Crispy & Savory ‘Baek Jong-won Style’ Oil Tteokbokki Golden Recipe
Make ‘Life-Changing Oil Tteokbokki’ at Home That Rivals Tong-in Market! The Magic of Crispy Outside, Chewy Inside
Introducing Oil Tteokbokki, perfect for holidays, special occasions, or when you need a snack! It tastes just like the one you’d get at Tong-in Market! Based on Chef Baek Jong-won’s recipe, I’ll guide you through making it easily at home. You’ll be hooked by its addictive charm once you try it. Prepare to be enchanted by the crispy exterior and chewy interior of this unforgettable, special tteokbokki!
Essential Ingredients- 2 cups tteokbokki rice cakes (using a paper cup for measurement)
- 1 stalk green onion
- 3 Tbsp cooking oil
Golden Seasoning- 1.5 Tbsp gochugaru (Korean chili powder)
- 1.5 Tbsp soy sauce
- 1 Tbsp sugar
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 1.5 Tbsp gochugaru (Korean chili powder)
- 1.5 Tbsp soy sauce
- 1 Tbsp sugar
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
For hardened tteokbokki rice cakes, rinse them in cold water, then briefly blanch them in boiling water for about 1-2 minutes. This will soften the rice cakes, allowing them to absorb the seasoning better and improve their texture significantly. Drain the blanched rice cakes in a colander.
Step 2
Place the drained rice cakes in a large bowl. Add the chopped green onion, gochugaru, soy sauce, sugar, sesame oil, and toasted sesame seeds. Put on disposable gloves and gently mix everything together, being careful not to break the rice cakes. Ensure the seasoning is evenly distributed. Your ‘hand touch’ is key here!
Step 3
You can stir-fry the seasoned rice cakes immediately, but if you have time, let them sit for about 10-20 minutes. This allows the flavors to meld and penetrate deeply into the rice cakes, resulting in a much richer taste.
Step 4
Heat a pan over medium heat and add 3 tablespoons of cooking oil generously. Add the seasoned tteokbokki to the pan and stir-fry continuously, making sure they don’t burn. Continue to cook until the rice cakes become slightly translucent and lightly golden brown on the outside. Proper heat control is crucial!
Step 5
Voila! Chef Baek Jong-won’s special oil tteokbokki, rivaling anything from Tong-in Market, is ready! One bite offers a delightful harmony of savory sesame oil, just the right amount of spice, and the chewy texture of the rice cakes. It’s a unique delicacy, different from soupy tteokbokki, so be sure to give it a try!
