Spicy & Addictive Shinjeon Tteokbokki (with Wheat Noodles)
Chewy Wheat Noodles Meet Fiery Sauce: The Ultimate Stress-Relieving Tteokbokki!
I’m sharing a ‘Shinjeon Tteokbokki’ recipe that’s perfect for enjoying with your tteokbokki-loving child! This is a homemade version of the popular Shinjeon Tteokbokki, known for its intense spice, made with delightful chewy wheat noodles. The smooth texture of the noodles and the explosion of spicy flavor are truly a match made in heaven. Please be aware of its signature fiery heat and enjoy making and savoring this delicious dish!
Tteokbokki Ingredients
- 600g chewy wheat noodles (noodle tteok)
- 1 large green onion
- 4 sheets of rectangular fish cakes
- 1 Tbsp minced garlic
Spicy Sauce – The Golden Ratio
- 2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp fine gochugaru (Korean chili powder)
- 2 Tbsp guk-ganjang (soy sauce for soup)
- 2 Tbsp sugar
- 1 tsp black pepper powder
- 2 Tbsp corn syrup or cooking syrup
- 1 Tbsp spicy curry powder
- 2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp fine gochugaru (Korean chili powder)
- 2 Tbsp guk-ganjang (soy sauce for soup)
- 2 Tbsp sugar
- 1 tsp black pepper powder
- 2 Tbsp corn syrup or cooking syrup
- 1 Tbsp spicy curry powder
Cooking Instructions
Step 1
First, rinse the chewy wheat noodles thoroughly under running water. Since the noodles are thin, they don’t need soaking; just rinsing is enough to prepare them. This ensures the noodles absorb the sauce beautifully for maximum flavor.
Step 2
In a pot, add 700ml of water. Stir in the gochujang, gochugaru, curry powder, and guk-ganjang until well combined. Bring to a boil over high heat. Once the water is boiling, reduce the heat to medium to prevent the sauce from burning.
Step 3
Blanch the rectangular fish cakes by pouring hot water from a coffee maker over them. This step effectively removes any excess oil from the fish cakes, resulting in a cleaner and tastier tteokbokki. This method is wonderfully convenient!
Step 4
Once the oil is removed, slice the fish cakes into bite-sized pieces. I’ve cut them into strips, similar to how they’re served at tteokbokki restaurants. Slice the fresh green onion diagonally into large pieces. Cutting them this way helps to release their aromatic flavor.
Step 5
When the sauce begins to boil, add the prepared wheat noodles, fish cakes, and minced garlic. Don’t forget to add the sugar for sweetness and the black pepper powder for aroma. (Note: Some Shinjeon Tteokbokki recipes use a tablespoon of black pepper, but I’ve used a teaspoon for a more subtle flavor.) After adding the noodles and fish cakes, cook over medium to medium-high heat. Once the sauce starts to reduce slightly, lower the heat to medium-low to prevent sticking.
Step 6
Finally, add the sliced green onions and corn syrup (or cooking syrup) for a glossy finish and to adjust the final seasoning. Tteokbokki is delicious when spicy, but a touch of sweetness balances the heat perfectly, making it even more enjoyable. Adjust the sweetness and saltiness to suit your family’s taste preferences.
Step 7
For the best flavor, tteokbokki should be slightly reduced so the noodles are thoroughly coated in the rich sauce. Continue to simmer over low heat until the sauce reaches your desired consistency. Enjoy your perfectly made Shinjeon Tteokbokki!
