Classic Tteokbokki
Flavorful Tteokbokki: An Easy and Delicious Recipe
A taste of nostalgia! This is a fundamental recipe for tteokbokki, evoking childhood memories. It’s simple yet packed with rich, savory flavors.
Main Ingredients- 300g Tteokbokki rice cakes (chewy rice or wheat cakes)
- 4 sheets of square fish cakes
- 3 leaves of cabbage
- 1/2 medium onion
Sauce Ingredients- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp sugar
- 1 Tbsp soy sauce
- 2 Tbsp corn syrup (or Oligodang)
- 1.5 cups anchovy broth (approx. 300ml)
- A pinch of black pepper
- 1 Tbsp minced garlic
- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp sugar
- 1 Tbsp soy sauce
- 2 Tbsp corn syrup (or Oligodang)
- 1.5 cups anchovy broth (approx. 300ml)
- A pinch of black pepper
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
In a wide pan, pour 1.5 cups (approx. 300ml) of anchovy broth and dissolve 2 Tbsp of gochujang thoroughly. Once the paste is well-mixed, add the tteokbokki rice cakes, thinly sliced onion, and cabbage. Bring to a boil over high heat.
Step 2
As the rice cakes soften and the sauce starts to bubble, add a pinch of black pepper. This will enhance the overall flavor profile and add a pleasant kick.
Step 3
Add the square fish cakes, cut into bite-sized pieces, and 1 Tbsp of minced garlic. Reduce the heat to medium and stir continuously with a spatula to ensure the rice cakes, fish cakes, and vegetables are evenly coated with the sauce. Be careful not to let it stick to the bottom.
Step 4
When the tteokbokki reaches your desired consistency, stir in 2 Tbsp of corn syrup for a glossy finish. The sweetness and shine will make the dish look even more appealing. Continue simmering over medium-low heat for 1-2 minutes until the sauce thickens.
Step 5
Your delicious, thick, and classic tteokbokki is ready! Enjoy this comforting dish while it’s warm. It’s also great for mixing with leftover rice for a satisfying finish. ♡
