Tteokbokki: The Quintessential Korean Snack
Addictive Sweet and Spicy Tteokbokki – Easy Homemade Recipe!
Tteokbokki is a beloved Korean street food that’s hard to dislike, earning its title as the ‘National Snack’! It’s been a while since I last made this iconic dish. The perfect balance of sweet, spicy, and savory flavors, combined with the chewy texture of the rice cakes, makes it irresistible any time. This recipe will guide you through making restaurant-quality Tteokbokki right in your own kitchen.
Tteokbokki Ingredients- 2 servings Tteokbokki rice cakes (approx. 300g)
- 2 sheets of fish cakes
- 1/2 medium onion
- 1/4 medium carrot (a small amount)
Tteokbokki Seasoning- 1.5 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp dried anchovy and kelp powder (or use anchovy broth)
- 1 cup water (200ml)
- 1 Tbsp plum extract (or sugar syrup)
- 1/3 Tbsp sesame oil
- 1/2 Tbsp corn syrup (or malt syrup)
- 1/2 Tbsp fine gochugaru (Korean chili flakes for color and mild heat)
- 1.5 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp dried anchovy and kelp powder (or use anchovy broth)
- 1 cup water (200ml)
- 1 Tbsp plum extract (or sugar syrup)
- 1/3 Tbsp sesame oil
- 1/2 Tbsp corn syrup (or malt syrup)
- 1/2 Tbsp fine gochugaru (Korean chili flakes for color and mild heat)
Cooking Instructions
Step 1
First, prepare the vegetables for your Tteokbokki. Thinly slice the onion and thinly slice the carrot. Cut the fish cakes into bite-sized pieces. Rinse the rice cakes under running water.
Step 2
Heat a pan over medium heat and add the sliced onions and carrots. Sauté them lightly until they start to release their sweetness, which will enhance the flavor of the Tteokbokki sauce.
Step 3
Once the vegetables are lightly sautéed, pour in 1 cup of water and add the anchovy and kelp powder (or anchovy broth). Stir in the gochujang and plum extract, ensuring they dissolve completely without lumps. Let the sauce come to a gentle boil, then simmer for a minute to allow the flavors to meld.
Step 4
When the sauce is boiling nicely, add the prepared rice cakes and fish cakes. It’s important to stir occasionally to prevent the rice cakes from sticking to the bottom of the pan.
Step 5
Continue to cook for about 5-7 minutes after adding the rice cakes and fish cakes, or until the rice cakes are soft and chewy and the sauce has thickened to your desired consistency. You can add the fine gochugaru at this stage if you’d like more color and a touch of extra heat.
Step 6
Just before turning off the heat, drizzle in the corn syrup (or malt syrup) and sesame oil for a glossy finish and nutty aroma. Garnish with chopped scallions or sesame seeds, if desired, for an even more appealing presentation.
