Chewy Tteokguk Rice Cake Tteokbokki: The Ultimate Recipe
Don’t let those Tteokguk rice cakes go to waste! Transform them into a delicious Tteokbokki with this special recipe. Experience the delightful chewy texture and the perfect balance of spicy and sweet flavors. Get ready for ‘Tteokguk Tteokbokki’!
Tteokguk rice cakes are incredibly versatile; they’re not just for Tteokguk soup but can also be used in Tteok ramen or Tteokbokki! If you’re not a fan of the usual long tteokbokki noodles, give this Tteokguk rice cake version a try. You’ll love the unique chewy texture and how the sauce beautifully coats every piece.
Main Ingredients
- Tteokguk rice cakes: 1 bowl (using a rice bowl as a measure, approx. 200-250g)
- Square fish cakes: 1.5 sheets (cut into bite-sized pieces)
- Onion: 1/2 medium (thinly sliced)
- Scallion: 1 stalk (cut diagonally)
Tteokbokki Sauce
- Gochujang (Korean chili paste): 1 Tbsp (generous)
- Sugar: 1 Tbsp
- Oligosaccharide (or corn syrup): 1 Tbsp (adjust sweetness to taste)
- Gochugaru (Korean chili flakes): 1/2 Tbsp (adjust spiciness to taste)
- Soy sauce: 1 Tbsp
- Minced garlic: 1 Tbsp (freshly minced garlic enhances flavor!)
Optional Ingredients (Add to your liking)
- Lettuce or cabbage: 2 leaves (for garnish, adds a refreshing crunch)
- Hard-boiled eggs: 2 (for a more filling meal)
- Glass noodles: 1 handful (soaked in water until pliable)
- Gochujang (Korean chili paste): 1 Tbsp (generous)
- Sugar: 1 Tbsp
- Oligosaccharide (or corn syrup): 1 Tbsp (adjust sweetness to taste)
- Gochugaru (Korean chili flakes): 1/2 Tbsp (adjust spiciness to taste)
- Soy sauce: 1 Tbsp
- Minced garlic: 1 Tbsp (freshly minced garlic enhances flavor!)
Optional Ingredients (Add to your liking)
- Lettuce or cabbage: 2 leaves (for garnish, adds a refreshing crunch)
- Hard-boiled eggs: 2 (for a more filling meal)
- Glass noodles: 1 handful (soaked in water until pliable)
Cooking Instructions
Step 1
Before you start cooking, wash all your ingredients thoroughly and cut them into bite-sized pieces. Rinse the Tteokguk rice cakes under cold water to prepare them.
Step 2
If you’re planning to add hard-boiled eggs, now is the time to cook them. Place the eggs in a pot, cover them with water, and boil until cooked. Once done, run them under cold water and peel.
Step 3
Now, let’s make the star of our Tteokbokki: the sauce! Start by measuring out 1 tablespoon of gochujang.
Step 4
Add 1 tablespoon of sugar for a touch of sweetness.
Step 5
Next, add 1 tablespoon of oligosaccharide (or corn syrup) for a glossy finish and balanced sweetness. Feel free to adjust the amount based on your preference.
Step 6
Stir in 1/2 tablespoon of gochugaru for a pleasant spicy kick. If you love heat, you can add a little more.
Step 7
Add 1 tablespoon of soy sauce to enhance the savory depth of the sauce.
Step 8
Finally, add 1 tablespoon of minced garlic for that aromatic punch. Whisk all the sauce ingredients together until well combined and smooth. Ensuring the paste is fully dissolved in the liquids is key for an even flavor.
Step 9
Prepare the remaining ingredients. Cut the square fish cakes into pieces similar in size to the rice cakes, or into your preferred shape. Slice the onion thinly. The scallions will be added at the end for freshness.
Step 10
Let’s get cooking! Pour 2 cups (about 500ml) of water into a pot and whisk in the prepared sauce mixture until it’s fully dissolved.
Step 11
Once the water comes to a boil, add the rinsed Tteokguk rice cakes. Stir occasionally to prevent them from sticking together as they cook.
Step 12
When the rice cakes start to soften and float to the surface, and the sauce begins to thicken slightly, add the sliced fish cakes. They’ll absorb the delicious sauce as they cook.
Step 13
Toss in the sliced onions as well. They will soften and release a natural sweetness into the Tteokbokki.
Step 14
Simmer over medium heat, stirring occasionally, allowing the ingredients to meld together. The sauce will thicken, coating the rice cakes and fish cakes beautifully.
Step 15
Once the Tteokbokki has thickened to your liking, you can add any extra ingredients you desire, such as soaked glass noodles, dumplings, or ramen noodles. Continue to cook until the noodles are tender.
Step 16
Just before you turn off the heat, stir in the diagonally cut scallions and the lettuce or cabbage. This adds a burst of fresh aroma and a delightful crisp texture to contrast with the chewy rice cakes. (These vegetables are optional.)
Step 17
Your delicious Tteokguk rice cake Tteokbokki is ready! Serve it hot and savor the wonderfully chewy rice cakes and the irresistibly spicy-sweet sauce.
