Ultimate Tteokbokki
Guaranteed Success Even When Sold Commercially! Revealing My Secret Garaetteok Tteokbokki Recipe.
The key ingredient for delicious Tteokbokki is freshness! Made with freshly prepared garaetteok (rice cakes), this dish is absolutely divine…
Tteokbokki Ingredients- Fresh Garaetteok (rice cakes) 600g (highly recommend freshly made)
- Square fish cakes 4 sheets
- Green onion 1/4 stalk (white parts preferred)
Perfect Ratio Sauce- Granulated sugar 2 Tbsp
- Fine gochugaru (Korean chili powder) 3 Tbsp
- Soy sauce (soup soy sauce) 2 Tbsp
- Oligosaccharide or corn syrup 2 Tbsp (sweetness adjustable)
- Rich gochujang (Korean chili paste) 3 Tbsp
- Minced garlic 1 Tbsp
- Umami booster! Anchovy bouillon powder 1 Tbsp
- Granulated sugar 2 Tbsp
- Fine gochugaru (Korean chili powder) 3 Tbsp
- Soy sauce (soup soy sauce) 2 Tbsp
- Oligosaccharide or corn syrup 2 Tbsp (sweetness adjustable)
- Rich gochujang (Korean chili paste) 3 Tbsp
- Minced garlic 1 Tbsp
- Umami booster! Anchovy bouillon powder 1 Tbsp
Cooking Instructions
Step 1
If you’re using frozen garaetteok, briefly blanch them in boiling water for about 30 seconds to 1 minute. This helps make the rice cakes softer and allows them to absorb the sauce better. Using freshly made, soft garaetteok will result in a truly fantastic texture!
Step 2
Wash the green onion and prepare the white parts. Cut them into long, bite-sized pieces, about 2-3 cm in length. This adds a pleasant texture and flavor to the tteokbokki.
Step 3
Briefly blanch the square fish cakes in boiling water. This step removes excess oil, leading to a cleaner and more delicious tteokbokki. Be careful not to over-blanch them.
Step 4
Cut the blanched fish cakes into bite-sized pieces. Cutting them into manageable pieces is recommended, especially if children will be enjoying the dish.
Step 5
Now, let’s make the magical sauce that defines the flavor of tteokbokki! In a bowl, combine 2 Tbsp granulated sugar, 3 Tbsp fine gochugaru, 2 Tbsp soy sauce, 2 Tbsp oligosaccharide or corn syrup (adjust to your preference), 3 Tbsp rich gochujang, 1 Tbsp fresh minced garlic, and 1 Tbsp anchovy bouillon powder for an umami boost. Mix thoroughly until smooth. Pre-mixing the sauce saves time during cooking.
Step 6
Pour 700ml of cold water into a wide pan or pot. Add all of the pre-made sauce mixture. Stir well with a spatula until the sauce is completely dissolved in the water. This creates the flavorful base for your tteokbokki.
Step 7
Once the sauce base comes to a boil, add the 600g of prepared garaetteok and the cut fish cakes. Bring to a boil over high heat, then reduce to medium heat and simmer for about 10 minutes, or until the rice cakes are tender and have absorbed the sauce. Stir occasionally to prevent the rice cakes from sticking to the bottom of the pan.
Step 8
When the rice cakes are cooked and the sauce has thickened to a desirable consistency, add the prepared green onions. Continue to simmer on low heat for another 1-2 minutes until the green onions soften and release their aroma. This final step adds a fragrant depth to your delicious tteokbokki. Enjoy your perfectly made tteokbokki!
