Spicy & Sweet Tteokbokki
How to Make Delicious Tteokbokki at Home
Today, I made a delightful tteokbokki using ingredients readily available at home. The chewy rice cakes paired with fish cakes and the perfectly balanced spicy-sweet sauce are truly exceptional. This tteokbokki recipe is simple yet delivers a deep, satisfying flavor. It’s wonderful served alongside mini kimbap or fried snacks. Give this easy-to-follow recipe a try!
Tteokbokki Base Ingredients- 300g Tteokbokki rice cakes (soaked in cold water)
- 2 sheets of fish cakes (cut into bite-sized pieces)
- 1 handful of Vienna sausages (scored)
- 2 hard-boiled eggs (peeled)
- 1 bowl of cabbage (roughly chopped)
- 1 handful of green onions (sliced diagonally)
- 1 Tbsp minced garlic
Spicy & Sweet Tteokbokki Sauce- 500ml water (use broth for deeper flavor)
- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 tsp spicy Gochugaru (coffee spoon measurement, adjust to taste)
- 3 Tbsp Soy sauce
- 1 Tbsp Sugar
- 1 Tbsp Oligodang (corn syrup or rice syrup for gloss and sweetness)
- Pinch of Black pepper
- Pinch of Sesame seeds (for garnish)
- 500ml water (use broth for deeper flavor)
- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 tsp spicy Gochugaru (coffee spoon measurement, adjust to taste)
- 3 Tbsp Soy sauce
- 1 Tbsp Sugar
- 1 Tbsp Oligodang (corn syrup or rice syrup for gloss and sweetness)
- Pinch of Black pepper
- Pinch of Sesame seeds (for garnish)
Cooking Instructions
Step 1
Soak the tteokbokki rice cakes in cold water for about 30 minutes to soften them before cooking. Drain before using. Roughly chop the cabbage, and diagonally slice the green onions. Cut the fish cakes and Vienna sausages into bite-sized pieces.
Step 2
To remove any fishy smell and excess oil from the fish cakes, blanch them in boiling water or rinse with hot water from a kettle 2-3 times. Then, cut them into desired pieces. This step significantly enhances the clean flavor of the tteokbokki.
Step 3
Similarly, rinse the Vienna sausages with boiling water or pour hot water over them to remove impurities and excess oil. Making a few scores on the sausages will help them absorb the sauce better and taste more delicious.
Step 4
In a pot, combine 500ml of water with 2 Tbsp Gochujang, 3 Tbsp soy sauce, 1 Tbsp sugar, 1 Tbsp Oligodang, and 2 Tbsp Gochugaru. Whisk everything together to create the sauce base.
Step 5
Bring the sauce to a boil. Once it starts bubbling vigorously, add the roughly chopped cabbage and diagonally sliced green onions. The vegetables will soften and add sweetness and depth to the sauce.
Step 6
After simmering the vegetables for a short while, add the drained rice cakes that were soaking in water. Stir well to ensure the rice cakes are coated evenly with the sauce.
Step 7
Let the tteokbokki simmer until the rice cakes become soft and the sauce starts to thicken. Stir occasionally to prevent sticking.
Step 8
Once the rice cakes are cooked to your liking and the sauce has reduced, add the prepared Vienna sausages and fish cakes. Continue to simmer, stirring gently, until all ingredients are well coated and flavorful.
Step 9
Finally, stir in 1 Tbsp of minced garlic and a pinch of black pepper. The pungent garlic aroma and the pepper will further enhance the tteokbokki’s overall flavor profile. Simmer for another minute.
Step 10
Add the hard-boiled eggs and simmer for just 1-2 more minutes, allowing them to absorb some of the sauce. Be careful not to overcook, as this can make the eggs tough.
Step 11
Your delicious Tteokbokki is ready! Transfer it to a serving dish, sprinkle with sesame seeds for a nutty aroma, and enjoy immediately while it’s hot!
