Golden Ratio! Baekpaider Baek Jong-won Style ‘Oil Tteokbokki’ Recipe
Making Delicious Oil Tteokbokki Simply at Home
Introducing Baek Jong-won’s oil tteokbokki recipe, easily and quickly made with common tteokbokki rice cakes from the supermarket. Enjoy this addictive snack with simple seasonings, crispy on the outside and chewy on the inside. It’s perfect as a snack during holidays or whenever you’re feeling peckish.
Main Ingredients- 300g Tteokbokki Rice Cakes (both wheat or rice cakes are fine)
- 1/2 Green Onion (chopped)
Cooking Instructions
Step 1
First, prepare 300g of tteokbokki rice cakes. If the rice cakes are hard, soak them in cold or lukewarm water for about 5 minutes to soften them. If they are already soft, simply rinse them once under water and drain them in a colander. If there’s too much moisture on the rice cakes, they might splatter or stick when stir-fried, so it’s better to pat them dry with a paper towel or let them air dry slightly.
Step 2
In a large bowl, add the drained tteokbokki rice cakes. Add the chopped green onion, 1.5 Tbsp gochugaru, 2 Tbsp brown sugar, 2 Tbsp soy sauce, 3 Tbsp cooking oil, and 1 Tbsp sesame oil. Gently mix everything with your hands to ensure the seasoning coats the rice cakes evenly. Be careful not to break the rice cakes while mixing. Mix until each piece of rice cake is coated with the seasoning.
Step 3
Now it’s time to stir-fry the rice cakes. Heat a pan over low heat. Spread the seasoned rice cakes in a single layer, ensuring they don’t overlap. This helps them cook evenly and become crispy on the outside. Keeping the heat on low is crucial; high heat can burn the rice cakes or the seasoning quickly. Stir gently with a spatula occasionally to prevent sticking, and cook slowly until the rice cakes become soft and the sauce thickens, becoming glossy. This should take about 5-7 minutes.
Step 4
This is the most crucial step for delicious oil tteokbokki! Stir-fry until the rice cakes are lightly browned and slightly crispy on the outside. The seasoning will caramelize slightly, adding a deeper flavor. However, be very careful not to burn them. Cook until the edges of the rice cakes are lightly browned and the surface feels slightly firm. The goal is a texture that is slightly sticky yet crispy on the outside. Finally, sprinkle with toasted sesame seeds or crushed sesame seeds for added nutty flavor and enjoy your perfectly made oil tteokbokki.
