Crispy & Chewy Eomuk Tteokbokki with Tteokkochi Sauce
Crispy & Chewy Eomuk Tteokbokki with Tteokkochi Sauce
A Taste of Nostalgia: Eomuk Tteokbokki Made with Tteokkochi Sauce Recipe
Among the myriad of delicious foods in the world, tteokbokki truly holds a special place in my heart. How can something as simple as rice cakes coated in spicy gochujang sauce be this incredibly tasty? Nowadays, we’re blessed with diverse recipes that elevate tteokbokki to new culinary heights, and the convenience of delivery means we can enjoy restaurant-quality tteokbokki right at home. Today, I decided to make a special batch using the beloved tteokkochi (skewered rice cake) sauce. Let’s create this delightful ‘Tteokkochi Tteokbokki’ together!
Main Ingredients- 2 cups tteokbokki rice cakes
- 2 sheets of square fish cakes (eomuk)
- A little cooking oil
Tteokkochi Sauce- ½ Tbsp gochujang (Korean chili paste)
- 2 Tbsp ketchup
- 1 Tbsp honey
- ½ Tbsp corn syrup (or rice syrup)
- ½ Tbsp soy sauce
- ½ Tbsp gochujang (Korean chili paste)
- 2 Tbsp ketchup
- 1 Tbsp honey
- ½ Tbsp corn syrup (or rice syrup)
- ½ Tbsp soy sauce
Cooking Instructions
Step 1
Soak the tteokbokki rice cakes in water for about 20-30 minutes to soften them slightly. This step prevents the rice cakes from becoming too hard and helps them absorb the sauce better.
Step 2
Drain the softened rice cakes thoroughly. Heat a frying pan over medium-low heat and add a generous amount of cooking oil. Pan-fry the rice cakes until they turn golden brown and slightly crispy on the outside. This texture contrast is key!
Step 3
Cut the square fish cakes into bite-sized pieces, about 2-3 cm squares. The fish cakes will add a lovely tender texture when stir-fried with the rice cakes.
Step 4
While the rice cakes are frying, continue to cook them over medium-low heat until the outside is nicely browned and crispy, while the inside remains soft and chewy. Be careful not to burn them; the goal is a delightful texture contrast.
Step 5
Once the rice cakes are adequately fried, add the cut fish cakes to the pan. Stir-fry gently to prevent the rice cakes and fish cakes from sticking together. Cook until the fish cakes become slightly translucent.
Step 6
Now, let’s prepare the delicious tteokkochi sauce. First, measure out ½ tablespoon of gochujang. This forms the spicy foundation of our sauce.
Step 7
Next, add 2 tablespoons of ketchup. Ketchup is essential for achieving that signature sweet and tangy flavor characteristic of tteokkochi.
Step 8
Add ½ tablespoon of soy sauce to enhance the savory notes. It adds depth without making the sauce overly salty.
Step 9
For a glossy finish and mild sweetness, add ½ tablespoon of corn syrup (or rice syrup). This, along with the honey, contributes to a richer sweetness.
Step 10
Finally, for the ultimate sweetness and shine, add 1 tablespoon of honey. Honey will give the tteokbokki a beautiful glaze and a sophisticated sweetness.
Step 11
Pour all the prepared tteokkochi sauce ingredients over the fried rice cakes and fish cakes. Stir well over low heat to ensure the sauce evenly coats everything. Mix quickly so the sauce clings to the ingredients.
Step 12
It’s crucial to stir-fry gently over low heat to prevent the sauce from burning. Cook just until the sauce thickens slightly and coats the rice cakes and fish cakes with a beautiful sheen.
Step 13
Voila! Your nostalgic Tteokkochi Tteokbokki, featuring crispy rice cakes and tender fish cakes, is ready to be enjoyed!
