99% Match! Homemade Tteokbokki (feat. Fried Fish Cakes)
99% Match! Homemade Tteokbokki (feat. Fried Fish Cakes)
Shinjeon Tteokbokki Golden Recipe with Curry Flavor and Spicy Kick
Recently, many ‘Shinjeon Tteokbokki recipes’ have been popping up online. I’ve added my own special tips and tricks to create a homemade version that’s 99% similar to the real deal! It has that signature spicy kick that tingles your nose, a subtle curry aroma, and a peppery punch. You’ll feel like you’re at a Shinjeon snack bar! And when paired with crispy fried fish cakes, it’s absolute perfection. If you’re a spicy food lover, I’ll share my golden ratio so you can easily recreate the delicious taste of Shinjeon at home!
Main Tteokbokki Ingredients- 300g wheat rice cakes (nudle tteok or your preferred wheat rice cakes)
- 250cc water
- 1.5 Tbsp gochujang (Korean chili paste)
- 1.5 Tbsp gochugaru (Korean chili powder)
- 2 Tbsp curry powder (recommend one mixed with spicy spice powder)
- 1 tsp Dasida (MSG) (or anchovy-kelp broth)
- 1 tsp black pepper powder
- 1 Tbsp oligosaccharide
- 0.5 Tbsp sugar
Optional Side Ingredients- 6 long fish cakes (or square fish cakes)
- 100g mozzarella cheese
- 6 long fish cakes (or square fish cakes)
- 100g mozzarella cheese
Cooking Instructions
Step 1
Let’s start by preparing the ingredients for our delicious Shinjeon Tteokbokki! For this dish, soft wheat rice cakes (ttteok) are much better suited than chewy rice cakes. I’m using nudle-style wheat rice cakes from the supermarket. If you’re using long wheat rice cakes, cut them into bite-sized pieces. To prevent them from sticking together, soak them briefly in cold water.
Step 2
The secret to a rich broth! Many people opt out of MSG and make their own anchovy-kelp broth. If making broth from scratch is too much effort, like me, you can add 1 teaspoon of Dasida (MSG) for a boost of savory flavor. (Alternatively, you can create a deeper flavor by boiling anchovies, kelp, radish, green onion roots, and dried shrimp.) To add that signature Shinjeon Tteokbokki flavor, we’ll use 2 tablespoons of curry powder. I’ve found that using a product like ‘Curry Queen’ which includes spicy spice powder, gets us closer to that spicy and refreshing Shinjeon taste compared to regular curry powder.
Step 3
Now, let’s make the sauce! In a pot, combine 250cc of water, 1.5 Tbsp gochujang, 1.5 Tbsp gochugaru, 2 Tbsp curry powder, 1 tsp Dasida, 1 tsp black pepper powder, 1 Tbsp oligosaccharide, and 0.5 Tbsp sugar. Stir well over high heat. The sugar not only adds sweetness but also helps prevent the sauce from burning.
Step 4
Once the sauce starts to bubble and thicken, add the pre-soaked wheat rice cakes and mix them thoroughly. From this point onwards, reduce the heat to medium and let the rice cakes absorb the sauce. While you can use regular rice cakes if that’s all you have, for that authentic Shinjeon Tteokbokki flavor, definitely try using wheat rice cakes! Their chewy yet soft texture pairs wonderfully. Highly recommended!
Step 5
Let’s prepare the fish cakes that are a perfect match for tteokbokki! If you have long fish cakes, you can use them as is. If you have square ones, slice them into long strips for easier eating. Long fish cakes look even more appealing when fried.
Step 6
There are two ways to fry the fish cakes: you can pan-fry them in plenty of oil until golden brown, or for a healthier option, use an air fryer. I chose the air fryer to minimize oil. Line the air fryer basket with parchment paper, place the sliced fish cakes, and air fry at 180°C (356°F) for 5 minutes. Check their condition, then air fry for another 3 minutes. A total of about 8 minutes should result in nice, golden, and crispy fried fish cakes.
Step 7
Voila! The air-fried fish cakes look incredibly appetizing. They have a crispy exterior and a chewy interior, making them the perfect side dish for tteokbokki. Freshly fried, warm fish cakes are also a delicious snack on their own.
Step 8
Now for the final touch! Once the tteokbokki is ready, place 100g of mozzarella cheese in a microwave-safe bowl and microwave for 1 minute until melted. The warm, stretchy cheese will gently mellow out the spiciness of the tteokbokki, making it even more enjoyable.
Step 9
Pour the melted mozzarella cheese generously over your finished Shinjeon Tteokbokki. If you like, sprinkle a little parsley for an extra visual appeal. Serve the crispy fried fish cakes on the side, and with a cold beer, you have the perfect summer evening feast! Give this 99% authentic Shinjeon Tteokbokki a try at home – you won’t regret it!
