Chewy Rice Cake Stir-fry (Tteokbokki)
Chewy Rice Cake Stir-fry (Tteokbokki)
The Ultimate Golden Ratio Rice Cake Stir-fry Recipe: From Sauce Secrets to Chewy Perfection!
Today, I’m sharing a recipe for homemade, chewy rice cake stir-fry (tteokbokki) that’s even more delicious when made yourself. With tender rice cakes and a rich, sweet, and spicy sauce, you can create a tteokbokki at home that rivals any street food stall. While store-bought meal kits are convenient, tteokbokki made with healthy rice allows you to add your favorite ingredients for a personalized dish. With this recipe, you’ll be able to make a tteokbokki that’s just as good as any meal kit! I’ll guide you step-by-step through the golden ratio for a perfect sauce.
Main Ingredients- 400g rice cakes (tteok) (thaw in cold water if frozen)
- 3 sheets of fish cake (eomuk)
- 1 stalk of green onion
Cooking Instructions
Step 1
If your rice cakes are frozen, they can be quite hard. To soften them, soak them in cold water for about 30 minutes before cooking. This thawing process will make the rice cakes much more tender and enjoyable.
Step 2
Cut the green onion into large, bite-sized pieces, about 2-3 cm long. Cutting them too small can make them mushy when cooked. Slice the fish cakes into similar bite-sized pieces as well.
Step 3
Prepare the broth to add depth of flavor to your tteokbokki. Using 500ml of anchovy-dashima broth will give a rich taste. Alternatively, for a simpler option, bring 500ml of water to a boil and dissolve 1 stock cube in it. Using a broth base instead of plain water will result in a delicious tteokbokki without needing extra seasonings.
Step 4
Now, let’s start cooking the tteokbokki. Pour the prepared broth (or water and stock cube) into a pot and bring it to a boil. Once boiling, add all the thawed rice cakes. Stir in 2 tablespoons of sugar first and let it simmer for about 3-4 minutes to allow the rice cakes to soften and absorb the sweetness. Stir occasionally to prevent the rice cakes from sticking to the bottom of the pot.
Step 5
Once the rice cakes have softened, it’s time to add the delicious sauce ingredients. Mix in 1 tablespoon of soy sauce, 2 tablespoons of gochugaru, 3 tablespoons of gochujang, 3 tablespoons of corn syrup, and 1/2 teaspoon of black pepper. I added a bit more black pepper because my family enjoys the spicy kick it adds. Feel free to adjust the amount of black pepper according to your spice preference. Stir everything well and let it simmer over medium-low heat until the sauce thickens. Keep stirring to prevent burning.
Step 6
As the sauce begins to thicken and coat the rice cakes, add the sliced fish cakes. Simmer for a few more minutes, allowing the rice cakes and fish cakes to meld together in the sauce. The fish cakes will absorb the flavorful sauce, becoming even tastier.
Step 7
Finally, add the large pieces of green onion and simmer for just 1-2 minutes, until they are slightly wilted, to complete your delicious rice cake stir-fry! Overcooking the green onions will make them mushy, so a quick simmer will preserve their fresh flavor. The rice cakes used today can be regular tteokbokki rice cakes, or even short pieces of traditional Korean long rice cakes (garaetteok), which I personally prefer as my children love them. They are more filling and have a satisfying chew compared to flour-based cakes. Enjoy making this beloved Korean snack at home, just like a professional! I hope this recipe helps you create a delicious tteokbokki that rivals any restaurant.
