Nostalgic Old-School Korean Tteokbokki
Homemade Old-School Snack Bar Style Tteokbokki
Tteokbokki that’s delicious no matter when you eat it! I made this to satisfy my craving for the classic tteokbokki from the old-school snack bars. It’s a perfect dish for a quick snack or a comforting meal.
Tteokbokki Ingredients- 300g Rice cakes (garaetteok, for tteokbokki) (approx. 2 servings)
- 1-2 Tbsp Cooking oil
- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Sugar
- 2 Tbsp Oligodang (corn syrup or rice syrup)
- 1 Tbsp Soy sauce (jin-ganjang)
- 320ml Hot water
- 2 Tbsp Gochugaru (Korean chili flakes) (adjust for spice level)
- Sesame seeds for garnish
Cooking Instructions
Step 1
First, prepare the main ingredient: the rice cakes (tteok). Gently rinse the rice cakes under running water to remove any impurities. Then, soak them in hot water for about 30 minutes to 1 hour. This soaking step is crucial as it softens the rice cakes, preventing them from becoming too chewy or hard during cooking, and allows them to absorb the sauce beautifully, resulting in a much tastier tteokbokki.
Step 2
Now, let’s start making the tteokbokki sauce. Heat a pan over medium-low heat. Add 1-2 tablespoons of cooking oil, then add 2 tablespoons of gochujang. Be sure to keep the heat gentle; if it’s too high, the gochujang can burn, so stir-frying it over low heat is key to developing its flavor.
Step 3
Once the gochujang is lightly fried and fragrant, add the soaked rice cakes to the pan. Stir-fry them to coat evenly with the gochujang mixture. Stir-frying the rice cakes lightly helps to create a slightly chewy texture and ensures the sauce adheres well to each piece.
Step 4
While stirring the rice cakes, add 1 tablespoon of sugar and 2 tablespoons of oligodang for sweetness. Continue to stir-fry. Using oligodang not only adds sweetness but also gives the tteokbokki a beautiful glossy sheen, making it look even more appealing.
Step 5
To add a savory depth, incorporate 1 tablespoon of soy sauce (jin-ganjang) and stir-fry again, ensuring the rice cakes and sauce are well combined. The saltiness of the soy sauce harmonizes with the sweet and spicy sauce, creating a richer flavor profile.
Step 6
It’s time to create the sauce liquid. Pour in 320ml of hot water. At this point, also add 2 tablespoons of gochugaru (Korean chili flakes) to enhance the spiciness. Feel free to adjust the amount of gochugaru according to your preference for heat. Using hot water helps to speed up the cooking process for the rice cakes and ensures the sauce blends smoothly, resulting in a more tender broth.
Step 7
Maintain a low heat and continuously stir to ensure the sauce and water are well combined. It’s important to stir constantly to prevent the rice cakes from sticking together or to the bottom of the pan, especially as the sauce begins to thicken.
Step 8
As the sauce begins to boil and gradually thicken, it signifies that the rice cakes have absorbed the flavors and your delicious tteokbokki is almost ready. Let it simmer over low heat until the sauce reduces to a consistency that coats the rice cakes nicely. Be careful not to overcook, as this can make the rice cakes tough.
Step 9
Finally, sprinkle some sesame seeds over the finished tteokbokki for a nutty aroma and a visually appealing presentation. Your nostalgic old-school snack bar style tteokbokki is ready! Enjoy it while it’s hot for the best taste.
