Nostalgic School-Side Tteokbokki
Nostalgic School-Side Tteokbokki
Jjang Jjang Man’s Sweet and Spicy Tteokbokki: A Taste of the Past
Craving the tteokbokki you used to buy right outside your school? This recipe is made with the heartfelt desire to recreate that exact flavor. The perfect harmony of spicy-sweet sauce and chewy rice cakes is endlessly satisfying! Whether it’s a special occasion or just a craving, whip up this trip down memory lane tteokbokki today.
Tteokbokki Ingredients- Tteokbokki Rice Cakes 600g (approx. 2-3 servings)
- Fish Cakes (square) 2 sheets
- Green Onion to taste (adjust quantity as preferred)
Spicy-Sweet Sauce- Gochujang (Korean chili paste) 1.5 Tbsp (adjust spiciness)
- Cooking Oil 0.5 Tbsp (for green onion oil)
- Sugar or Oligosaccharide 1 Tbsp (adjust sweetness)
- Gochujang (Korean chili paste) 1.5 Tbsp (adjust spiciness)
- Cooking Oil 0.5 Tbsp (for green onion oil)
- Sugar or Oligosaccharide 1 Tbsp (adjust sweetness)
Cooking Instructions
Step 1
Heat about 0.5 Tbsp of cooking oil in a pan over low heat. Add chopped green onions and gently sauté until fragrant, creating a fragrant green onion oil. Once the aroma of green onions is released, add 1-2 Tbsp of gochujang and stir-fry for about 30 seconds to 1 minute over low heat. This step mellows out any rawness in the gochujang and enhances its spicy flavor.
Step 2
After stir-frying the gochujang until it turns a vibrant red, add the 600g of tteokbokki rice cakes. Stir-fry together for 1-2 minutes, ensuring the sauce coats the rice cakes evenly. The rice cakes should start to soften slightly before moving to the next step.
Step 3
Once the rice cakes are partially stir-fried, add enough water to almost cover them. Generally, about 400-500ml of water is suitable for 600g of rice cakes, but you can adjust the consistency of the sauce as it simmers.
Step 4
As the water begins to boil, add 1 Tbsp of sugar or oligosaccharide to add sweetness and mix well. The amount of sugar or oligosaccharide can be adjusted according to your personal preference.
Step 5
Now, simmer over medium-low heat for about 5-10 minutes, allowing the sauce to penetrate the rice cakes and fish cakes. It’s important to stir occasionally to prevent sticking. Cook until the sauce thickens slightly and the rice cakes are tender. If using fish cakes, you can add them at this stage. Serve hot immediately to best enjoy the authentic taste of old-fashioned school-side tteokbokki!
