Nostalgic Ketchup Tteokbokki
Nostalgic Ketchup Tteokbokki
Mom’s Cooking! The Golden Recipe for Nostalgic Ketchup Tteokbokki!!
Tteokbokki that I used to eat often when I was young, made by my mom! I missed the delicious taste of tteokbokki with ketchup, so I made it. It’s surprisingly delicious! Let’s make ketchup tteokbokki today.
Ingredients- 20 pieces Tteokbokki rice cakes (prepare chewy or soft rice cakes as you prefer)
- 1 sheet fish cake
- 5 sausages
Seasoning- 2 Tbsp Ketchup
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Oligodang (corn syrup)
- 1 Tbsp Sugar
- 300ml Water
- 2 Tbsp Soy sauce
- 2 Tbsp Ketchup
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Oligodang (corn syrup)
- 1 Tbsp Sugar
- 300ml Water
- 2 Tbsp Soy sauce
Cooking Instructions
Step 1
Prepare 20 pieces of tteokbokki rice cakes according to your preference. If your rice cakes are hard, soak them in cold water for about 10 minutes to soften them before cooking.
Step 2
Cut the fish cake into bite-sized pieces (triangles or strips). For the sausages, make a few slits so they absorb the sauce better and taste more delicious. (You can skip or add other ingredients if you like).
Step 3
In a wide wok or pot, add 300ml of water. Stir in 1 Tbsp of gochujang to add that beloved Korean spicy flavor. Make sure to dissolve it completely without lumps.
Step 4
Next, add 2 Tbsp of ketchup, the key ingredient that adds a unique twist to this tteokbokki. The ketchup’s sweet and sour flavor will give the dish a distinctive taste.
Step 5
Add 2 Tbsp of soy sauce for a savory umami flavor. Adjust the amount of soy sauce if you prefer it less salty.
Step 6
Finally, add 1 Tbsp of sugar for sweetness. Stir everything well to combine the seasonings, then bring it to a boil over high heat. Once it starts boiling, reduce the heat to medium.
Step 7
Once the sauce is boiling, add the prepared sausages, fish cake, and the softened tteokbokki rice cakes. Stir gently to mix everything evenly with the sauce.
Step 8
Let it simmer over medium-low heat for about 5-7 minutes, allowing the sauce to soak into the rice cakes, fish cake, and sausages. Stir occasionally to prevent sticking. The tteokbokki is almost ready when the rice cakes are tender and the sauce has thickened.
Step 9
In the final step, add 1 Tbsp of oligodang (corn syrup) for a glossy finish and extra sweetness. You can also use corn syrup or honey. Simmer for another minute, stirring gently to blend everything together.
Step 10
Voila! Your ketchup tteokbokki is ready, featuring a uniquely sweet, sour, and delicious flavor thanks to the ketchup. When you’re tired of regular tteokbokki, try this golden recipe for ketchup tteokbokki to bring back childhood memories! It’s also a guaranteed hit as a snack for kids.
