Ryu Soo-young’s ‘Lifetime’ Tteokbokki
Ryu Soo-young’s ‘Lifetime’ Tteokbokki
Unstoppable Flavor! Ryu Soo-young’s ‘Lifetime Tteokbokki’ Golden Recipe
Do you want to enjoy the national snack, Tteokbokki, in a more special way? Easily make Chef Ryu Soo-young’s ‘Lifetime Tteokbokki’ recipe, featured on ‘Convenience Store Restaurant,’ at home! The chewy rice cakes combined with a special spicy and sweet sauce create an unforgettable, best-in-class flavor that you won’t be able to stop eating. Tteokbokki, loved by everyone regardless of age, is perfect as a simple meal on a busy day or as a snack when you’re feeling peckish. Let’s make Tteokbokki with a special secret for a deeper, richer taste, right now!
Key Ingredients for Tteokbokki- 500g Chewy and Delicious Mill-tteok (rice cakes made with wheat flour)
- 4 sheets of Springy Fish Cakes (eomuk)
- 1 stalk of Aromatic Green Onion
The Addictive Tteokbokki Sauce- 4 Tbsp Gochugaru (Korean chili flakes) for spiciness
- 3 Tbsp Jin-ganjang (soy sauce for soup) for deep umami
- 2 Tbsp Gochujang (Korean chili paste) for sweet flavor
- 2 Tbsp Oyster Sauce for seafood umami
- 1 Tbsp Cooking Oil for a savory finish
- 20 twists of Black Pepper (adjust to taste) for a spicy aroma
Ingredients for Rich Broth- 600ml Clean Water for the base broth
- 1/2 Tbsp Minced Garlic for enhanced flavor
- 1 Tbsp Sugar for sweetness control
- 1/3 Tbsp Coarse Salt for seasoning (can substitute with soup soy sauce)
- 4 Tbsp Gochugaru (Korean chili flakes) for spiciness
- 3 Tbsp Jin-ganjang (soy sauce for soup) for deep umami
- 2 Tbsp Gochujang (Korean chili paste) for sweet flavor
- 2 Tbsp Oyster Sauce for seafood umami
- 1 Tbsp Cooking Oil for a savory finish
- 20 twists of Black Pepper (adjust to taste) for a spicy aroma
Ingredients for Rich Broth- 600ml Clean Water for the base broth
- 1/2 Tbsp Minced Garlic for enhanced flavor
- 1 Tbsp Sugar for sweetness control
- 1/3 Tbsp Coarse Salt for seasoning (can substitute with soup soy sauce)
Cooking Instructions
Step 1
First, cut the fish cakes into large triangular shapes. This size helps them absorb the sauce better and taste more delicious.
Step 2
Prepare about 1 stalk of green onion; more will make the flavor stronger! Cut it lengthwise. When simmered in the tteokbokki broth, it releases a sweet flavor.
Step 3
Prepare 500g of the star ingredient, mill-tteok (wheat rice cakes). (Tip: If using frozen mill-tteok, soak them in cold water beforehand or briefly blanch them in boiling water for a chewier texture. I used long-cut ‘dojang-tteok’ from my freezer!)
Step 4
Now it’s time to make Ryu Soo-young’s secret ‘Lifetime Tteokbokki’ sauce! Combine all sauce ingredients in a clean mixing bowl.
Step 5
Add gochugaru, jin-ganjang, gochujang, and oyster sauce. For the sauce’s consistency, add 1 Tbsp of cooking oil, and for a fragrant kick, add 20 twists of black pepper. Stir thoroughly until all ingredients are well combined to complete the sauce.
Step 6
Heat a pan over high heat. First, add the sliced green onions and fish cakes and stir-fry briefly to release their aromas. This enhances the fish cakes’ flavor and deepens the green onions’ sweetness.
Step 7
Pour 600ml of clean water into the pan with the stir-fried green onions and fish cakes. Add 1 Tbsp of sugar for sweetness, 1/3 Tbsp of coarse salt for seasoning, and 1/2 Tbsp of minced garlic for enhanced flavor. Stir to combine the ingredients, cover with a lid, and let it simmer briefly to create the broth.
Step 8
Once the broth is boiling, reduce the heat to medium. Add all 500g of the prepared mill-tteok and simmer for 1-2 minutes. During this process, the rice cakes will puff up and absorb plenty of the delicious broth. Be careful not to let the rice cakes break apart while simmering.
Step 9
Now it’s time to add the delicious sauce to the rice cakes and fish cakes! Pour the prepared tteokbokki sauce into the pan, but it’s a good idea to reserve about 1 Tbsp of it. (Tip: If you add all the sauce at once, it might become too salty, so save a little to adjust the taste as you go!)
Step 10
The true flavor of tteokbokki comes from the simmering process. Let it simmer on low heat without the lid, allowing the sauce to cling to the rice cakes. Chef Ryu Soo-young recommends simmering for at least 4 minutes. This process results in a deeply rich, spicy, and sweet tteokbokki.
Step 11
(Optional) Although not part of Chef Ryu Soo-young’s original recipe, I personally love ramen noodles, so I blanched and added some. Ramen noodles in tteokbokki are truly fantastic! You can also add hard-boiled eggs for a richer and more delicious meal.
Step 12
Finally, the ‘Lifetime Tteokbokki’ is complete! Serve it attractively in a bowl and sprinkle with sesame seeds for an extra nutty flavor. Enjoy your visually perfect Tteokbokki!
