Soft and Savory Wheat Tteokbokki (with Egg & Cheese)
Soft and Savory Wheat Tteokbokki (with Egg & Cheese)
Soft Wheat Tteokbokki with Egg: A Deliciously Creamy Combination!
Have you tried the trendy wheat tteokbokki yet? Now you can make it at home! Remember those pricey restaurant versions? This recipe offers a delightfully soft and creamy twist, thanks to the addition of eggs and cheese. The rich, savory eggs and melted cheese perfectly complement the spicy and slightly sweet tteokbokki sauce, creating a harmonious flavor explosion. Enjoy this comforting and utterly delicious dish!
Ingredients- 3 large eggs
- 1/2 medium onion, thinly sliced
- 1 cup shredded cabbage
- 1/2 large green onion (scallion), thinly sliced lengthwise
- About 10 perilla leaves, thinly sliced lengthwise (optional)
- 200g shredded mozzarella cheese
- 500g wheat tteokbokki rice cakes, rinsed in cold water
- 1-2 sheets of fish cakes, cut into bite-sized pieces
Seasoning- 4 Tbsp soy sauce
- 2 ladles gochujang (Korean chili paste, approx. 4-5 Tbsp)
- 5 Tbsp corn syrup (oligosaccharide, adjust to taste)
- 3 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp chicken stock powder (or 1/2 cup water)
- 4 Tbsp soy sauce
- 2 ladles gochujang (Korean chili paste, approx. 4-5 Tbsp)
- 5 Tbsp corn syrup (oligosaccharide, adjust to taste)
- 3 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp chicken stock powder (or 1/2 cup water)
Cooking Instructions
Step 1
First, prepare your fish cakes by cutting them into desired bite-sized pieces. This will add another layer of flavor to your tteokbokki.
Step 2
Peel the onion, cut it in half, and then slice it thinly into about 0.5 cm thick strips. Cut the cabbage into similar sized pieces. Adding these vegetables will make the tteokbokki sweeter and more flavorful.
Step 3
Thinly slice the green onion lengthwise. Adding this towards the end of cooking will enhance the aromatic flavor.
Step 4
Wash the perilla leaves thoroughly, pat them dry, and slice them thinly lengthwise. Their unique fragrance pairs wonderfully with the spicy tteokbokki sauce, adding a special touch. You can omit this if you prefer.
Step 5
Finely mince some green onion to use as a garnish for the cooked egg. If you have parsley flakes, they can be used as well, but minced green onion alone will provide a nice color and aroma.
Step 6
In a bowl, combine all the seasoning ingredients: soy sauce, gochujang, corn syrup, gochugaru, and chicken stock powder (or water). Mix well. It’s helpful to prepare the sauce mixture in advance. Taste the sauce and add more sugar or corn syrup if you prefer it sweeter, adjusting to your liking.
Step 7
In a wide pot or pan, add the wheat rice cakes, prepared fish cakes, sliced onion, and cabbage. Pour in 600ml (about 3 cups) of water and bring to a boil. At this stage, add about two-thirds of the prepared sauce mixture. It’s best to add the remaining sauce gradually while tasting, as you can always add more if needed. Be careful not to add all the sauce at once, as it might become too salty.
Step 8
While the tteokbokki is simmering, let’s prepare the egg omelet. Crack the 3 eggs into a bowl and whisk them well. Lightly oil a non-stick pan and heat it over medium-high heat. Pour in the whisked egg and immediately reduce the heat to low. Cooking slowly over low heat will result in a tender omelet.
Step 9
As the egg hits the pan, gently stir it with chopsticks to break it up and cook. There’s no need to flip it. Continue cooking over low heat until the top of the egg is fully set. This method creates a soft and thick egg layer.
Step 10
Before adding the cheese to the tteokbokki, it’s helpful to pre-melt it slightly. Place the mozzarella cheese in its bag into the microwave and heat for about 1 minute, or until it just starts to soften and become gooey. Be careful not to overheat, as it can burn easily. The exact time may vary depending on your microwave’s power. (I accidentally burnt it after 2 minutes, so watch it closely!).
Step 11
Once the tteokbokki starts to bubble, let it simmer for about 5 more minutes, or until the rice cakes are tender and the sauce has thickened slightly. After checking the doneness of the tteokbokki, evenly spread the softened mozzarella cheese over the top.
Step 12
Finally, arrange the cooked egg omelet attractively over the cheese. Sprinkle the minced green onion on top of the egg, and then garnish with the sliced green onion and perilla leaves. Your delicious wheat tteokbokki is now ready to be enjoyed!
