Savory Soy Sauce Tteokbokki with Wide Glass Noodles
Savory Soy Sauce Tteokbokki with Wide Glass Noodles
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Experience the delightful chewy texture of wide glass noodles in this savory and slightly sweet soy sauce tteokbokki! This recipe offers a mild yet flavorful twist on traditional tteokbokki, perfect for those who prefer a less spicy option. Made with simple ingredients and no meat, it’s packed with the natural sweetness of vegetables and a balanced soy sauce glaze. Enjoy this easy-to-make, single-serving friendly dish that’s reminiscent of royal stir-fries.
Ingredients- 250g wide glass noodles (bunmoza)
- 1/8 head cabbage
- 1/4 carrot
- 10 dried shiitake mushroom strips
- 2.5 Tbsp soy sauce (jin ganjang)
- 1 tsp minced garlic
- 1 Tbsp sugar
- 1 Tbsp cooking oil
- 1 Tbsp chopped green onion
- Pinch of black pepper
- 1 tsp sesame oil
- 1 tsp sesame seeds
Cooking Instructions
Step 1
Prepare the star ingredient: wide glass noodles (bunmoza). These flat noodles offer a wonderfully chewy texture that absorbs the sauce beautifully.
Step 2
Get your vegetables ready. Thinly julienne the carrot. Soak the dried shiitake mushroom strips in lukewarm water for about 1 hour until softened, then squeeze out excess water. Cut the cabbage into bite-sized, chunky pieces. Washing the cabbage after cutting helps to clean it more thoroughly.
Step 3
Cut the wide glass noodles into 6 equal pieces. While 4 pieces are also an option, I found that 6 pieces were the ideal size for enjoying the texture and absorbing the sauce.
Step 4
Heat the cooking oil in a pan over medium-high heat. Add the chopped green onion and minced garlic, and stir-fry until the green onion becomes translucent and fragrant, creating a delicious scallion oil base.
Step 5
Once the scallion oil is ready, add the prepared cabbage, carrot, and rehydrated shiitake mushroom strips. Stir-fry until the vegetables begin to soften slightly.
Step 6
When the vegetables are partially cooked, add the cut wide glass noodles to the pan. Stir-fry them gently to ensure they are coated with oil and start to absorb the flavors.
Step 7
Now, sprinkle in the sugar. Stir continuously as you cook, allowing the sugar to dissolve and caramelize slightly, coating the noodles and vegetables.
Step 8
Add the soy sauce and a pinch of black pepper. Continue stir-frying, ensuring everything is well combined. Cook until the noodles and vegetables develop a nice soy sauce-brown color, being careful to prevent sticking to the bottom of the pan.
Step 9
Once the sauce has thickened and coated the ingredients beautifully, turn off the heat. Drizzle in the sesame oil for an extra layer of aroma and flavor. Stir well to distribute. Taste and adjust seasoning if needed by adding a little more soy sauce. This recipe uses ‘jin ganjang’ (regular soy sauce).
Step 10
Your delicious and savory soy sauce tteokbokki with wide glass noodles and vegetables is complete! Finish by sprinkling a generous amount of sesame seeds on top for added nutty flavor and visual appeal.
