Chewy Tteokbokki with Thick Rice Cakes: Recreating Our Grandma’s Signature Sauce
[Make It at Home!] Authentic Old-Fashioned Flavor: Special Sauce Recipe for Thick Rice Cake Tteokbokki
Drawing from my experience as a sauce developer at a food company, I’ve recreated a savory and flavorful sauce reminiscent of popular tteokbokki brands. While it might not be an exact replica, I believe it captures a similar taste that will bring back cherished memories. Let’s all enjoy this delicious tteokbokki together!
Tteokbokki Ingredients- 5 sticks of gara-tteok (thick, chewy rice cakes), about 15cm each
- 2 sheets of fish cakes (eomuk)
- 1/2 stalk of green onion
- A pinch of black pepper
- 1 anchovy and kelp broth packet (or 3-4 coin broth cubes)
- 750ml water (about 3.5 cups)
- Vienna sausages (optional, or other sausages that pair well with tteokbokki)
- 2-3 hard-boiled eggs (for extra topping, prepare within limits that won’t significantly alter the taste)
Special Tteokbokki Sauce- 0.5 Tbsp minced garlic
- 2 Tbsp gochujang (Korean chili paste)
- 1.5 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp beef bouillon powder (or chicken stock powder)
- 1 Tbsp corn syrup (for shine and sweetness)
- 0.5 Tbsp sugar (adjust to taste)
- 0.2 tsp MSG (Monosodium Glutamate) (enhances umami, optional)
- 0.5 Tbsp minced garlic
- 2 Tbsp gochujang (Korean chili paste)
- 1.5 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp beef bouillon powder (or chicken stock powder)
- 1 Tbsp corn syrup (for shine and sweetness)
- 0.5 Tbsp sugar (adjust to taste)
- 0.2 tsp MSG (Monosodium Glutamate) (enhances umami, optional)
Cooking Instructions
Step 1
A tip to make your tteokbokki even more satisfying! Just like at street food stalls, including hard-boiled eggs makes it heartier and more delicious. It’s best to boil them before you start making the tteokbokki.
Step 2
If your gara-tteok is stiff, soak it in water for about 10 minutes or in slightly warm water. This will help it soften and prevent it from breaking apart during cooking, ensuring a chewy texture.
Step 3
Cut the fish cakes into bite-sized pieces, such as squares or triangles, similar in size to the rice cakes. If you’re adding other ingredients, prepare them in a similar manner.
Step 4
Now, let’s make the special sauce that will define the flavor of your tteokbokki! In a small bowl, combine 0.5 Tbsp minced garlic, 2 Tbsp gochujang, 1.5 Tbsp gochugaru, 1 Tbsp beef bouillon powder, 1 Tbsp corn syrup, 0.5 Tbsp sugar, and 0.2 tsp MSG for an extra boost of umami. Mix everything thoroughly until smooth, with no lumps.
Step 5
In a wide pot, pour 750ml of water and add 1 anchovy and kelp broth packet. If using coin broth cubes, add about 3-4. Bring to a rolling boil over high heat, then once boiling vigorously, remove the broth packet (or cubes) and proceed to the next step.
Step 6
Add the pre-made sauce mixture to the boiled broth and stir well to dissolve. The broth and sauce will blend together, forming the delicious base for your tteokbokki stew.
Step 7
Add the prepared gara-tteok, cut fish cakes, Vienna sausages, and any other ingredients you’ve chosen to the pot with the dissolved sauce. You can also add the hard-boiled eggs at this stage.
Step 8
Reduce the heat to medium-low and let it simmer gently until the rice cakes and fish cakes absorb the sauce. Cook for about 5-7 minutes, or until the rice cakes are tender and the sauce has thickened. Stir occasionally to prevent sticking.
Step 9
Once the tteokbokki reaches your desired consistency and the sauce has well-coated everything, add the chopped green onions and simmer for another minute. The fragrant green onions will enhance the overall flavor of the tteokbokki. Now it’s time to enjoy your delicious gara-tteok tteokbokki!
