Chewy Wide Glass Noodles Tteokbokki: A Simple & Delicious Recipe
Chewy Wide Glass Noodles Tteokbokki: A Simple & Delicious Recipe
A Special Tteokbokki with Wide Glass Noodles, Loved by Kids and Adults Alike
Tired of the same old tteokbokki? Try a unique twist with chewy wide glass noodles! This addictive recipe is satisfying enough for a meal and always a crowd-pleaser. Make your kids’ meals special with this simple yet extraordinary wide glass noodle tteokbokki!
Tteokbokki Ingredients- 180g Tteokbokki rice cakes (use soft ones)
- 50g Wide glass noodles (flat type)
- 100g Cabbage (cut into bite-sized pieces)
- 80g Fish cakes (cut into bite-sized pieces)
- A little green onion (chopped)
Tteokbokki Seasoning- 2.5 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Mirim (rice wine for cooking)
- 2 Tbsp Soy sauce
- 2 Tbsp Plum extract (or sugar)
- 3 Tbsp Oligodang (corn syrup) (adjust for sweetness and shine)
- 2 pieces Dried kelp (for broth, optional)
- 2 cups Rice water (approx. 400ml, or anchovy-kelp broth)
- 2.5 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Mirim (rice wine for cooking)
- 2 Tbsp Soy sauce
- 2 Tbsp Plum extract (or sugar)
- 3 Tbsp Oligodang (corn syrup) (adjust for sweetness and shine)
- 2 pieces Dried kelp (for broth, optional)
- 2 cups Rice water (approx. 400ml, or anchovy-kelp broth)
Cooking Instructions
Step 1
First, wash and prepare all the ingredients for the tteokbokki. Chop the cabbage into larger pieces for a nice crunch, and cut the fish cakes into bite-sized portions. If you have onions or other vegetables on hand, feel free to add them – they’ll make it even more delicious!
Step 2
Since wide glass noodles take a bit longer to cook, soak them in hot water beforehand. Soaking for at least 10 minutes will result in wonderfully chewy yet tender noodles.
Step 3
Separate the tteokbokki rice cakes if they are stuck together, then rinse them thoroughly under cold water. Drain them in a colander. Rinsing the rice cakes helps to make the tteokbokki sauce cleaner.
Step 4
For the base broth of the tteokbokki sauce, we’re using rice water. The water used when cooking rice makes the tteokbokki sauce smoother and richer. You can also use anchovy-kelp broth.
Step 5
Now, let’s make the delicious tteokbokki seasoning. Pour the rice water into a pot and add 2.5 tablespoons of gochujang. This is the foundation of its spicy flavor.
Step 6
To add a deep and rich umami flavor to the sauce, add 2 pieces of dried kelp. We’ll remove the kelp once the broth starts boiling, so don’t worry if you don’t have any.
Step 7
Add 1 tablespoon of mirin, 2 tablespoons of soy sauce, 2 tablespoons of plum extract, and 3 tablespoons of oligodang according to the recipe to complete the seasoning. Feel free to adjust the sweetness and saltiness to your preference. Mix all the seasonings well for a flavorful tteokbokki sauce!
Step 8
Add the prepared tteokbokki rice cakes and the chopped cabbage to the pot. Cabbage adds a lovely sweetness and refreshing texture to the tteokbokki.
Step 9
Cut the fish cakes into bite-sized pieces. You can pour some hot water over the fish cakes to remove any impurities for a cleaner taste.
Step 10
I added the wide glass noodles and cabbage first. However, if you prefer a crispier cabbage texture, you can add it later after the rice cakes and fish cakes have cooked a bit.
Step 11
Once the broth starts boiling, remove the kelp. Then, add the rice cakes and fish cakes, and simmer until cooked through. Stir occasionally to ensure the rice cakes become tender and absorb the sauce well.
Step 12
When the rice cakes are soft and the sauce has thickened, sprinkle generously with the chopped green onions. The aromatic green onions will enhance the overall flavor of the tteokbokki.
Step 13
Voila! Your spicy, sweet, and chewy wide glass noodle tteokbokki is ready! Your child will absolutely love this dish, so enjoy!
