Chewy & Delicious! Old-School ‘Nudeul’ Tteokbokki (Rice Cake Stir-fry)
Chewy & Delicious! Old-School ‘Nudeul’ Tteokbokki (Rice Cake Stir-fry)
Super Easy ‘Nudeul’ Tteokbokki Made in a Rice Cooker
Recreate the authentic flavor of a classic Korean snack bar right at home! These ‘nudeul’ tteokbokki are wonderfully chewy, made by simply shaping the dough. Perfect for a quick snack or meal when you don’t want to wait for delivery. Great for making with kids too!
For the Rice Cakes (Tteok)- 50g all-purpose flour
- 50g potato starch
- 50g water
- 0.5 tsp salt
- Additional water (for adjusting dough consistency)
For the Tteokbokki Sauce- 3 Tbsp fine gochugaru (Korean chili flakes)
- 5 Tbsp sugar
- 1 Tbsp Dasida (MSG seasoning)
- 0.5 Tbsp onion powder
- 1 Tbsp garlic powder
- 0.5 tsp black pepper
- 0.5 Tbsp potato starch
- 3 Tbsp fine gochugaru (Korean chili flakes)
- 5 Tbsp sugar
- 1 Tbsp Dasida (MSG seasoning)
- 0.5 Tbsp onion powder
- 1 Tbsp garlic powder
- 0.5 tsp black pepper
- 0.5 Tbsp potato starch
Cooking Instructions
Step 1
First, let’s make the chewy ‘nudeul’ tteok for our tteokbokki. In a bowl, combine 50g of all-purpose flour, 50g of potato starch, and 0.5 tsp of salt. Then, add 50g of water. Mixing these ingredients in this balanced ratio will help you recreate the satisfying texture of the popular wheat tteok sold at school snack bars from back in the day!
Step 2
Knead the mixture by hand until all the flour is incorporated and it forms a cohesive dough. If the dough feels too stiff, gradually add a little more water until it reaches a pliable consistency. If it feels too wet and sticky, keep kneading while adding a bit more potato starch until it absorbs the moisture and becomes nicely chewy.
Step 3
Now, we’ll steam the tteok using a rice cooker. Pour about 1cm of water into the inner pot of the rice cooker and place the steaming rack inside. Shape the dough into long, noodle-like pieces, placing them on the rack with some space between each one so they don’t stick together. Set your rice cooker to the ‘steam’ or ‘multi-cook’ function for 20 minutes until the tteok is cooked through.
Step 4
If you’re doubling the recipe, you can shape the dough into pretty swirls or coils like this. Don’t worry if they seem close together on the rack; they will separate easily after steaming.
Step 5
While the tteok is steaming, let’s prepare the tteokbokki sauce. Take a ziplock bag or a large pouch, and add all the sauce ingredients: 3 Tbsp fine gochugaru, 5 Tbsp sugar, 1 Tbsp Dasida, 0.5 Tbsp onion powder, 1 Tbsp garlic powder, 0.5 tsp black pepper, and 0.5 Tbsp potato starch. Seal the bag tightly and shake vigorously until all the seasonings are well combined.
Step 6
And here are your delicious, freshly steamed, chewy ‘nudeul’ tteok! They are now ready to be transformed into a flavorful tteokbokki.
Step 7
Now, let’s cook the tteokbokki in the rice cooker. Pour 150ml of water into the inner pot and stir in 3 Tbsp of the prepared tteokbokki sauce mixture until dissolved. If you prefer a less soupy tteokbokki, you can reduce the water to 100ml and use only 2 Tbsp of the sauce mixture.
Step 8
Add the steamed tteok to the pot and select the ‘reheat’ or ‘cook’ function for another 9 minutes. Feel free to add other ingredients like fish cakes, sausages, or dumplings at this stage for an even more satisfying dish.
Step 9
Your delicious ‘nudeul’ tteokbokki is ready! It’s amazing how easily you can make this at home with a rice cooker.
Step 10
Finally, sprinkle some toasted sesame seeds on top for an extra touch of flavor and visual appeal. For an added nutty aroma, drizzle with 0.5 Tbsp of sesame oil. Enjoy your delightful homemade tteokbokki!
