Chewy Tteokbokki with Whole Garae-tteok
Enjoy a Street Food Favorite at Home! Rich and Thick Garae-tteok Tteokbokki Golden Recipe
Introducing a Garae-tteok Tteokbokki recipe that perfectly balances the chewy texture of rice cakes with a deep, rich sauce. This Tteokbokki evokes the nostalgic flavors of street food stalls, featuring whole Garae-tteok for an even more satisfying bite. It’s incredibly easy to make, even without fish cakes or other vegetables, making it a perfect quick meal. The robust sauce is fantastic for dipping boiled eggs, dumplings, or fried snacks, and it serves as a hearty meal option. Let’s walk through how to make this delightful Tteokbokki featuring the wonderful texture of whole Garae-tteok.
Essential Ingredients
- 400g Garae-tteok (about 10 pieces)
- 300ml Water (approx. 1.5 paper cups)
- 1-2 Boiled Eggs (optional, for serving)
Cooking Instructions
Step 1
First, let’s prepare the rice cakes. Take about 400g of Garae-tteok, cut into roughly 10cm lengths. Gently rinse the rice cakes under running water to remove any surface impurities for a cleaner taste. This amount is sufficient for about 2 servings.
Step 2
Now, let’s make the delicious Tteokbokki sauce. In a bowl or pot, add 3 tablespoons of Gochujang and 2 tablespoons of Gochugaru. If you prefer it spicier, feel free to add a little more Gochugaru.
Step 3
Add 5 tablespoons of Oligodang for sweetness and a glossy finish, along with 1 tablespoon of sugar. You can adjust the amount of Oligodang or sugar to suit your preference for sweetness.
Step 4
Next, pour in 300ml of water (about 1.5 paper cups) to achieve the desired sauce consistency. If you’re mixing the sauce ingredients beforehand in a separate bowl, add the water at this stage.
Step 5
Stir the sauce ingredients gently with a spatula or spoon until well combined. Place the pot over medium heat and wait for the mixture to come to a boil. Once it starts boiling, taste the sauce and add more Oligodang or sugar if you desire a sweeter or thicker consistency.
Step 6
As soon as the sauce is bubbling vigorously, add the prepared Garae-tteok. Once the rice cakes are in, it’s important to stir frequently to prevent them from sticking together or to the bottom of the pot.
Step 7
Continue to cook over medium heat, stirring occasionally, as the sauce thickens and coats the rice cakes. The Tteokbokki is ready when the sauce has reduced and the rice cakes are tender and chewy. You’ll notice the sauce becoming richer and thicker. Basting the rice cakes with the sauce as it cooks helps the flavors penetrate deeply. When the Tteokbokki is nearly done, adding a couple of boiled eggs on the side makes for an even more satisfying meal. This chewy and thick Garae-tteok Tteokbokki is a household favorite, surpassing all other variations for us. Enjoy this simple yet delicious snack or hearty meal, perfect with various other Korean street food items!
