Golden Ratio Spicy Tteokbokki
The Best Homemade Tteokbokki! Super Simple Golden Ratio Recipe for a Deliciously Spicy Kick
Easily and quickly make delicious, spicy, and sweet tteokbokki at home that you’ll never get tired of! We’re sharing a golden recipe that anyone can follow to create an amazing tteokbokki without any secret techniques. Complete your ultimate tteokbokki with chewy rice cakes, firm fish cakes, and a perfectly balanced golden sauce ratio!
Tteokbokki Ingredients- 2 sheets of square fish cake (approx. 100g): Add fish cake for a richer flavor. Cut into bite-sized pieces, like 8 portions into rectangles.
- 400g tteokbokki rice cakes: For that chewy texture, ensure the rice cakes are fully thawed before cooking. Smaller, bite-sized ones are great for kids, but feel free to use your preferred size.
Magic Sauce Mixture- 2 Tbsp fine gochugaru (Korean chili powder): Using very fine chili powder is key for a smooth sauce texture.
- 2 Tbsp fine Cheongyang gochugaru (spicy Korean chili powder): For that extra spicy kick, be sure to use fine Cheongyang chili powder. Regular gochugaru alone won’t achieve that signature fiery heat. If you can’t find fine Cheongyang gochugaru, grind it as finely as possible in a blender.
- 2 Tbsp sugar: The base for sweetness. If you prefer less sweetness, reduce the sugar and double the amount of corn syrup later.
- 1 Tbsp spicy curry powder: Adds an unexpected depth of flavor to the tteokbokki.
- 2 Tbsp oyster sauce: The secret to boosting umami! (If using Dashida/MSG, use 2/3 Tbsp, approx. 7-8g).
- 3 Tbsp corn syrup (mulyeot): Adds gloss and sweetness. If using oligodang (oligosaccharide), use isomalto-oligodang (heat-resistant) and use about 80% of the corn syrup amount.
- 5 Tbsp gochujang (Korean chili paste): Store-bought gochujang is recommended for a deeper flavor than homemade.
- 2-3 pinches of black pepper powder: A pinch of pepper balances the flavors.
- 600cc water: Adjusts the consistency and overall taste of the tteokbokki. (Tip: For an even richer flavor, mix all sauce ingredients except water and let it rest for 24 hours before use.)
- 2 Tbsp fine gochugaru (Korean chili powder): Using very fine chili powder is key for a smooth sauce texture.
- 2 Tbsp fine Cheongyang gochugaru (spicy Korean chili powder): For that extra spicy kick, be sure to use fine Cheongyang chili powder. Regular gochugaru alone won’t achieve that signature fiery heat. If you can’t find fine Cheongyang gochugaru, grind it as finely as possible in a blender.
- 2 Tbsp sugar: The base for sweetness. If you prefer less sweetness, reduce the sugar and double the amount of corn syrup later.
- 1 Tbsp spicy curry powder: Adds an unexpected depth of flavor to the tteokbokki.
- 2 Tbsp oyster sauce: The secret to boosting umami! (If using Dashida/MSG, use 2/3 Tbsp, approx. 7-8g).
- 3 Tbsp corn syrup (mulyeot): Adds gloss and sweetness. If using oligodang (oligosaccharide), use isomalto-oligodang (heat-resistant) and use about 80% of the corn syrup amount.
- 5 Tbsp gochujang (Korean chili paste): Store-bought gochujang is recommended for a deeper flavor than homemade.
- 2-3 pinches of black pepper powder: A pinch of pepper balances the flavors.
- 600cc water: Adjusts the consistency and overall taste of the tteokbokki. (Tip: For an even richer flavor, mix all sauce ingredients except water and let it rest for 24 hours before use.)
Cooking Instructions
Step 1
First, prepare 2 sheets of fish cake. Adding fish cake along with the rice cakes makes for a much richer and more delicious tteokbokki. Cut the fish cakes into bite-sized pieces, for example, into 8 portions shaped like rectangles.
Step 2
Next, get your 400g of tteokbokki rice cakes ready. Make sure the rice cakes are fully thawed so they cook evenly and don’t clump together. Smaller, bite-sized rice cakes are great for children, but feel free to choose any size you prefer.
Step 3
Now, let’s make the delicious sauce. Add all the prepared sauce ingredients to a pan. It’s especially important to use very fine chili powder for a smooth sauce texture, rather than a grainy one.
Step 4
To achieve that signature spicy flavor of this tteokbokki, use Cheongyang chili powder! Don’t rely solely on regular gochugaru; fine Cheongyang chili powder is essential for that distinct, fiery taste. If you can’t find finely ground Cheongyang chili powder, carefully grind it as fine as possible in a blender.
Step 5
If you don’t have fine Cheongyang chili powder, don’t worry! You can achieve a great result by grinding it as finely as possible using a blender.
Step 6
Add sugar, leveling it off. If you’re not a fan of the sweet and spicy combination in tteokbokki, you can reduce the sugar and instead double the amount of corn syrup you add later.
Step 7
Make sure to use the ‘spicy’ version of curry powder! A subtle hint of curry will add a unique and delightful flavor to your tteokbokki.
Step 8
While Dashida (MSG) is often used, this recipe uses oyster sauce to create a deep and rich umami flavor. If you opt for Dashida, use about 2/3 tablespoon (approximately 7-8g).
Step 9
Using corn syrup will give you a glossy and delicious tteokbokki. If you decide to use oligodang, choose a heat-resistant type like isomalto-oligodang and use about 80% of the amount you would use for corn syrup.
Step 10
We recommend using store-bought gochujang. Commercial gochujang tends to blend better with tteokbokki sauce ingredients, resulting in a deeper flavor compared to homemade.
Step 11
Finally, sprinkle in 2-3 pinches of black pepper powder to complete the sauce mixture!
Step 12
Pour 600cc of water into the prepared sauce. (Special Tip: For an even deeper and more complex tteokbokki flavor, mix all sauce ingredients except the water, refrigerate for 24 hours, and then use.)
Step 13
Now, let’s start cooking. Add the sauce to the pan and bring it to a boil over high heat. Once it’s bubbling vigorously, let the sauce boil for about 1 minute on its own to concentrate the flavors.
Step 14
Once the sauce has boiled, add the rice cakes and fish cakes. Reduce the heat to medium-low. Stir gently to coat the rice cakes and fish cakes evenly with the sauce, and cook for 7-8 minutes. (Tip: This sauce quantity is generous, perfect for dipping with kimbap. If you’re only eating tteokbokki, consider increasing the amount of rice cakes and fish cake by about 50%.)
Step 15
Instead of boiling rapidly over high heat like instant tteokbokki, simmering gently over medium-low heat allows the rich sauce to deeply penetrate the rice cakes and fish cakes, giving you that authentic street-style tteokbokki experience.
Step 16
The deliciously spicy and sweet tteokbokki made this way is truly superb! Be sure to try making it yourself and enjoy this fantastic dish!
