Quick and Easy Tteokbokki with Chewy Noodles (Jjolbokki)
Quick and Easy Tteokbokki with Chewy Noodles (Jjolbokki)
Whip up a Delicious One-Pot Jjolbokki Recipe in No Time!
This recipe is perfect for clearing out your fridge! Jjolbokki, a delightful mix of chewy rice cakes and springy noodles in a savory and spicy sauce, is a quick and satisfying meal that’s great for any occasion.
Main Ingredients- 500g Rice cakes (tteokbokki tteok)
- 200g Chewy noodles (jjolmyeon, pre-cooked or ramen noodles)
- 3 sheets of Fish cakes (eomuk)
- 1/2 Onion
- 1/4 Cabbage
- 1 Green onion (scallion)
- 800ml Water
Seasoning Mix- 3 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Soy sauce
- 1 Tbsp Gochugaru (Korean chili flakes) (optional, adjust for spice level)
- 1 Tbsp Oyster sauce
- 1 Tbsp Corn syrup or Oligodang (sweetener)
- 1.5 Tbsp Brown sugar
- 3 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Soy sauce
- 1 Tbsp Gochugaru (Korean chili flakes) (optional, adjust for spice level)
- 1 Tbsp Oyster sauce
- 1 Tbsp Corn syrup or Oligodang (sweetener)
- 1.5 Tbsp Brown sugar
Cooking Instructions
Step 1
Rinse the rice cakes under cold water and drain them. Lightly rinse the fish cakes in lukewarm water and cut them into bite-sized pieces (about 2-3 cm). Set aside.
Step 2
Slice the onion into thin strips. Chop the cabbage into similar-sized pieces. Cut the green onion diagonally. Having your vegetables prepped will save you time during cooking.
Step 3
Soak the jjolmyeon noodles in lukewarm water for about 5 minutes to soften them. This helps prevent the noodles from clumping together and ensures they cook evenly.
Step 4
In a wide pot, add 800ml of water and stir in 3 tablespoons of gochujang until it’s well dissolved. (If you prefer a milder flavor, especially for children, you can reduce the gochujang to 2 tablespoons.)
Step 5
Once the gochujang is dissolved, add 3 tablespoons of soy sauce, 1 tablespoon of corn syrup (or oligodang), 1.5 tablespoons of brown sugar, 1 tablespoon of oyster sauce, and 1 tablespoon of gochugaru. Stir everything together to create the sauce base. (Add gochugaru for extra spice, or omit it if you prefer a milder dish.)
Step 6
Bring the sauce to a boil. Once simmering, add all the prepared vegetables: sliced onion, cabbage, and green onion. Let it simmer until the vegetables are tender and have absorbed some of the sauce. Taste and adjust seasoning if needed. Add more sugar for sweetness or a pinch more soy sauce for saltiness. (A tiny pinch of MSG-based seasoning can enhance the umami if desired.)
Step 7
When the sauce is vigorously boiling, add the rice cakes and fish cakes. Cook for about 8 minutes, stirring occasionally, until the rice cakes are soft and have absorbed the flavors.
Step 8
After about 8 minutes, once the rice cakes and fish cakes have absorbed some of the sauce, add the softened jjolmyeon noodles. Be careful not to overcook the noodles once added, as they can become mushy.
Step 9
Continue to simmer for another 2-3 minutes, stirring gently, until the jjolmyeon noodles are cooked through and tender. Once cooked, turn off the heat and serve immediately. This dish is delicious on its own, or you can enhance it with boiled eggs or fried seaweed rolls (gimmari) for an extra treat.
