Chewy Tteokbokki with Stiffened Rice Cakes: Sweet & Spicy with a Refreshing Radish Twist!
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Bought fresh garaetteok (thick, chewy rice cakes) from the rice cake shop, which are delicious dipped in honey or wrapped in seasoned seaweed. However, they became hard and stiff after being stored in the refrigerator. Instead of grilling them or finding them difficult to eat, I decided to transform them into a hearty meal by making Garaetteok Tteokbokki. This style of tteokbokki is quite popular these days! This version includes shredded radish, a popular method in Busan, adding a refreshing and clean taste to the spicy sauce. Accompanied by crispy fried squid and gizzard fritters for dipping, it’s a satisfying and delightful meal.
Ingredients- Garaetteok (thick rice cakes) 5 sticks (approx. 300-400g)
- Shredded radish approx. 20g
- Gochujang (Korean chili paste) 2 Tbsp
- Gochugaru (Korean chili flakes) 2 Tbsp
- Soy sauce 1 tsp
- Crab-flavored soy sauce 1 Tbsp (or regular soy sauce)
- Minced garlic 1 Tbsp
- Corn syrup or rice syrup 3 Tbsp (adjust sweetness)
- Korean anchovy broth cube 1 (or instant stock/kelp & anchovy broth)
- Water 400ml
Cooking Instructions
Step 1
Prepare the 5 sticks of garaetteok purchased from the rice cake shop. These are typically thick and long, so 5 sticks should amount to approximately 300-400g, offering a generous portion. If the rice cakes are too long, cut them into bite-sized pieces, about 5-7 cm each.
Step 2
Let’s make the flavorful sauce base. In a pot, add 400ml of water and dissolve the Korean broth cube (or your preferred stock). Stir in 2 Tbsp of gochujang, 2 Tbsp of gochugaru, 1 tsp of soy sauce, 1 Tbsp of crab-flavored soy sauce, 1 Tbsp of minced garlic, and 3 Tbsp of corn syrup. Mix everything well to create the basic sauce. You can adjust the amount of syrup to your preferred sweetness.
Step 3
Rice cakes stored in the refrigerator can become quite hard. To soften them, microwave the garaetteok for about 1 minute. (Adjust time based on your microwave’s power). Once softened, add the rice cakes to the prepared sauce. Now, add the shredded radish (about 20g), a characteristic ingredient in Busan-style tteokbokki. The radish adds a refreshing and clean flavor to the sauce. Bring the mixture to a boil over high heat, then reduce to medium heat. Let it simmer until the sauce thickens and deeply flavors the rice cakes, allowing the seasonings to penetrate the chewy texture. Simply let it bubble away until the sauce reduces to your desired consistency.
Step 4
As the tteokbokki simmers, the starch released from the rice cakes will naturally thicken the sauce, making it rich and glossy. To prevent the rice cakes from becoming too soft or mushy, turn off the heat once the sauce reaches your desired consistency. Be careful not to overcook them. Transfer the finished tteokbokki to a serving plate.
Step 5
Here is the finished Garaetteok Tteokbokki served on a plate. It looks appetizing and the balance of sweet and clean flavors is quite pleasing. This recipe has a noticeable sweetness, so if you prefer a lighter, more savory broth tteokbokki, consider reducing the syrup or slightly increasing the soy sauce. However, the chewy texture of the garaetteok itself and the crisp bite of the radish are truly delightful.
Step 6
Let’s prepare some fried accompaniments for the tteokbokki. Using an air fryer, fry the glutinous rice flour squid fritters and the Cheongyang chili gizzard fritters until golden and crispy. (Alternatively, you can use traditional frying methods). Arrange the crispy fritters alongside the tteokbokki on the serving plate. They are perfect for dipping into the rich tteokbokki sauce – a classic ‘jjeok-meok’ (dip and eat) style! And there you have it – a satisfying everyday meal complete with delicious Garaetteok Tteokbokki and crispy fritters. Enjoy your meal!
