Authentic Spicy & Sweet Chewy Tteokbokki: Make Korea’s Favorite Snack at Home
Tteokbokki
A tteokbokki recipe that’s perfectly spicy, delightfully sweet, and satisfyingly chewy! Discover the secret to making this beloved Korean comfort food at home with simple ingredients for an exceptional taste. Perfect for any occasion.
Golden Ratio Tteokbokki Ingredients
- 400g Tteokbokki rice cakes (soft, chewy rice cakes recommended)
- 340g thin, flat fish cakes (cut to your preference)
- 3 hard-boiled eggs (soft or hard-boiled)
- 100g green onions (cut into large pieces for flavor)
- 100g onion (adds sweetness and umami)
- 50g carrot (for color and a slight crunch)
- 2 heaping tablespoons Gochujang (Korean chili paste – the key to spiciness!)
- 1 tablespoon fine Gochugaru (Korean chili powder – for a mellow heat)
- 1 tablespoon corn syrup or rice syrup (for gloss and sweetness)
- 1 tablespoon soy sauce (for umami and depth)
- 1 tablespoon sugar (to adjust sweetness)
- 600ml Anchovy-Kelp Broth (a deep broth is the secret to flavor!)
- A pinch of toasted sesame seeds (for a nutty finish)
- 1 packet instant ramen noodles (optional, for an extra treat)
Cooking Instructions
Step 1
First, rinse the tteokbokki rice cakes under cold water. If your rice cakes are hard, soak them in cold water for a short while. Slice the onion thinly on the bias, and do the same for the carrot. Cut the green onions into approximately 5cm lengths.
Step 2
Cut the fish cakes into bite-sized pieces, either squares or triangles. I prefer slightly larger pieces. Prepare your hard-boiled eggs by boiling and peeling them. Soft-boiled eggs will blend beautifully with the sauce.
Step 3
Pre-measuring your sauce ingredients will make the cooking process much smoother. Combine 2 tablespoons gochujang, 1 tablespoon fine gochugaru, 1 tablespoon soy sauce, 1 tablespoon sugar, and 1 tablespoon corn syrup in a small bowl.
Step 4
Pour 600ml of anchovy-kelp broth into a wide pan or pot and bring to a simmer over medium heat. Once the broth is boiling, add the pre-mixed sauce ingredients and whisk or stir well until dissolved. It’s important to stir thoroughly to prevent clumps of gochujang.
Step 5
Once the sauce is well-dissolved and the broth is boiling, add the tteokbokki rice cakes. Stir occasionally to prevent them from sticking to the bottom of the pan.
Step 6
When the rice cakes start to soften (after about 3-5 minutes), add the prepared hard-boiled eggs, cut fish cakes, and carrots. Adding carrots will enhance the visual appeal and provide a pleasant crunch.
Step 7
Now, add the remaining sauce components: soy sauce, corn syrup, and sugar. Feel free to adjust the sugar and syrup amounts to your personal taste. Stir everything together to ensure the flavors meld, and let it simmer until the sauce thickens slightly and coats the rice cakes.
Step 8
Once the fish cakes are tender and the sauce has reduced a bit, add the sliced onions and green onions. Gently stir-fry them to incorporate into the tteokbokki.
Step 9
When the onions become translucent and tender, you’re almost done! Simmer for another 1-2 minutes, allowing the sauce to fully penetrate the rice cakes and flavors to meld. Turn off the heat, sprinkle with toasted sesame seeds for a final flourish, and your delicious tteokbokki is ready! It tastes just like it’s from a professional restaurant, but made right in your own kitchen.
Step 10
If you have any leftover sauce, it’s perfect for cooking instant ramen noodles for an extra special meal. The combination of tteokbokki and ramen is always a winning one! Enjoy your delicious creation!^^
