Chewy Tteokbokki with Garae-tteok: A Nostalgic and Delicious Treat
Chewy Tteokbokki with Garae-tteok: A Nostalgic and Delicious Treat
Authentic Garae-tteok Tteokbokki Golden Recipe
Indulge in the delightful chewiness of Garae-tteok Tteokbokki, a beloved dish made with thick rice cakes! Its rich, savory sauce and perfectly chewy texture create a harmonious blend that’s simply unforgettable. Perfect for special occasions or a satisfying snack anytime.
Tteokbokki Ingredients- 5 sticks of soft Garae-tteok (approx. 500g)
- 4 sheets of square fish cakes (eomuk)
- 4 hard-boiled eggs
- 1 stalk of green onion
Spicy and Sweet Tteokbokki Sauce- 2 cups water (400ml)
- 1 Tbsp soy sauce
- 1 Tbsp soup soy sauce (for umami!)
- 2 Tbsp white sugar
- 2 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp minced garlic
- 3 Tbsp gochujang (Korean chili paste)
- 1 Tbsp corn syrup or oligodang (for shine and sweetness!)
- 2 cups water (400ml)
- 1 Tbsp soy sauce
- 1 Tbsp soup soy sauce (for umami!)
- 2 Tbsp white sugar
- 2 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp minced garlic
- 3 Tbsp gochujang (Korean chili paste)
- 1 Tbsp corn syrup or oligodang (for shine and sweetness!)
Cooking Instructions
Step 1
First, prepare the star of the dish: Garae-tteok. Cut each of the 5 sticks of rice cake in half to a manageable size. If you’re using frozen Garae-tteok, let it thaw naturally at room temperature, then blanch it briefly in boiling water until soft for a tender texture. Freshly made, soft tteok can be used immediately.
Step 2
Next, let’s prepare the fish cakes for added flavor. Take your 4 sheets of square fish cakes and cut them into bite-sized pieces or your preferred shape, making them easy for everyone to enjoy. I cut each sheet into 4 long strips, then halved those strips, resulting in 8 pieces per sheet. Cutting them into various shapes makes the dish more appealing.
Step 3
Now, let’s prepare the green onion, which will add a pungent aroma and flavor. Chop 1 stalk of green onion into large pieces. I plan to add it towards the end of cooking, but feel free to simmer it from the beginning if you prefer. Using plenty of green onions will deepen the broth’s flavor and enhance its overall taste.
Step 4
Now it’s time to make the tteokbokki sauce. In a pot or deep pan suitable for simmering tteokbokki, pour in 2 cups (400ml) of fresh water.
Step 5
Add all the sauce ingredients: 1 Tbsp soy sauce, 1 Tbsp soup soy sauce, 2 Tbsp white sugar, 2 Tbsp gochugaru, 1/2 Tbsp minced garlic, 3 Tbsp gochujang, and 1 Tbsp corn syrup. Stir well with a spoon to ensure all the seasonings are evenly combined. It’s important to dissolve the gochujang completely so there are no lumps.
Step 6
Bring the sauce to a boil over high heat. Once it starts bubbling vigorously, add the prepared Garae-tteok and fish cakes. Reduce the heat to medium-low and let it simmer gently, allowing the rice cakes and fish cakes to absorb the flavors of the sauce. Stir occasionally to prevent the rice cakes from sticking together.
Step 7
After simmering for a while, as the sauce begins to thicken slightly, add the large pieces of green onion you prepared. I used more green onions than the recipe called for, and I found that using a generous amount truly enriched the broth and added a wonderful freshness, making it incredibly delicious!
Step 8
Finally, carefully place the 4 hard-boiled eggs into the tteokbokki pot. Continue to simmer until the sauce reaches your desired consistency, and your delicious Garae-tteok Tteokbokki is ready! Enjoy it immediately while it’s hot to fully appreciate the fantastic harmony between the chewy rice cakes and the spicy-sweet sauce. Don’t forget to mix in some rice with the leftover sauce; it’s also incredibly tasty!
