Tteokguk Tteok Tteokbokki: A Deliciously Chewy and Soft Rice Cake Stir-fry
Soft and Chewy Tteokbokki Made with Tteokguk Tteok (Rice Cakes for Soup)
Experience the beloved classic tteokbokki with a delightful twist! Using tteokguk tteok (rice cakes typically used for soup) makes this dish incredibly soft and chewy, offering a wonderfully satisfying texture with every bite. This recipe is packed with flavor and easily customizable, making it perfect for a comforting meal or a delightful snack.
Tteokbokki Ingredients
- 1 handful dried anchovies (gutted)
- 3 cups tteokguk tteok (rice cakes for soup, approx. 450g)
- 1 medium onion
- 1 handful cabbage (approx. 100g)
- 1/2 stalk green onion
- 1/4 can Spam (or other processed ham)
- 4 hard-boiled eggs
Flavorful Sauce
- 2 Tbsp raw sugar or white sugar
- 7 Tbsp gochujang (Korean chili paste)
- 2 Tbsp cooking oil
- 1 Tbsp soy sauce
- 1 Tbsp minced garlic
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 2 Tbsp raw sugar or white sugar
- 7 Tbsp gochujang (Korean chili paste)
- 2 Tbsp cooking oil
- 1 Tbsp soy sauce
- 1 Tbsp minced garlic
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
Let’s start by making a delicious anchovy broth. Take the dried anchovies, making sure to remove their guts (the dark part). Place the anchovies in a pot with enough water to cover them. Bring to a boil over high heat, then reduce to medium-low heat and simmer for another 5-10 minutes to extract a rich flavor. Strain the broth and set aside.
Step 2
Prepare the ingredients that will add wonderful flavor and texture to your tteokbokki. Peel the hard-boiled eggs. Wash the onion and cabbage, then pat them dry. Slice the Spam into bite-sized pieces.
Step 3
Now, let’s prepare the vegetables. Slice the onion into strips. Cut the cabbage into roughly bite-sized pieces. Slice the green onion diagonally to add aroma. If you’re using Spam, slice it into about 0.5cm thick pieces or your preferred shape.
Step 4
It’s time to create the special sauce that defines the taste of tteokbokki! In a pan, combine 2 Tbsp raw sugar (or white sugar), 7 Tbsp gochujang, 1 Tbsp soy sauce, and 2 Tbsp cooking oil. Stir these ingredients together over low heat, ensuring they don’t burn. Pre-cooking the sauce base like this develops a deeper flavor.
Step 5
Once the base sauce is well combined, add the sliced onion and cabbage to the pan. Stir-fry over medium heat until the vegetables are lightly softened and coated with the sauce. Sautéing them a bit enhances their sweetness.
Step 6
Pour the prepared anchovy broth into the pan with the sautéed vegetables and bring it to a boil. Once boiling, add the Spam and 1 Tbsp of minced garlic, and continue to simmer. Minced garlic helps to remove any gamey smell and adds a savory depth.
Step 7
Now it’s time to add the tteokguk tteok! These rice cakes cook quickly, so add them towards the end. It’s crucial to stir constantly with a spatula or spoon to prevent the rice cakes from sticking to the bottom of the pan as they cook. Continue cooking until the rice cakes are soft and the sauce has thickened.
Step 8
Once the rice cakes are cooked through, add the hard-boiled eggs and gently toss to coat them evenly with the sauce. Turn off the heat, then stir in 1 Tbsp of sesame oil and 1 Tbsp of toasted sesame seeds for a nutty aroma. Serve beautifully on a plate for a delicious tteokguk tteok tteokbokki presentation!
Step 9
Finally, taste your tteokbokki and adjust seasonings as needed. If it’s not salty enough, add a little more soy sauce. If you prefer it sweeter, a touch of corn syrup or rice syrup can be added. Feel free to add other toppings you enjoy to make it even more special!
