Curry Bulgogi Squid Tteokbokki: A Fusion Delight
Curry Bulgogi Squid Tteokbokki: A Fusion Delight
An Elevated Tteokbokki Recipe: Curry Bulgogi Squid Tteokbokki
Today, we’re making a special tteokbokki using curry, a favorite of my husband! It’s ‘Curry Bulgogi Squid Tteokbokki’! This delicious fusion dish combines chewy tteokbokki rice cakes with sweet and savory bulgogi, tender squid, and the aromatic flavor of curry. It’s a uniquely satisfying treat that everyone, young and old, will enjoy. If you’re ready to explore a new world of tteokbokki, follow along!
Core Tteokbokki Ingredients- 300g Tteokbokki rice cakes
- 1/2 onion
- 150g bulgogi-cut beef or pork
- 1 squid, cleaned and prepared (small size)
- 5 cups (1L) water
Flavor-Boosting Seasonings- For Bulgogi Marinade: 8 Tbsp soy sauce, 1.5 Tbsp sugar, 1 Tbsp minced garlic, 1.5 Tbsp sesame oil
- For Tteokbokki Sauce: 4 Tbsp curry powder, 2 Tbsp gochugaru (Korean chili powder), 1 Tbsp sugar, 1 Tbsp soy sauce, 1/2 Tbsp minced garlic
- For Bulgogi Marinade: 8 Tbsp soy sauce, 1.5 Tbsp sugar, 1 Tbsp minced garlic, 1.5 Tbsp sesame oil
- For Tteokbokki Sauce: 4 Tbsp curry powder, 2 Tbsp gochugaru (Korean chili powder), 1 Tbsp sugar, 1 Tbsp soy sauce, 1/2 Tbsp minced garlic
Cooking Instructions
Step 1
First, let’s marinate the bulgogi meat that will bring a rich flavor to our tteokbokki. In a bowl, combine the bulgogi-cut meat with the bulgogi marinade ingredients: 8 Tbsp soy sauce, 1.5 Tbsp sugar, 1 Tbsp minced garlic, and 1.5 Tbsp sesame oil. Mix well by massaging the ingredients into the meat. Let it marinate for at least 15 minutes; this allows the meat to absorb the flavors, making it even more delicious. If possible, marinating it in advance will yield even better results.
Step 2
Now, it’s time to create the base for our tteokbokki. In a deep pot, add 300g of tteokbokki rice cakes (rinsed) and 5 cups (1L) of water. To achieve a soft and chewy texture, it’s best to cook the rice cakes for a generous amount of time. Stir occasionally to prevent the rice cakes from sticking to the bottom of the pot.
Step 3
Once the rice cakes have cooked slightly, add the star ingredient for this tteokbokki’s unique flavor: 4 Tbsp of curry powder. To ensure the curry powder dissolves smoothly, you can either mix it with a little cold water first to form a paste, or add it directly to the boiling broth while whisking to break up any clumps. You’ll know it’s working as the aromatic scent of curry begins to fill the air!
Step 4
Next, add the tteokbokki sauce ingredients: 2 Tbsp gochugaru (Korean chili powder), 1 Tbsp sugar, 1 Tbsp soy sauce, and 1/2 Tbsp minced garlic. These elements will blend with the curry to create a deliciously spicy, sweet, and deeply flavorful sauce. Stir everything together as it simmers. Feel free to taste and adjust the sugar or soy sauce to your preference.
Step 5
Finally, let’s add the ingredients that will give our tteokbokki texture and substance. Add the thinly sliced 1/2 onion, the marinated bulgogi, and the prepared squid to the pot. Cook over medium heat for another 5-7 minutes, or until all the ingredients are cooked through and the sauce has thickened slightly. Be careful not to overcook the squid, as it can become tough; add it towards the end for just a few minutes. Once everything is cooked and the sauce is just right, your delicious Curry Bulgogi Squid Tteokbokki is ready to be enjoyed!
