Chewy and Nostalgic! The Ultimate Garae-tteok Tteokbokki Recipe
Chewy and Nostalgic! The Ultimate Garae-tteok Tteokbokki Recipe
A Homemade Tteokbokki Recipe Perfect Even with Frozen Rice Cakes
This is a classic tteokbokki recipe that you can easily make at home, featuring the wonderfully chewy texture of garae-tteok (thick, cylindrical rice cakes). It’s perfect for special occasions or as a delightful snack when you’re feeling peckish!
Tteokbokki Ingredients- 550g Garae-tteok (Must be thawed if frozen)
- 4 Tbsp Gochugaru (Korean chili flakes, adjust to spice preference)
- 6 Tbsp Mulyeot (Corn syrup or rice syrup, for gloss and sweetness)
- 2 Tbsp Flour (A secret ingredient to thicken the tteokbokki sauce!)
- 1.5 Tbsp Soy Sauce (For savory depth)
- 1 Tbsp Sugar (For added sweetness)
- 1 Tbsp Dasida (A Korean beef bouillon powder, for enhanced flavor)
- 0.25 tsp Black Pepper (A touch adds a sophisticated flavor)
- 0.2 tsp MSG (Optional, for maximum umami)
- 360ml Water (To adjust sauce consistency)
Cooking Instructions
Step 1
First, carefully check and prepare all the ingredients for your tteokbokki. If your garae-tteok is frozen, make sure to thaw it completely at room temperature to ensure a chewy texture. Now, let’s make the sauce that will define the flavor of your tteokbokki! In a large bowl, combine 6 Tbsp mulyeot, 2 Tbsp flour, 1.5 Tbsp soy sauce, 1 Tbsp sugar, 1 Tbsp Dasida, 0.25 tsp black pepper, and 0.2 tsp MSG (if using). Mix them well. The addition of flour is a secret to achieving a wonderfully thick and delicious tteokbokki sauce.
Step 2
Pour 360ml of fresh water into a wide and deep wok or pot. Using a sufficiently large pot will help prevent the tteokbokki from sticking to the bottom as it cooks.
Step 3
Dissolve the sauce you meticulously prepared earlier into the water in the pot. Stir until there are no lumps and the sauce is well combined.
Step 4
Now, turn the heat on your stove to medium. Once the water begins to boil, immediately add the thawed garae-tteok. A key point of this recipe is to use the rice cakes whole, without cutting them, to enjoy their satisfying chewiness. Of course, you can cut them in half if you prefer.
Step 5
Now, simply stir occasionally to prevent sticking, and let it simmer until the sauce thickens and coats the rice cakes. During this process, the rice cakes will soften, and the sauce will concentrate, creating a richer flavor.
Step 6
Can you see the tteokbokki sauce gradually thickening? As the rice cakes absorb the sauce, their tops might not be fully submerged. In this case, gently flip the rice cakes with a spatula or spoon, or continuously ladle the sauce over the top. This ensures that all the rice cakes are evenly coated with the delicious sauce.
Step 7
Once your tteokbokki has reached your desired thick consistency, turn off the heat and serve it on a beautiful plate. Enjoy the fantastic harmony of chewy rice cakes and the spicy, sweet sauce!
