Nostalgic Old-School Tteokbokki
Recreating the Beloved School-Entrance Tteokbokki with HACCP Certified Ingredients
Craving the soul-warming tteokbokki we used to eat after school? I’ve recreated that nostalgic flavor using safe and reliable HACCP certified products. Get ready for chewy rice cakes, generous ingredients, and a taste that will bring back cherished memories.
Tteokbokki Ingredients
- 600ml water
- 400g mill tteok (rice cake for tteokbokki, HACCP certified)
- 240g fish cake (eomuk, HACCP certified)
- 4 leaves of cabbage
- 1/2 onion
- 90g sausage (HACCP certified)
- 1 packet ramen noodles
- 1 handful of green onions
Flavorful Seasoning
- 4 Tbsp gochujang (Korean chili paste)
- 4 Tbsp soy sauce
- 1.5 Tbsp corn syrup (oligosaccharide)
- 3 Tbsp sugar
- 1 Tbsp minced garlic
- 1 Tbsp red chili flakes (gochugaru)
- 3 pinches sesame seeds
- 4 Tbsp gochujang (Korean chili paste)
- 4 Tbsp soy sauce
- 1.5 Tbsp corn syrup (oligosaccharide)
- 3 Tbsp sugar
- 1 Tbsp minced garlic
- 1 Tbsp red chili flakes (gochugaru)
- 3 pinches sesame seeds
Cooking Instructions
Step 1
First, prepare the vegetables, fish cake, and sausage by cutting them into bite-sized pieces. Slice the onion and cabbage into strips, and cut the fish cake and sausage into triangles or your preferred shape for easy eating. Prepping the ingredients like this will help shorten your cooking time.
Step 2
Now, let’s make the star of our tteokbokki: the sauce! In a bowl, combine 4 Tbsp gochujang, 4 Tbsp soy sauce, 1.5 Tbsp corn syrup, 3 Tbsp sugar, 1 Tbsp minced garlic, and 1 Tbsp red chili flakes. Mix everything thoroughly. You can adjust the ratio of sugar and corn syrup to achieve your desired level of sweetness.
Step 3
Pour 600ml of fresh water into a pot and bring it to a boil over high heat. Boiling the water thoroughly is essential for building the base flavor of the tteokbokki.
Step 4
Once the water reaches a rolling boil, add the prepared seasoning paste to the pot and stir well to dissolve it. It’s important to let the sauce simmer until it fully dissolves into the water and the broth thickens slightly. This step deepens the flavor of the sauce.
Step 5
When the seasoned broth is boiling vigorously again, add all the prepared ingredients except the rice cakes and ramen noodles (cabbage, onion, fish cake, sausage) to the pot. Adding the rice cakes and ramen later prevents them from sticking together or becoming mushy.
Step 6
Once the vegetables, fish cake, and sausage have cooked a bit, add the 400g of mill tteok and mix gently to coat them with the sauce. Stir occasionally to prevent the rice cakes from sticking to the bottom of the pot.
Step 7
As the rice cakes soften and the sauce begins to thicken further, add the handful of chopped green onions and let them cook together. The fragrant aroma of the green onions will further enhance the flavor of your tteokbokki.
Step 8
Now for the final stage! Once the rice cakes are cooked, add the ramen noodles and cook just until they are al dente (slightly firm). It’s crucial to turn off the heat before the noodles become too soft. You can also add hard-boiled eggs or fried seaweed rolls (gimmari) for an extra treat.
Step 9
Finally, sprinkle 3 pinches of sesame seeds over the delicious tteokbokki. Your nostalgic old-school tteokbokki is now complete! It’s best enjoyed immediately while warm.
Step 10
I used HACCP certified mill tteok, fish cake, and sausage for this tteokbokki, which made it extra enjoyable and reassuring. It’s wonderful that we can recreate such special, nostalgic flavors using readily available, trusted products. I highly recommend you try making this!
