: A Fusion Delight with Garlic and Olive Oil
Aglio e Olio Tteokbokki: A Flavor Everyone Will Love! Perfect for Family Gatherings and Celebrations.
A non-spicy, fusion tteokbokki stir-fried with fragrant garlic and rich olive oil, creating a unique and delightful taste experience.
Ingredients
- 300g Tteokbokki rice cakes
- 1 pack Fish cakes (eomuk)
- Broccoli, a small amount
- Carrot, a small amount
- 1/2 stalk Green onion
- Garlic cloves, 5-6 thinly sliced (as garlic chips)
- Dried chili peppers, 1-2 (optional)
- 1.5 Tbsp Oyster sauce or Soy sauce
- 2-3 Tbsp Olive oil
- Pickled jalapeños, 3-4, finely chopped
- 1 swirl Oligodang (corn syrup), adjust to taste
Cooking Instructions
Step 1
First, rinse the tteokbokki rice cakes under cold water. Briefly blanch the fish cakes in boiling water to remove excess oil, then cut them into bite-sized pieces. Cut broccoli into florets and blanch briefly in boiling water. Thinly slice the carrot. Slice the green onion diagonally, and thinly slice the garlic cloves into chips. Remove stems from dried chili peppers and cut them in half.
Step 2
Heat a generous amount of olive oil in a wide pan over medium-low heat. Add the diagonally sliced green onion (white parts) and sauté until fragrant. Once the aroma is released, add the sliced garlic chips, remaining green onion, and dried chili peppers. Stir-fry until the garlic is golden brown and fragrant, being careful not to burn it. The garlic will add a wonderful depth of flavor.
Step 3
Add the rinsed tteokbokki rice cakes, blanched fish cakes, and finely chopped pickled jalapeños to the pan. Stir-fry everything together. Season with oyster sauce or soy sauce. (Chef’s Tip: Pickled jalapeños are the secret ingredient here! They cut through any richness and add a delightful tangy note, making this dish truly special. Don’t skip them if you have them!)
