Chewy and Delicious Mill Tteokbokki
Making Mill Tteokbokki~ Wow, so spicy and wonderfully chewy~ haha
They say mill tteok (wheat flour rice cakes) are the best for chewiness. They were so delightfully sticky! I made this last Sunday when I felt a bit peckish. It didn’t take long to clear the whole plate.
Main Ingredients- 500g Mill Tteok (for Tteokbokki)
- 5 sheets Fish Cake (Eomuk)
- 1/4 Carrot
- 2 stalks Green Onion
- 2 sheets Dried Kelp (for broth)
Sauce Ingredients- 1.5 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Fine Gochugaru (Korean chili powder)
- 1 Tbsp Sugar
- 2 Tbsp Maesil Cheong (Plum extract)
- 2 Tbsp Mulyeot (Corn syrup)
- 1 tsp Minced Garlic
- 1.5 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Fine Gochugaru (Korean chili powder)
- 1 Tbsp Sugar
- 2 Tbsp Maesil Cheong (Plum extract)
- 2 Tbsp Mulyeot (Corn syrup)
- 1 tsp Minced Garlic
Cooking Instructions
Step 1
First, bring a pot of water to a boil. Add the mill tteok (wheat flour rice cakes) to the boiling water and blanch them briefly. Once the rice cakes soften slightly, remove them from the water.
Step 2
Rinse the blanched rice cakes under cold water. This step helps maintain their chewy texture and prevents them from becoming mushy in the tteokbokki sauce.
Step 3
Prepare the vegetables and fish cakes. Slice the carrot into thin, half-moon shapes. Cut the green onions into approximately 1cm pieces, on a diagonal. Slice the fish cakes into rectangles, slightly larger than the carrot pieces.
Step 4
In a wide pan, add 4 cups (800ml) of water. Stir in 1.5 Tbsp gochujang, 1 Tbsp sugar, 2 Tbsp maesil cheong, and 2 Tbsp mulyeot to create the sauce base. Add the 2 sheets of dried kelp to the water; this will create a flavorful broth.
Step 5
Add 1 tsp minced garlic and 2 Tbsp fine gochugaru to the sauce. Using fine gochugaru makes the tteokbokki sauce smoother and more delicious. Mix everything well.
Step 6
Once the sauce begins to boil, remove the dried kelp sheets. Add the prepared mill tteok to the boiling sauce and let it simmer. Don’t worry if the sauce seems very liquidy at first; the rice cakes will absorb the sauce as they cook.
Step 7
As the rice cakes simmer and cook through, they will begin to swell.
Step 8
When the rice cakes are bubbling and puffing up, add the sliced carrots and fish cakes. Continue to cook, stirring occasionally, until the vegetables are tender and the sauce has thickened.
Step 9
Taste the tteokbokki and add 1 tsp of salt to adjust the seasoning if needed. You can also add the salt towards the end of cooking, so feel free to adjust to your preference.
Step 10
Once the fish cakes and carrots are cooked and the sauce has reduced to your desired consistency, add the chopped green onions. Cook for just a minute or two until the green onions are slightly wilted but still retain some crispness and vibrant color. Gently toss everything together.
Step 11
Serve the finished mill tteokbokki generously on a plate. The slightly thickened sauce, combined with the spicy and sweet flavors, looks incredibly appetizing. Enjoy the chewy rice cakes and abundant ingredients!
