Western-Style Real Tomato Tteokbokki (No Gochujang!)
Gochujang-Free Western-Style Spicy & Healthy Tteokbokki: Enjoy Deep, Rich Flavors with Homemade Tomato Puree
Here’s a special and healthy Western-style spicy tteokbokki made using leftover homemade tomato puree. This fusion dish is delightful because it’s not too salty and has a clean taste, all while preserving the deep, savory umami characteristic of tomatoes, without using gochujang or chili powder. I highly recommend this tteokbokki, which is rich in tomato flavor from generous amounts of homemade tomato puree, making it nutritionally excellent and exceptionally gourmet.
Ingredients (Serves 2)
- 200g brown rice gara tteok (rice cakes)
- 40g peeled garlic cloves
- 1 medium onion
- 150g button mushrooms
- 10 cherry tomatoes
- 2 cups homemade tomato sauce
- 1 hard-boiled egg
- 1 Tbsp minced garlic
- 5 dried chili peppers (peperoncino)
- 1 tsp avocado oil
- 1 cube concentrated broth (coin-shaped)
- Pinch of salt
- Pinch of black pepper
- 150ml water
- 1 tsp dried basil flakes
Cooking Instructions
Step 1
Heat 1 tsp of avocado oil in a pan over low heat. Add 40g of thinly sliced garlic and 5 finely chopped dried chili peppers (peperoncino). Sauté gently for about 2 minutes until fragrant, being careful not to burn the garlic.
Step 2
Prepare 2 cups (approx. 400ml) of homemade tomato sauce. (Refer to the detailed link for instructions on how to make homemade tomato puree/sauce.)
Step 3
To the sautéed garlic, add 2 cups of tomato sauce and the brown rice tteok (or brown rice tteokbokki cakes) cut into bite-sized pieces.
Step 4
Bring to a simmer over medium heat and cook for about 5 minutes, or until the rice cakes become soft and chewy. Stir occasionally to prevent sticking.
Step 5
Prepare 1 cube of ‘Secret Coin’ concentrated broth. This concentrated broth cube adds a deep layer of flavor to the dish.
Step 6
Crumble the prepared concentrated broth cube into powder and add it to the tteokbokki pot.
Step 7
Add 10 halved cherry tomatoes and 1 medium onion, cut into pieces similar in size to the rice cakes. Stir-fry together over medium heat for about 2 minutes.
Step 8
Sprinkle in 1 tsp of dried basil flakes for an aromatic touch.
Step 9
Add the button mushrooms, cut into quarters. They are added last to best preserve their tender texture.
Step 10
Stir everything together, then cover the pot with a lid and let it cook for about 2 minutes over medium heat, allowing the ingredients to steam in their own moisture. This step helps the flavors meld together beautifully.
Step 11
Remove the lid and add a tiny pinch of salt to season. Adjust the seasoning carefully, considering the inherent saltiness of the tomato sauce.
Step 12
Turn off the heat when the sauce has a slightly reduced consistency and the mushrooms are tender. Finish with a sprinkle of black pepper.
Step 13
Plate the finished tomato tteokbokki attractively and top with 1 hard-boiled egg for a delightful meal or snack. Enjoy your delicious creation!
