Gaeraetteok Tteokbokki (Chewy Rice Cakes)
Homemade Gaeraetteok Tteokbokki with Baek Jong-won’s Golden Ratio Sauce
Personally, I find that reducing the sugar slightly makes it even better. This recipe is quite sweet as is. If you have a sweet tooth, follow it precisely! If you prefer it less sweet, feel free to adjust the sugar quantity downwards to your liking.
Tteokbokki Golden Ratio Sauce
- 1 cup sugar
- 1 cup gochugaru (Korean chili flakes)
- 1/2 cup soy sauce
- 2/3 cup gochujang (Korean chili paste)
- 1 cup water
Cooking Instructions
Step 1
First, let’s make the tteokbokki sauce. This recipe makes a generous amount, measured using cups. If you plan to make smaller portions, you can use a tablespoon for measurement. A good base ratio is 1 Tbsp sugar, 1 Tbsp gochugaru, 1/2 Tbsp soy sauce, 2/3 Tbsp gochujang, and 1 Tbsp water per portion of rice cakes, adjusted to your preference.
Step 2
Thaw the frozen gaeraetteok (thick rice cakes) first. Place the softened rice cakes into a pot, and add 1 cup of the prepared sauce. If you’re using tteokguk tteok (rice cake slices for soup), a good ratio would be 2 cups of tteokguk tteok, 1 cup of fish cakes, and half a cup of the sauce.
Step 3
Now, we need to add water so the rice cakes cook properly. Since I made a large batch, I added 3 cups of water to simmer. If you’re using 2 cups of tteokguk tteok, adding just 1 cup of water should be sufficient.
Step 4
I also like to add a generous amount of green onions. I’ve sliced 2 large green onions and added them to the pot. You can reserve some to garnish at the end. Don’t forget to add 1 Tbsp of minced garlic for extra flavor!
Step 5
The sauce is thickening, and the rice cakes are cooked through. The tteokbokki is almost ready!
Step 6
I’ve also steamed some dumplings for a complete snack party! It’s just the two of us, but we finished the whole batch. It was that delicious!
