Homemade Shinjeon Tteokbokki: Mom’s Special Recipe
Homemade Shinjeon Tteokbokki: Mom’s Special Recipe
Elevate Your Snack Game: Homemade Shinjeon Tteokbokki Style with Curry Powder!
This is a delightful snack recipe, passed down from a mother to her daughter, designed to replicate the popular ‘set menu’ style found in Korean snack bars. Enjoy a guaranteed delicious meal at home with healthier ingredients. It’s perfect for a homemade treat that’s both comforting and exciting! ^^
Tteokbokki & Sauce Ingredients- Tteokbokki rice cakes: 4 Tbsp (prepare to your liking)
- Fish cakes: 1 pack (cut into bite-sized pieces)
- Skewered fish cakes: 1 pack (for frying)
- Eggs: 1-2 (hard-boiled)
- Gochujang (Korean chili paste): 4 Tbsp
- Gochugaru (Korean chili powder): 1.5 Tbsp
- Soy sauce: 2 Tbsp
- Sugar: 1 Tbsp
- Oligosaccharide (or corn syrup): 4 Tbsp
- Curry powder: 2 Tbsp
- Black pepper: a pinch
- Water: 500ml (about 2 cups)
Cooking Instructions
Step 1
First, let’s prepare the special sauce that will define the flavor of your tteokbokki. In a wide bowl, combine Gochujang (4 Tbsp), Gochugaru (1.5 Tbsp), soy sauce (2 Tbsp), sugar (1 Tbsp), oligosaccharide (4 Tbsp), and the secret ingredient of this recipe: curry powder (2 Tbsp). Finish with a pinch of black pepper. Mix everything thoroughly until well combined. This pre-made sauce ensures a flavorful base.
Step 2
Next, prepare the fish cakes for your tteokbokki. Cut the regular fish cakes into bite-sized pieces, such as triangles or rectangles. You can use the skewered fish cakes as they are, or cut them in half. Also, have your pre-boiled eggs ready to serve alongside.
Step 3
Now, it’s time to cook the tteokbokki. Pour 500ml of water into a pot and bring it to a boil over high heat. Once the water is vigorously boiling, add the prepared sauce and stir well with a spatula or spoon to ensure it dissolves evenly without clumps. You’ll soon smell that inviting spicy aroma!
Step 4
Once the sauce is well dispersed in the boiling water, add the tteokbokki rice cakes. It’s a good idea to stir them gently to prevent them from sticking together. Reduce the heat to medium to allow the rice cakes to absorb the flavors as they cook.
Step 5
When the rice cakes have started to soften slightly, add the pre-cut fish cakes. Stir occasionally as the sauce thickens and the flavors meld into the rice cakes and fish cakes. Continue to simmer for about 5-7 minutes, or until the sauce is glossy and the rice cakes and fish cakes are tender. Be careful not to overcook, as the rice cakes can become mushy.
Step 6
Let’s make some crispy fried fish cakes (twig-odeng) to enjoy with your tteokbokki! Heat a pan with a generous amount of olive oil over medium heat. Add the skewered fish cakes and fry them until the exterior is golden brown and crispy, turning them occasionally. These are delicious dipped into the tteokbokki sauce!
