Tteokbokki: The Ultimate Street Food Recipe That Will Amaze You!
Unlock the Secret to Authentic Korean Tteokbokki with This Golden Ratio Recipe
Today, I’m sharing a Tteokbokki recipe that my daughters absolutely adore! My elder daughter loves rose Tteokbokki, and my younger one prefers cheese Tteokbokki, so we often end up ordering delivery. Hehe. But sometimes, when I’m organizing the freezer, I whip up a batch like this. We’ll be using frozen rice cakes and fish cakes, along with Vienna sausages, boiled eggs, and plenty of cheese!
Ingredients
- 9 pieces of Garae-tteok (rice cakes, about 300g, cut into bite-sized pieces)
- 2 sheets of fish cake (cut into desired shapes)
- 1/2 onion (sliced into thin strips)
- 9 Vienna sausages (scored)
- 1/2 pack of instant ramen noodles
- 3 hard-boiled eggs (peeled)
- 100g shredded cheese
- 1.5L anchovy and kelp broth (or water)
Sauce Mix
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp soy sauce
- 1 Tbsp sugar
- 2 Tbsp corn syrup (or other liquid sweetener)
- 1 packet of instant ramen soup base (the secret ingredient!)
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp soy sauce
- 1 Tbsp sugar
- 2 Tbsp corn syrup (or other liquid sweetener)
- 1 packet of instant ramen soup base (the secret ingredient!)
Cooking Instructions
Step 1
First, let’s make the magic sauce that makes this Tteokbokki so delicious. In a large bowl, combine 1 tablespoon of gochujang, 1 tablespoon of gochugaru, 2 tablespoons of soy sauce, 1 tablespoon of sugar, and 2 tablespoons of corn syrup. Mix them well. The key secret ingredient here is the packet of instant ramen soup base! This is what gives it that authentic street food flavor. If you prefer a sweeter taste, feel free to add a little more sugar and corn syrup to your liking.
Step 2
A rich broth really enhances the flavor of Tteokbokki. I’ve prepared 1.5 liters of a savory broth made with anchovies and kelp (you can also use plain water). Add the cut rice cakes, fish cakes, and sliced onion to the broth and bring it to a boil.
Step 3
Once the broth is boiling, add all of the delicious sauce mixture you prepared earlier. Stir well to ensure the sauce dissolves evenly into the broth. Let it simmer.
Step 4
For the plump Vienna sausages, scoring them lightly will help them absorb more flavor and look more appealing. Make about 4-5 scores in a cross pattern on each sausage.
Step 5
When the rice cakes and fish cakes have softened a bit and the sauce has thickened slightly, add half a pack of ramen noodles. As the noodles cook, they will absorb the sauce and make it even richer and more flavorful.
Step 6
Now, add the scored Vienna sausages and the 3 pre-boiled eggs. (Oops, a bit of the egg white came off when peeling. Hehe.) Let everything simmer together so the flavors meld beautifully.
Step 7
Here comes the grand finale! We have 100g of shredded cheese ready to add a wonderfully creamy and savory finish. Feel free to adjust the amount of cheese to your preference.
Step 8
Evenly sprinkle the shredded cheese over the bubbling Tteokbokki. Watch as the cheese melts, coating everything in its gooey deliciousness.
Step 9
Simmer just until the cheese is completely melted, and your homemade Tteokbokki is ready! Enjoy the fantastic combination of stretchy cheese and spicy-sweet Tteokbokki. 🥢
