Healthy and Delicious Konjac Tteokbokki Recipe
Making Konjac Tteokbokki with Whole Konjac
This is a soupy tteokbokki made with whole konjac, offering a satisfying chewy texture. It’s a lighter alternative to traditional rice cakes, with a pleasant firm bite from the konjac. If you’re craving tteokbokki while on a diet, try making this konjac version for a guilt-free and delicious treat! It’s perfect as a snack for kids or an appetizer with drinks.
Main Ingredients
- 600g Whole Konjac
- 2 sheets Fish Cakes
- 2 Cheongyang Peppers
- 1 Green Onion
Seasoning Ingredients
- 700ml Anchovy-Kelp Broth
- 2 Tbsp Gochujang (Korean Chili Paste)
- 2 Tbsp Gochugaru (Korean Chili Flakes)
- 1 Tbsp Soy Sauce
- 1 Tbsp Sugar
- 1 Tbsp Oligosaccharide
- 1/2 Tbsp Minced Garlic
- 700ml Anchovy-Kelp Broth
- 2 Tbsp Gochujang (Korean Chili Paste)
- 2 Tbsp Gochugaru (Korean Chili Flakes)
- 1 Tbsp Soy Sauce
- 1 Tbsp Sugar
- 1 Tbsp Oligosaccharide
- 1/2 Tbsp Minced Garlic
Cooking Instructions
Step 1
First, let’s prepare the delicious tteokbokki sauce. In a wide bowl, combine 2 tablespoons of gochujang, 2 tablespoons of gochugaru, 1 tablespoon of soy sauce, 1 tablespoon of sugar, 1 tablespoon of oligosaccharide, and 1/2 tablespoon of minced garlic. Mix well until the sugar dissolves. Preparing the sauce in advance will make the cooking process much smoother.
Step 2
Next, prepare the vegetables. Finely chop 2 Cheongyang peppers, removing the seeds for a spicy kick. Slice 1 green onion diagonally after cutting it in half lengthwise for a fragrant aroma. Feel free to adjust the amount of green onion to your preference.
Step 3
A tip for those who love it spicy! Add 1-2 more Cheongyang peppers to make the tteokbokki even more fiery and robust. Adjust the spiciness level to your personal taste.
Step 4
Now, let’s get the fish cakes ready. Cut the 2 sheets of fish cakes into bite-sized pieces. If they are too large, the sauce and seasoning might not penetrate well, so cutting them to a size similar to tteokbokki rice cakes is recommended.
Step 5
It’s time to prepare the star of our tteokbokki today: the whole konjac. Cut the 600g of whole konjac into slices approximately 0.5cm thick. Keeping them at a moderate thickness is important, as they might lack chewiness if cut too thin.
Step 6
Cut the sliced konjac in half again to create pieces similar in size to tteokbokki rice cakes. This step helps to achieve that signature chewy texture, much like rice cakes.
Step 7
Konjac can sometimes have a unique odor. To eliminate this, blanch the konjac in boiling water with half a tablespoon of vinegar for 5 minutes. After blanching, rinse thoroughly under running water and drain well in a colander. This step is crucial for a clean taste and optimal texture.
Step 8
Now, let’s combine and cook all the ingredients! In a pot, add the prepared sauce, 700ml of anchovy-kelp broth, the blanched and drained konjac, and the cut fish cakes. Bring to a boil over high heat. Once it comes to a rolling boil, reduce the heat to medium and let it simmer until the sauce thickens to your desired consistency. If the sauce is too watery, the flavor won’t be as concentrated, and if it’s too thick, it might burn, so stir occasionally while adjusting the thickness.
Step 9
When the sauce has thickened to your liking, add the prepared green onions and simmer for a little longer. Finally, sprinkle with sesame seeds for a perfect finish! The amount of sauce can be adjusted by simmering it down further or adding more broth, according to your personal preference, for an even more delicious result.
Step 10
Serve the finished konjac tteokbokki in an appealing bowl. You can enjoy it even more satisfyingly by adding a hard-boiled egg on the side. Create a healthy and enjoyable mealtime with this chewy konjac tteokbokki!
