Crispy Mandu Tteokbokki
Crispy Mandu Tteokbokki
Spicy and Sweet! Crispy Outside, Chewy Inside Mandu Tteokbokki, Enjoy it as a Wonderful Snack!
Do you ever crave both tteokbokki and dumplings at the same time? Introducing ‘Mandu Tteokbokki’, the perfect solution for those cravings! Crispy on the outside and tender on the inside mandu (dumplings) mixed with chewy tteok (rice cakes) in a spicy and sweet sauce – it’s an irresistible snack that’s bound to be delicious. Enjoy this fantastic dish at home!
Main Ingredients- 16 frozen mandu (dumplings)
- 30 chewy rice cakes (tteokbokki tteok, adjust to preference)
- 2/3 cup green onions, chopped
- 1/2 onion, thinly sliced
- 1 cup cabbage, roughly chopped
- 1 cup anchovy or kelp broth
- 1 spicy pepper (optional, use Korean chili pepper or mild green pepper to taste)
Seasoning- 3 Tbsp gochujang (Korean chili paste)
- 1 Tbsp fine gochugaru (Korean chili powder)
- 1 Tbsp maesilcheong (plum syrup) or oligodang (corn syrup)
- 3 Tbsp gochujang (Korean chili paste)
- 1 Tbsp fine gochugaru (Korean chili powder)
- 1 Tbsp maesilcheong (plum syrup) or oligodang (corn syrup)
Cooking Instructions
Step 1
First, prepare the mandu. Place the frozen mandu in a frying pan and add a generous amount of cooking oil. Cover with a lid and cook over medium-low heat, frying until golden brown. This step is crucial for achieving that delightful crispy outside and tender inside texture!
Step 2
Gently shake the pan or turn the mandu occasionally to ensure all sides are evenly browned and crispy, preventing them from burning. This crispy exterior will help them maintain their texture even after being mixed with the tteokbokki sauce. (This means you flipped them three times! 😄)
Step 3
Now, let’s make the Mandu Tteokbokki! In a separate pan, heat an equal amount of perilla oil and cooking oil over low heat. Add the chopped green onions and stir-fry until fragrant, creating a flavorful green onion oil. This step will significantly deepen the overall flavor of your tteokbokki.
Step 4
Add the thinly sliced onions to the fragrant green onion oil and sauté until they become translucent. The sweetness from the cooked onions will meld beautifully with the sauce.
Step 5
Once the onions are sautéed, add the roughly chopped cabbage and stir-fry together. Cook just until the cabbage begins to soften slightly.
Step 6
Add the chewy rice cakes (tteokbokki tteok) to the pan, followed by the anchovy or kelp broth. The broth will serve as the base for cooking the rice cakes and dissolving the sauce. (Using broth instead of plain water adds a wonderful umami flavor!)
Step 7
It’s time to add the delicious seasoning! Mix in 3 Tbsp gochujang, 1 Tbsp fine gochugaru, and 1 Tbsp maesilcheong. Bring to a simmer over medium heat, allowing the rice cakes to soften and the sauce to thicken as it reduces.
Step 8
As the tteokbokki starts to bubble and the rice cakes become tender and the sauce thickens, you’re nearing completion.
Step 9
Gently add the pre-fried crispy mandu into the tteokbokki pan. Carefully mix them in to avoid breaking the mandu. The mandu will absorb the delicious sauce, making them even more appetizing.
Step 10
Finally, add sliced chili peppers according to your preference and mix everything well to complete your delicious Mandu Tteokbokki! If children will be eating, use mild green peppers (like Korean cucumber peppers); if you prefer more heat, add spicy Korean chili peppers. Gently combine all ingredients for a satisfying and flavorful meal or a delightful snack!
