Nostalgic Sweet & Tangy Ketchup Tteokbokki
Tteokbokki!! The ketchup tteokbokki I often ate as a child~ It’s so delicious! ^^
Ketchup tteokbokki that my mom used to make often when I was little!!! Memories are fresh~ It’s so sweet and sour and delicious! ^^
Ingredients
- 250g Garaetteok (cylinder-shaped rice cakes), cut into bite-sized pieces
- 150g Fish cakes (eomuk), cut into bite-sized pieces
- 1/4 Onion, thinly sliced
- A small amount of Green onion, diagonally sliced
Seasoning
- 200ml Water
- 1 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Ketchup
- 2 Tbsp Sugar
- 1 Tbsp Soy sauce (Korean seasoned soy sauce)
- 200ml Water
- 1 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Ketchup
- 2 Tbsp Sugar
- 1 Tbsp Soy sauce (Korean seasoned soy sauce)
Cooking Instructions
Step 1
If your rice cakes are hard, soak them in cold water for about 10-20 minutes until softened. Once pliable, drain them and set aside.
Step 2
Thinly slice the onion and diagonally cut the green onion. Cut the fish cakes into your desired bite-sized pieces. Preparing all your ingredients beforehand will make the cooking process much smoother.
Step 3
In a pot, combine 200ml of water with 1 Tbsp gochujang, 3 Tbsp ketchup, 2 Tbsp sugar, and 1 Tbsp soy sauce. Whisk everything together thoroughly until well combined. It’s important to dissolve the gochujang to prevent lumps.
Step 4
Once the sauce begins to boil, add the softened rice cakes, sliced onion, and fish cakes. Reduce the heat to medium-low and let it simmer gently for about 5-7 minutes, stirring occasionally, until the rice cakes are tender and the flavors have melded together. Stirring frequently prevents sticking and burning.
Step 5
When the rice cakes and fish cakes are cooked through and the sauce has thickened slightly, add the sliced green onions and simmer for another minute. Turn off the heat and enjoy your delicious tteokbokki while it’s warm! You can also add boiled eggs or deep-fried seaweed rolls for an extra treat.
