Chewy Rice Cake Stir-fry (Tteokbokki)
Chewy Rice Cake Stir-fry (Tteokbokki)
The Most Flavorful Rice Cake Stir-fry
I suddenly craved tteokbokki and rushed to the mart to buy rice cakes and fish cakes! This recipe is a quick and delicious way to satisfy your cravings.
Main Ingredients- 500g Wheat Rice Cakes (1 pack)
- 4 sheets of Busan Fish Cakes
- 3/4 Onion
- 1 Green Onion
- 1 Cheongyang Pepper (optional, for extra spiciness)
Sauce Mix- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Soy Sauce
- 2 Tbsp Soup Soy Sauce
- 1 Tbsp Anchovy Sauce
- 1 Tbsp Tuna Extract
- 1 Tbsp Minced Garlic
- 3 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Brown Sugar
- 2 Tbsp Oligodang (corn syrup) (adjust to taste)
- 4 twists of Black Pepper
- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Soy Sauce
- 2 Tbsp Soup Soy Sauce
- 1 Tbsp Anchovy Sauce
- 1 Tbsp Tuna Extract
- 1 Tbsp Minced Garlic
- 3 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Brown Sugar
- 2 Tbsp Oligodang (corn syrup) (adjust to taste)
- 4 twists of Black Pepper
Cooking Instructions
Step 1
First, prepare the 500g of wheat rice cakes (1 pack). Place them in a wide bowl and rinse them lightly with water. Drain all the water thoroughly to prevent the cakes from sticking together.
Step 2
Now, let’s make the sauce that will define the flavor of your tteokbokki! Combine 2 Tbsp Gochujang, 2 Tbsp Soy Sauce, 2 Tbsp Soup Soy Sauce, 1 Tbsp Anchovy Sauce, 1 Tbsp Tuna Extract, 1 Tbsp Minced Garlic, 3 Tbsp Gochugaru, 2 Tbsp Brown Sugar, and 2 Tbsp Oligodang (you can adjust this for sweetness). Finish with 4 twists of Black Pepper. Mix all the ingredients together and gently toss with your hands until the rice cakes are evenly coated. This step ensures the rice cakes absorb maximum flavor.
Step 3
Time to prepare the vegetables. Slice the 3/4 onion into strips. Cut the green onion into diagonal pieces. If you like it spicy, finely chop the Cheongyang pepper and add it in. Add the prepared vegetables to the rice cakes and mix them well with the sauce.
Step 4
Next, cut the 4 sheets of Busan fish cakes into your desired shapes. I cut mine into triangles for a visually appealing look. Feel free to cut them however you prefer.
Step 5
Now, prepare to cook the tteokbokki. Transfer the sauced rice cakes into a large pot or wok. A pro tip: if you enjoy a stir-fried texture, you can lightly oil the pot and stir-fry the rice cakes briefly before adding liquids for extra depth of flavor.
Step 6
We don’t want to waste any of that delicious sauce left in the bowl! Pour a little clean water into the bowl and swirl it around to rinse out the remaining sauce.
Step 7
Pour the sauce-rinsed water into the pot with the rice cakes. Add more water until the rice cakes are submerged. Bring it to a boil over high heat. Once it starts bubbling vigorously, reduce the heat to medium and continue to cook, allowing the rice cakes to soften without burning.
Step 8
As the rice cakes become plump and cooked through, add the prepared fish cakes to the pot.
Step 9
Once the fish cakes are also cooked, reduce the heat to low and taste the tteokbokki. Adjust the seasoning to your preference. If it’s not sweet enough, add more sugar or oligodang. If it lacks saltiness, add a bit more soy sauce rather than salt for enhanced umami. You can also adjust the sauce consistency to your liking. If it’s too thick, add a little more water. If you prefer a richer sauce, let it simmer a bit longer. Your delicious wheat rice cake tteokbokki is now ready to enjoy!
