Spicy & Sweet Tteokbokki with a Hint of Curry
The Ultimate Golden Recipe for Tteokbokki, Researched for 6 Years!
Just like many families, my children absolutely adore tteokbokki! I make it for them so often and in so many different ways that my eldest son now says my homemade tteokbokki is tastier than any he buys outside. While I experiment with various recipes, I once came across a tteokbokki recipe that someone claimed to have researched for six years. When I looked at the recipe, it was so imprecise that I wondered how anyone could possibly make it! This recipe, however, is carefully quantified for perfect results.
Tteokbokki Ingredients- 250g rice cakes (tteok)
- 100g fish cakes (eomuk)
- 20g green onion (white part recommended)
- 1/2 Tbsp minced garlic (10g)
- 4 Tbsp cooking oil (24g)
- 300ml water
Spicy & Sweet Golden Sauce- 2 Tbsp gochujang (Korean chili paste, 60g)
- 2 Tbsp fine gochugaru (Korean chili powder, 14g)
- 1/2 Tbsp Dasida (MSG-based seasoning, 5g)
- 1 Tbsp sugar (15g)
- 1 Tbsp ketchup (20g)
- 2 Tbsp hot curry powder (16g)
- 2 Tbsp corn syrup (mulyeot, 20g)
- 2 Tbsp gochujang (Korean chili paste, 60g)
- 2 Tbsp fine gochugaru (Korean chili powder, 14g)
- 1/2 Tbsp Dasida (MSG-based seasoning, 5g)
- 1 Tbsp sugar (15g)
- 1 Tbsp ketchup (20g)
- 2 Tbsp hot curry powder (16g)
- 2 Tbsp corn syrup (mulyeot, 20g)
Cooking Instructions
Step 1
In a pot, add a generous 4 tablespoons of cooking oil. Then, add the minced garlic and the white part of the green onion. (Using the white part of the green onion will impart a deeper aroma compared to the green leaves, although you can use the green parts if they are frozen.)
Step 2
Over medium-low heat, let the mixture sizzle. Cook for about 2 minutes until the garlic and green onion become fragrant, infusing the oil. This step is crucial for building the foundational flavor of the tteokbokki.
Step 3
Once the fragrant green onion oil is ready, immediately pour in 300ml of water. Add 2 generous tablespoons of gochujang and stir well to dissolve any clumps.
Step 4
Next, add 2 tablespoons of fine gochugaru (Korean chili powder). Using fine powder ensures a smoother texture, so you won’t encounter any gritty bits when eating.
Step 5
For an extra boost of umami, add 1/2 tablespoon (5g) of Dasida (a common MSG-based seasoning). This is a frequent ingredient in many store-bought tteokbokki, so don’t hesitate to include it for a more professional taste.
Step 6
Add 1 tablespoon (15g) of sugar for sweetness. If you heap your tablespoon, it should be around 15g. Feel free to add up to 1.5 tablespoons if you prefer it sweeter.
Step 7
For a touch of tanginess and color, add 1 tablespoon (20g) of ketchup. For reference, a single serving packet of ketchup (around 8g) from a fast-food restaurant is about half of this amount.
Step 8
Now, for a unique twist, add 2 tablespoons (16g) of hot curry powder. This gives the tteokbokki a subtle, aromatic warmth. If you’re hesitant about a strong curry flavor, start with just 1 tablespoon and adjust to your preference.
Step 9
Finally, add 2 tablespoons (20g) of corn syrup (mulyeot) for a glossy finish and smooth sweetness.
Step 10
Stir all the sauce ingredients together thoroughly until well combined. Make sure the curry powder and gochujang are fully dissolved without any lumps.
Step 11
Add the thawed rice cakes to the pot. Cook over medium-low heat, stirring occasionally, for about 5 minutes, or until the rice cakes become soft and chewy. Stirring prevents them from sticking to the bottom.
Step 12
When the rice cakes are partially softened, add the fish cakes. Continue to cook over medium-low heat. While you can add both at the same time, I prefer adding the fish cakes a few minutes after the rice cakes to prevent them from becoming too mushy. I added them about 3 minutes after the rice cakes started cooking.
Step 13
After adding the fish cakes, simmer for another 2-3 minutes, stirring gently, until the sauce thickens slightly and coats the ingredients. This allows the fish cakes to absorb the delicious sauce.
Step 14
If, after tasting, the rice cakes are not as soft as you’d like, add a little more water and continue to simmer. This will help soften the rice cakes further.
Step 15
The finished tteokbokki has a flavor profile that reminds me of a less spicy version of Shinjeon Tteokbokki, with a pleasant hint of curry. My kids absolutely loved it! Give this spicy and sweet tteokbokki a try for a special homemade treat!
