Original Spicy and Sweet Tteokbokki
Original Spicy and Sweet Tteokbokki
[Golden Recipe] Spicy & Sweet! Making Nostalgic Original Tteokbokki (Beginner-Friendly!)
In a world brimming with various fusion tteokbokki, today we’re bringing you the authentic taste of childhood! Introducing an original tteokbokki recipe that’s spicy and sweet, enjoyed without a lot of broth. While tteokbokki with plenty of broth, ramen, or udon noodles is delicious, sometimes you crave the chewy rice cakes, hearty fish cakes, and crisp vegetables of old-fashioned tteokbokki. This recipe will surely bring back fond memories of your school days. Let’s make a tteokbokki that even the kids will rave about!
Tteokbokki Ingredients- 500g Tteokbokki rice cakes (soaked in water for 1 hour)
- 6 sheets of rectangular fish cake (approx. 240g)
- Approx. 70g Cabbage
- 1/2 Green onion stalk
- 1 clove Garlic (thinly sliced)
- 3 Tbsp Soy sauce
- 3 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Fine chili powder
- 2 Tbsp Oligosaccharide (or corn syrup)
- 2 Tbsp Sugar
- 2/3 Tbsp Sesame oil
- 300ml Broth (made from dried kelp/dashima and onion)
Cooking Instructions
Step 1
First, prepare the tteokbokki rice cakes. If they are hard from refrigeration, soak them in cold water for about 1 hour. This will make the rice cakes soft and chewy when cooked. (Adjust soaking time based on the condition of the rice cakes.)
Step 2
Now, let’s chop the vegetables and fish cakes. The size of the ingredients doesn’t critically affect the taste, so feel free to cut them as you like. I’ve cut the cabbage into bite-sized pieces, sliced the green onion diagonally, and thinly sliced the garlic. Cut the fish cakes into manageable pieces as well.
Step 3
In a wide pot, pour in the 300ml of prepared broth and add the soaked tteokbokki rice cakes. Now, add the gochujang (Korean chili paste), which is key to the flavor, 3 tablespoons.
Step 4
Next, add 3 tablespoons of soy sauce for added umami.
Step 5
Add 2 tablespoons of oligosaccharide (or corn syrup) to give the tteokbokki a glossy finish and sweetness.
Step 6
Add 3 tablespoons of fine chili powder for a spicy kick. Using fine chili powder makes the sauce smoother.
Step 7
Add 2 tablespoons of sugar to further enhance the sweetness.
Step 8
Now, turn the heat to medium and simmer for about 10 minutes. Stir occasionally to prevent the rice cakes from sticking to the bottom of the pot as they soften and absorb the sauce. It’s important to check periodically.
Step 9
Once the rice cakes are partially cooked, add all the chopped vegetables (cabbage, green onion, garlic, etc.) and stir-fry them. Continue to cook until the vegetables are tender and slightly softened.
Step 10
When the vegetables are adequately cooked, add the prepared fish cakes. Fish cakes can become mushy if overcooked, so stir-fry them for only 2-3 minutes to maintain their chewy texture. If you prefer soft, well-cooked fish cakes, you can add them at the same time as the vegetables.
Step 11
Finally, drizzle in 2/3 tablespoon of sesame oil for extra aroma and give everything a final toss. Your delicious tteokbokki is ready! Turn off the heat before adding the sesame oil to preserve its fragrance.
Step 12
Voila! The nostalgic original tteokbokki is complete. The spicy and sweet flavor is simply delightful. Sometimes, my kids say my homemade tteokbokki is better than store-bought, and the secret is adjusting the amount of oligosaccharide and sugar. If you add a little more sweetness to suit their taste, they might just say, ‘Mom’s tteokbokki is the best!’
Step 13
While I find the current seasoning perfect for my palate, I’ve slightly increased the sweetness to cater to the children’s preferences. They really enjoy it when I make it taste like the kind they buy in stores.
Step 14
With more time spent at home during school breaks, parents are often busy planning meals and snacks for their children. When you’re wondering what to feed them, why not make this spicy and sweet tteokbokki and enjoy it together? It’s a perfect dish for the whole family to gather around and savor.
