Fusion Drumstick Tteokbokki
Fusion Drumstick Tteokbokki
A Giant Drumstick on Tteokbokki?! The Legendary Menu! Drumstick Tteokbokki!!
Hello everyone! It’s Ryul! It’s been too long… I finally bought a video editing app after procrastinating for ages. This time, I’ve launched a business selling a menu called ‘Drumstick Tteokbokki’ in my hometown! Today, I’m filming the process of making that very dish!
Ingredients- 2 chicken drumsticks (seasoned with salt and pepper)
- 200g tteokbokki rice cakes
- 4 Vienna sausages
- 1-2 sheets of fish cake
- 40g cabbage
Sauce- 2 Tbsp sugar
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 3 Tbsp gochujang (Korean chili paste)
- 1 Tbsp soy sauce
- 1 Tbsp mirin (rice wine)
- 2 Tbsp rice syrup
- 2 Tbsp oligodang (corn syrup)
- 8g turmeric powder
- 3g cumin powder
- 3g bay leaf powder
Garnish (Optional)- Mozzarella cheese
- Parsley
- 2 Tbsp sugar
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 3 Tbsp gochujang (Korean chili paste)
- 1 Tbsp soy sauce
- 1 Tbsp mirin (rice wine)
- 2 Tbsp rice syrup
- 2 Tbsp oligodang (corn syrup)
- 8g turmeric powder
- 3g cumin powder
- 3g bay leaf powder
Garnish (Optional)- Mozzarella cheese
- Parsley
Cooking Instructions
Step 1
First, wash the cabbage thoroughly and cut it into large pieces, approximately 2.5cm x 2.5cm squares. Cutting them too small might cause them to become mushy during cooking.
Step 2
Rinse the tteokbokki rice cakes in cold water to prevent sticking, then drain. If the rice cakes are too long, tear them in half to a more manageable size.
Step 3
Cut the fish cakes into about 10-12 pieces each. Slicing them into appropriate sizes will ensure they cook evenly with the rice cakes and sausages.
Step 4
To ensure the chicken drumsticks cook quickly and evenly, make deep cuts on both sides. Scoring them near the bone will help the marinade penetrate better and cook faster. Lightly season the drumsticks with salt and pepper.
Step 5
Preheat your oven to 160°C (320°F). Place the seasoned chicken drumsticks in the oven and bake for 30 minutes. Then, flip them and bake for another 30 minutes. This pre-cooking step ensures the drumsticks are tender and don’t fall apart when simmered in the tteokbokki sauce.
Step 6
Now, let’s make the tteokbokki sauce. In a bowl, combine 2 Tbsp sugar, 2 Tbsp gochugaru, 1 Tbsp minced garlic, 3 Tbsp gochujang, 1 Tbsp soy sauce, 1 Tbsp mirin, 2 Tbsp rice syrup, 2 Tbsp oligodang, 8g turmeric powder, 3g cumin powder, and 3g bay leaf powder. Mix well until there are no lumps and all ingredients are evenly incorporated.
Step 7
In a large pot, bring enough water to a boil. Once boiling, add the chopped cabbage and blanch for about 3 minutes. Blanching the cabbage beforehand enhances its sweetness and softens its texture.
Step 8
To the water used for blanching the cabbage, add the tteokbokki rice cakes, Vienna sausages, and fish cakes. Cook for another 3-5 minutes, or until the rice cakes become chewy and tender. Stir occasionally to prevent the rice cakes from sticking to the bottom of the pot.
Step 9
Pour the prepared tteokbokki sauce into the pot and mix it thoroughly with the other ingredients. Ensure the sauce coats everything evenly.
Step 10
Once the sauce begins to thicken, carefully add the pre-cooked chicken drumsticks. Simmer for about 3 more minutes to allow the flavors to meld into the drumsticks. Stir gently to avoid breaking the drumsticks.
Step 11
Transfer the finished tteokbokki to a serving dish. For a cleaner presentation and easier handling, wrap the ends (ankle part) of the chicken drumsticks with aluminum foil. This also makes it look more appealing.
Step 12
Finally, top with a generous amount of mozzarella cheese and a sprinkle of dried parsley, if desired. Bake in a preheated oven or air fryer at 200°C (400°F) for 3-5 minutes, or until the cheese is melted and bubbly. Your spectacular Drumstick Tteokbokki is now ready to be enjoyed!
