Nostalgic Sunjeong Tteokbokki
Nostalgic Sunjeong Tteokbokki
Quick & Easy 1-Serving Sunjeong Tteokbokki Recipe at Home
Relive the classic taste of childhood snack bars! Make comforting and sweet Sunjeong Tteokbokki easily at home. This recipe is for a single serving, with detailed instructions.
Main Ingredients- Tteokbokki Rice Cakes: 2 cups (approx. 200g)
Seasoning Ingredients- Cooking Oil: 2 Tbsp
- Gochujang (Korean Chili Paste): 2 Tbsp (adjust to your spice preference)
- Sugar: 3 Tbsp (adjust sweetness carefully!)
- Oligosaccharide (or Corn Syrup): 1 Tbsp (for gloss and added sweetness)
- Water: 2 cups (approx. 400ml)
- Cooking Oil: 2 Tbsp
- Gochujang (Korean Chili Paste): 2 Tbsp (adjust to your spice preference)
- Sugar: 3 Tbsp (adjust sweetness carefully!)
- Oligosaccharide (or Corn Syrup): 1 Tbsp (for gloss and added sweetness)
- Water: 2 cups (approx. 400ml)
Cooking Instructions
Step 1
Prepare 2 cups of tteokbokki rice cakes. If your rice cakes are hard or frozen, soak them in warm water for about 5-10 minutes until softened. Drain them well.
Step 2
In a wide pan or pot, combine 2 Tbsp of cooking oil and 2 Tbsp of gochujang over medium-low heat. Stir and cook the gochujang gently. Sautéing the gochujang beforehand reduces any raw bitterness and enhances its savory depth.
Step 3
Once the gochujang starts to bubble and thicken slightly, releasing a fragrant aroma, add the prepared 2 cups of rice cakes. Stir-fry for about 1 minute, ensuring the rice cakes are evenly coated with the sauce. This step helps the rice cakes absorb the flavors and develop a chewy texture.
Step 4
Next, add 3 Tbsp of sugar and 1 Tbsp of oligosaccharide, and stir-fry for another 30 seconds. Oligosaccharide adds a nice sheen and prevents excessive stickiness. 🔴 Important Tip: The sweetness in this recipe is quite pronounced. If you prefer less sweet tteokbokki, start by reducing the sugar to 1-2 Tbsp and taste as you go, adding more if needed. Adjusting the sweetness to your personal preference is key to enjoying this dish!
Step 5
Now, pour in 2 cups of water (approx. 400ml). This amount of water will help the sauce meld together and create a nice, soupy consistency for the tteokbokki.
Step 6
Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer for 5 more minutes. Continue cooking until the rice cakes are tender and have absorbed the sauce, and the sauce has thickened to your desired consistency.
Step 7
Your nostalgic Sunjeong Tteokbokki is ready! 😊 I found it a bit too sweet following the original recipe, so next time I’ll likely reduce the sugar. Unless you’re using a very mild gochujang, it’s a good idea to adjust the sugar to your taste. I made this #SunjeongTteokbokki out of curiosity, and I hope you enjoy it!
