Ultimate Tteokbokki: Your Go-To Korean Street Food at Home
The Gold Standard Recipe! Irresistibly Addictive Tteokbokki You Can’t Stop Eating
Tteokbokki is simply divine! I love it so much that I make it or buy it at least twice a week. My little one even surprises me with convenience store tteokbokki often, making our home a true tteokbokki haven with various versions readily available. Today, at Gashijangmi’s home kitchen, I’m sharing the ultimate #Tteokbokki recipe that’s so good, you won’t be able to stop until the very last bite. This golden recipe guarantees a delicious, snack-shop-quality tteokbokki that’s perfect for any occasion. Get ready for an explosion of flavor!
Tteokbokki Ingredients- 360g Tteokbokki rice cakes (rice tteok)
- 3 large cabbage leaves
- 3 square fish cakes
- 1/2 stalk of green onion
- Hard-boiled eggs (to your preference)
Tteokbokki Sauce (Golden Ratio)- 2.5 Tbsp Gochujang (Korean chili paste)
- 1 tsp Gochugaru (Korean chili flakes)
- 0.5 tsp spicy Gochugaru (for extra heat, optional)
- 1 tsp Soy sauce
- 2 Tbsp Sugar
- 1 Tbsp Minced garlic
- 2.5 cups Anchovy-kelp broth
- 2.5 Tbsp Gochujang (Korean chili paste)
- 1 tsp Gochugaru (Korean chili flakes)
- 0.5 tsp spicy Gochugaru (for extra heat, optional)
- 1 tsp Soy sauce
- 2 Tbsp Sugar
- 1 Tbsp Minced garlic
- 2.5 cups Anchovy-kelp broth
Cooking Instructions
Step 1
First, prepare your vegetables and fish cakes. Wash the cabbage leaves thoroughly, pat them dry, and cut them into bite-sized pieces, about 1.5 cm wide. Slice the green onion diagonally into large pieces. Cut the square fish cakes into similar sizes as the tteokbokki rice cakes. To remove excess oil and give a cleaner taste, briefly blanch the cut fish cakes in hot water or pour boiling water over them. Rinse the tteokbokki rice cakes (rice tteok) under running water and drain them.
Step 2
Prepare hard-boiled eggs according to your preference. I’ve prepared 5 eggs to enjoy with this tteokbokki for a more satisfying meal.
Step 3
Now, let’s create the magic tteokbokki sauce! In a pot, combine the gochujang, gochugaru, spicy gochugaru, soy sauce, sugar, and minced garlic. Pour in the anchovy-kelp broth. Stir well to combine all the sauce ingredients. Bring to a boil over high heat. Once it starts to bubble, reduce the heat to medium-low and simmer for another 4-5 minutes to allow the flavors to meld. As the sauce thickens slightly, add the sliced cabbage and continue to cook.
Step 4
Once the cabbage is slightly tender, add the prepared fish cakes and tteokbokki rice cakes to the pot. Stir occasionally to prevent the rice cakes from sticking together. As the rice cakes soften and start absorbing the sauce, cover the pot and let it simmer for about 2 minutes to let the flavors infuse. Uncover and stir again, allowing the ingredients to mix well while simmering.
Step 5
When all ingredients are beautifully combined and the tteokbokki looks glossy, add the diagonally sliced green onions. Stir gently and cook for another 1-2 minutes, just until the green onions are slightly softened. Turn off the heat. Your delicious tteokbokki is ready! Enjoy it while it’s hot.
