Spicy and Sweet Chewy Tteokbokki
Spicy and Sweet Chewy Tteokbokki
Super Simple Tteokbokki Recipe
This tteokbokki is not only delicious but also a feast for the eyes, beautifully presented in a large stainless steel pan! The vibrant color and enticing aroma will surely elevate your dining experience. Let’s uncover the simple yet flavorful secret!
Main Ingredients- 1 bag Tteokbokki rice cakes (approx. 500g)
- 1 pack square fish cakes (2-3 sheets)
- 1 serving corn noodles
- 1 large sweet potato
- A little bit of radish
- 1 small onion
- 1 stalk green onion
Seasoning Ingredients- 3 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp sugar
- 600ml Dashima (kelp) broth
- 3 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp sugar
- 600ml Dashima (kelp) broth
Cooking Instructions
Step 1
Before you begin cooking, thoroughly prepare all your ingredients. Rinse the rice cakes in cold water. Slice the fish cakes and vegetables into bite-sized pieces.
Step 2
To achieve perfectly chewy corn noodles, soak them in cold water for about 30 minutes. This will make them tender and delicious when cooked.
Step 3
Peel the large sweet potato, approximately 30 strokes with a peeler. Cut it into large chunks to prevent it from breaking apart during cooking. (You can also choose to leave the skin on, depending on your preference.)
Step 4
In a pot, add the sliced radish and onion. Then, add 2 tablespoons of gochujang. Marinating the vegetables in the seasoning first allows their natural sweetness to infuse into the tteokbokki sauce, making it richer and more flavorful.
Step 5
Sprinkle 2 tablespoons of sugar over the vegetables and gochujang. Gently mix everything together and let it sit undisturbed for about 10 minutes. This resting period helps the flavors meld.
Step 6
During this marinating time, the radish will release its natural juices, creating a subtly sweet and deeply savory sauce for your tteokbokki. This step is one of the secrets to a delicious outcome!
Step 7
Add the pre-cut large sweet potato chunks to the pot. Sweet potatoes add a delightful texture and soften beautifully in the sauce, offering another layer of flavor to the dish.
Step 8
Cut the square fish cakes into thin, long strips, similar in size to the tteokbokki rice cakes and corn noodles. This uniform cutting ensures a pleasant eating experience with all components.
Step 9
Prepare the Dashima (kelp) broth, which will add a rich depth of flavor to your tteokbokki. While rice water or plain water can be used, broth will result in a more complex taste.
Step 10
Pour 600ml of the prepared Dashima broth into the pot. This forms the foundational liquid base for your flavorful tteokbokki sauce.
Step 11
After adding the broth, stir well to ensure all ingredients and seasonings are evenly mixed. It’s important to distribute the sauce uniformly throughout the pot.
Step 12
Now, it’s time to cook the tteokbokki! Bring it to a boil over medium-high heat, then reduce to medium-low. Simmer for about 5-7 minutes, or until the rice cakes are soft and the sauce has thickened to your desired consistency.
Step 13
Finally, add the soaked corn noodles to the pot and cook for another 1-2 minutes. Once the noodles have absorbed the delicious sauce, your hearty and flavorful tteokbokki is ready to be enjoyed. Bon appétit!
