Spicy and Sweet! Fridge-Clearing Tteokbokki
Quick & Easy Tteokbokki Recipe for a Solo Lunch Using Frozen Rice Cakes
Clearing out the fridge is always a task. Today, I took out some frozen tteokbokki rice cakes and made a simple yet delicious lunch! As someone who loves Korean street food, it’s always difficult to diet because I can’t resist noodles, rice cakes, and bread. But I finally made the tteokbokki I’d been postponing because it felt like too much trouble to make just for myself, transforming it into a fridge-clearing dish! Shall we learn the secret to making delicious tteokbokki easily with ingredients you already have?
Tteokbokki Ingredients
- 200g Tteokbokki rice cakes (thawed if frozen)
- 1 sheet of square fish cake
- 1 round fish cake
- 2 boiled eggs
- 1 stalk of green onion or scallion
- 1 Cheongyang chili pepper (optional)
- 0.3 Tbsp minced garlic
Tteokbokki Sauce
- 0.5 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp tuna extract or fish sauce
- 2 Tbsp soy sauce
- 0.7 Tbsp sugar (adjust to taste)
- 1 cup water or kelp broth (approx. 200ml)
- A pinch of black pepper
- 0.5 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp tuna extract or fish sauce
- 2 Tbsp soy sauce
- 0.7 Tbsp sugar (adjust to taste)
- 1 cup water or kelp broth (approx. 200ml)
- A pinch of black pepper
Cooking Instructions
Step 1
Since the tteokbokki rice cakes are frozen, they’ll be hard. Boil them in water for about 1-2 minutes until they soften, then drain and rinse under cold water to remove excess moisture. This helps the rice cakes absorb the sauce better and maintain a chewy texture. Cut the square and round fish cakes into bite-sized pieces (e.g., cut square fish cakes into 2-3 pieces, round fish cakes in half). Blanch them in hot water to remove impurities and make them softer. Chop the green onions or scallions finely.
Step 2
In a deep bowl or pot, add 1 cup of water or kelp broth. Add gochujang, gochugaru, tuna extract (or fish sauce), and soy sauce. Stir well with a spoon to dissolve the paste and create a smooth sauce mixture.
Step 3
To the sauce mixture, add sugar and minced garlic. Tteokbokki is much more delicious with a touch of sweetness! Adjust the sugar amount to your preference. Stir again to ensure all sauce ingredients are well combined, creating a delicious tteokbokki sauce.
Step 4
Pour the prepared sauce into a wok or wide pot and bring it to a boil over medium heat. Once the sauce is boiling, add the tteokbokki rice cakes and stir well while cooking until the rice cakes become soft. It’s important to stir occasionally to prevent the rice cakes from sticking to the bottom of the pan.
Step 5
When the rice cakes have softened, add the blanched fish cakes and the boiled eggs. I added some half-boiled eggs I had left from snacking. You can also add hard-boiled quail eggs, ramen noodles, or dumplings for extra deliciousness, depending on your preference.
Step 6
Let the tteokbokki bubble and the sauce thicken slightly, ensuring the rice cakes and fish cakes are tender. Reduce the heat to low, then add the chopped Cheongyang chili pepper (for extra spice) and green onions or scallions. Simmer for another minute to infuse the flavors. Add the Cheongyang chili pepper if you prefer a spicier taste.
Step 7
Serve the finished tteokbokki attractively on a plate. If desired, sprinkle some toasted sesame seeds on top for added nutty flavor! This simple yet amazing bowl of tteokbokki can be a satisfying lunch. Enjoy your delicious meal!
