Hearty Fish Cake and Vegetable Tteokbokki
Simmered Tteokbokki with Fish Cakes and Plenty of Vegetables
A delightful Tteokbokki dish generously packed with chewy rice cakes, savory fish cakes, and crisp vegetables. This dish offers a wonderful balance of flavors and nutrients, making it perfect as a side dish or a satisfying snack. The variety of textures from the fish cakes and vegetables adds an exciting element to every bite.
Main Ingredients
- 300g Tteokbokki rice cakes
- 2 sheets Fish cakes (eomuk)
- 1/4 head Cabbage
- 1/2 Onion
- 1/4 Carrot
- 1.5 Tbsp Oyster sauce
- 2 Tbsp Chopped nuts (for garnish)
- Sesame seeds (for garnish)
Tteokbokki Seasoning
- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Soy sauce
- 1 Tbsp Maesilcheong (plum extract)
- 1 Tbsp Onion enzyme (or corn syrup/oligosaccharide)
- 1 tsp Minced garlic
- 1 Tbsp Rice wine (or cooking sake)
- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Soy sauce
- 1 Tbsp Maesilcheong (plum extract)
- 1 Tbsp Onion enzyme (or corn syrup/oligosaccharide)
- 1 tsp Minced garlic
- 1 Tbsp Rice wine (or cooking sake)
Cooking Instructions
Step 1
Rinse the tteokbokki rice cakes in cold water and drain well. If the rice cakes are hard, briefly blanch them in boiling water for 1-2 minutes to soften them for a chewier texture. Place the prepared rice cakes in a bowl with all the Tteokbokki Seasoning ingredients. Gently mix and marinate for about 10 minutes. This allows the seasoning to deeply penetrate the rice cakes for a richer flavor.
Step 2
Cut the fish cakes into bite-sized pieces (approximately 2x5cm). Thinly slice the cabbage and carrot, and slice the onion to a similar size. For a cleaner taste, you can briefly blanch the fish cakes, cabbage, and carrots in boiling water, then rinse under cold water and drain. (Optional) In a deep pan or pot, add the marinated rice cakes, prepared fish cakes, and all the vegetables. Pour in 1.5 tablespoons of oyster sauce and mix everything thoroughly to ensure the ingredients are evenly coated with the seasoning. Once mixed, cover the pan with a lid and simmer over very low heat. Cooking on low heat prevents the rice cakes from burning and allows the sauce to be absorbed by the ingredients.
Step 3
Increase the heat to medium-low and uncover the pan. Continue to simmer for about 5-7 minutes, or until the sauce has thickened to your liking. Stir occasionally to prevent sticking to the bottom. You’ll achieve a delicious simmered dish even without adding extra water! Finally, for a glossy finish and a touch of sweetness, stir in about 1 tablespoon of oligosaccharide or corn syrup and cook for another minute. Turn off the heat, drizzle in 1 teaspoon of sesame oil, and toss to combine. Garnish with chopped nuts and sesame seeds for added nuttiness and visual appeal. Your hearty fish cake and vegetable tteokbokki is now ready!
