Authentic Old-Fashioned Garaetteok Tteokbokki: A Special Recipe for Chewy Perfection
Authentic Old-Fashioned Garaetteok Tteokbokki: A Special Recipe for Chewy Perfection
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Introducing a special tteokbokki made with precious garaetteok (rice cakes) that were made with great care. This recipe utilizes chewy garaetteok, crafted by soaking white and brown rice and then processing it at a mill, delivering a depth of flavor far superior to store-bought versions. It’s a wonderful way to use up leftover garaetteok that might have been sliced for tteokguk (rice cake soup). Unlike soupy versions, this is a classic, thick, and rich tteokbokki, reminiscent of the nostalgic flavors from neighborhood snack bars of your childhood. We’ve added shrimp fish cakes for an enhanced texture. The inherent chewiness of rice-based garaetteok gives it a unique charm that wheat flour-based tteok (milddeok) simply cannot match. Make any day, ordinary or special, truly exceptional with this life-changing tteokbokki recipe!
Golden Ratio Tteokbokki Ingredients- 2 sticks Rice Garaetteok (approx. 300-400g)
- 2 sticks Brown Rice Garaetteok (approx. 300-400g)
- 180g Fish Cakes (Using shrimp-flavored fish cake balls adds a special touch!)
- 4 Tbsp Gochujang (Korean chili paste – a good quality paste is key for deep flavor)
- 2 Tbsp Gochugaru (Korean chili flakes – adjust to your spice preference!)
- 1 Tbsp Jin Ganjang (Soy sauce for soup – adds umami)
- 1 Tbsp Ramyeon Sprinkles (This is the secret to that old-fashioned taste!)
- 5 Tbsp Mulyeot (Corn syrup or rice syrup – for gloss and sweetness)
- 2 cubes Seafood Broth Base (Store-bought or homemade broth is fine)
- 1 cube Han-al Broth Base (Store-bought or homemade broth is fine)
- 2 Tbsp Minced Garlic (Plenty of garlic flavor is essential for deliciousness)
- 1 stalk Green Onion (Cut into large pieces for a refreshing taste boost!)
Cooking Instructions
Step 1
First, let’s prepare the base broth for the tteokbokki. In a pot, add plenty of water. Stir in 4 Tbsp Gochujang, 2 Tbsp Gochugaru, 1 Tbsp Jin Ganjang, 1 Tbsp Ramyeon Sprinkles, and 2 Tbsp Minced Garlic. Wash the green onion, cut it in half lengthwise, and then chop it into large pieces. Add the 2 Seafood Broth cubes and 1 Han-al Broth cube. (If you prefer, you can use homemade anchovy-kelp broth or similar.) Bring to a boil over high heat to allow the broth ingredients to fully infuse their flavors.
Step 2
Once the broth is boiling, start by simmering it vigorously over high heat for a short while, then reduce the heat to medium and continue to simmer for about 20 minutes to let the flavors deepen. Now, prepare the stars of the dish: the rice garaetteok and brown rice garaetteok. If your rice cakes are hard, soak them in cold water for a little while to soften them. Also, cut the fish cakes (and shrimp fish cake balls, if using) into bite-sized pieces. Add the rice cakes and fish cakes back to the pot, and bring to a boil again over high heat. Once it’s bubbling vigorously, remove the lid and reduce the heat to medium-low. Let it simmer gently, stirring occasionally to prevent sticking. Simmer for at least 40 minutes or more to achieve the characteristic thick and rich consistency of old-fashioned tteokbokki.
Step 3
As the liquid reduces and thickens over time, the chewy rice garaetteok blends beautifully with the sauce, resulting in a wonderfully thick and rich tteokbokki. This concentrated richness is a special quality only achievable with rice-based garaetteok! It’s difficult to achieve such a deep flavor with wheat flour tteok. Enjoy your nostalgic, old-fashioned garaetteok tteokbokki, a harmonious blend of chewy rice and brown rice cakes, and flavorful shrimp fish cakes!
